Country Captain Chicken Curry | Anglo Indian Chicken Curry

An Anglo-Indian mild chicken curry made with country chicken…




For the Blogging Marathon #140 theme of “Pick One Cuisine – Anglo Indian”, here is a delicious yet mildly spiced chicken curry, that goes amazingly well with the Yellow Rice. When I found this recipe online, there were a few versions available with little variations. But the story was quite interesting. It seems that this curry was made with the country chicken that was grown in the yards of the Britisher’s own bungalows. This curry was a result of the ‘memsaab’ wanting a mild curry that her children could enjoy.


The lack of spice was what my girls loved about this curry. The curry uses a lot of whole spices at the beginning. The spice powders added are in minimum quantities. The best part about this gravy is the use of country chicken. Country chicken is much smaller and less fatty than the broiler chicken that is wildly available in the market. Since they are organic, they are on the pricier side too. I remember that in my childhood, D would buy this once in a while, but we loathed it, because the meat was pretty chewy. But this time, the one I bought was very flavorful and soft. The stew will be a little watery, since country chicken doesn’t have any fat to release and thicken the gravy. If you are unable to find country chicken, you can use regular chicken, but I urge you to try this curry with country chicken for maximum flavor.




Country Captain Chicken Curry

Course Main Course
Cuisine Anglo Indian
Prep Time 5 minutes
Cook Time 45 minutes
Servings 3
Author Rafeeda AR


  • 1 country chicken around 250-300 gm
  • 1 tsp oil
  • 1 cardamom
  • 1 clove
  • 5-6 black pepper
  • 1 pc cinnamon
  • 2 cloves garlic minced
  • 1 onion sliced
  • 1/2 tsp ginger garlic paste
  • 1 small tomato crushed (optional)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder increase for spiciness
  • Salt to taste
  • Coriander leaves for garnish


  • Heat oil in a pressure cooker. Briefly fry the whole spices and garlic.
  • Add the onion and sauté till golden brown.
  • Add the ginger garlic paste and sauté till raw smell is gone.
  • Add the chicken along with tomato, spice powders and salt. Give a good mix.
  • Add water just enough to cover the chicken, close the lid and cook for 30-40 minutes on medium-low flame, or till the chicken is done.
  • Adjust seasoning and finish off with coriander leaves.


There wont be much stock released by country chicken, so add sufficient water.
You can use regular chicken to make this curry as well. 


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