Country Captain is a dish steeped in colonial history, blending Indian and European culinary traditions. This flavorful chicken curry has its roots in the maritime trade routes of the Bay of Bengal and the port city of Chittagong.
Recipe Contributed by Chef Michael Swamy
About Chef Michael Swamy
Chef Michael Swamy has been in the food media business for 3 decades and is a chef, food stylist, food writer, author and travel and wildlife photographer based in Mumbai, India. A graduate of the prestigious Le Cordon Bleu, London, he, with his team, has conceptualized and handled major food shows on several GEC and international niche channels.
On setting up a series of food styling and photography workshops in India and abroad alongside working with a few leading hospitality universities, WGSHA Manipal, Symbiosis Pune, where he teaches and sets up courses on food media along with his regular assignments.
He has curated food festivals and workshops and done corporate books and seminars in Miami and in India, working with brands like Isuzu Motors, Kelloggs, Bajaj, and Hindustan Unilever and worked with consulates like Canada, Chile, Peru, the UK and USA, to name a few.
Origins and Evolution of Country Captin Chicken Curry
The exact origins of Country Captain are debated, but it likely emerged during the British colonial era in India. One theory suggests that a British sea captain working for the East India Company introduced the dish to the American South via the port of Savannah in the early 19th century. The name “Country Captain” may refer to a captain of Indian origin or a trader along the coasts of India. Various factors influenced the dish’s evolution:
- Portuguese traders, who arrived in Bengal in the early 16th century, introduced new ingredients like chilli peppers.
- British colonial rule further shaped the cuisine, as Anglo-Indian dishes were developed to cater to European tastes.
- Tribal Mog or Mawg cooks from Chittagong, renowned for their culinary skills, played a significant role in creating and popularizing the dish.
The Goalondo Connection
The spicy version of this curry, Goalondo Steamer Curry, has a fascinating history. It originated on steamers between Goalondo Ghat and Narayanganj in undivided Bengal. Muslim boatmen prepared this rustic chicken curry using simple ingredients like onions, garlic, ginger, and chillies. The spicy Goalando steamer curry was toned down with cream for the foreign captains, and It is said that so enamoured by this dish, an English captain took this recipe home and had it served in the pub where he occasionally ate.
Adaptation for Foreign Tastes
As the curry gained popularity, it underwent modifications to suit different palates:
- For foreign captains, the spicy Goalondo curry was often toned down with cream, creating a milder version that retained its distinctive flavour.
- This adaptation likely led to the development of the Country Captain Chicken curry as we know it today.
Legacy and Global Spread
The Country Captain version of the dish gained particular popularity in the American South, where it was introduced via the port of Savannah. It has since become a beloved dish, even finding its way onto the menu of elite clubs in Calcutta. The story of an English captain being so enamoured with the curry that he took the recipe back to England and had it served in his local pub illustrates the dish’s widespread appeal. This culinary journey of Country Captain, from the rivers of Bengal to international recognition, exemplifies the rich cultural exchanges that have shaped cuisine over centuries. Today, Country Captain remains an iconic dish cherished for its taste and historical significance. It serves as a delicious reminder of the complex interplay between colonial influences, local culinary traditions, and the ingenuity of cooks who created a truly unique fusion cuisine.
Country Captain Chicken Curry: Photo Gallery
Tips for Perfect Country Captain Chicken
- Don’t skimp on the onions! They’re key to building flavour.
- Toast your curry powder in the pan before adding other ingredients to wake up those spices.
- Use ghee instead of vegetable oil if you can find it for extra authenticity.
- Add a chopped green chilli with the onions if you like it spicier.
Frequently Asked Questions
Q: What’s the deal with the name “Country Captain”?
A: The name likely comes from British colonial times in India. “Country” referred to things of Indian origin, and “Captain” might’ve referred to a captain who introduced the dish to the American South.
Q: Can I use boneless chicken instead?
A: Absolutely! Adjust your cooking time, as boneless pieces will cook faster than bone-in.
Q: Is this dish very spicy?
A: Nope! Country Captain is known for being a milder curry, perfect for those who don’t like too much heat.
Q: Can I make this ahead of time?
A: You bet! Like many curries, Country Captain tastes even better the next day when the flavours have had time to meld.
Q: What can I serve with Country Captain Chicken?
A: Traditionally, it’s served over white rice. But it’s also great with naan bread or some crusty French bread to soak up the sauce.
Ingredients
- 4 tsp Ghee
- 1 no Bay Leaf
- 135 gm Onion sliced
- 1 tbsp Ginger-Garlic Paste
- 500 gm Chicken curry cut
- 1½ tsp Salt
- 1 cup Water
- ¼ cup Fresh Cream
- ¼ cup Yoghurt beaten
Masala
- 15 no Whole Black Pepper Corn
- 4 no Whole Green Cardamom Pod
- 3 no Whole Cloves
- 1 inch Cinnamon Stick 1 No
- ½ tsp Whole Cumin Seeds
- 4 no Whole Kashmiri Red Chilli
Paste
- ¼ cup Fresh Grated Coconut
- ¼ cup Cashew Nuts
- ¼ cup Pistachios
- ½ tsp Poppy Seeds (Khus Khus)
- 1 cup Water
Instructions
Preparing Paste
- Bring water to a boil in a small pot. Add pistachios
- Blanch Pistachios for 2–3 minutes. Drain and peel off the skin.
- In a blender, combine the blanched pistachios, cashew nuts, poppy seeds, fresh grated coconut, and water.
- Blend all the ingredient until smooth and creamy.
Preparing Masala
- Heat a kadai over low flame. Add whole black pepper, green cardamom pods, cloves, cinnamon stick, cumin seeds, and Kashmiri red chillies.
- Dry roast all the ingredient for about 2–3 minutes until fragrant.
- Allow the roasted spices to cool slightly. grind them into a fine powder using a spice grinder or blender.
Preparing Country Captain Curry
- In the same kadai, heat ghee over low flame until melted.
- Add bay leaf to the ghee and sauté for about 30 seconds until aromatic.
- Add sliced onions and sauté for about 5–7 minutes until they turn golden brown.
- Stir in ginger-garlic paste and cook for about 2–3 minutes until the raw smell disappears.
- Add the ground masala and salt to the onion mixture; mix well and cook for another minute.
- Introduce chicken pieces to the kadai and sauté for about 2 minutes until they are coated with spices.
- Add water to the kadai and bring it to a boil.
- Stir in the prepared paste and simmer for about 5 minutes on medium flame.
- Reduce heat to low, then add fresh cream and beaten yoghurt. Mix thoroughly and cook for an additional minute.
- Serve Hot with Rice or your choice of breads
Notes
- You can replace ghee with vegetable oil or butter if desired.
- For a vegan version, use tofu instead of chicken and coconut cream instead of dairy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat before
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