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Meet Country Captain Chicken, the dish that sailed from the Indian subcontinent to the American South, docking deliciously in kitchens from Savannah to Charleston! It’s like your favorite Southern comfort food took a semester abroad and came back with stories—and spices.
If one-pot chicken recipes are exciting to you, be sure to browse my recipe for Chicken Francaise and also Creamy Chicken and Rice Soup!
Table of Contents
- What Is Country Captain Chicken, Really?
- What Makes Country Captain Chicken Weirdly Great
- Country Captain Chicken Ingredients (Yep, Raisins)
- Variations
- How to Make Country Captain Chicken Step-by-Step
- Recipe FAQs
- How to Serve Country Captain Chicken Over Rice
- Expert Tips
- More Ways to ‘Chicken’ Tonight
- Country Captain Chicken Is the Curry the South Claimed Recipe
What Is Country Captain Chicken, Really?
Country Captain Chicken didn’t start in Georgia or South Carolina, but it sure set up shop here. This oddly named stew of curry-laced chicken likely hit Southern shores through the ports of Savannah or Charleston, brought over by British officers who’d spent time in India. Over the years, Southern cooks swapped in what they had—green bell peppers, raisins, and a big spoonful of curiosity—and turned it into something that now feels like it’s always belonged on a bed of Carolina Gold rice.
What Makes Country Captain Chicken Weirdly Great
- Curry powder, nutmeg, and then—raisins— somehow it works – Leave any of them out, and you may as well call it something else because the whole dish gets real forgettable, real fast.
- Crispy Meets Cozy – You start with golden-browned bone-in chicken thighs and end with fork-tender meat swimming in a tomato-rich sauce. Crunch to comfort, all in one bite.
- Dutch Oven = Fewer Dishes – It all happens in one pot. The kind you’ll want to scrape clean with a piece of bread when no one’s looking.
- Rice Soaker – This dish lives to be spooned over a pile of hot cooked rice. It’s basically the entire point.
- A Recipe with Baggage (The Good Kind) – Brought over by way of British trade routes and Southern port cities, this chicken tells a deliciously long, strange story.
Country Captain Chicken Ingredients (Yep, Raisins)
It doesn’t take much to pull this off, but what it does take is oddly specific.
- Bone-In, Skin-On Chicken Thighs: Provides rich flavor and retains moisture during cooking.
- Curry Powder and Nutmeg: The cornerstone spices that imparts the dish’s signature warmth.
- Green Bell Peppers & Onions: Adds sweetness and crunch, forming the aromatic base.
- Golden Raisins: Introduces a subtle sweetness that balances the spices and plays off the cayenne pepper. Substitute Zante currants if preferred.
- Toasted Slivered Almonds: Offers a nutty crunch, enhancing an already diverse texture.
See recipe card for full information on ingredients and quantities.
Variations
- Vegetarian Version: Replace chicken with hearty vegetables like cauliflower or chickpeas.
- Spice Level: Adjust the amount of cayenne pepper to control heat intensity.
- Nut-Free: Omit almonds for a nut-free version without compromising flavor.
- Gluten-Free: Use gluten-free flour alternatives for dredging the chicken.
How to Make Country Captain Chicken Step-by-Step
Gather the ingredients for this recipe and measure everything before beginning.
1
Dredge
In a large zip-top bag or shallow dish, combine ¾ cup all-purpose flour, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, and 1 teaspoon kosher salt. Add 12 bone-in, skin-on chicken thighs in batches and toss to coat evenly.
Tip: Pat the chicken dry with paper towels first—helps the flour stick and gives you a better sear.
2
Sear
In a large Dutch oven, heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter over medium-high heat. Once hot, add 4–5 thighs skin-side down and sear until deep golden brown—about 6 to 7 minutes. Flip and cook another 2 minutes. Transfer to a plate and repeat with the remaining chicken.
Don’t rush the browning here. Color equals flavor.
3
Sauté
Lower the heat to medium. Add the remaining 2 tablespoons of butter, then stir in 2 cups chopped sweet Vidalia onion (about 2 medium onions), 3 cups chopped green bell pepper (about 3 peppers), 1/2 cup chopped fresh parsley, and 2 minced garlic cloves. Cook, stirring often, until the vegetables are softened—about 6 to 8 minutes.
Stir in 1½ tablespoons curry powder, 1 teaspoon black pepper, ½ teaspoon ground nutmeg, and the remaining 1 teaspoon kosher salt. Cook for 1 minute, just until the spices are fragrant and coating the vegetables.
Pour in two 14.5-ounce cans of chopped tomatoes, undrained, and add ½ cup golden raisins. Stir to combine and bring the mixture to a gentle boil. This is where things ‘get good.’
4
Simmer
Nestle the browned chicken back into the pot, skin side up. Reduce heat to medium-low, cover, and simmer for 15 minutes. Then uncover and continue to simmer for another 15 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F.
