- Entree -
Country Captain
(By Louisa Childs - J.D at NYU School of Law)

When General George Patton was en route through Columbus, Georgia, he wired ahead, "If you can't give me a party and have Country Captain, put some in a bucket and bring it to the train."

The recipe is native to my hometown, Columbus, GA. I think it's delicious and so did General George Patton -- see below!


  • 1 2 to 3 pound fryer or frying pieces 2 onions
  • 2 onions, finely chopped
  • 2 green peppers, chopped
  • 3 cloves of garlic, crushed
  • 1 good teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons curry powder
  • 1 16 ounce cans tomatoes
  • 1 teaspoon parsley, chopped
  • 1/2 teaspoon powdered thyme
  • Black pepper to taste
  • 2 cups rice, cooked
  • 3 large tablespoons currants
  • 1/4 pound slivered almonds, toasted


  1. Season chicken well and fry as usual. Remove from pan but keep hot; this is a secret of the dish's success. Pour off most of the grease; add onions, green peppers and garlic clove. Cook very slowly, stirring constantly. Season with salt, white pepper and curry powder. Test curry to taste. Add tomatoes, chopped parsley, thyme and black pepper to taste. Place chicken in roaster and pour sauce over it. If it does not cover chicken, rinse out skillet and pour over chicken. Bake covered, at 350 degrees for about 45 minutes.
  2. When ready to serve, place chicken in middle of platter and pile 2 cups of cooked dry rice around it. Mix currants with sauce and pour over rice. Scatter almonds over top. Extra sauce should be put in gravy boat. Garnish with parsley and you have food for the gods. Serves 4.

This recipe was taken from page 98 of the cookbook called A Southern Collection.

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