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A white bowl with white rice, pieces of chicken and vegetables in sauce on top, garnished with green herbs. The bowl rests on a red checkered napkin.
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Country Captain Chicken Is the Curry the South Claimed

A Southern chicken and rice recipe made with bone-in thighs, curry powder, raisins, and tomatoes. Simmered in one pot and finished with slivered almonds for a rich, comforting dish.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American, Southern
Servings: 6 servings
Cost: $3.23 per serving

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

Video

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

Serving: 1serving | Calories: 1563kcal | Carbohydrates: 182g | Protein: 66g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 1080mg | Potassium: 1240mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1290IU | Vitamin C: 70mg | Calcium: 147mg | Iron: 6mg