Now an American classic, country captain is said to have taken its name from a British army officer who brought the recipe back from his station in India. It consists of chicken, onion, tomatoes, green pepper, celery, currants, parsley, curry powder and other seasonings, all slowly cooked together over low heat in a covered skillet. The finished dish is sprinkled with toasted almonds and usually served with rice.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.