Grandma’s Country Captain Chicken was a very popular dish during Colonial
times. In those days, authentic well-fed, homegrown country fowls and chickens
were used in its preparation,. The dish would take at least 2 hours to cook
over a firewood oven till the meat was sufficiently tender, but the curry when
done, would be rich and delicious. Legend has it, that this wonderful curry
dish was first prepared by the grandmother of a British Army Captain especially
for her favourite Grandson using her own home grown Country Fowls. Hence the
name Grandma’s Country Captain Chicken
However, there’s another version which says that this particular dish was
cooked on Country River Steamers and Boats, making use of the water fowls and
ducks. .It was purported to be served as a special dish at the Captain’s table
for his special guests which could have been the British Officers at the time. Here
is my Nana’s recipe for Grandma’s Country Captain Chicken

Grandma’s Country Captain Chicken
Serves 6 Preparation Time 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 tablespoon ginger garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
1 Dry Red Chillie broken into bits
2 teaspoons chopped garlic
2 tablespoons tomato puree or tomato sauce

Heat oil in a pan and fry the onions and chopped garlic lightly. Add the
chicken and mix in the ginger garlic paste. Saute for about 5 minutes on medium heat.
Add the chillie powder, turmeric powder, cinnamon, cloves, cardamom, red chillie,
pepper corns, tomato puree / sauce and salt. Mix well and cook for a few minutes till the chicken becomes firm, Add 2 cups of water and cook till the chicken is tender
and the gravy is quite thick.
Garnish with chopped coriander leaves. Serve with rice or bread.

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