Country Captain
I made this recipe in the crock pot last night for dinner and it was awesome. I've been wanting to try it for ever, but Michael doesn't care for raisins or yellow curry so I've held off. This time I tried it and it was a success. Totally delicious, creamy, full of flavor and filling. And Michael loved it!
Country Captain is a tomato-based chicken curry that is especially popular in the Deep South. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a traditional base, but I use grated cauliflower, skillet fried with butter, salt and onion to make a low carb type of “rice”.
Country Captain Chicken
• 8 boneless skin-off chicken thighs, excess fat trimmed (about 4 pounds)
• 1 teaspoon salt, or more to taste
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 red bell pepper seeded and chopped
• 1 tablespoon Madras-style curry powder
• 2 teaspoons sweet paprika (I used Hungarian)
• ¼ teaspoon cayenne pepper
• 1 15 oz can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• ¾ cup chicken broth
• 1 bay leaf
• 1 pinch of dried thyme
• ½ cup dark raisins or dried cranberries
• 1 firm, ripe fresh mango, peeled, pitted, and diced
• ½ cup slivered almonds
• Serve over “Caulifried Rice”
Directions
1. Season chicken liberally with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 5-7 minutes per side. Transfer chicken to slow cooker. Remove all but a spoonful of drippings from the pan and return pan to medium-high heat. Add onion, bell pepper and cook until vegetables soften, about 5 minutes. Add the curry powder, paprika and cayenne and cook, stirring, just until fragrant, no more than 1 minute. Add broth, tomatoes and their juices, and tomato sauce and, using wooden spoon, scrape up browned bits from pan bottom. Bring to a boil. Stir in the bay leaf, thyme, and raisins/cranberries.
2. Pour tomato mixture over the chicken. Cover and cook on HIGH for 2 to 2 ½ hours.
3. Stir in the mango, cover, and continue to cook on HIGH until the chicken is tender and cooked through, another 2 ½ hours.
4. Preheat the oven to 350 degrees F. Place the almonds on a baking sheet and toast until golden brown, about 7 minutes.
5. To serve, place some hot cauliflower “rice” on a plate, top with some chicken and sauce, then sprinkle each serving with a few of the almonds.
Country Captain is a tomato-based chicken curry that is especially popular in the Deep South. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a traditional base, but I use grated cauliflower, skillet fried with butter, salt and onion to make a low carb type of “rice”.
Country Captain Chicken
• 8 boneless skin-off chicken thighs, excess fat trimmed (about 4 pounds)
• 1 teaspoon salt, or more to taste
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 red bell pepper seeded and chopped
• 1 tablespoon Madras-style curry powder
• 2 teaspoons sweet paprika (I used Hungarian)
• ¼ teaspoon cayenne pepper
• 1 15 oz can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• ¾ cup chicken broth
• 1 bay leaf
• 1 pinch of dried thyme
• ½ cup dark raisins or dried cranberries
• 1 firm, ripe fresh mango, peeled, pitted, and diced
• ½ cup slivered almonds
• Serve over “Caulifried Rice”
Directions
1. Season chicken liberally with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 5-7 minutes per side. Transfer chicken to slow cooker. Remove all but a spoonful of drippings from the pan and return pan to medium-high heat. Add onion, bell pepper and cook until vegetables soften, about 5 minutes. Add the curry powder, paprika and cayenne and cook, stirring, just until fragrant, no more than 1 minute. Add broth, tomatoes and their juices, and tomato sauce and, using wooden spoon, scrape up browned bits from pan bottom. Bring to a boil. Stir in the bay leaf, thyme, and raisins/cranberries.
2. Pour tomato mixture over the chicken. Cover and cook on HIGH for 2 to 2 ½ hours.
3. Stir in the mango, cover, and continue to cook on HIGH until the chicken is tender and cooked through, another 2 ½ hours.
4. Preheat the oven to 350 degrees F. Place the almonds on a baking sheet and toast until golden brown, about 7 minutes.
5. To serve, place some hot cauliflower “rice” on a plate, top with some chicken and sauce, then sprinkle each serving with a few of the almonds.
Comments
I ended up going to the Whole Foods-ish store and finally found 'Indian' curry, which was actually a really nice blend that worked well in this dish. I think next time I'll double the fruit as the boys (and I) really loved the way it tasted. Plus, I think it helps temper the curry spice for younger taste buds. This one's a keeper...thanks, Amber!