Another Curry, and more quickly made.

Another Curry, and more quickly made. is a traditional British recipe, based on Maria Rundell's recipe of 1806 for a classic chicken curry that's intended to be made rapidly and which flavours the chicken by coating the pieces in a flour and curry powder blend. The full recipe is presented here and I hope you enjoy this classic British version of: Another Curry, and more quickly made.

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

6

Rating:

Tags : CurrySpice RecipesChicken RecipesBritish Recipes

This is a curry from Maria Rundell's Domestic Cookery of 1806. Here, the chicken (or rabbit) pieces are coated in flour and curry powder, which then acts to thicken the curry gravy. I've reduced the cooking time as modern chickens are more tender than they would have been in Victorian times.

Original Recipe

Another Curry, and more quickly made.
Cut up a chicken or your rabbit; if the former, take off the skin, and rub each piece in a large spoonful of flour, mixed with half an ounce of curry powder : slice two or three onions, and fry in butter, of a fine light brown ; then add the meat, and fry altogether, until the latter gegin to brown; then put into a stewpan, and pour boiling water over to cover. Lit it simmer very gently two or three hours until quite tender. If too thick, put more water half and hour before it is served.

Dressed fowl or meat may be done ; but the curry will be better made fresh.

Modern Redaction

Ingredients:

1 chicken (or young rabbit) cut into serving-sized pieces
6 tbsp flour
85g curry powder (Madras would be appropriate)
2 onions, sliced into thin slivers
60g butter

Method:

Skin the chicken then blend together the flour and curry powder in a bowl. Roll the chicken pieces in this then tap off the excess and set aside.

Melt the butter in a large frying pan over medium, add to the onion pieces and fry for about 6 minutes, until soft and just starting to colour. Now add the coated chicken pieces and fry, stirring occasionally for about 10-12 minutes until nicely coloured all over.

Turn the contents of the pan into a stewpot and scatter over any remaining flour and curry powder mixture. Stir well to combine then pour over enough boiling water to cover the meat and onions.

Bring to a simmer, and cook gently for about 90 minutes or until the chicken is tender. If, by the end of cooking the gravy is too thick for your liking work in a little more boiling water.

Serve hot, accompanied by plain boiled rice.