Court-Style Chicken Curry
A mild chicken curry simmered with onions, ginger, and Indian spices, served with rice. An Empire-style dish adapted to the British palate.
A mild chicken curry simmered with onions, ginger, and Indian spices, served with rice. An Empire-style dish adapted to the British palate.
My dear munshi, Abdul Karim, opened my eyes to the flavors of my Indian Empire, that jewel of my crown I shall never see with my own eyes. Every day, the kitchens keep a curry ready, for I have acquired a most lively taste for it. One browns the onion, then adds those fragrant powders from Calcutta, and the fowl simmers gently until tender. It is, I assure you, the most civilized dish there is.
- •Chicken — one, cut up (base)
- •Onions — several (base flavor)
- •Curry powder (spice blend) — as desired (flavor)
- •Fresh ginger — a piece (mild heat)
- •Stock — as needed (sauce)
- •Rice — to serve (accompaniment)
Court-Style Chicken Curry
A mild chicken curry simmered with onions, ginger, and Indian spices, served with rice. An Empire-style dish adapted to the British palate.
Why this dish? A curry was prepared every day in the royal kitchens, ready to be served: Victoria, fascinated by India, of which she was proclaimed Empress in 1876, developed a taste for this cuisine under the influence of her Indian secretary Abdul Karim, who taught her to appreciate the spices of the subcontinent.
My dear munshi, Abdul Karim, opened my eyes to the flavors of my Indian Empire, that jewel of my crown I shall never see with my own eyes. Every day, the kitchens keep a curry ready, for I have acquired a most lively taste for it. One browns the onion, then adds those fragrant powders from Calcutta, and the fowl simmers gently until tender. It is, I assure you, the most civilized dish there is.
Ingredients (period version)
- Chicken — one, cut up (base)
- Onions — several (base flavor)
- Curry powder (spice blend) — as desired (flavor)
- Fresh ginger — a piece (mild heat)
- Stock — as needed (sauce)
- Rice — to serve (accompaniment)
Ingredients
- Chicken thighs — 800 g (base)
- Sliced onions — 2 large (base flavor)
- Mild curry powder — 2 tbsp (flavor)
- Grated ginger — 1 tbsp (mild heat)
- Garlic — 2 cloves (aromatic)
- Chicken stock — 400 ml (sauce)
- Cream or yogurt — 3 tbsp (smooth binder)
- Basmati rice — 300 g (accompaniment)
Method
- Brown the onions in a little butter or oil until soft.
- Add garlic, ginger, and curry powder; fry for a minute to release aromas.
- Add the chicken, coat with spices, and pour in the stock.
- Simmer covered for 30-40 min until the meat is tender.
- Stir in cream or yogurt off the heat; serve with rice.
How it was made : Anglo-Indian cuisine was born from colonial contact: 'curry powder' is a British invention simplifying Indian spice blends. At court, curry was simmered daily and kept ready to serve, testifying to Victoria's attachment to India.
The contemporary twist : Add a touch of fresh mango as a side and a spoonful of chutney to recall the sweet-and-sour flavors of the Anglo-Indian table.
Victoria · Charactorium