Country Captain

Make Ahead and Storage

Keeps in the fridge for up to 3 days and reheats well, and the flavour deepens overnight. Freezes for 3 months without the almonds.

How to Make Country Captain

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1. Mix the flour with 1 tsp of the salt and the pepper on a plate. Pat the chicken dry and coat each thigh in the flour, shaking off the excess.

   Mark done

2. Heat the oil in a large, deep frying pan or casserole over medium-high heat. Fry the chicken skin side down in two batches for 6 minutes, then turn and fry for 3 minutes, until golden. Lift onto a plate and pour off all but 2 tablespoons of the fat.

   Mark done Start 6 min timer

3. Add the onion and green pepper to the pan and cook over medium heat for 6 minutes, until soft. Stir in the garlic, curry powder and thyme and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the tomatoes and stock, add the currants and the remaining salt, and bring to a simmer, scraping up the browned bits from the base of the pan.

   Mark done

5. Return the chicken to the pan, skin side up, and spoon the sauce around it, keeping the skin clear of the liquid. Cover and cook gently for 30 minutes. Meanwhile, toast the almonds in a dry frying pan for 3 minutes, until golden.

   Mark done Start 30 min timer

6. Uncover and cook for 10 minutes more, until the chicken reaches 74°C / 165°F in the thickest part and the sauce has thickened.

   Mark done Start 10 min timer

7. Scatter with the parsley and toasted almonds and serve over rice.

   Mark done

Tips for Success

• Keep the chicken skin above the sauce when it goes back into the pan. Skin that is left dry stays golden, and skin that is submerged turns pale and soft.
• Use a curry powder that you like. A mild, sweet one gives a gentle sauce, and a hot Madras version makes a brisk one.
• Toast the almonds separately and add them at the end. They lose their crunch within minutes in the sauce.

Serving Ideas

Steamed rice · Green beans · Iced tea

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.