Translations:Chicken curry/9/en

{{quote|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).]