This dish, known throughout Georgia and much of the southern United
States, dates to the early 1800s. There are several versions of its
origin. One story says that it was introduced to Savannah by the
captain of a vessel that plied the spice route from India. Another
tale says that it's named for the native non-commissioned officers in
India--"Country Captains." A known fact is that it was the favorite
entree of President Franklin Roosevelt, introduced to him by his cook
at Warm Springs, Georgia.
1 frying chicken, cut in pieces
1/2 c flour
salt and ground pepper, to taste
2 tbsp vegetable oil
2 tbsp butter
1/2 c finely chopped onion
1 clove garlic
3/4 c finely chopped green pepper
1 c sliced mushrooms
1/2 c raisins
1 tbsp curry powder
1 tsp thyme
2 c chopped canned tomatoes
1/2 c toasted, slivered almonds
Dredge chicken in flour seasoned with salt and pepper. Shake off
excess. Heat oil and butter in a heavy skillet large enough to hold
chicken in one layer, or cook in batches. Brown chicken on all sides;
remove from pan.
To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry
powder, and thyme, stirring until vegetables are wilted. Add tomatoes
and salt and pepper to taste. Bring to a boil, stirring, and add
chicken pieces, skin side up. Cover and cook until chicken is cooked
thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds,
and chutney on the side.
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