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.
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.Print
Kay’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 1x
- Category: Savory Main Dish
- Method: Baking
- Cuisine: Southern
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.
1/2 cup butter
1 large onion, chopped
1 Tbsp. Worcestershire
1 garlic clove, chopped
1 tsp. Curry powder
1/2 green pepper, chopped
1 tsp. Thyme, salt & pepper
2 tsp. vinegar & dry mustard
1 cup chicken broth
1/2 cup parsley, chopped
1/2 cup cherry tomatoes, halved
4 oz. sliced mushrooms
1 cup currents
2 1/2 oz. slivered almonds, toasted
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.
Serve with long grain white rice that has been sprinkled with ground nutmeg
and melted butter.
Keywords: Chicken, Kay's Country Captain, Rice
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