Cornish Chicken Curry is a modern English recipe (from Cornwall) for a the classic curry of chicken in a coconut cream and tomato base. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Chicken Curry.
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No, this isn't a curry recipe for a Cornish hen. Rather it's a chicken curry using boned chicken thighs from Cornwall. Like many stew-type dishes curries are often better if stored over night and re-heated the following day. Here the sauce is prepared the day before and allowed to mature over night.
In a large pan, heat the oil then fry the garlic, onions and chilli for about 15 minutes stirring regularly. Add the curry paste and turmeric, stirring to combine.
Now stir in the mango chutney, coconut cream, sweet chilli sauce, passata, coriander, fenugreek and greek yoghurt. Bring everything back to a gentle simmer, cover and allow to cook for 40 minutes, stirring occasionally.
You could simply add the chicken, cook for 20 minutes and serve now, but like many stews it's better served the next day. I would suggest that you turn the curry sauce into a bowl, allow to cool fully then store in the refrigerator over night.
The following day, when ready to eat, fry the chicken in a little oil until browned all over. Pour over the curry sauce, just to a boil, reduce to a simmer then cook, covered, for 30 minutes until the chicken is cooked through and tender and the gravy has thickened.
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