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This chicken dish, infused with the curry flavor of garam masala, coriander, and turmeric, originated in the port city of Savannah, the result of the spice trade and a naval captain's memories of India. Asha Gomez's Country Captain demonstrates the interconnectedness of southern India and Atlanta--her two Souths.

Asha Gomez
Recipe by Southern Living February 2016


Credit: Robbie Caponetto

Recipe Summary test

50 mins
2 hrs 15 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1 1/2 tsp. salt and 1 tsp. black pepper. Cook chicken, skin side down, in hot oil in a 5-qt. Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer chicken pieces to a platter, reserving 2 Tbsp. drippings in Dutch oven.

  • Cook chopped yellow onion, next 5 ingredients, and 1/3 cup dried currants in hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until onions are tender.

  • Stir garam masala, next 3 ingredients, and remaining 2 tsp. salt and 1/2 tsp. black pepper into onion mixture, and cook, stirring often, 3 to 4 minutes or until spices are toasted. Stir in tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.

  • Preheat oven to 350°. Simmer mixture in Dutch oven over low heat, stirring occasionally, 25 minutes or until mixture thickens into a chunky sauce. Add chicken pieces, pressing gently to submerge in sauce; cover.

  • Bake at 350° for about 1 hour or until chicken is tender. Sprinkle with almonds and remaining 1/3 cup currants. Serve chicken and sauce over hot cooked rice.