Breakfast buffet: National curried chicken day
January 12th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Today will curry favor with spice lovers - January 12 is National Curried Chicken Day!

Perhaps the best way to enjoy this exotic, spicy chicken is by indulging in chicken curry. One thing is for sure, you know exactly where you stand with this practically named dish.

Curry powder, saffron, ginger, masala powder and other spices form the base of an aromatic sauce to blend in with the chicken. Depending on the culture or region, "chicken curry" and "curry chicken" are either the same or completely different. Adding chicken to the curry sauce is considered to be chicken curry, but curry chicken can mean dredging the chicken in curry powder before cooking. It's all in the details, people!

Country Captain Chicken is our own Americanized version of the Indian dish. A British sea captain who traveled to Bengal, India, shared the recipe during a stop in Savannah, Georgia. "Country Captain," a nickname for officers stationed in India, became the name of the dish as it gained popularity across the South.

It also became a favorite of President Franklin D. Roosevelt and General George Patton when they enjoyed it during a dinner at Roosevelt's "Little White House" in Warm Springs, Georgia. After that, Country Captain Chicken became a staple in Southern cuisine.

Fix yourself a light and tasty curried chicken sauté, or take a nostalgic bite of heritage and history by cooking up some Country Captain Chicken. It's a dish fit for a president, and sea captains to boot.



soundoff (5 Responses)
  1. SciGuy73

    It isn't that they can't make money selling them. They can. They can't make money employing greedy, stu pid, union bakers.

    March 31, 2013 at 12:04 pm | Reply
  2. notsopc

    The Country Captain Chicken recipe boasted, per serving, 240 calories and 25 grams of fat. Uh, I don't think so.

    January 13, 2012 at 9:32 am | Reply
  3. Amayda

    I love Chicken Curry! I make mine patterned after a Thai Yellow Chicken Curry that is more of a creamy stew (Thakns to the coconut milk and potatoes) than the normal watery curries you see. It's phenomenal!

    January 12, 2012 at 9:53 am | Reply
    • krm1007

      Try sprinkling it with chat masala and you will get the thrill of your life. It will become a dish fit for an emperor. Enjoy!

      January 12, 2012 at 5:08 pm | Reply
    • BingTrol

      I agree. Adding coconut milk soups up the awesomeness of the curry many folds. Thats also the way you make Chicken Korma though Korma has few additional ingredients. Serve Malaysian parathas as accompaniments. Best meal ever...

      January 13, 2012 at 10:04 am | Reply

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