Country Captain Chicken Stew Recipe from Global Soul Kitchen
- Servings: 4
This classic dish shows the influence of the Indian spice trade throughout the ports of the old South. It is typically served with rice and garnished with almonds, but I like to use rice noodles and peanuts—the rice noodles soak up the flavor perfectly, and the peanuts provide great texture and taste. This is one of those dishes that tastes better on the second day, so when possible, make it the day before serving.
There are many different choices of curry powder, from sweet to the stronger flavors of Indian and Jamaican powder. I used a standard curry powder in this recipe, but if you like more heat, choose your own.
Duck fat adds additional flavor to this stew—it’s like cooking beans with bacon fat. It makes everything taste better (though you can substitute butter if you prefer)! No need to seek out specialty butchers: Duck fat can be purchased at Walmart or found online.
Recipe by Deborah VanTrece on Global Soul Kitchen.
Executive produced by Rachael Ray. A Free Food Studios production.