Chicken curry

It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa.

A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom.

[citation needed] However, poultry in Trinidad and Tobago was so readily available that the dish began consisting of mainly chicken, flavored with curry spices.

[5] Curry chicken and its derivatives are also popular in Suriname, Guyana, Jamaica, Martinique, Saint Lucia and other Caribbean territories with Indo-Caribbean influence.

[6] Examples of these include Thai gaeng gai, Cambodian kari sach moan (Khmer: សាច់មាន់) and Filipino ginataang manok.

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.

Bullard from Warm Springs, Georgia served this dish under the name "Country Captain" to Franklin D. Roosevelt and General George S.

Kaeng yot maphrao sai kai is a northern Thai curry of palm shoots and chicken.