Country Captain Chicken

The story behind this popular American curry goes back to the 18th century when ship captains from the East India Company brought spices to the southern ports of Charleston and Savannah. President Roosevelt and General Patton loved this dish so much that it was featured in military ready-to-eat field rations in their honor.

Ingredients for 6 to 8 servings

• 4 whole chicken leg quarters, sectioned into thighs and drumsticks
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 medium onion, finely chopped
• 5 cloves of garlic, finely minced
• 1/2 green bell pepper, finely minced
• 8 ounce can of diced tomatoes
• 1 tablespoon of tomato paste
• 1 tablespoon of curry powder
• 1 teaspoon of sweet paprika
• 1/2 teaspoon of cayenne (optional)
• Salt and pepper to taste

For serving

• Chopped parsley leaves
• Toasted slivered almonds
• Dried currants or chopped raisins or craisins (optional)
• Steamed rice

Directions

1. Wash and pat dry the chicken pieces. Season with salt and pepper.
2. In a Dutch oven or a large pan with a fitted lid, heat olive oil with melted butter.
3. Brown the chicken and then add the onion, bell pepper, and lastly the garlic.
4. Add the diced tomatoes and tomato paste.
5. Mix well before adding 1/4 cup of water, the curry powder, paprika and cayenne.
6. Cover with lid and simmer on medium heat for one hour or until fully cooked. Uncover occasionally to check if it needs a bit more water so the bottom doesn’t burn.
7. Check seasonings then garnish with chopped parsley, slivered almonds, dried fruit and serve with rice.