Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic with an Indian pedigree.
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Tongs
- Plate
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Kitchen towel
- Serving bowl
Ingredients
- 1 (3–4-lb.) chicken, cut into 8 pieces
- 1 tsp. dried thyme
- Kosher salt
- freshly ground black pepper
- 1⁄4 cup canola oil
- 6 slices bacon, chopped
- 4 cloves garlic, finely chopped
- 3 ribs celery, chopped
- 2 green bell peppers, cored, seeded, and chopped
- 1 large yellow onion, chopped
- 1 (28-oz.) can whole peeled tomatoes, chopped, (3/4 cup tomato juice reserved)
- 3 tbsp. curry powder
- 2 tbsp. unsalted butter
- 1⁄3 cup currants, plus more for garnish
- 2 bay leaves
- 2 cups steamed white rice, for serving
- Peanuts, for garnish
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