Grandmas West Country Chicken Curry

Grandmas West Country Chicken Curry

Grandmas West Country Chicken Curry. It’s like Country Captain Chicken Curry but my grandma wasn’t a captain, but she was from the West Country!

When I was creating the Raj Masala for ‘Ome Made I think I had this curry in mind.

My Grandma regularly made a curry on a Monday, using the leftovers from the Sunday roast.

I remember having this as a child when I was staying with my Grandparents during school holidays, when my parents were at work.

As far as I can remember, this was my introduction to curry, and I loved it.

So, although this curry isn’t my grandma’s recipe, I never watched to see how she made it. It is based on my memories of how it tasted, looked and ingredients I think many household cooks of the day would have used to make a curry in the 70s and early 80s. Although the cooking techniques for this recipe are probably a little better!

I do remember there been sultanas in it. I’ve included them in the recipe. I like them. It’s almost delving into the realms of Persian cuisine. However, I know some people can’t abide them in a curry. If you are one of them, just leave them out and maybe add a teaspoon of sugar instead.

If you are starting out on your curry journey, this is such a simple curry to make.

Even if you’re a seasoned curry expert this is a quick curry to knock up when you’re short of time, and really very tasty.

I used the ‘Ome Made Raj Curry Masala for this recipe. It has just the right amount of spice and flavour for a curry like this.

Grandmas West Country Chicken Curry

You could use any brand of curry powder or masala or even your own if you make it. I just can’t guarantee the flavour would be quite the same though.

Grandmas West Country Chicken Curry

Grandmas West Country Chicken Curry

My first memory of having a curry was from going to my Grandmas on a Monday during the holidays. She would regularly make a curry using the leftover meat from the Sunday roast. I used to love it!
I never saw how it was made so don't know the recipe she used, but I've created a dish based on it and using ingredients I can imagine any home cook using back in the 70s and early 80s.
And yes, I added sultanas! it's an optional extra though!
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4


  • 700 g diced chicken thigh or breast
  • 3 tbsp oil
  • 2 medium onions finely diced
  • 1 tbsp sultanas optional
  • 6 bulbs garlic finely chopped
  • 1 inch piece of ginger finely chopped
  • 1 tbsp Raj Curry Masala
  • 1 tbsp tomato ketchup
  • ½ tbsp Worcestershire sauce
  • 1.5 tsp salt
  • 1 tbsp fresh coriander chopped (optional)


  • Heat the oil in heavy bottomed pan or karahi.
  • Add the onion and gently fry for 5 minutes.
  • add the sultanas to the pan if using and continue to cook, stirring as needed until the onions start to go golden
  • Add the garlic and ginger and fry for 30 seconds more
  • Add the curry masala and cook gently, stirring for 40 seconds. If it's starting to stick add a splash of water.
  • Add the chicken to the pan and stir round to coat with the spices.
  • Add enough water to not quite cover the chicken and bring to a simmer.
  • Add the salt, tomato ketchup and Worcestershire sauce.
  • Cook for gently for 20 to 30 minutes or until the chicken is cooked.
  • If using add the coriander, stir through and serve with plain rice.
Keyword Anglo-Indian, easy chicken curry, homestyle chicken
Tried this recipe?Let us know how it was!

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