Country Captain Chicken

This is actually a very old southern dish that dates back to the early 1800's.  It looks more like an Indian curry than a dish from the South.  It made its way here when a British sea captain shared the recipe with his friends in Savannah, Georgia.  Like most classic southern dishes there are many variations.  Most have curry powder, but some don't.  I was actually talking with my mother on the phone while I was cooking this and she told me she never used curry powder.  But, I think without the curry powder it is just stewed chicken.

Country Captain Chicken

4 slices of bacon, diced
1 chicken, cut into pieces
1/2 cup flour
1 tsp paprika
2 celery stalks, diced
1 green bell peper, diced
1 onion, diced

3 garlic cloves, diced

1 tbs madras curry powder

1tsp dried thyme

1/4 tsp cayenne pepper

28 oz can crushed tomatoes

1 cup chicken broth

1 tbs dark brown sugar

1/2 cup golden raisins

1/2 cup toasted sliced almonds, garnish

sliced green onions, garnish

vegetable oil

salt & pepper

In a large dutch oven over a medium flame add to 2 tbs of vegetable oil.  Then add the bacon and cook until crisp.  Remove the bacon and set aside. 

Meanwhile season the chicken with salt, pepper, and the paprika.  Toss the chicken in the flour.  Then brown the chicken.  You might have to do this in two batches to avoid crowding the pan.  When the chicken is browned remove from the pot and set aside.

Pour out all but 2 tbs of oil from the pot.  Then add the celery, bell pepper, onion, and garlic, madras curry powder, dried thyme, cayenne pepper and add 1 tsp salt.  Cook for about 7 to 10 minutes or until the vegetables are soft. 

Then add the crushed tomatoes, chicken broth, and dark brown sugar.  Bring to a simmer and return the chicken to the pot and add in the golden raisins.  Cover and let simmer for about an hour.  Taste and season with additional salt and pepper if needed. 

Serve over rice.  Garnish with crisp bacon, toasted almonds, and sliced green onions.