| Type | Curry |
|---|---|
| Region or state | Indian subcontinent,Southeast Asia,Southern Africa,British Isles andCaribbean |
| Main ingredients | Chicken,onions,ginger,garlic,chili peppers,spices (turmeric,cumin,coriander,garam masala) |
Chicken curry orcurry/curriedchicken is aSouth Asian dish originating from theIndian subcontinent. It is common in thecuisine of the Indian subcontinent,Caribbean,Southeast Asia,Great Britain, andSouth Africa. A typical curry from the Indian subcontinent consists ofchickenstewed in anonion- andtomato-based sauce, flavoured withginger,garlic,tomato puree,chilli peppers and a variety of spices, often includingturmeric,cumin,coriander,cinnamon, andcardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known ascurry powder.
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Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.[1] In south India,coconut andcurry leaves are also common ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice orroti.
In south India, chicken curry may be thickened usingcoconutmilk.[3]
This dish was introduced to theIndians byindentured Indian workers. At that time, the dish was very similar to the chicken curry dish ofIndia, consisting mostly of sauce with few chicken pieces.[citation needed] However, poultry inTrinidad and Tobago was so readily available that the dish began consisting of mainly chicken, flavored with curry spices. Typical preparation includes seasoning and marinating the chicken meat in a green seasoning consisting ofculantro, coriander,French thyme,thyme,scallion, onion, garlic, and peppers. Then the curry is prepared by first adding oil to the pot and then adding and cooking curry powder mixed with water, then the chicken.[4] When the chicken is fried, additional ingredients are added, and the dish is left to cook until finished. It is usually served with bread or beans.[5] Curry chicken and its derivatives are also popular inSuriname,Guyana,Jamaica,Martinique,Saint Lucia and other Caribbean territories withIndo-Caribbean influence.
In Southeast Asia, wherecoconuts, and different spices originated, various native dishes made with coconut milk orcurry pastes and eaten with rice are often collectively referred to as "curries" in English.[6] Examples of these include Thaigaeng gai, Cambodiankari sach moan (Khmer:សាច់មាន់) and Filipinoginataang manok. Chicken curries feature prominently in the repertoire ofBurmese curries and in Burmeseohn no khao swè, a noodle soup of coconut milk and curried chicken.[7][8]
However, derivatives of Indian chicken curry may be distinguished because they are relatively modern and are made with curry powder,curry tree leaves, or other Indian spices, like theFilipino chicken curry and the Malaysian chicken curry, although they still use ingredients native to Southeast Asia.[9][10]
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Country captain chicken is a stewed chicken dish flavored with curry powder, popular in parts of the SouthernUnited States. TheHobson-Jobson Dictionary states the following:
COUNTRY-CAPTAIN. This is inBengal the name of a peculiar dry kind of curry, often served as a breakfast dish. We can only conjecture that it was a favourite dish at the table of the skippers of 'country ships,' who were themselves called 'country captains,' as in our first quotation. InMadras the term is applied to a spatchcock dressed with onions and curry stuff, which is probably the original form. [Riddell says: "Country-captain.—Cut a fowl in pieces; shred an onion small and fry it brown in butter; sprinkle the fowl with fine salt and curry powder and fry it brown; then put it into a stewpan with a pint of soup; stew it slowly down to a half and serve it with rice" (Ind. Dom. Econ. 176).]
1792.—"But now, Sir, a Country Captain is not to be known from an ordinary man, or aChristian, by any certain mark whatever." —Madras Courier, April 26.
c. 1825.—"The local name for their business was the 'Country Trade,' the ships were 'Country Ships,' and the masters of them 'Country Captains.' Some of my readers may recall a dish which was often placed before us when dining on board these vessels at Whampoa, viz. 'Country Captain.'"—The Fankwae at Canton (1882), p. 33.[11]
In 1940, Mrs. W.L. Bullard fromWarm Springs, Georgia served this dish under the name "Country Captain" toFranklin D. Roosevelt andGeneralGeorge S. Patton.[12]
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