- 1/2 cup chicken broth
- 1/2 cup currants
- 1 Tbsp. garam masala
- 1 Tbsp. curry powder
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. pepper
- 2 tsp. salt
- 1/2 lb. bacon
- 1 lb. chicken breast (diced)
- 6 – 8 chicken thighs (skin on)
- 1 Tbsp. ginger (grated)
- 2 yellow peppers (diced)
- 2 medium yellow onions (diced)
- 2 cloves garlic (minced)
- 2 cans tomatoes (diced, 14.5 oz.)
- 4 cups white rice (cooked)
- 4 -5 medium carrots (¼” thick rounds)
- 1/2 cup almonds (slivered)
- Preheat the oven to 300 F.
- Dice bacon and add to in your GameDay Cookware cast-iron pot over med-high heat. Allow to cook in the pan for about 4 -5 minutes and then stir. Continue to stir the bacon while cooking until crispy and brown (but not overcooked). Reserve the bacon to a small plate lined with a paper towel to absorb the extra fat.
- Divide the chicken into batches, season with salt and pepper, and add the chicken into the pot one batch at a time to avoid overcrowding the pot. Cook until browned. Remove each batch and reserve.
- If necessary add additional oil to the pot and add the carrots and cook 2 – 3 minutes. The add the peppers, onions and cook until slightly softened, about 5 more minutes. Add the garlic during the last minute to avoid burning.
- Add the tomatoes. Stir in the garam marsala, curry, chili powder and cayenne pepper and ginger. Decrease the heat and simmer until the tomatoes have softened and the stew has thickened – about 10 minutes. Add the diced chicken and stir in the currants. Return the mixture to a simmer.
- Arrange the chicken thighs with the skin facing up on the top of the stew. Cover and move to the middle rack of the oven for about 15 minutes until the country captain returns to a boil.
- Remove the lid and continue baking for an additional 15 minutes until the chicken skin begins to crisp.
- Remove from the oven and allow to stand for 5 minutes. If necessary, skim off any excess fat. Serve over rice and sprinkle with almonds and bacon.
Note: Strong Indian spices and acidic tomatoes may potentially stain the light enamel coating inside your GameDay cast iron pot.
Country Captain, a traditional dish in the south, has its original roots in India. It was thought to have been brought to America by British ship captains trading in Savannah and Charleston. Once a favorite of General George Patton, it was briefly the inspiration of a military MRE (Meals Ready to Eat) of the same name. Don’t be fooled, the real thing is nothing like its MRE imposter. Country Captain is a curry and chicken stew typically served over rice. Usually it has a tomato base with onions, peppers and garlic.