What’s in This Country Captain Chicken Recipe?
This Southern dish traces its origins and signature curry flavor all the way back to India. The name is thought to come from 1800s Indian merchant, or “country” ships, where captains were referred to as “country captains”. This rich stew gets its signature crunch from none other than slivered almonds! This is my personal take on this classic style recipe.
Chicken: Boneless, skinless chicken breasts are my favorite for this recipe, but you could also use thighs. Flour: All-purpose flour helps the chicken brown. Onion + Garlic: Create a savory and earthy base of flavor. Bell Peppers: Red and green bell peppers add crunch and color to the dish. Diced Tomatoes: Canned diced tomatoes add acidity and moisture to the dish. Broth: Low-sodium chicken broth adds moisture and umami flavor. Spices: Curry powder and ground paprika create a rich and flavorful sauce with subtle spice. Almonds: Slivered almonds add a delightful nutty crunch.
Variations To Try
If you like spicy, I recommend adding some ground cayenne pepper, red pepper flakes, or diced jalapeno peppers to kick up the heat. You can also make this dish creamy by swapping out some of the chicken broth for coconut milk. I recommend using room-temperature canned coconut milk to prevent curdling.
How to Store and Reheat
Store leftover country captain chicken in an airtight container in the refrigerator for up to 3 days. I recommend reheating it in a covered baking dish in a 350°F oven for about 20 minutes.
How to Freeze
Freeze leftovers in an airtight container or ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
Did you know this dish was a favorite of FDR and General George S. Patton? It was so widely beloved that it earned a spot as a military MRE from 2000-2004.
How to Make Country Captain Chicken Step by Step
Dredge the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Dredge 1 pound of boneless, skinless chicken breasts in ⅓ cup of all-purpose flour then place in the skillet. Cook the Chicken: Allow to cook for 5-7 minutes then flip and cook another 5 minutes. Remove from the skillet and set aside. Sauté the Veggies: Add 1 cup of diced onion, 1 cup of diced green bell pepper, 1 cup of diced red bell pepper, and 2 minced cloves of garlic to the skillet and cook until tender, about 5 minutes. Make the Sauce: Add in 28 ounces (1 large can) of diced tomatoes, ½ cup of chicken broth, 2 tablespoons of curry powder, and 1 teaspoon of ground paprika then mix well. Bring to a simmer then add the chicken back in. Simmer the Curry: Simmer for 10 minutes to allow the chicken to reheat. Top with Almonds: Remove from heat, garnish with ¼ cup of slivered almonds, and serve with rice.
