Great dish for entertaining a crowd, try this Recipe for Kay’s Country Captain Chicken. Its not a typical southern dish because it features currents and curry but it is more of an India dish with a southern twist. At least that is my interpretation. Either way it is delicious and makes a beautiful presentation, serves many and great for entertaining family and friends.
What Makes Kays Country Captain Special?
Its the combination of the butter flavored chicken pieces, with the sweet curry, current sauce. Served over rice, this dish is over the top delicious.
How to Make this Chicken Dish
Season chicken cubes with salt n pepper. Prepare baking dish with cooking spray. In a zip lock baggie, add flour, poultry seasoning, paprika and raw chicken. Dredge in flour mix to coat chicken. In a large skillet, melt butter, brown chicken for 5 minutes on each side. Place chicken in prepared pan. I used a 9 x 13 baking dish.
Preparing the Sauce
Add 1/2 cup butter to same skillet, when melted add chopped onion, Worcestershire, garlic, curry powder, green or yellow pepper cook about 5 minutes on medium heat. Add tomatoes, (I used cherry) and remaining ingredients, except for currents, mushrooms, parsley, and almonds. Cook slowly until well blended and sauce slightly thickens. Add mushrooms and pour the sauce over the cooked chicken nuggets.
Bake in oven at 325 for one hour. Do not cover. Before serving, sprinkle with currents and almonds. Serve with rice.
How to Make Rice
In a saucepan add 6 cups of water, 2 cups long grain rice (Uncle Bens- now Ben’s) and 2 teaspoons chicken bouillon or substitute 2 cups of the 6 cups of water with chicken broth. Bring to a boil, then boil gently for 20 minutes.
Rinse rice with cold water. Drain well and toss with 2 teaspoons of ground nutmeg. Place rice in a mold or large casserole, drizzle with 1 stick of butter. Cover and refrigerate up to 3 days making this a make-a-head dish. Bring to room temperature before baking. Bake covered with foil or lid of casserole at 350F. for 40 minutes. Serve with Kay’s Country Captain.
Here’s the recipe. Let me know if your family loved this recipe. Suggested serving style is rice in one casserole, chicken in another for large gatherings, or for four, dish out the rice and top with chicken with sauce.
PrintKay’s Country Captain Recipe
Savory and sweet sauce filled with curry and poultry seasoning makes this chicken dish easy to prepare as well as serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 90 minutes
- Yield: 6 servings
- Category: Savory Main Dish
- Method: Baking
- Cuisine: Southern
Ingredients
2 # boned Chicken Breasts, cut into 1 inch cubes
2 tsp. Paprika +1 cup flour, mixed
12 tablespoons butter
Roll chicken in paprika & flour mixture. Melt butter in large frying pan, brown chicken for 5 minutes on each side. Place chicken in greased 9 x 13 baking dish.
Sauce ingredients:
½ cup butter
1 large onion, chopped
1 Tbsp. Worcestershire
1 garlic clove, chopped
1 tsp. Curry powder
½ green pepper, chopped
1 tsp. Thyme, salt & pepper
2 tsp. vinegar & dry mustard
1 cup chicken broth
½ cup parsley, chopped
½ cup cherry tomatoes, halved
4 oz. sliced mushrooms
1 cup currents
2 ½ oz. slivered almonds, toasted
Rice
6 cups water
2 cups long grain rice- Uncle Bens
2 teaspoons chicken bouillon powder or sub 2 cups of water out of the 6 cups with chicken broth
1/2 teaspoon ground nutmeg or more to taste
1 stick butter, melted
Instructions
1. Preheat oven to 300. Prepare sauce. Saute onion, garlic, and green pepper
in butter until tender.
2. Add tomatoes, and remaining ingredients, except currants, mushrooms, almonds
and parsley. Cook slowly until well blended and sauce slightly thickens.
3. Add mushrooms, and pour the sauce over the chicken nuggets.
4. Bake in oven at 325 for one hour. Do not cover.
5. Before serving. Sprinkle the toasted almonds and currents.
Making Rice:
In a saucepan add 6 cups of water, 2 cups long grain rice (Uncle Bens- now Ben’s) and 2 teaspoons chicken bouillon or substitute 2 cups of the 6 cups of water with chicken broth. Bring to a boil, then boil gently for 20 minutes.
Rinse rice with cold water. Drain well and toss with 2 teaspoons of ground nutmeg. Place rice in a mold or large casserole, drizzle with 1 stick of butter. Cover and refrigerate up to 3 days making this a make-a-head dish or bake immediately. Bring to room temperature before baking. Bake covered with foil or lid of casserole at 350F. for 40 minutes. Serve with Kay’s Country Captain.
Notes
Rice can be made three days ahead stored covered in refrigerator. Great recipe for other dishes. Nutmeg really adds great flavor in the rice when tossed together with melted butter.
Other Ideas You Might Like to Try:
