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.
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Recipe Information
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
Instructions
Pat the chicken pieces dry with paper towels. Season them with 1 teaspoon of salt and 1 teaspoon of black pepper.
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.
In the same pan, add the diced onion and green bell pepper. Sauté for 5 minutes, until the vegetables start to soften.
Add the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes until fragrant.
Stir in the curry powder and ground turmeric, and cook for 30 seconds to toast the spices.
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.
Add the golden raisins to the sauce. Return the seared chicken pieces to the pan, nestling them into the sauce.
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).
Remove the lid and allow the sauce to thicken for an additional 5 minutes if desired.
Garnish the curry with toasted slivered almonds and fresh chopped cilantro before serving.
Serve the Country Captain East India Chicken Curry over a bed of cooked basmati rice.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 8819 mg | 383% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 76.3 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 513 mg | 39% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3935 mg | 84% | |
*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.
