Country Captain Chicken Curry was developed during the British Raj in India. This recipe got its name somehow like this.
In the 1800s, at the time of British involvement, their trade ships were called ‘Country Ships’ and the captains were known as ‘Country Captains’. Country Captain Chicken was a popular dish at their tables which prepared by the Indian cooks and the name originated from this whole association.
It’s a very easy to prepare chicken curry, which tastes truly delicious!
Country Captain Chicken Curry
- Chicken- 1 kg with bone (medium sized pieces)
- Onion- 4 (moderately big sized, cut into thin slices)
- Slit green chillies- 5-6
- Ginger paste- 1 tsp (hipped)
- Garlic paste- 1 tbsp
- Black peppercorn- 1/2 tsp (roughly crushed)
- Red chilli powder- 1/2 tsp
- Juice of 1 lemon
- Ghee/ clarified butter- 1 tbsp hipped+1tsp
- Freshly chopped coriander leaves- 1 tsp
Marinate the freshly washed pieces of chicken with ginger-garlic paste, black peppercorn, red chilli powder, lemon juice and 1/2 tsp of salt. Keep aside for 1-2 hours.
Heat ghee (1 tbsp) in a deep frying pan, add sliced onion, fry on medium flame till brown in color. Lower the flame, remove half of the onion and drain on paper napkin. Keep aside. Add the marinated chicken pieces, don’t add the marinade, add only chicken pieces this time. Next to add the green chillies. Mix and fry on medium flame for 10-15 minutes. Now add the marinade. Mix, cover and cook on low flame till the chicken is boiled. Keep stirring in between. Add salt and 1 cup of hot water when chicken is half cooked, mix well, cook until done. Add 1 tsp of ghee at the end. Garnish with coriander leaves and fried onions.
Serve hot. Country Captain Chicken tastes awesome with steamed rice.