For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili to the sauce. If you don't have Madras curry powder, use a blend of your favorite curry spices. Garam masala, turmeric, and coriander work well. Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
Country Captain Chicken with Rice
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PREP TIME25 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS12
Embark on a culinary journey with Country Captain Chicken, a symphony of Southern comfort and subtle Indian spices. This one-pot wonder features tender chicken simmered in a rich, aromatic tomato-curry sauce, studded with sweet currants and savory bacon. Served over fluffy basmati rice, it's a flavorful adventure perfect for weeknight dinners or elegant gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol106 mg
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Fiber4 g
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Protein28 g
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Saturated Fat17 g
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Sodium471 mg
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Sugar11 g
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Fat62 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason chicken with thyme, kosher salt, and black pepper.
02
StepHeat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown (2 to 5 minutes). Transfer chicken to a plate; drain and discard oil.
03
StepReduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy (7 to 10 minutes). Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
04
StepCook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft (about 10 minutes). Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened (about 30 minutes).
05
StepPreheat oven to 325 degrees F (165 degrees C).
06
StepReturn chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
07
StepBake in the preheated oven until chicken is tender (about 1 hour). An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
08
StepPress 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.
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RECIPE REVIEWS
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Please Rate
Frank Rosenbaum
Jun 23, 2025The curry powder adds such a unique and wonderful flavor.
Karine Brakus
Jun 22, 2025The directions were clear and easy to follow.
Lucile Funk
Jun 20, 2025I added a little bit of chili powder for extra heat, and it was amazing.
Clara Schmitt
Jun 19, 2025This recipe is fantastic! The flavors are so complex and delicious.
Buford Kuvalis
Jun 18, 2025The rice was perfectly cooked and complemented the chicken perfectly.
Hester Hudson
Jun 15, 2025Will definitely be making this again!
Maxine Hyatt
Jun 13, 2025This is my new favorite chicken recipe!
Hipolito Harrisheller
Jun 11, 2025I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser.
Dale Leuschkerau
Jun 6, 2025I love the combination of sweet currants and savory chicken.