Country Captain Chicken

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

A tomato based chicken stew. Serve with rice for an easy, healthy meal. It's really delicious and almost hard to stop eating! Because my father wouldn't eat this, it was served only when he was out of town. I've updated it with fresh mushrooms, in lieu of canned, better curry mixes, and serve it with basmati or jasmine brown rice. Add zucchini, broccoli or cauliflower for added health. Hope you enjoy it as much as I have over the years. It's one of my comfort foods.

Ingredients Nutrition


  1. Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
  2. Remove chicken and set aside on a platter.
  3. Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
  4. Add spices, then wet ingredients, then browned chicken.
  5. Simmer 45 minutes, or until chicken is completely cooked through.
  6. Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
  7. Cooking with the bones in adds a lot of flavor.
Most Helpful

Excellent!!! I used chicken thighs and seasoned the flour with salt & pepper, so I was able to cut back on the full teaspoon of salt. We're not too crazy about mushrooms so the last 10 minutes of cooking time, I stirred in ½ cup of raisins which beautifully complimented the curry. A definite keeper, thank you.

Kitchen Musician April 08, 2013

Simple and delightful! I used some already-cooked chicken breast I had in the freezer, so the cooking time was shortened considerably. The flavors and seasonings are just right. Thanks for posting!

pattikay in L.A. April 22, 2008

This is a very good recipe. I did cut the thyme and curry by half. I am not a huge curry fan so thought I should cut them both to balance it out. I could still taste the curry but not overwhelming. For curry lovers go for it with gusto! My husband and son both really liked it. My son said it is at least a 10 Star!! I used chicken breasts and cut them into thick strips which cut back the simmering time to about 30 minutes. I do think it would be wonderful with a variety of chicken parts but breasts are what I had on hand. I served it over fresh linguine which worked well. This is a keeper. Thanks for sharing.

GaylaV November 28, 2007