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).