Country Captain II

Name: Country Captain II
Ingredients: 1 pound Chicken or Mutton (tender cuts) (Originally '1 ratla' (approx 1 lb). Use bone-in pieces for best flavor.); 1 pound Onions (Originally '1 seer'. About 3-4 medium onions.); 1 cup Ghee (Originally '0.5 seer' (approx 0.5 lb). Can be reduced if preferred, but ample fat is needed for frying onions.); 1 tablespoon Fresh ginger (Originally '0.5 tola'. Minced or finely chopped.); 1 teaspoon Salt (Heaping teaspoon, or to taste.); 1 teaspoon Black pepper (Ground. Use a flat teaspoon.); 2 whole Green chilies (Large size.); 2 cups Water (Estimated for boiling the meat (enough to cover).)

A classic Anglo-Indian dry curry dish known as Country Captain, featuring tender meat or chicken simmered in its own savory stock until rich and succulent. This historical version highlights the natural sweetness of caramelized onions balanced by the sharp heat of green chilies and black pepper. The dish is finished with a generous topping of crispy fried onions, adding a delightful textural contrast to the spice-infused protein.

Ingredients

1 pound Chicken or Mutton (tender cuts) (Originally '1 ratla' (approx 1 lb). Use bone-in pieces for best flavor.)
1 pound Onions (Originally '1 seer'. About 3-4 medium onions.)
1 cup Ghee (Originally '0.5 seer' (approx 0.5 lb). Can be reduced if preferred, but ample fat is needed for frying onions.)
1 tablespoon Fresh ginger (Originally '0.5 tola'. Minced or finely chopped.)
1 teaspoon Salt (Heaping teaspoon, or to taste.)
1 teaspoon Black pepper (Ground. Use a flat teaspoon.)
2 whole Green chilies (Large size.)
2 cups Water (Estimated for boiling the meat (enough to cover).)

Instructions

1Peel the ginger and finely chop it along with the green chilies. Peel the onions and slice them very finely, resembling thin vermicelli (sev).
2Wash the meat or chicken thoroughly. Place it in a pot with the salt and enough water to cover. Boil until the meat is tender. Continue boiling until the liquid reduces to approximately 1 cup (1 pasher) of concentrated stock. Remove the meat from the pot and reserve the stock.
3Heat the ghee in a cooking pot (tapeli). Add the finely sliced onions and fry them until they turn a rich red/golden brown color. Remove the fried onions from the ghee with a slotted spoon and set aside.
4In the same ghee used for frying onions, add the ground pepper, chopped green chilies, and ginger. Sauté briefly, then add the boiled meat pieces. Pour in the reserved 1 cup of stock. Cover the pot and place it over low heat (originally 'on embers'). Simmer until the liquid has completely evaporated and the meat is dry and coated in spices. Remove from heat, transfer to a serving dish, and sprinkle the reserved fried onions over the top.