Tuesday, July 12, 2016

Curry of chickens, à l'Indienne #FLRoyalFood

This is another recipe inspired by the FutureLearn course. Apparently curries were much favoured in Victorian times and almost always on the menu for Queen Victoria's meals. We were given a recipe for chicken curry but were able to use a modern prepared curry paste as apparently in Victorian times cooks were faced with a bewildering array of proprietary curry pastes.  As my pantry seems to have an equally bewildering array, I just chose the first one that came to hand. The major ingredient listed for this curry paste is "spices", so I am none the wiser about its major components.

Proportions in the original recipe were a bit obscure, though they did call for two heads of celery and three onions. I used less of the onions and celery and more of the stock, garlic and curry paste. The extra stock and fewer vegetables as well as the fact that I didn't sieve the resultant sauce meant that my sauce was quite light.  It tasted very nice, but for the authentic look and taste I should have sieved (or food-processed) the sauce. Maybe next time.  However, the overall exoerience and taste was very pleasant, if not correctly authentic.


750 gr chicken thighs
2 onions
1/2 head of celery
2 cloves garlic
Clove powder
1 tbs flour
2 tbs curry paste
1 litre chicken stock


Melt butter in pan
Chop onions and parsley roughly
Add to butter and stir until coated
Chop parsley and add
Add mace and clove powder
Stir all to combine and continue cooking until the vegetables have softened
Add the curry paste and stir to combine, likewise the flour
Pour over the chicken stock and stir
Bring the mixture to the boil
Meanwhile chop the chicken thighs into bite size pieces
Melt butter in another large pan
Lightly fry the chicken turning regularly until the pieces are sealed
Add the sauce mixture to the chicken and combine
Bring to the boil and along to boil for a short period
Then reduce to a simmer and simmer until all is tender and the flavours are combined.  

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