What kind of dish is this?
This is a southern American chicken stew seasoned with curry powder.
It is a favorite dish of Franklin Roosevelt and George Patton.
It is basically made with stir fried chicken, onions, curry powder or spices, but there are various versions.
This time, I added the raisins, almonds, and tomatoes that I often see.
And I ate it rice bowl style.
Country captain=captain from India
Indian chicken curry is transmitted to the United States via the United Kingdom, and is a dish that has been created with various adjustments.
In the 1800s, the British captain of the East India Company came to Charleston, South Carolina, or Savannah, Georgia, which were important ports for the spice trade.
He was welcomed here.
That’s why he gave chicken curry to the thank you.
This dish is easy to cook in advance and can be eaten later.
At the time, knowledge and things from India had a status.
This dish has a low risk of failure.
And this has also exotic and status.
U.S. military officer wives, who often set up social occasions, particularly liked this.
But this is not much known today.
I look up the history of various cuisines.
This is the dish that inspired me to do so.
I thought the name sounded cool and I started to look up the history of this dish.
But, there was not enough information in Japanese, my native language.
So I found out a lot of things when I looked it up in English.
As a result, I could know a lot of things.
It was very interesting.
That’s why I started to look up the history of various cuisines.
This dish, which gave me the impetus, is an interesting dish that allows you to enjoy the spiciness of the spices, the tartness of the tomatoes, the sweetness of the raisins, and the deliciousness of the chicken and vegetables, all in one dish.
Recipe of Country Captain
- 300 g chicken thigh
- Free salt and pepper and flour
- 1 tbsp olive oil
- 15 g butter
- 10 g garlic
- 1 onion / chopped
- 3 bell peppers / chopped
- 1 can tomato(400g)
- 1 tbsp curry powder
- 1 pinch cumin
- 1 pinch galam masala
- 5 g chicken stock cube
- 180 ml water
- 100 g raisins
- Free cooked rice
- Free almond
- Free parsley
- Sprinkle the chicken with salt, pepper, and flour.
- Stir fry the chicken in a pan with heated oil. Until the color changes. Transfer to a plate.
- Stir fry butter, garlic, onion and bell peppers in the same pan.
- Add chicken and tomato, curry powder, cumin, galam masala, chicken stock cube, water and raisins. Mix. Cover when boiling. Cook over low heat for 30 minutes.
- Sprinkle almonds and parsley on rice.Finish.
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