On the whole, the British in India ate British dishes, but certain Indian foods did make their way into British cuisine, particularly chutneys. Members of the Raj also became fond of the spicy sauces that most Indian food was cooked in and referred to them as ‘curry’ which comes from the Tamil “kari” meaning sauce or relish. By the beginning of the nineteenth century hot curries were being served in British households. In Thackeray’s Vanity Fair Becky Sharp ate her first curry: “Give Miss Sharp some curry, my dear”, said Mr Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. Although, during the end of the eighteenth century, curry powder was being made for British cooks, this recipe uses individual spices. It is based on that of Hannah Glasse in The Art of Cookery, Made Plain and Easy (1747) who refers to the recipe as 'currey', presumably the eighteenth century spelling.
Equipment
Weighing scales
Measuring jug
Cast iron casserole
Frying pan
Slotted spoon
Shallow bowl
Preparation method
Place the butter and oil in the casserole and heat until the butter starts to foam. Add the onions and sauté until transparent and starting to take on colour.
Take off the heat and stir in the ground turmeric, ground ginger, pepper and salt.
Place the frying oil in the frying pan and heat until very hot. Fry the chicken thighs in batches until golden brown, transferring each batch into the casserole once done.
Cover the chicken with the chicken stock and bring to the boil. Turn the heat down, cover with the lid and simmer for an hour or until the chicken is tender.
Use the slotted spoon to transfer the chicken thighs into a shallow bowl.
Turn the heat up and boil the stock until reduced by at least a half.
Pour in the double cream and continue to boil until the sauce is thick.
Return the chicken thighs to the casserole, turn the heat down to a simmer and warm through.
Transfer the ‘currey’ to a serving dish and sprinkle over the garam masala and scatter over the flaked almonds. Serve with basmati rice.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoot as it can cause indigestion.For tips on making stews see my guide for making soups and stews.
