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Country Captain Chicken with Curry and Almonds

Name: Country Captain Chicken with Curry and Almonds
Prep time: 1 h 1 min
Total time: 1 h 2 min
Cuisine: Southern
Ingredients: boneless chicken — 1361 g; salt — 10 g; black pepper — 3 g; all-purpose flour — 23 g; vegetable oil — 41 g; yellow onion — 110 g; green bell pepper — 100 g; garlic — 9 g; curry powder — 30 g; tomatoes — 794 g; low-salt chicken broth — 118 g; golden raisins — 79 g; almonds — 118 g; parsley — 7 g; white rice — 532 g

Country Captain Chicken with Curry and Almonds reads umami 4.9, allium 4.6 and sweetness 4.6 on Palate's 0–10 flavor X-ray — a Southern main, about 1 hr 2 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.3 / 10
Sweet & Fruity — 5.5 / 10
Sour & Bright — 2.3 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 5.5 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 4.9 · Allium 4.6 · Sweetness 4.6 · Nutty 4.3 · Salinity 4.2 · Richness 4.2 · Fruity 3.2 · Herbaceous 2.3 · Warm Spice 2.2 · Sourness 2.0 · Earthy 1.7 · Bitterness 1.3 · Floral 1.2 · Heat 1.0 · Citrus 0.8

What's in it (15)

boneless chicken — 1361 g
salt — 10 g
black pepper — 3 g
all-purpose flour — 23 g
vegetable oil — 41 g
yellow onion — 110 g
green bell pepper — 100 g
garlic — 9 g
curry powder — 30 g
tomatoes — 794 g
low-salt chicken broth — 118 g
golden raisins — 79 g
almonds — 118 g
parsley — 7 g
white rice — 532 g

Time & effort: about 1 hr 2 min (1 hr 1 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 177.7 kcal, 15.1 g protein, 5.6 g fat, 17.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Season the chicken thighs all over with the salt and pepper, then dredge lightly in the flour, shaking off the excess.
Heat the oil in a large Dutch oven over medium-high heat. Add the chicken skin-side down and sear until deeply golden and crisp on the first side, 6-7 minutes; flip and sear the second side until golden, 4-5 minutes. Transfer to a plate.
Reduce the heat to medium, add the onion and bell pepper to the drippings, and saute until softened and lightly golden at the edges, 6-8 minutes.
Stir in the garlic and curry powder and cook until fragrant and the spices deepen in color, about 1 minute.
Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
Nestle the chicken and any accumulated juices back into the pot along with the raisins, spoon some sauce over the top, partially cover, and simmer over low heat until the chicken is cooked through (165 F) and the sauce has thickened slightly, 30-35 minutes.
While the chicken simmers, toast the almonds in a small dry skillet over medium heat, stirring often, until golden brown and fragrant, 3-4 minutes; set aside.
Uncover the pot, skim any excess fat from the surface, and let the sauce reduce uncovered over medium heat until it clings to the chicken, about 5 minutes.
Spoon the chicken and sauce over the rice, then scatter with the toasted almonds and parsley to serve.

Dishes with a similar flavor shape

Country Captain Chicken with Currants and Almonds — Southern
Middle Eastern Cinnamon-Spiced Beef and Rice Stuffed Peppers — Middle Eastern
Ndizi Nyama (Green Banana and Beef Stew) — Tanzanian
Curried Rice Pilaf — Indian
Vegetable Korma with Coconut Rice — Indian

Keep reading: what umami, allium, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.