Chicken Curry

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Anne Goulden

Chicken Curry

Does anyone have the recipe from the original cookery course with what to do with left over chicken (back of book) please. It was delicious and had peppers added. Thanks.

Lindsey, Food Editor

For Anne

Hello Anne,

Her it is….

Creamy Chicken Curry

Serves 4


1lb Cooked chicken (450g) cut into 1 inch (2.5 cm) pieces
2 tablespoons Groundnut oil
1 Large onion, roughly chopped
2 Celery stalks, roughly chopped
1 large Green pepper, de-seeded and chopped
1 heaped tablespoon Plain flour
1 rounded teaspoon Madras curry powder
1 level teaspoon Ground ginger
1 level teaspoon Turmeric
1 Clove garlic, crushed
1 pint Chicken stock (570 ml)
2 tablespoons double cream
Salt and freshly milled black pepper

In a large flameproof casserole heat up the oil and soften the onion in it for 5 minutes, then add the chopped celery and green pepper and soften these for 5 minutes more. Next add the prepared chicken pieces and toss them around with the other ingredients.

Now stir in the flour, curry powder, spices and crushed garlic, and continue to stir to talk up the juices. Next, gradually add the stock, a little at a time, stirring well after each addition. Season with salt and pepper, put a lid on and simmer very gently for 20-25 minutes or until the vegetables are just tender.

Remove the curry from the heat, stir in the cream and serve with spiced Pilau rice and mango chutney.

Best wishes


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