Country Captain (Curry Chicken)

Country Captain

A few years ago I cooked a recipe for Country Captain — a curry chicken dish that’s very popular in the South.

We liked it so much that I made it many times over the years and in fact, used to include the recipe in a few of my cooking classes.

Then, “knowing how way leads onto way” I prepared other recipes, new ones, experimental ones, riffs on old ones — and forgot about Country Captain.

Recently, when I was cleaning out some files, I found my old recipe (computer paper version, sauce-stained of course).

I made the dish for dinner recently and lo and behold! We liked it again!

Country Captain started as an Indian dish but somehow, because of its popularity in the Lowcountry of South Carolina and Georgia it became a Southern specialty. There are all sorts of stories about the recipe’s provenance and why it became such an iconic regional dish. I’m not sure of the whys and hows. All I know is how delicious it is. Apparently it was a favorite of Franklin Delano Roosevelt and General George Patton.

Basically Country Captain is braised chicken and tomatoes with curry seasoning and served over cooked white rice. There’s usually a garnish of toasted almonds, which add some crunch and flavor, but I’ve made the dish without the nuts and it’s just fine!

Country Captain

• 1 broiler-fryer chicken, cut into 8 parts (or 4 breasts or whole legs)

• 1/4 cup all-purpose flour

• 3 tablespoons vegetable oil

• 1 medium onion, sliced

• 1 medium bell pepper, cut into chunks

• 2 cloves garlic, chopped

• 3 large tomatoes, coarsely chopped

• 2 teaspoons curry powder, mild or hot or a combination

• 1-1/2 teaspoons thyme leaves (or use 1/2 teaspoon dried thyme)

• 3/4 teaspoon salt or to taste

• freshly ground black pepper to taste

• 1/2 to 2/3 cup chicken or vegetable stock or tomato sauce

• 2 tablespoons chopped parsley

• 1/4 cup raisins or currants

• Cooked white rice

• 1/4 cup chopped toasted almonds, optional

• chopped parsley for garnish, optional

Wash the chicken and dredge the pieces in the flour. Heat 2 tablespoons of the vegetable oil in a sauté pan over medium heat. Add pieces of the chicken a few at a time and cook for 5-8 minutes until lightly browned, turning pieces occasionally. Remove and set aside on a plate. Heat the remaining vegetable oil in the pan. Add the onion and bell pepper and cook for 2-3 minutes, or until vegetables have softened. Add the garlic and cook briefly. Add the tomatoes, curry powder, thyme, salt and pepper, and stir to combine ingredients. Pour in 1/2 cup of the stock. Return the chicken to the pan, spoon the pan ingredients over the chicken, cover the pan and cook for 20 minutes. Stir in the parsley and raisins or currants. Add more stock if the pan seems dry. Cook another five minutes or until chicken is cooked through. Serve over cooked white rice.  Sprinkle with the almonds and parsley if desired.

Makes 4 servings

Braised Chicken in Coconut Curry

Braised Chicken in Coconut Curry

Our family does not observe the lunar new year but that’s no reason not to feel happy for those who do. A new year on any calendar brings hope for a happy, healthy, safe and meaningful year to come.

Everyone can relate to that!

So, in honor of the Year of the Tiger, here’s a dish inspired by my travels to Singapore, Thailand and Malaysia.

BRAISED CHICKEN IN COCONUT CURRY

•  One chicken, cut into 8 pieces (or use 4 large chicken breast halves or 4 whole legs)

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chopped fresh chili pepper

• 1-1/2 teaspoons chopped lemongrass

• 1 tablespoon tomato paste

• 1 teaspoon curry powder

• 1-1/2 cups coconut milk (13-15 ounce can)

• salt to taste

• chopped chives or parsley for garnish

Wash and dry the chicken pieces. Heat the vegetable oil in a sauté pan over medium heat. Cook the chicken a few pieces at a time, turning them occasionally, until lightly browned, about 8 minutes. Remove the chicken and set aside. Add the onion to the pan and cook for about 2 minutes. Add the garlic, ginger, chili pepper and lemongrass and cook, briefly, stirring constantly. Whisk the tomato paste, curry powder and coconut milk together until thoroughly blended. Pour the liquid into the pan. Sprinkle with salt to taste. Bring to a boil, cover the pan, lower the heat and simmer for 25-30 minutes or until the chicken is cooked through. Serve garnished with a sprinkle of fresh chopped chives or parsley.

