Chicken Country Captain

Name: Chicken Country Captain
Yield: Yields 8 to 10 servings
Cuisine: United States
Ingredients: ¼ teaspoon red pepper flakes; Cardamom—1 part by weight; 1 tablespoon peanut oil; 1 chicken weighing about 4 pounds (1800 g), poached; 2¾ cups (655 ml) chicken stock, reserved from Poached Chicken; Freshly chopped parsley; 1 cup (235 ml) chicken stock, reserved from Poached Chicken; Cloves—½ part by weight; ½ teaspoon freshly ground black pepper; 2 large garlic cloves, chopped (to equal 1½ teaspoons); Cumin—4 parts by weight; Turmeric—4 parts by weight; Red pepper—4 parts by weight; ½ cup (118 ml) slivered almonds, toasted; Coriander—6 parts by weight; 2 cups (475 ml) thinly sliced green bell pepper; 2 cups (475 ml) thinly sliced onion; 1 28-ounce (800 g) can tomatoes, chopped with juice to make 3 cups; 3 to 5 teaspoons “hot” curry powder or your own spice mixture; Black pepper—2 parts by weight; ⅓ cup (80 ml) dried currants; 1¼ cups (295 ml) raw long grain rice; 1¼ teaspoons dried thyme; 1½ ounces (45 g) pork sidemeat, diced to make 2½ tablespoons; Salt

Preparation info

Yields
8 to 10
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Miss Leslie’s New Cookery Book of 1857 describes the origin of chicken country captain: “This is an East India dish and a very easy preparation of curry. The term ‘Country Captain’ signifies a captain of the native troops (or Sepoys) in the pay of England; their own country being India, they are there called generally the country troops. Probably this dish was first introduced at English tables by a Sepoy officer.”

This dish is so thoroughly n

Ingredients

Americas
United States
Main course
Gluten-free

Ingredients

Method