by A Thirty Five Years' Resident
The recipe is taken from The Indian Cookery Book which was first published in 1880. The book sold over 10,000 copies and was re-printed as new editions in Calcutta until 1948.
The country captain is usually made of chicken, and occasionally of kid and veal. Cold meats and curries are also sometimes converted into this dish, the condiments for which are as follows:- Two chittacks [117g] or four ounces of ghee, half a teaspoonful of ground chillies, one teaspoonful of salt, a quarter of a teaspoonful of ground turmeric and twenty onions cut up lengthways into fine slices.
Chicken Country Captain
Cut up in the usual way an ordinary curry chicken. Warm the ghee and fry the sliced onions, which when brown set aside; fry the ground turmeric and chillies, then throw in the chicken and salt, and continue to fry, stirring the whole, until the chicken is tender. Serve it up, strewing over it the fried onions.