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This recipe for Country Captain Chicken is a cinch to make in your instant pot or slow-cooker. Set it and forget it while all the lovely Indian flavors cook and mingle creating a delicious low-fat meal
Set your instant pot* to sauté. When hot, add the oil along with the onions and bell pepper; sauté until soft, about 5 minutes. Stir in the garlic, tomato paste, curry powder, thyme, paprika, and cayenne. Saute for about 2 minutes, then add the tomatoes, chutney and chicken broth. Stir well, then nestle the chicken thighs into the sauce.Change Instant Pot setting to slow cooker - low. Cover and cook for 4 - 6 hours on low.
Serve chicken and sauce with white rice; sprinkle the parsley, apple pieces and almonds on top.
Wine Recommendation: We tested, for your benefit, both a light red and a white wine with this dish and found both worked very well due to the heartiness of the sauce, and the Indian flavors. Try with a Rhone-style red, or Alsace style dry Riesling for a great wine pairing.
A year ago, BB gave me an Instant Pot* for Christmas.
Yes. He often buys me cooking items for Christmas. And most times I don’t object to the object he gives.
For those of you not familiar with an “Instant Pot” it is a combination of every pot you have in your kitchen – practically. It’s a slow-cooker, pressure cookers, rice maker, risotto maker. It browns, sautés, simmers.
It practically makes dinner all by itself.
And it’s the #1 search right now in recipes because everyone got an Instant Pot (or another brand of electric slow-cooker/pressure cooker) and everyone is looking for what to do with it.
BB thought it would be good in my kitchen as, while I do use my pressure cooker(s) a lot, I rarely, if ever, use the slow-cooker (formerly known as a Crockpot). The main reason for not slow-cooking in the slow-cooker is, I find at the end of the day, everything in the cooker has lost its individual taste and texture. Plus, I like to brown my ingredients before adding to a slow-cooker, which requires another pot or skillet. Well, if I’m needing another pot or skillet, then I may as well brown in my Dutch oven, put into the oven oven, and cook long and slow with low-oven heat.
Turns out better that way in my opinion.
Or, conversely, just speed everything up and use my pressure cooker. Stews are done tender in less than an hour.
But an Instant Pot has a browning function eliminating my need for additional cookware. So I started experimenting with slow-cooker recipes using the Instant Pot.
To my cookbooks, I go, looking for recipes that would work well with the Instant Pot – as a slow-cooker – when I came upon a recipe for Country Captain Chicken. Reading through the ingredients list I thought, this sounds right up my taste alley and could easily be converted to a slow-cooker and especially the Instant Pot as the opening ingredients need to be sautéed.
Armed with the idea for a recipe, then on to do my due diligence – looking and reading at least 5 more recipes of the same name and then deciding what I do like and don’t like about each one, then adapting the components to create the most delicious, easiest to prepare, Instant Pot Country Captain Chicken meal I can. And I do this all for you. Because I love you. You’re welcome.
Country Captain originated in India as a poultry or game recipe involving onions and curry. The dish, known as one of the first Anglo-Indian recipes, was introduced by seamen to the southern United States. One theory is that an early 19th-century British sea captain, working in the spice trade, introduced the dish to the American South via the port of Savannah.
The “country” part of the recipe’s name dates from when the term country referred to things of Indian origin instead of British. It is therefore assumed the term “country captain” would have meant a captain of Indian origin or a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon” which may have been used in the dish.
Variations abound. Although generally, they all include chicken, curry powder, and raisins or another dried current, along with almonds, some, including mine use tomato and bell pepper. I found many recipes online that included bacon. While I’m not sure this is an original ingredient; and while I love bacon, I find bacon can take over a dish, and for this reason decided not to use any.
Another variation of my recipe is replacing the raisins with mango chutney. While there are no raisins in chutney, I find it added a “depth of flavor” that I could not replicate otherwise.
If you want to add raisins to the dish, go ahead. About 1/4 cup should be sufficient.
Country Captain Chicken is a perfect blend of sweet, spicy, hot, sour. Traditionally served with white rice, I decided to pay homage to the “country” portion of the dish and served with Basmati rice. It just adds a degree of nuttiness.
I like being a nut.
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