Found this in my mother's recipe box from 1962, written on a stained index card. She served it at every dinner party she ever hosted.

This oven baked 3-ingredient chicken country captain is the kind of dish you’d find on a stained index card tucked in the back of a wooden recipe box. My own version is pared down to the three things my mother always insisted were non‑negotiable: chicken, a good curry‑kissed tomato sauce, and sweet raisins. Country Captain has roots in old Southern cooking, with whispers of Indian spice that came through the port cities and settled into church cookbooks and bridge club suppers. This is the simple, party-tested version she served at every dinner party in the early 1960s—no fuss, all comfort, and it comes out of the oven in a glass baking dish, the chicken golden and the sauce bubbling and fragrant.

Serve this chicken country captain spooned over a bed of plain white rice or buttered egg noodles so they can soak up every bit of the curry-tomato sauce. A simple green side—steamed green beans, peas, or a crisp lettuce salad—keeps it feeling like the kind of balanced plate our mothers put on the table. Warm dinner rolls or soft white bread are right at home beside it for mopping up extra sauce. For a more old-fashioned dinner party spread, add a molded fruit salad or a tray of celery sticks and carrot coins, just the way it would have looked on a 1962 buffet.

Servings: 4

2 1/2 to 3 pounds bone-in chicken pieces (legs, thighs, or bone-in breasts, skin on)

Preheat your oven to 350°F (175°C). Lightly grease a rectangular glass baking dish (about 9x13 inches) with the oil or butter so the chicken doesn’t stick and the sauce doesn’t scorch around the edges.

Pat the chicken pieces dry with paper towels. If desired, sprinkle them very lightly with salt and black pepper. Remember that the jarred tomato sauce may already be well seasoned, so go easy here.

In a medium bowl, stir the curry powder into the jarred tomato sauce until the color is even and the curry is fully blended. Taste a small spoonful; if it seems flat, you can add a pinch more curry, but keep in mind the flavor will deepen as it bakes.

Scatter the raisins evenly over the bottom of the prepared baking dish. This lets them plump up in the sauce and keeps them from drying out on top.

Arrange the chicken pieces in a single layer over the raisins, skin side up. Nestle them in so they fit snugly but without overlapping too much; this helps them cook evenly and brown a bit on top.

Pour the curry-tomato sauce mixture evenly over the chicken, making sure every piece gets coated and some sauce runs down between the pieces to mingle with the raisins. Use a spoon to nudge the sauce into any bare spots. The chicken skin can peek through the top; it will still take on some color.

Cover the baking dish tightly with foil. Place it on the middle rack of the preheated oven and bake for 30 minutes. This covered time lets the chicken start to cook through and the raisins begin to swell in the sauce.

After 30 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce over the tops of the chicken pieces to keep them moist. Return the uncovered dish to the oven and continue baking for another 25 to 35 minutes, or until the chicken is cooked through. The internal temperature should reach at least 165°F (74°C) in the thickest part without touching the bone, the sauce should be bubbling, and the chicken should look lightly golden on top.

Once done, let the dish rest on the counter for about 5 to 10 minutes. This rest allows the juices to settle and the sauce to thicken slightly. Before serving, gently spoon the curry-tomato sauce and plumped raisins over the chicken pieces so every serving gets plenty of both.

To serve in true 1960s dinner-party fashion, bring the glass baking dish right to the table and use a large serving spoon to lift out the chicken pieces, letting the sauce drip back into the dish, then spoon extra sauce and raisins over each portion on the plate.

To keep this close to a three-ingredient memory, the heart of the recipe is chicken, curry-touched tomato sauce, and raisins; the rest is just there to help it along. If you like a bit more richness, stir 2 to 3 tablespoons of butter into the hot sauce right after baking, or add a small splash of cream at the very end for a softer, milder curry flavor. For extra texture, sprinkle a handful of slivered almonds or chopped peanuts over the top during the last 10 minutes of baking, a nod to the old Southern versions of Country Captain. If your family prefers white meat, you can use all bone-in chicken breasts; just watch the timing, as they may cook a bit faster and can dry out if overbaked. For darker, crispier skin, you can broil the dish for 2 to 3 minutes at the very end, watching closely so the sugar in the raisins and sauce doesn’t burn. If you need it milder for children, use only 1 tablespoon of curry powder and add a pinch of sugar to the sauce to soften the spice. For a little heat, stir in a pinch of cayenne or a few red pepper flakes with the curry powder. Food safety tips: Always thaw chicken in the refrigerator, never on the counter. Keep raw chicken and its juices away from other foods, and wash hands, cutting boards, and knives with hot soapy water after handling. Use a food thermometer to be sure the chicken reaches at least 165°F (74°C) in the thickest part. Refrigerate leftovers within 2 hours of baking, and reheat until steaming hot before serving again.