Country Captain Yellow Curry

A fragrant, spicy dish consisting of chicken simmered in a yoghurt-based curry sauce. Instantly lovable, - it's chicken and gravy, but flavorful gravy.


  • drumsticks or mixed chicken pieces  ·  8 
  • Herbie’s Yellow Curry  ·  2 tablespoons 
  • natural yoghurt  ·  2 tablespoons 
  • oil or ghee (clarified butter)  ·  2 tablespoons 
  • red lentils, rinsed  ·  3 tablespoons 
  • garlic, crushed  ·  1 clove 
  • fresh red chili, sliced, seeds removed  ·  1 
  • onions, sliced  ·  2 


  • Mix the curry mix with yoghurt.
  • Rinse chicken and pat dry, then marinate in curry/yoghurt mix for 30 minutes.
  • Gently fry one sliced onion in oil until well browned and caramelized. Set aside.
  • In same pan, heat remaining oil and brown chicken well.
  • Add remaining onion and garlic, cook for 2 minutes, then add lentils, chili and 1 cup water.
  • Simmer about 40 minutes until chicken is cooked and lentils are soft.
  • Remove lid and reduce a little before serving.

Jenny's Tip: - The Recipe Backstory - A Lowcountry Classic?

Journalist Sam Sifton wrote in the New York Times Magazine that Country Captain is "a dish you'll find in Charleston and Savannah and throughout the Lowcountry that surrounds them, in restaurants and home dining rooms alike. Made correctly, it captures exactly that moment of excitement you feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States."

Almost everyone who has written about the recipe in any depth has correctly identified that its origins are Indian and that it eventually made its way to the South. How it got there, though, is the tricky part.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Yellow Curry

Yellow Curry

Use in Thai and Asian dishes when yellow curry is called for.