Antonis Achilleos; Prop Styling; Audrey Davis; Food styling: Emily Nabors Hall
Active Time
45 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 to 6

This recipe calls for a whole chicken, but you can save some prep time and buy precut parts instead. For the tastiest dish of Country Captain, choose bone-in, skin-on chicken, which is much more flavorful than the pricier boneless, skinless pieces. To ensure a golden-brown skin, don’t overcrowd the pan or move the pieces around too much. Maintain the freshness of your spices with this simple tip: sprinkling directly from the jar over the steaming hot pot allows moisture into the spice jar. Instead, measure what you need into a small bowl and then add it to the recipe.

How to Make It

Step 1

Heat a large Dutch oven or deep skillet over medium-high; add oil and butter. Sprinkle chicken evenly with 1 1/2 teaspoons of the salt.

Step 2

Add half of the chicken, skin side down, to Dutch oven. Cook until skin is golden brown, about 8 minutes. Turn with tongs; cook until browned on other side, about 4 minutes. Transfer chicken to a plate. Repeat process with remaining chicken.

Step 3

Reserve 2 teaspoons drippings in Dutch oven. Add onion and bell pepper. Cook over medium-high, stirring occasionally, until soft, about 5 minutes. Stir in garlic, curry powder, black pepper, and remaining 1 1/2 teaspoons salt. Cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and currants, stirring well to break up tomatoes.

Step 4

Return chicken to Dutch oven. Reduce heat to low. Cook, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 25 minutes.

Step 5

Transfer chicken to a plate. Bring sauce in Dutch oven to a simmer over medium-high. Simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 7 minutes.

Step 6

Serve chicken and sauce over hot rice, passing around any extra sauce at the table. Sprinkle evenly with almonds, currants, coconut, bacon, thyme, and/or parsley. Serve with chutney, if desired.