Country Captain East India Chicken Curry

Transport your taste buds with this vibrant and aromatic Country Captain East India Chicken Curry, a fusion dish rich in flavor and history. Tender bone-in chicken is seared to golden perfection and simmered in a fragrant sauce made with curry powder, turmeric, tomatoes, and chicken stock. Sweet golden raisins add a hint of natural sweetness, while toasted slivered almonds provide a delightful crunch. The dish is finished with fresh cilantro for a burst of herbaceous freshness, making it as visually stunning as it is delicious. Perfectly paired with fluffy basmati rice, this one-pot marvel is ideal for weeknight dinners or impressing guests with its unique blend of spices and textures. Ready in just over an hour, it’s a savory retreat that’s easy to make and impossible to resist. Keywords: chicken curry recipe, Country Captain, East India flavors, easy chicken dinner, curry with raisins and almonds.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs or drumsticks
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons curry powder
• 0.5 teaspoons ground turmeric
• 14 ounces canned diced tomatoes
• 1 cup chicken stock
• 0.5 cup golden raisins
• 0.25 cup slivered almonds, toasted
• 0.25 cup fresh cilantro leaves, chopped
• 4 cups cooked basmati rice

Directions

Step 1

Pat the chicken pieces dry with paper towels. Season them with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces and sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the diced onion and green bell pepper. Sauté for 5 minutes, until the vegetables start to soften.

Step 4

Add the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes until fragrant.

Step 5

Stir in the curry powder and ground turmeric, and cook for 30 seconds to toast the spices.

Step 6

Pour in the canned diced tomatoes with their juices and the chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pan.

Step 7

Add the golden raisins to the sauce. Return the seared chicken pieces to the pan, nestling them into the sauce.

Step 8

Reduce the heat to low, cover the pan, and simmer for 35-40 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F).

Step 9

Remove the lid and allow the sauce to thicken for an additional 5 minutes if desired.

Step 10

Garnish the curry with toasted slivered almonds and fresh chopped cilantro before serving.

Step 11

Serve the Country Captain East India Chicken Curry over a bed of cooked basmati rice.

Nutrition Facts

Serving size	(2427.9g)

Amount per serving	% Daily Value*
Calories	3103.9

Total Fat 151.8g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 28.6g
Cholesterol 563.2mg	0%
Sodium 8819.2mg	0%
Total Carbohydrate 266.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 76.3g
Protein 166.7g	0%

Vitamin D 42IU	0%
Calcium 512.7mg	0%
Iron 31.4mg	0%
Potassium 3935.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 21.5%

Carbs: 34.4%