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!
Ingredients
- 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)
Instructions
- 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.
Tried this recipe?Let us know how it was!
