food.com

Country Captain for the Slow-Cooker

5.0(5)

This is the only recipe for Country Captain I've ever been truly happy with.It's for the slow-cooker, but there is more prep time to it than usual crockpot recipes. If you wish to make this, though, please don't skip any steps, as the subtle flavors combine to be so good. I adapted this from Cook's Country Magazine, (April, 2006). The dish has it's roots in India, and was carried to the Southern U.S. by British ship captains who sailed the spice routes in the 1700's. This is the way I made it, to my family's delight...and mine! I used my own Mango Chutney recipe #134246 because I think it's better than Major Grey's, but you can substitute Major Grey's in a pinch. I hope you enjoy it as much as we did!

by Chef PotPie·published 2006-04-13

Open original recipe

Curries

Servings

6 serving(s)

Total time

5h 25m

prep 25 min

Calories / serving

365 kcal

Ingredients (17)

serves

8 chicken thighs, excess fat trimmed, with bone and skinchicken-thighs
salt & pepper (I use Johnny's) or your favorite seasoning (I use Johnny's)salt
1 tablespoon olive oilolive-oil
2 onions, chopped coarseonion
1 green bell pepper, seeded and chopped coarsebell-pepper
1 (14 1/2 ounce) can chicken brothchicken-broth
1 (14 1/2 ounce) can diced tomatoestomato
1 (6 ounce) can tomato pastetomato-paste
12 ounces mango chutney, <a href="https://www.food.com/recipe/laurels-mango-chutney-134246">Laurel's Mango Chutney</a> ORmango-chutney
2 (9 ounce) jars bottled chutney, such as Major Grey's Cutney, large pieces of mango snippedchutney
6 garlic cloves, mincedgarlic
2 tablespoons Madras curry powder
1 1/2 teaspoons paprikapaprika
1 teaspoon dried thymethyme
1/2 teaspoon cayenne (to taste)cayenne
shredded coconut (for garnish)coconut
toasted sliced almonds (for garnish)almond

Instructions (8 steps)

01Heat oil in large skillet, season chicken and brown on both sides, about 10 minutes. Remove chicken to platter, let cool a bit, remove and discard skin. Put chicken in crockpot.
02Pour off all but 1 Tablespoon fat and cook onions and bell pepper with about 1/2 teaspoon salt until somewhat tender, about 5 minutes.
03Add broth, tomatoes and tomato paste and scrape up browned bits and cook and stir until slightly thickened and smooth, only about 3 minutes.
04Remove from heat and add chutney, garlic, curry powder, thyme, paprika and cayenne.
05Pour this mixture over chicken in crockpot.
06Cover and cook on low 5 hours.
07Stir before serving over white rice.
08Add coconut and sliced almonds on top. This is necessary for the most authentic taste of Country Captain!