Where I end up is another thing, and not as important as the journey. Making this discovery gives me a sense of belonging and a sense that I really do have a chance to immerse myself in the culture here. This is what little I know of the dish other than it is delicious and worth the effort.

This dish is most importance to the Lowcountry region of Charleston, South Carolina and Savannah, Georgia-having been introduced by a British Sea Captain in the early 19^th century.

Most likely the Captain was working in the spice trade that was introduced to the American South in the port of Savannah. Country Captain which is thought to have originated from India, was a dish enjoyed by many British Officers.

Be forewarned, this is the longest recipe with the most ingredients I have posted. Do not let that scare you off. A little planning is needed, line up your spices, do your dicing ahead of time, have all your ingredients prepped and this is a snap to make.

It is better the second day and is even good cold. Make as many condiments as you like, just make enough for leftovers. My mom when making a similar variation of this made it with shrimp. You can easily cut the portions in half, as this feeds a lot of people. Serve this with a plain Carolina Gold Rice or Scott Peacock’s and Edna Lewis’s Coconut Rice.

Country Captain

Adapted:Scott Peacock & Edna Lewis, The Gift of Southern Cooking

One 3 1/2 lb chicken cut into 8 pieces or 6 whole skinless boneless chicken breasts

1 teaspoon dried thyme

Fresh ground black pepper

1/4 cup vegetable oil

6 slices bacon

2 1/2 cups chopped onion

1 cup chopped celery, leaves and all

2 cups diced green bell pepper

1 tablespoon finely chopped garlic

2 cups drained and chopped canned tomatoes

3/4 cup tomato juice, reserved from canned tomatoes

2 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons curry mix (their recipe to follow)

1/3 currants (or raisins if you can’t find currants)

2 bay leaves

salt to taste

• Sprinkle the chicken with salt & pepper along with the dried thyme.
• Heat the oil in a large fry pan and and cook turning once till lightly browned.
• Remove the chicken and set aside.
• Pour out the oil from the pan.
• Return the pan to the stove and over a moderately low heat, cook the bacon slices till crisp and browned. Remove the bacon and set aside as a condiment for the Country Captain.
• Add the chopped onion to the pan, and cook, stirring occasionally for 2-3 minutes.
• Add the chopped celery along with the bell pepper and cook for about 5 minutes longer.
• Stir in the garlic, and cook another 2-3 minutes or so, then add the tomatoes and reserved juice.
• Cook at a low heat, partially covered and simmer for about 10 minutes-stir often.
• Heat the unsalted butter in a small pan until hot and foamy, then stir in the curry powder mix and cook, stirring continuously for 2 minutes. It will turn into a rich deep golden color. Do not let it burn.
• Add the cooked curry powder, along with the currants or raisins and bay leaves to the simmering tomato mixture.
• Season with salt and freshly ground pepper.
• Simmer, tightly covered for about 30 minutes, stirring occasionally.
• When the sauce has finished cooking, taste carefully for seasoning, and more salt and pepper if needed.
• Spoon about 1 cup of the sauce into the bottom of an ovenproof casserole or baking dish that will hold the chicken comfortably in a single layer- the chicken can touch if need be.
• Arrange the chicken over the sauce, then spoon the remaining sauce on top of the chicken.
• Place a piece of parchment on top pressing down gently.
• Cover with lid or a double piece of foil, sealing tightly.
• Bake in a 325 degree oven and cook for approximately 1 1/2 hours, until the chicken is quite tender.
• Serve the chicken with the sauce spooned over it and serve some good Carolina rice on the side.

Along with the chicken and rice, offer at least four different condiments to go with it. Crumbled bacon, thinly sliced green onion, Crispy Thin Onion Rings, currants or raisins, toasted coconut, finely chopped white of hard-boiled egg and the sieved yolk of same, chutney and chopped peanuts.

Making Your Own Curry Powder

1 tablespoon ground ginger

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon ground cardamom

1/2 teaspoon turmeric

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper, or less if desired

Mix all the ingredients together, and store in a small, tightly sealed jar. Make in small batches to keep it fresh and more vibrant.