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.