hmmmm....BackwoodsPundit wrote: And WTH is Country Captain anyhow.
Do they mean a Naval captain (O-6) or a lower ranked army/af/marine captain (0-3)?????
country captain chicken
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sgt mike rtd
- Posts: 22
- Joined: Thu Sep 08, 2005 9:00 am
- Location: australia
YUCK
gday guys
no wonder you guys went on a bit about the country captain chicken. i got a case last week and (yes finnaly got one came from germany,LOL) it always had me wondering why you lot where complaning about this stuff. well i found out the hard way, it wasnt to bad taste wise, but the after affects where , a dose, of the runs and a gut ache for 2 day. they gonna leave that fecking menu out in the new batch,s to come.
cheers
no wonder you guys went on a bit about the country captain chicken. i got a case last week and (yes finnaly got one came from germany,LOL) it always had me wondering why you lot where complaning about this stuff. well i found out the hard way, it wasnt to bad taste wise, but the after affects where , a dose, of the runs and a gut ache for 2 day. they gonna leave that fecking menu out in the new batch,s to come.
cheers
The Origin of Country Captain Chicken
Most of this info comes from Linda Stradley's website: http://whatscookingamerica.net
First of all, it's a classic southern dish. Not having been raised in the south -- or traveled to it much -- I was as baffled as most of you with this curious name.
"Country Captain Chicken" is a curried chicken dish. The chicken is browned and then stewed in a sauce of tomatoes, onion, garlic, and curry powder. At the end, golden raisins are added. The dish is served over rice sprinkled with toasted almonds. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time and other use quick-cooking chicken breasts. One thing is always certain about this dish; it is perfumed and slightly spiced with curry.
As for the name, well . . .
In Bengali, India, traders in spices and other goods were considered to be in the "Country Trade" and the skippers of their ships that carried the goods were known as "Country Captains". This was a favorite dish of the captains, who used chicken, curry, onions, tomatoes, and other spices in a stew which was then served over rice.
It is thought that this dish was brought to Georgia in the early 1800's by a British sea captain who had been stationed in Bengali, India and shared the recipe with some friends in the port city of Savannah, Georgia. Savannah was then a major shipping port for the spice trade.
In th 1940s, Franklin D. Roosevelt was served this dish when he visited Warm Springs, Georgia.
So, there you have it. It may be a southern classic, but when the MRE cooks got it, it became one of the most notorious menu items of all time.
Most of this info comes from Linda Stradley's website: http://whatscookingamerica.net
First of all, it's a classic southern dish. Not having been raised in the south -- or traveled to it much -- I was as baffled as most of you with this curious name.
"Country Captain Chicken" is a curried chicken dish. The chicken is browned and then stewed in a sauce of tomatoes, onion, garlic, and curry powder. At the end, golden raisins are added. The dish is served over rice sprinkled with toasted almonds. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time and other use quick-cooking chicken breasts. One thing is always certain about this dish; it is perfumed and slightly spiced with curry.
As for the name, well . . .
In Bengali, India, traders in spices and other goods were considered to be in the "Country Trade" and the skippers of their ships that carried the goods were known as "Country Captains". This was a favorite dish of the captains, who used chicken, curry, onions, tomatoes, and other spices in a stew which was then served over rice.
It is thought that this dish was brought to Georgia in the early 1800's by a British sea captain who had been stationed in Bengali, India and shared the recipe with some friends in the port city of Savannah, Georgia. Savannah was then a major shipping port for the spice trade.
In th 1940s, Franklin D. Roosevelt was served this dish when he visited Warm Springs, Georgia.
So, there you have it. It may be a southern classic, but when the MRE cooks got it, it became one of the most notorious menu items of all time.
Thanks for digging up that information, CaptBob. I think I mentioned in one of the other CCC threads how I was looking through a book of recipes from my grandmother and out of nowhere, the words "Country Captain Chicken" jumped out - it was a recipe from way back when. I was shocked silly to see that this stuff went back 50+ years. Oh well...hopefully it tasted better back then. 
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Jaylo
- inactive
- Posts: 16
- Joined: Thu Apr 20, 2006 5:14 am
- Location: Wolverhampton/ West Midlands/ UK
I actually rather like CCC.....being a Brit and having about 200 Curryhouses (restaurants to you US chaps) within 5 miles of my front door means I have a certain penchant for Indian food.
CCC is closest in flavour to a mild Bhuna or Jafrezi....it's only the US where 'curry' is one flavour: there are hundreds of variations on curry, each with their own name.
eg
Korma is very mild with a creamy coconut white sauce
Tikka massalla is mild in a tomatoey yoghurt sauce
Bhuna is a medium brownish sauce with cumin and turmeric
Jalfrezi is tomato based with lots of onion and chilli
Dupiazi is a dry cooked down suace of caramelised onions
Madras is hot chilli based fragrant sauce
CCC is closest in flavour to a mild Bhuna or Jafrezi....it's only the US where 'curry' is one flavour: there are hundreds of variations on curry, each with their own name.
eg
Korma is very mild with a creamy coconut white sauce
Tikka massalla is mild in a tomatoey yoghurt sauce
Bhuna is a medium brownish sauce with cumin and turmeric
Jalfrezi is tomato based with lots of onion and chilli
Dupiazi is a dry cooked down suace of caramelised onions
Madras is hot chilli based fragrant sauce