Country Captain Butter Chicken

Southern tradition says this spicy curry dish, which originated in India, was brought to Savannah, Georgia, in the early 1800s by a British sea captain of the East India Company.

Country Captain Butter Chicken
Makes 6 to 8 servings
  • 1 lemon, juiced
  • 1 teaspoon curry powder
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 6 tablespoons unsalted butter, divided
  • 1 medium yellow onion, thinly sliced
  • 2 jalapeño peppers, seeded and minced
  • 1 cinnamon stick
  • 3 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • ½ cup golden raisins
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ cup heavy whipping cream
  • Butter Crunch Rice (recipe below)
  • Garnish: chopped green onion, sliced almonds
  1. In a large bowl, stir together lemon juice and curry powder until combined. Add chicken, and stir until fully coated; let stand at room temperature for 15 to 30 minutes.
  2. In a large Dutch oven, melt 2 tablespoons butter over medium-high heat. Add chicken; cook until golden brown, about 5 minutes. Remove chicken from pan.
  3. Add 2 tablespoons butter to pan, and let melt. Add onion, jalapeño, and cinnamon stick; cook until onion is tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add chicken, tomatoes, raisins, paprika, and salt; bring to a simmer. Cook until slightly thickened and a meat thermometer inserted in chicken registers 165°, about 10 minutes. Remove from heat; stir in cream and remaining 2 tablespoons butter. Serve over Butter Crunch Rice. Garnish with green onion and almonds, if desired.

Butter Crunch Rice
Makes 6 to 8 servings
  • 2 cups basmati rice
  • 2½ teaspoons kosher salt, divided
  • ¼ cup unsalted butter
  • 3 cloves garlic, minced
  • ½ teaspoon ground black pepper
  1. In a large saucepan, bring rice, teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium-low; simmer until rice is almost tender, about 12 minutes; drain.
  2. In a 12-inch cast-iron skillet, heat butter over medium heat. Sprinkle half of rice in skillet, pressing gently. Sprinkle with garlic, pepper, and remaining ½ teaspoon salt. Sprinkle with remaining rice. Cover surface with a sheet of parchment paper; cover with lid. Cook over medium-low heat until rice is lightly browned on bottom, about 30 minutes. Using a spatula, scrape browned bits from bottom of skillet into rice.



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