This is an updated version of a recipe from the time when the British East India Company controlled India. Legend has it that an English sea captain involved in the spice trade developed the original recipe, but the recipe caught on somehow in the southern United States in the 19th century; hence, the “country” moniker. This version can be found in the January/February 2011 issue of Cooking Light and on the web here.
The Cooking Light version is vegetarian, and the cauliflower and edamame (green soybeans) provide a pleasing texture. The dish has the consistency of a stew. We added back the chicken (baked boneless chicken breast, cut into thin strips). The results were great.