Chicken simmered in a tomato-based curry sauce that is not hot spicy but deeply satisfying. This is a contender in the top comfort food stews. The Indian spices warm your soul.
It is said this southern stew originated in the ports of Charleston or Savannah which traded with India. Another theory is the trade ships between India and Canton were called ‘Country Ships,’ and the masters of them ‘Country Captains.’ Google it and have fun!
It’s hard to find a recipe like this for Country Captain Chicken because most popular recipes call for curry powder. The not-so-secret secret to making the best curry flavored dishes is to not use curry powder. I have the curry spices, even in my Tiny Kitchen spice cubby. If you don’t have room for the spices substitute Madras curry powder to taste, but it won’t have the same rich flavor.
Buy the whole spices, toast them whole in a dry cast iron skillet until fragrant, and then either grind them in a spice grinder or crush them in the mortar and pestle. In my Tiny Kitchen, I use the coffee grinder and my coffee tastes a little more interesting the next day. The second choice is to buy the individual spices in powder form and toast them. I keep some whole spices and some powdered spices in my Tiny Kitchen spice cubby.
For this recipe to truly be successful don’t omit anything, including toasting the spices. Note the use of the holy trinity; onions, celery, and pepper .
You can prepare this recipe entirely in an Instant Pot, but it will be better if you also use a cast iron skillet.
EQUIPMENT: Instant Pot, cast iron skillet
Country Captain Chicken, Instant Pot
Cuisine: SouthernDifficulty: Medium5
servings30
minutes40
minutesA southern stew of chicken simmered in a tomato-based curry sauce
Ingredients
- Toasted spice mixture
2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
1 teaspoon whole cloves
- Powdered spice mixture
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
3 tablespoons ancho chili powder
1 teaspoon freshly ground black peppercorns
- Main dish
6 slices bacon
2 tablespoons organic unsalted butter
1 whole chicken (cut into 10 pieces: wings, legs, thighs, and quarter breasts), patted dry with paper towels and seasoned with coarse salt and ground black pepper
2 cups diced yellow onion
2 cups diced celery
2 cups diced green bell pepper
1 fresh hot chile pepper, seeded and minced
1 teaspoon chopped garlic
2 whole cardamom pods
1 can tomatoes, 28 ounce, preferably home canned or San Marzano, chopped
1 can tomato paste, 6 ounce
3 cups Low sodium chicken bone broth or stock
2 bay leaves
1 cup seedless golden raisins
1 1/2 tablespoons chopped fresh thyme
sea salt
slivered almonds
Directions
- Place a cast iron skillet over medium-high heat and add cumin, coriander, and cloves. Stir until cumin seeds start to pop. Do not let them burn. Transfer to a coffee grinder, spice grinder, mortar and pestle, or cutting board with a sturdy flat knife and crush them well. Transfer to the Instant Pot. If you don’t have whole spices you can toast the ground versions. Watch it carefully.
- Place a cast iron skillet over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and stir until melted. Transfer half of it to the Instant Pot.
- Sprinkle the chicken with some of the toasted spice mixture.
- Press “Sauté” and “More” on the Instant Pot. Use both the Instant Pot and cast iron skillet on medium high to brown the chicken pieces on all sides, turning frequently. The only way they will brown properly is to not crowd them. Remove pieces to a platter, continuing until all pieces are golden brown.
- Lightly crush the cardamom pods on the cutting board with the flat side of a knife.
- Add the onion, celery, peppers, garlic, and cardamon to the Instant Pot. Slowly add powdered spice mixture, stirring well to evenly coat all the vegetables, and stir until aromatic and slightly softened.
- Add canned tomatoes, tomato paste, bone broth, bay leaves, raisins, thyme, and remaining toasted spice mixture. Bring to a boil stirring well, scraping the bottom of the pot to loosen any browned bits.
- Coarsely chop the bacon.
- Return chicken, chicken drippings, and bacon to pot, and cover. Press “Slow Cook.”
- Cook until the largest chicken pieces measure 165°F with an instant read thermometer, about 30 minutes. Season with salt and pepper to taste.
- Garnish with almonds and serve with Coconut Rice With Mango.
Tags
chicken Curries Curry CurryRecipes IndianFood IndianRecipes