Country Captain

By LRay

Southern Living, February 2016, page 232.

This chicken dish, infused with the curry flavor of garam masala, coriander, and turmeric, originated in the port city of Savannah, the result of the spice trade and a naval captain's memories of India. Asha Gomez's Country Captain demonstrates the interconnectedness of southern India and Atlanta--her two Souths.

Ingredients

• 1 (3- to 4-lb.) whole chicken, cut into 8 pieces
• 3 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1/4 cup vegetable oil
• 1 large yellow onion, chopped
• 4 celery ribs, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 6 garlic cloves, finely chopped
• 1 (1-inch) piece fresh ginger, finely chopped
• 2/3 cup dried currants, divided
• 2 tablespoons garam masala
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon ground turmeric
• 1 (14.5-oz.) can whole, peeled tomatoes, chopped
• 1 tablespoon tomato paste
• 2 tablespoons cane syrup
• 1/3 cup slivered almonds
• Cooked white long-grain rice

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Sprinkle chicken with 1 1/2 tsp. salt and 1 tsp. black pepper. Cook chicken, skin side down, in hot oil in a 5-qt. Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer chicken pieces to a platter, reserving 2 Tbsp. drippings in Dutch oven.

2. Cook chopped yellow onion, next 5 ingredients, and 1/3 cup dried currants in hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until onions are tender.

3. Stir garam masala, next 3 ingredients, and remaining 2 tsp. salt and 1/2 tsp. black pepper into onion mixture, and cook, stirring often, 3 to 4 minutes or until spices are toasted. Stir in tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.

4. Preheat oven to 350°. Simmer mixture in Dutch oven over low heat, stirring occasionally, 25 minutes or until mixture thickens into a chunky sauce. Add chicken pieces, pressing gently to submerge in sauce; cover.

5. Bake at 350° for about 1 hour or until chicken is tender. Sprinkle with almonds and remaining 1/3 cup currants. Serve chicken and sauce over hot cooked rice.