Country Captain ( East India Chicken Curry) Recipe

Name: Country Captain ( East India Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 piece peeled fresh ginger (2-inch chunk); 1/2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 4 boneless chicken breasts; 1/4 cup olive oil; 1 teaspoon garam masala (adjust to taste); 2 -3 teaspoons curry powder (adjust to taste); 1 teaspoon smoked paprika; 1 bay leaf; 1 medium green pepper, diced; 1 medium onion, diced; 1 jalapeno, diced (optional, to taste); 1 (28 ounce) can diced tomatoes; 1/4 cup currants; 1/4 cup toasted slivered almonds

Servings: persons

4 garlic cloves
1 piece peeled fresh ginger (2-inch chunk)
1/2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
4 boneless chicken breasts
1/4 cup olive oil
1 teaspoon garam masala (adjust to taste)
2 -3 teaspoons curry powder (adjust to taste)
1 teaspoon smoked paprika
1 bay leaf
1 medium green pepper, diced
1 medium onion, diced
1 jalapeno, diced (optional, to taste)
1 (28 ounce) can diced tomatoes
1/4 cup currants
1/4 cup toasted slivered almonds

1
In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
2
Salt & pepper the chicken breast coat them in the flour or bread crumbs.
3
Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
4
Remove, drain and place in a casserole.
5
Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
6
Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
7
Add tomatoes and simmer until the pan is deglazed.
8
Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
9
During the last 5 minutes of cooking add the currants.
10
Serve over steamed rice garnished with toasted slivered almonds.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 garlic cloves, 1 piece peeled fresh ginger (2-inch chunk), 1/2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs, 1 teaspoon salt, and more.

Yes, Country Captain ( East India Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Country Captain ( East India Chicken Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions