Total Time
Prep 20 mins
Cook 35 mins

I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.

Ingredients Nutrition


  1. Cut chicken into 8 pieces.
  2. Wash pieces and pat dry.
  3. Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
  4. Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
  5. Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
  6. Stir over low heat to loosen the browned particles.
  7. Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
  8. Cover and cook slowly until tender, 20 to 30 minutes.
  9. Stir the currants into the sauce and serve accompanied by almonds.
Most Helpful

We loved this recipe. I added lots of currants and toasted almonds. It was delicious the first night and even better the next day! I will make this often. Thanks for a wonderful recipe!

Lili's, Rori's & Rainah's Meemaw May 15, 2010

I've found a great recipe for Country Captain. Thanks for posting it!

emmalee1942 March 23, 2010

This was really delicious! The flavors went together very well. I loved the sweetness of the currants and the crunch from the almonds and the subtle curry flavor. I made this to take to lunch the next day, but once I tasted it, I wound up eating half of it right then! I used skinless, boneless chicken thighs, so browned the chicken on medium high heat, then turned it down to low for the simmer. Made for PAC, Fall 2009.

threeovens September 14, 2009