Country Captain

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

No one knows precisely the origin of the dish known throughout Georgia and much of the South as country captain. The theory is that it was introduced to the port of Savannah by the captain of a vessel that plied the spice route from India in the early 1800s.


  • ¼ cup dried currants
  • 1 frying chicken (about pounds), cut into serving pieces
  • ½ cup flour
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons corn, peanut, or vegetable oil
  • ½ cup finely chopped onion
  • ¾ cup finely chopped sweet green peppers
  • 1 teaspoon finely minced garlic
  • 1 tablespoon curry powder
  • 2 cups chopped canned tomatoes
  • Cooked rice
  • ¼ cup toasted, slivered almonds
  • Chutney


  • Put the currants in a mixing bowl and pour very hot water over them. Let stand at least 20 minutes.
  • Dredge the chicken pieces on all sides in the flour seasoned with salt and pepper. Shake off the excess.
  • Heat the butter and oil in a heavy skillet large enough to hold the chicken pieces in one layer without crowding. Brown the chicken pieces on all sides, turning the parts so that they cook evenly. Remove the chicken.
  • To the skillet add the onion, green peppers, garlic, and curry powder and cook, stirring, until the vegetables are wilted. Add the tomatoes and salt and pepper to taste. Bring to the boil, stirring, and add the chicken pieces, skin side up. Cover and cook until the chicken is cooked throughout, about 20 minutes. Drain the currants and add them. Stir to blend.
  • Serve with cooked rice, toasted almonds, and chutney on the side.