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.
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
- 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
- 1/2 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.