Instant Pot Country Captain Chicken

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Instant Pot Country Captain Chicken

This recipe for Country Captain Chicken is a cinch to make in your instant pot or slow-cooker. Set it and forget it while all the lovely Indian flavors cook and mingle creating a delicious low-fat meal

Instant Pot Country Captain Chicken

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 bell pepper, seeded and cut into 1/2 inch pieces
  • 1 teaspoon minced garlic (about 2 large cloves)
  • 2 tablespoons tomato paste
  • 1 - 2 tablespoons curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper (or to taste0
  • 1 (14.5 ounce) can diced tomatoes (lightly chopped)
  • 1/2 cup mango chutney
  • 1/2 cup low-sodium chicken broth
  • 6 large bone-in chicken thighs, skin removed
  • Salt and freshly ground pepper
  • Garnish

    Minced fresh parsley
  • 1 Granny Smith apple, cored and diced
  • 1/4 cup toasted sliced almonds

Method

Step 1

Set your instant pot* to sauté. When hot, add the oil along with the onions and bell pepper; sauté until soft, about 5 minutes. Stir in the garlic, tomato paste, curry powder, thyme, paprika, and cayenne. Saute for about 2 minutes, then add the tomatoes, chutney and chicken broth. Stir well, then nestle the chicken thighs into the sauce.

Change Instant Pot setting to slow cooker - low.

Cover and cook for 4 - 6 hours on low.

Step 2

Serve chicken and sauce with white rice; sprinkle the parsley, apple pieces and almonds on top.

Step 3

*Cooking without an Instant Pot

If you don't have an instant pot, no problem. You can either sauté the ingredients in a small skillet on top of the stove, then add to the slow-cooker OR microwave the onions, pepper, tomato paste, curry powder garlic, oil, thyme, paprika and the cayenne in a microwave safe bowl, stirring occasionally, until the onions are soft, about 5 minutes total (set for 2 minute intervals) and then add to the slow-cooker.

Step 4

No Instant Pot OR Slow-Cooker?

Use a Dutch oven with a heavy lid. Heat the oven to 325°F. Make the recipe as done for the instant pot, then place in the oven to cook for about 1 1/2 hours. If you prefer a longer cook time, take the oven temperature down to 250°:F. and cook for 3 hours.

Wine Recommendation: We tested, for your benefit, both a light red and a white wine with this dish and found both worked very well due to the heartiness of the sauce, and the Indian flavors. Try with a Rhone style red, or Alsace style dry Riesling for a great wine pairing.



 

{The making of – Instant Pot Country Captain Chicken}

A year ago, BB gave me an Instant Pot* for Christmas.

Yes. He often buys me cooking items for Christmas. And most times I don’t object to the object he gives.

What is an Instant Pot?

For those of you not familiar with an “Instant Pot” it is a combination of every pot you have in your kitchen – practically. It’s a slow-cooker, pressure cookers, rice maker, risotto maker. It browns, sautés, simmers.

It practically makes dinner all by itself.

Practically.

And it’s the #1 search right now in recipes because everyone got an Instant Pot (or other brand of electric slow-cooker/pressure cooker) and everyone is looking for what to do with it.

BB thought it would be good in my kitchen as, while I do use my pressure cooker(s) a lot, I rarely, if ever, use the slow-cooker (formerly known as a Crockpot). The main reason for not slow-cooking in the slow-cooker is, I find at the end of the day, everything in the cooker has lost its individual taste and texture. Plus, I like to brown my ingredients before adding to a slow-cooker, which requires another pot or skillet. Well, if I’m needing another pot or skillet, then I may as well brown in my Dutch oven, put into the oven oven, and cook long and slow with low-oven heat.

Turns out better that way in my opinion.

Or, conversely, just speed everything up and use my pressure cooker. Stews done tender in less then an hour.

But an Instant Pot has a browning function eliminating my for additional cookware. So I started experimenting with slow-cooker recipes using the Instant Pot.

 

 

To my cookbooks I go, looking for recipes that would work well with the Instant Pot – as a slow-cooker – when I came upon a recipe for Country Captain Chicken. Reading through the ingredients list I thought, this sounds right up my taste alley and could easily be converted to a slow-cooker and especially the Instant Pot as the opening ingredients need to be sautéed.

Armed with the idea for a recipe, then on to do my due diligence – looking and reading at least 5 more recipes of the same name and then deciding what I do like and don’t like about each one, then adapting the components to create the most delicious, easiest to prepare, Instant Pot Country Captain Chicken meal I can.  And I do this all for you. Because I love you. You’re welcome.

Country Captain Chicken – The Origins

Country Captain originated in India as a poultry or game recipe involving onions and curry . The dish, known as one of the first Anglo-Indian recipes, was introduced by seamen to the southern United States. One theory is that an early 19th-century British sea captain, working in the spice trade, introduced the dish to the American South via the port of Savannah.

The “country” part of the recipe’s name dates from when the term country referred to things of Indian origin instead of British. It is therefore assumed the term “country captain” would have meant a captain of Indian origin or a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon” which may have been used in the dish.

 

Variations of Country Captain Chicken

Variations abound. Although generally they all include chicken, curry powder, and raisins or other dried current, along with almonds, some, including mine use tomato and bell pepper. I found many recipes on-line that included bacon . While I’m not sure this is an original ingredient; and while I love bacon, I find bacon can take over a dish, and for this reason decided not to use any.

Another variation in my recipe is replacing the raisins for mango chutney. While there are no raisins in chutney, I find it added a “depth of flavor” that I could not replicate otherwise.

If you want to add raisins to the dish, go ahead. About 1/4 cup should be sufficient.

 

 

Country Captain Chicken is a perfect blend of sweet, spicy, hot, sour. Traditionally served on white rice, I decided to pay homage to the “country” portion of the dish, and served with Basmati rice. It just adds a degree of nuttiness.

I like being a nut.


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Nutritional Info

This information is per serving.
  • Calories
    400
  • Fat
    15g (2g Sat, 7g Mono, 3g Poly)
  • Protein
    35g
  • Carbohydrates
    35g
  • Dietary Fiber
    5g
  • Cholesterol
    121mg
  • Sodium
    628mg
  • Nutritional values may vary

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