Chicken curry

Chicken curry or curry/curried chicken is a

• 
  Chicken curry of

  Tamil Nadu, India
• 
  Baliuag, Bulacan
• 
  Chicken curry with rice from Rason, North Korea
• 
  Chicken kasha is a dry chicken curry from Bengal
• 
  A pot of Punjabi-style chicken curry
• 
  Curry chicken in a big bread provided by a

  Macao

  restaurant

Indian subcontinent

Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.

In south India, chicken curry may be thickened using coconut milk.^[3]

Caribbean

This dish was introduced to the

Southeast Asia

In Southeast Asia, where

Country captain chicken is a stewed chicken dish flavored with curry powder, popular in parts of the Southern United States. The Hobson-Jobson Dictionary states the following:

COUNTRY-CAPTAIN. This is in Bengal the name of a peculiar dry kind of curry, often served as a breakfast dish. We can only conjecture that it was a favourite dish at the table of the skippers of 'country ships,' who were themselves called 'country captains,' as in our first quotation. In Madras the term is applied to a spatchcock dressed with onions and curry stuff, which is probably the original form. [Riddell says: "Country-captain.—Cut a fowl in pieces; shred an onion small and fry it brown in butter; sprinkle the fowl with fine salt and curry powder and fry it brown; then put it into a stewpan with a pint of soup; stew it slowly down to a half and serve it with rice" (Ind. Dom. Econ. 176).]

1792.—"But now, Sir, a Country Captain is not to be known from an ordinary man, or a Christian, by any certain mark whatever." —Madras Courier, April 26.

c. 1825.—"The local name for their business was the 'Country Trade,' the ships were 'Country Ships,' and the masters of them 'Country Captains.' Some of my readers may recall a dish which was often placed before us when dining on board these vessels at Whampoa, viz. 'Country Captain.'"—The Fankwae at Canton (1882), p. 33.^[11]

This dish dates back to the early 1800s.^{[citation needed]} A British sea captain stationed in Bengal, India, shared the recipe for this dish with some friends at the major shipping port in Savannah, Georgia.^{[citation needed]}

In 1940, Mrs. W.L. Bullard from

References

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