Name: Country Captain
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 2 tablespoons butter; 2 tablespoons corn, peanut, or vegetable oil; Salt to taste, if desired; Freshly ground pepper to taste; ½ cup flour; ¼ cup dried currants; 1 frying chicken (about 2½ pounds), cut into serving pieces; 1 tablespoon curry powder; 2 cups chopped canned tomatoes; ¼ cup toasted, slivered almonds; Cooked rice; ½ cup finely chopped onion; ¾ cup finely chopped sweet green peppers; 1 teaspoon finely minced garlic

Preparation info

Yield:
4
Servings.

Difficulty
Easy

Appears in

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.

Ingredients

¼ cup dried currants
1 frying chicken (about 2½ pounds), cut into serving pieces

Method

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

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Country Captain

Ingredients

Method

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