Chicken Country Captain
A classic Anglo-Indian curry featuring chicken pieces fried with turmeric and chilies, topped with crispy fried onions. This simple yet flavorful dish showcases the essential spices of Indian cooking.
Ingredients
- 3 lbs Chicken, cut into pieces (Cut into 8-10 pieces (legs, thighs, breasts halved))
- 4 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 2 large Onions, thinly sliced
- 1.5 teaspoons Ground turmeric
- 1 teaspoon Chili powder or cayenne pepper (Adjust to taste for heat level)
- 1.5 teaspoons Salt (Or to taste)
- 0.5 cup Water (Add if needed to prevent sticking)
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Instructions
- 1Cut the chicken into 8-10 pieces (drumsticks, thighs, and breasts halved). Pat dry with paper towels and set aside.
- 2Heat the ghee in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 8-10 minutes. Remove the onions with a slotted spoon and set aside on a plate.
- 3In the same pan with the remaining ghee, add the ground turmeric and chili powder. Fry the spices over medium heat, stirring constantly, for about 1 minute until fragrant. Be careful not to burn them.
- 4Add the chicken pieces to the pan along with the salt. Stir well to coat the chicken with the spices. Cook over medium heat, stirring frequently and turning the chicken pieces occasionally, until the chicken is cooked through and tender, about 25-30 minutes. If the mixture becomes too dry, add water a few tablespoons at a time to prevent sticking.
- 5Transfer the chicken to a serving platter. Strew the reserved fried onions over the top of the chicken. Serve hot with rice or bread.
