Photo courtesy of
If you weren't raised in the South, it's
very unlikely that you have ever eaten, or even heard of, this classic chicken
dish. As with all chicken recipes in the South, Country Captain Chicken varies
with the cook. Some recipes call for a long cooking time, whereas others use
quick-cooking chicken breasts. One thing is always certain: it is perfumed and
slightly spiced with curry. This chicken dish is super easy to prepare and so good!
Country Captain Chicken Recipe
Yields: 8 servings
Prep time: 20 min
Cook time: 50 min
1/2 cup all-purpose
Salt and freshly-ground black pepper to taste
8 chicken breast halves, boneless and skinless*
3 tablespoons vegetable oil
1 large red bell pepper, cored, seeded, and thinly sliced into 1/4-inch wide rings
1 (28-ounce) can plum or Roma tomatoes, crushed or 2 cups fresh chopped
2 to 3 teaspoons curry powder or to taste
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon dried thyme
1/2 cup currants or raisins
1/2 cup toasted slivered almonds
Hot cooked long-grain
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
In a shallow dish, combine flour, salt, and
pepper. Roll chicken pieces in flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat vegetable oil. Add chicken pieces and
cook 5 minutes per side or until light brown. NOTE: Chicken should not be cooked through at this point.
Preheat oven to 200 degree F. Transfer chicken to an oven-proof dish and keep warm in the oven; reserving drippings in frying pan.
Reduce heat for the frying pan to medium low. To the pan drippings, add onion, bell pepper, and
garlic; cook 5 minutes, stirring occasionally, until onions are transparent. Add
tomatoes, curry powder, salt, pepper, and thyme; cover pan and simmer gently an
additional 15 minutes. Add the browned chicken and currants or raisins; cover
and simmer another 20 minutes, stirring occasionally, until the chicken is
tender or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with
the tip of a knife).
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from heat and transfer chicken to a deep platter. Spoon vegetables and
sauce around the chicken and sprinkle with almonds. Serve with hot rice.
Makes 8 servings.