Country Captain Chicken, what? A new to me Indian curry dish featuring lightly fried chicken, mild curry flavor and just enough sauce to temptingly drizzle over hot cooked rice. The original Country Captain recipe used bone in chicken pieces rather than boneless chicken but I prefer to use boneless chicken instead, it gets dinner on the table quicker and I never have to worry about if the chicken is cooked all the way through. Serve Country Captain Chicken with hot cooked long grain rice.

I was flipping through one of my favorite cook books, James Beard’s American Cookery, looking for inspiration, I needed something new to do with chicken. I’d passed by this unassuming little recipe every single time I looked through the cook book, this time instead of flipping right past it I stopped to read it. I was kind of blown away that I’d never even considered the recipe because after reading it I was tearing my kitchen apart to see if I had all the ingredients I needed to make it happen. Fortunately it didn’t call for anything too out of the normal pantry wise and I got lucky, so did my family because let me tell you this recipe is a marvelous addition to any repertoire.

This is my adaptation of the recipe Cecily Brownstone’s Country Captain from James Beard’s American Cookery cook book. Besides using boneless skinless chicken, I omitted the thyme and the currants. I found my family was not a fan of the sweet little surprise bits in the curry. If you like currants or raisins in your curry feel free to add them, the recipe called for 3 TBSP but because I roughly doubled the sauce ingredients you may want to add up to 6 TBSP. I’ve left out the almonds too because there were no firm directions on HOW many to use or exactly WHAT to do with them, I suppose you could chop them and sprinkle them on the top if you like, other recipes call for them to be used that way. We liked it just fine without them.

Country Captain Chicken

Course: Lunch, Main Dish
Cuisine: Indian Inspired
Servings: 6 generous servings


  • 4 TBSP butter or ghee
  • 8 boneless skinless thighs cut to bite sized pieces
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1 medium onion finely chopped
  • 1 green sweet pepper finely chopped
  • 1 TBSP curry powder
  • 1 teaspoon thyme
  • 1/2 teaspoon paprika
  • 1 clove garlic crushed and minced
  • 2 16 cans crushed or chopped tomatoes
  • 1/2 cup golden raisins


  • begin by melting half the butter over medium heat in a heavy dutch oven
  • mix the flour, salt and pepper in a plastic bag
  • add 1/2 the chicken to the flour shake to coat
  • when butter has melted carefully add the chicken shaking to remove the extra flour, fry until lightly turn and cook the other side, you're just browning it so don't try to cook it all the way through
  • once it's browned remove to a platter, add the rest of the butter to the pan and allow it to melt
  • cook the rest of the chicken in the same manner, coat with flour, lightly fry and remove
  • once all the chicken in browned and removed to a platter add the onion and pepper, cook and stir 5 minutes scraping the browned bits off the bottom while stirring
  • then add the curry, thyme and garlic and cook for 30 seconds, don't burn it just cook it a little
  • add the tomatoes and stir well to combine
  • nestle the chicken into the sauce
  • reduce heat and simmer 20-30 minutes or bake in 350˚ oven for 35 minutes
  • serve with hot cooked long grain rice