The history of Country Captain absolutely fascinates me. Do some searching around the Internet, and you’ll spend hours upon hours reading about this dish and folks like Cecily Brownstone, President Franklin D. Roosevelt, and even the U.S. Army making Country Captain one of its Meals Ready to Eat (MRE) flavors (I’m kind of scared to see all that might be in it!). Some argue Country Captain was first introduced to the United States in the mid 1800s in my home city (Philadelphia), while others say that a captain involved in the spice trade in India brought it in via Charleston or Savannah. Whatever you believe, one thing is true: this dish is a staple in the South. I absolutely love the way Sam Sifton of the New York Times described this dish in a 2009 article: “Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.” Philly may have cheese steaks, but the South does have a culture all its own and Country Captain is one such example.
As I’m a fan of “one-dish meals,” the original recipe in no way called for broccoli—I just wanted some additional carbs.
Adapted from Cecily Brownstone’s recipe.
¼ cup (40 g) almond flour
1 teaspoon (5 ml) salt (optional)
¼ teaspoon black pepper
1 teaspoon dried thyme
3 pounds (1.5 kg) chicken, thighs and breasts work best
2 tablespoons (30 ml) olive oil or grass-fed clarified butter
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 quart (1 L) tomatoes
3 cups (500 g) broccoli (optional)
3 tablespoons (45 ml) currants
3 tablespoons (45 ml) almonds, blanched and toasted
- Preheat oven to 350°F (175°C).
- Combine the almond flour, salt, pepper, and thyme in a large bowl or dish. Dredge the chicken in the flour mixture and set aside.
- Heat a large Dutch oven or braiser over medium heat, add the chicken and brown on all sides. Remove from pan and set aside.
- Reduce heat to medium low, and add the onions, green pepper, garlic and curry powder, stirring to scrape up browned bits. Add the chicken back to the pan along with the tomatoes and broccoli, stirring to combine.
- Cover and cook for 25–30 minutes, then add currants, stir, and place back in the oven for another 5–10 minutes or until chicken is cooked through.
- Serve topped with almonds.
Variation—Don’t tell Ms. Brownstone (rest her soul), but I find the recipe is super tasty even without the currants. Feel free to omit if you’d like, or if you can’t find currants, use some golden raisins.
Ingredient Notes—Saying “curry” is a bit like saying “sauce.” There are so many variations to it. If you aren’t making your own curry powder, find one you like. I particularly like the Penzey’s Maharajah curry powder.
Hint—If kept in air-tight container, these freeze for a few months just fine.
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Country captain chicken is a Southern classic that deserves way more attention than it gets. Chicken pieces get a quick dredge in seasoned almond flour, then braise with tomatoes, curry powder, sweet currants, and toasted almonds for a cosy one-pot dinner with real character.
Pro Tips
- Dredging the chicken in almond flour before browning does two jobs: it gives you a deeper crust and lightly thickens the tomato sauce as everything braises.
- Thighs are more forgiving than breasts here since they braise for nearly 30 minutes without drying out; if you use breasts, nestle them on top of the vegetables.
- Toast the blanched almonds in a dry pan until golden right before serving so they stay crunchy against the soft braise.
- Add the currants at the end rather than the beginning so they plump up and stay distinct instead of melting into the sauce.
- Leftovers keep in the fridge for 3 days and taste even better on day two; reheat gently with a splash of stock to loosen the sauce.
Frequently Asked Questions
What is country captain chicken?
It's a curried chicken braise with roots in the American South, traditionally made with tomatoes, onions, and warm spices. This paleo version skips any flour dredge in favour of almond flour and finishes with currants and toasted almonds.
Can I make country captain chicken ahead of time?
Yes, it's a great make-ahead dish. Braise it fully, cool, and refrigerate for up to 3 days, then reheat gently and add the toasted almonds just before serving so they stay crisp.
Is country captain chicken paleo?
This version is: the dredge is almond flour, the fat is olive oil or grass-fed clarified butter, and there's no dairy or refined sugar. Just watch that your curry powder is a pure spice blend without anti-caking agents.
What can I use instead of currants?
Raisins or chopped dried apricots work well in the same quantity. Add them at the same late stage so they plump without dissolving into the sauce.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Combine the almond flour, salt, pepper, and thyme in a large bowl or dish. Dredge the chicken in the flour mixture and set aside.
- Heat a large Dutch oven or braiser over medium heat, add the chicken and brown on all sides.
- Remove from pan and set aside.
- Reduce heat to medium low, and add the onions, green pepper, garlic and curry powder, stirring to scrape up browned bits.
- Add the chicken back to the pan along with the tomatoes and broccoli, stirring to combine.
- Cover and cook for 25–30 minutes, then add currants, stir, and place back in the oven for another 5–10 minutes or until chicken is cooked through.
- Serve topped with almonds.
