Keeping Historical Romance Fresh

Sasha Cottman

British India Chicken Curry

The spectre of her desire to return to India still loomed over him. She had to want to stay with him in England – Letter from a Rake
British India Chicken Curry

Now this is a very mild Indian curry, which would suggest that the early British settlers in India didn’t take to the spicy food that well. The feedback from my family the first time I cooked this recipe was that it bordered on bland. The next time I cooked I added curry powder which seemed to do the trick.


2 kilos of chicken pieces. (I used skinless chicken legs)

2 onions

1 lemon

2 tbsp butter

1tsp turmeric (if you want some spice then add 1 ½ tsp of curry powder).

100 ml of thickened cream

2tsp ginger power or dried ginger

I added 2 sliced carrots to add some vegetables.

Method: Put the chicken pieces in a large pot and cover with 1 litre of water. Bring to boil, before simmering for 5 minutes. Strain off the liquid (keep about 400ml) then set the chicken pieces aside.

Melt the butter in a large frying pan, add the onions and fry for about 5 minutes, then add the chicken pieces.

Sprinkle the turmeric and ginger over the top and mix in well. Cook for another 5 minutes.

Add the 400ml of chicken stock, cover and cook at a simmer for 30 minutes.

Take the pan off the heat and add the cream and lemon juice. Bring the mix back to a simmer for 2 minutes.

Remove from heat and serve with rice. (I used basmati rice which is great with curries).