Country Captain Chicken
With its rich history and devoted following, Country Captain Chicken deserves a 21st-century rebirth.
Why This Recipe Works
Country Captain Chicken has been distilled over centuries through Indian, British, and American culture. We borrowed some traditional Indian cooking methods to bring this dish back to its roots. We quickly found that the chicken skin turned flabby when simmered in sauce, so we seared the chicken, removed the skin, and relied on the fond (the browned bits on the bottom of the pan) to flavor the sauce. The addition of tomato paste not only improved the body of the sauce but also gave the dish a gentle sweetness. Taking a hint from Indian cooks, we toasted the curry spice for our Country Captain Chicken recipe—to eliminate raw, one-dimensional flavors—before adding it to the dish.
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