Makes 4 servings

Malaysian Style Fish in Coconut Curry

When it's fish on the menu I usually grill, broil or roast salmon with lots of different glazes or toppings. Either as filets or steaks. Ed likes salmon (and not much other fish), so, no complaints at dinner.

But recently we had company for dinner and even though some of my salmon recipes are suitable for a somewhat fancier meal than on any old Tuesday or such, I wanted to cook something different, something special.

So I experimented a few times to develop a good recipe for Malaysian style fish curry, because, (in my opinion anyway), Malaysian food is one of the most interesting, most intriguing and most delicious of all world cuisines.

This was the winner. I served it to our dinner guests. All plates were scraped clean.

But the recipe isn't that time consuming or elaborate, so you don't need to save it for a special occasion. Cook it anytime -- during the Nine Days before Tisha B'av, for example, when you might be more likely to be preparing fish for dinner. 

Or any Tuesday and such.

Although I served the curry with cooked rice, it would also be wonderful with rice noodles.

Malaysian Style Fish Curry

• 1 stalk lemongrass
• 1-1/2 cups coconut milk
• 2-inch cinnamon stick, cut in half
• 6 whole cloves
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 small chili pepper, chopped
• 1 teaspoon chopped fresh ginger
• 1/2 teaspoon turmeric
• salt to taste
• 24 ounces snapper, tilapia or halibut, cut into chunks (or 24 extra large shrimp)
• cooked rice or rice noodles

Remove and discard the tough outer leaves of the lemongrass stalk. Remove some of the thinner, softer leaves and set them aside. Chop the tender portions (the thinnest inner leaves plus the bulb at the bottom). Combine the coconut milk, set-aside lemongrass leaves, cinnamon stick and whole cloves in a saucepan. Bring to a boil, lower the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened. Set aside. Heat the vegetable oil in a large saute pan over medium heat (or use a wok or stir fry pan). Add the onion and cook for a minute, stirring often. Add the garlic, chopped lemongrass, chili pepper, ginger, turmeric and salt to taste and stir fry for another minute. Add the fish and cook, stirring gently, for 3-4 minutes or until the pieces are lightly cooked. Strain the coconut milk mixture and pour the liquid into the pan with the fish. Bring to a simmer and cook for about 10 minutes. Remove the cinnamon stick and cloves. Serve with cooked rice or rice noodles.

Makes 4 servings

Hurry Hurry, Eat That Curry

I know there are differences in the traditions among observant Jews as to whether certain ingredients are permitted during Passover. Like beans, which most Ashkenazy Jews won't eat, but if your background is Sephardic, well, then beans are ok.

It's the same for curry powder, which contains cumin, which can be questionable and is generally not on the kosher for Passover list for many.

And so, if you're looking to use up your curry powder here's a goodie for dinner this week.

The other benefit? This recipe has four ingredients (not counting salt and pepper, which are optional) and is so easy that you will be thoroughly grateful for this dish during the tremendously busy time right before the holiday. And also during the year whenever you're busy and need a quick-and-easy dinner.

Also, it's really really tasty. And perfect with rice, which you might be wanting to use up as well. 

Easy 4-Ingredient Orange-Curry Chicken Breasts

• 4 chicken breasts on the bone (or use whole legs)
• 1/2 cup orange marmalade
• 1 tablespoon lemon juice
• 1/2 teaspoon curry powder, preferably hot curry powder
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the chicken in a roasting pan. In a small bowl, mix the orange marmalade, lemon juice and curry powder together and spoon over the chicken. Season with salt and pepper to taste. Place the chicken in the oven. Roast for 10 minutes. Baste the chicken and turn the heat down to 350 degrees. Roast for another 25-30 minutes, basting occasionally, or until the chicken is cooked through and the skin is crispy.

Makes 4 servings