Country Captain

27 04 2011

What the heck is this dish ?? Every Junior League Cookbook has a recipe for Country Captain but us Northerners are clueless to what this dish actually is, and with a name like “Country Captain”, my instincts says it is fish.

Boy was I wrong ! This is a chicken dish and mix between an Indian curry and an Italian chicken cacciatore. It is sweet tasting, has a mild but delicious hint-o-curry and is a one-pot meal (which is always a good thing in my books).

Wiki tells us Country Captain may have originated in India as a simple poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain working in the spice trade introduced it to the American South via the port of Savannah.

Can you just see this dish being served in Georgia in white bowls with unsweetened iced tea and a pecan pie to follow a la Steel Magnolias ?? You gotta know this dish sat beside a grooms cake shaped like an armadillo !

It is a fabulous dish and one that I will rotate frequently as the nuts on it are fabulous, the mango makes it sweet but not carby, and it is a delightful flavour combo.

Country Captain
2 lb Chicken Thighs, boneless,skinless
1 Onion, Medium – chopped
1 medium raw Green-bell Pepper
1 tbsp Curry Powder
2 tsp Sweet Paprika
1 tbsp Olive Oil

28 oz Diced Tomatoes large tin
16 oz (2 cups) Passata Strained Tomatoes (tomato sauce)
1 cup Chicken Stock
5 pieces Dried Prunes, chopped
1 tbsp Bay Leaf
1/8 tsp Thyme, Dried

1 average size Mangos
1/4 cup – Silvered Almond

Ingredients assembled, ready to COOK !

Get out your spagetti-soup-creuset pot and heat oil. Add chopped green pepper and onion until cooked, about 5 minutes. Add chicken thighs and brown the outsides. These don’t need to be fully cooked as this will simmer for a couple of hours on the stovetop.

Chicken and spices added and warmed.

At this point add all the liquid (tomatoes, sauce, stock, prunes, and spices) and put on simmer, with the lid slightly askew. You want to reduce the flavours. Cook for about an hour before you add the last ingredients which are the slightly toasted almonds and the cut up mango. Allow the sauce to simmer for another hour before you serve it.

Ken said it tasted better the second night, so is does it better with age. I served this for Easter dinner with a garlicky mashed sweet potato on the side. Such a good idea !
3/4 of a cup serving on my plate (Nuts reflect 3/4 cup serving). It was SOOO good.

This recipe makes ALOT, like 9 cups. It will definitely freeze well !
Calories 149
Total Fat 3.57g
Total Carbohydrate 9.43g (NET 7.74g)
Dietary Fiber 1.69g
Protein 19.22g

51% of this is protein !




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