Photo: Robbie Caponetto
Hands-on Time
50 Mins
Total Time
2 Hours 15 Mins
Makes 4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

My new favorite dinner

February 16, 2016
This dish is quite possibly the best entree I have ever made from an issue of Southern Living, and I've been a subscriber for more than 20 years. The flavors and aromas were amazing!  It took almost 3 hours from start (cutting up the chicken and all of the vegetables) to finish (eating it!), but the recipe is not complicated at all.  I served it with toasted naan and sauteed green beans as well as rice.  It would also be great with chick peas or sweet potato on the side.