Country Captain

Country Captain (literally translated Country Captain) is a curry dish that is especially popular in the American South. It consists of chicken, which is fried in the pan and seasoned with curry powder and then cooked with ingredients such as onions, tomatoes, almonds, garlic and raisins on low heat. Usually served as a side dish of rice.

The oldest recipes for the court date from the mid -19th century. On the origin of the name of the court and there are several theories. One of them says that it originally is a curry dish from India. The recipe should then have been brought by a captain in the British Navy to England; According to another version, it was a captain of the U.S. Navy, which brought it to Georgia. Savannah (Georgia ), was once an important port for the spice trade.

The name of country is projected to captain a theory go back to an Anglo -Indian expression of the 19th century, which the master of a foreign ship was meant. According to another interpretation, it was a term for a captain of the British-Indian Sepoy, who stood as an Indian in the service of England. In India itself, there is no court with that name. However, the model could have been a chicken curry with onions from Madras.

The first known recipe for Country Captain was published in 1857 by Eliza Leslie in her cookbook Miss Leslie's New Cookery Book. In it she writes about origin: "This is an East Indian dish and a very simple preparation of curries. The term, country captain 'is a captain of the native troops (or sepoys ) in the service of England; because their country was India, they were commonly called Country Troops. Probably the court in England was introduced by a sepoy officer. "

Swell

• Alan Davidson: The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford 2006, inter alia, ISBN 0-19-280681-5, Anglo- Indian cookery.

• Meat dish
• English Kitchen
• American Kitchen