This recipe in some form dates back to the 1700-1800's when tall sailing ships sailed between the East Indies and American ports in Virginia, South Carolina and Georgia, trading cargoes of rich spices for loads of rice and tobacco. During such a trip an inventive ship's cook dipped into the ships store of fragrant spices and used them to flavor the chicken for a special meal for the captain. So pleased was the captain that upon his arrival in the port of Savannah, Georgia he made it for his host. Country Captain is still served in the south today.
This recipe I adapted from Savannah Seasons cookbook published in 1996 by Elizabeth Terry. Mrs Terry is the former owner of the lovely Elizabeth's at 37 Street, in Savannah, Georgia.
I feel sure that's more than you wanted to know about that. But it is a very cool, gloomy, rainy day here and perfect for this dish.
Country Captain with Chicken and Shrimp
1/2 cup apple juice
2 teaspoons curry powder
2 1/2 tablespoons currants
4 boneless, skinless chicken breasts, diced into 1/2-inch cubes
1/2 cup minced Vidalia onion
1/2 cup minced green bell pepper
1/2 cup slivered almonds
1 cup Granny Smith apple, peeled, seeded, and diced
1 14-ounce can diced, pureed tomatoes in juice
1 teaspoon salt
1 teaspoon hot chili sauce
1 recipe Curried Rice (see below)
1/2 cup chicken broth
1 pound large raw shrimp, peeled and deveined
Using a medium saute' pan, bring the apple juice, curry powder, and currants to medium warm. Add the diced chicken and set aside to marinate.
Preheat the oven to 350 degrees F. In a large, lidded casserole dish, place the chicken breasts and marinade, then layer the onion, bell pepper, almonds, and apples, followed by the tomato puree, salt, and chili sauce. DO NOT stir.
Place the casserole over medium heat and bring to a boil. Add the cooked curried rice, cover, and bake in the oven for 20 minutes, until liquid is absorbed and chicken is cooked.
Remove from oven, stir in the chicken broth, and place the shrimp on top of the rice, chicken, and vegetables. Return to oven, covered for 5 minutes, until the shrimp turn pink.
Serve with a tossed green salad and supper is ready.