Tip: If your sauce seems too thin, let it simmer uncovered a bit longer to reduce. Too thick? Add a splash of chicken broth or water.
5
Serve
Spoon the chicken and sauce over hot cooked rice—you’ll need about 6 cups, depending on how generous you are. Sprinkle with toasted slivered almonds and a handful of chopped fresh parsley just before serving. Leftovers? Lucky YOU!
This dish gets even better after a night in the fridge. Store any extra in an airtight container and reheat gently.
Recipe FAQs
Yes! Cool completely, store in airtight containers, and freeze up to 3 months. Reheat gently and serve over fresh cooked rice.
Yes, but bone-in and skin-on chicken thighs hold up better and stay juicy in the simmer. Just reduce cooking time for white meat.
Country Captain is a Southern stew made with curry powder, tomatoes, raisins, and bell peppers—milder and slightly sweet. Traditional chicken curry is spicier, more complex, and varies by region.
How to Serve Country Captain Chicken Over Rice
Country Captain Chicken is traditionally served over a bed of hot cooked Carolina Gold rice, making it a complete and satisfying meal. The dish’s rich flavors pair well with starters like Pimento Cheese over crackers, and desserts like Southern Nilla Wafer Banana Pudding. This is more than just a chicken and rice recipe—it’s Southern food history on a plate. Serve with hot rice, and don’t skip the almond topping.
For drink pairings, you’ll want something that plays nice with the warm spices without trying to compete. A crisp, cold pale ale or Kolsch keeps things light and refreshing, while a slightly sweet Riesling or Gewürztraminer balances the subtle heat and complements the raisins in the sauce. If you’re going the cocktail route, a classic strawberry gin smash works wonders, or try an apricot bourbon fizz to echo the Southern roots of the dish.
Expert Tips
- Pat the chicken dry before dredging for a better crust.
- Don’t skip the curry powder toast—it unlocks aroma and depth.
- Use chicken stock to cook rice for layered flavor.
- Dutch ovens retain heat and distribute it evenly—perfect for this stew.
- Finish with fresh parsley for brightness and color contrast.
More Ways to ‘Chicken’ Tonight
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Gratefully adapted from a recipe originally published by Southern Living Magazine.
Country Captain Chicken Is the Curry the South Claimed
Video
Equipment
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt, divided
- 12 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 4 tablespoons butter, divided
- 1/2 cup parsley, chopped, fresh; plus more for garnish
- 2 cups Vidalia onion, or other sweet onion
- 3 cups green bell pepper, about 3 peppers
- 2 cloves garlic, minced
- 1 1/2 tablespoons curry powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 2 (14.5-oz.) cans chopped tomatoes, undrained
- 1/2 cup golden raisins
- 6 cups rice, hot, cooked for serving
- 1/2 cup slivered almonds, toasted, for serving
Instructions
- Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large plastic bag and shake or stir to mix. Add several pieces of the chicken. Coat chicken thoroughly. Remove from the bag to a plate and continue with remaining pieces of chicken.3/4 cup all-purpose flour, 1/2 teaspoon sweet paprika, 1/4 teaspoon cayenne pepper, 2 teaspoons kosher salt, 12 bone-in, skin-on chicken thighs
- In a Dutch oven over medium-high heat, melt 2 tablespoons of the butter with the oil. Sear chicken skin-side-down until golden brown, 6 to 7 minutes. Turn and sear 2 minutes more before removing to a plate and continue with remaining pieces of chicken. Set aside.2 tablespoons vegetable oil, 4 tablespoons butter
- In the same pot, melt the remaining 2 tablespoons of butter and sauté onions, green bell peppers, parsley, and garlic until softened. Stir in curry powder, black pepper, and nutmeg, cooking until fragrant. Then add chopped tomatoes and golden raisins, bringing the mixture to a boil.4 tablespoons butter, 2 cups Vidalia onion, 3 cups green bell pepper, 2 cloves garlic, 1 1/2 tablespoons curry powder, 1 teaspoon black pepper, 1/2 teaspoon ground nutmeg, 2 (14.5-oz.) cans chopped tomatoes, 1/2 cup golden raisins, 1/2 cup parsley
- Return chicken to the pot, cover, and simmer gently until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes.
- Plate the chicken over hot cooked rice, garnishing with toasted slivered almonds and fresh parsley and savor the rich, aromatic flavors of this Southern classic!6 cups rice, 1/2 cup slivered almonds, 1/2 cup parsley
Notes
- If the sauce is too thin, simmer uncovered to reduce or stir in a small slurry of flour or cornstarch. Too thick? Add a splash of broth, water, or reserved tomato juice.
- Leftovers taste even better the next day. Cool completely and refrigerate up to 3–4 days. Store rice separately to prevent it from getting mushy.
- Freezes well. Cool fully, then transfer to freezer-safe containers or zip-top bags. Use within 2–3 months for best quality.
- Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. For the microwave, reheat in short bursts, covered, and stir often to keep it from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
