Country Captain Chicken Curry was developed during the British Raj in India. According to some people, this recipe got its name somehow like this:
In the 1800s, at the time of British involvement, their trade ships were called ‘Country Ships’ and the captains were known as ‘Country Captains’. Country Captain Chicken was a popular dish at their tables which was prepared by the Indian cooks and the name originated from this whole association.
Chicken- 1 kg with bone, medium sized pieces
Onions- 4, moderately big sized, cut into thin slices
Green chillies- 3-4, slit
Ginger paste- 1 tsp
Garlic paste- 1 tbsp
Black peppercorn powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Juice of 1 lemon
Salt -to taste
Ghee/ clarified butter- 1 tbsp heaped+1tsp
Freshly chopped coriander leaves- 1 tsp
Method
1. Marinate the freshly washed pieces of chicken with ginger-garlic paste, black peppercorn powder, red chilli powder, lemon juice and salt. Keep aside for 1-2 hours.
2. Heat ghee (1 tbsp) in a deep frying pan, add sliced onion, fry on medium flame till brown in colour.
In the 1800s, at the time of British involvement, their trade ships were called ‘Country Ships’ and the captains were known as ‘Country Captains’. Country Captain Chicken was a popular dish at their tables which was prepared by the Indian cooks and the name originated from this whole association.
It is a popular dish is Southern USA although there are no confirmed accounts of how this recipe reached USA and became popular over there with some variations.
It’s a very easy to prepare chicken curry, which tastes truly delicious!
Ingredients :
Chicken- 1 kg with bone, medium sized pieces
Onions- 4, moderately big sized, cut into thin slices
Green chillies- 3-4, slit
Ginger paste- 1 tsp
Garlic paste- 1 tbsp
Black peppercorn powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Juice of 1 lemon
Salt -to taste
Ghee/ clarified butter- 1 tbsp heaped+1tsp
Freshly chopped coriander leaves- 1 tsp
1. Marinate the freshly washed pieces of chicken with ginger-garlic paste, black peppercorn powder, red chilli powder, lemon juice and salt. Keep aside for 1-2 hours.
2. Heat ghee (1 tbsp) in a deep frying pan, add sliced onion, fry on medium flame till brown in colour.
3. Lower the flame, remove half of the fried onions and drain on paper napkin. Keep aside.
4. Add the marinated chicken pieces to the frying pan and stir fry them for a couple of minutes.If there is any marinade, keep that aside for the time being.
5. Next add the green chillies. Mix and fry on medium flame for 10-15 minutes.
6. Now add the marinade. Mix, cover and cook on low flame. Keep stirring in between. Add salt and water if needed, mix well, cook until done.
7. Finally, Add 1 tsp of ghee and remove from heat.
8. Garnish with coriander leaves and the reserved fried onions.
9. Serve hot. Country Captain Chicken tastes awesome with steamed rice.
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