Name: Country Captain
Yield: Serves 8
Cuisine: United States
Ingredients: ½ teaspoon ground ginger; 2 bay leaves; 1 3½ - to 4-pound chicken salt, freshly ground black pepper, and cayenne pepper to taste; 3 quarts water; 2 to 3 celery ribs, broken into pieces; ½ cup blanched and slivered almonds; 2 large green bell peppers, chopped (2 to 3 cups); 2 large onions, chopped (about 3 cups); 3 tablespoons peanut oil or clarified butter; 1 large onion, peeled and quartered; 2 bay leaves, crumbled; 2 garlic cloves, minced; 2 carrots, broken into pieces a few fresh thyme sprigs and other fresh herbs of your choice; 1 tablespoon whole coriander seeds; 2 teaspoons whole cumin seeds or 1½ teaspoons ground 2 teaspoons hot red pepper flakes or 1 large dried pod; 2 teaspoons ground turmeric; 1 28-ounce can peeled tomatoes with their juice; 4 cups reserved chicken meat; ½ teaspoon (about 12 ) whole cloves; 4½ cups reserved chicken stock; 1½ cups long-grain white rice, preferably a Basmati type remaining 3 cups reserved stock; ½ cup dried currants; chopped parsley for garnish reserved roasted almonds for garnish; ½ teaspoon salt; 1 teaspoon black peppercorns; 1 cinnamon stick, broken into pieces

Preparation info

Serves
8

Difficulty
Complex

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Bill Neal, in his book on southern cooking, says that he has heard this dish claimed by an inhabitant of every large southern seaport. Country Captain is a fairly straightforward chicken “curry” from northern India. You find the dish throughout the British Isles as well, but the recipe often calls for “curry powder”—much admired in Britain but unheard of in India. In Charleston fresh exotic spices have always come through our port from afar, so we’ve always had the luxury of the intense fla

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Ingredients

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