Savannah's signature curry: a chicken braise of bone-in pieces with onion, bell pepper, curry powder, tomatoes, currants and toasted almonds, served over rice with chutney on the side.

Country Captain entered Lowcountry cookbooks in the 1820s, attributed to a sea captain from the British East India trade who carried curry powder from the colonial spice routes back through the port of Savannah. The dish became codified at Mrs. Wilkes Dining Room and the Olde Pink House through the late 19th century. Its profile is distinctly Lowcountry: curry powder rather than fresh garam masala, sweet currants for fruit, bell pepper rather than chili, and the obligatory Major Grey's mango chutney. Franklin D. Roosevelt is said to have requested it at his Warm Springs visits.

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