Traditional British-style Chicken Curry
Chicken and peppers in a mild, creamy curry sauce – blending British and Indian culinary traditions
Ingredients
- 500 g chicken
- 1 large onion
- 3-4 cloves garlic
- 1 stalk celery
- 2 bell peppers
- 2 tbsp of parsley
- 2 tbsp coriander leaves
- 1 tbsp curry powder mild
- 3 tbsp double cream
- 2 tsp flour
- 500-700 ml chicken broth
- a few tbsp sunflower oil
- salt, pepper to taste
Instructions
- Cook the Chicken:Place chicken pieces (with skin) in 2 litres of salted water. Simmer over medium heat for 25 minutes. Remove the chicken and reserve the broth. Let the chicken cool, then take the meat off the bone and discard the skin and bones. Cut the meat into small pieces and reserve broth.
- Prepare the Sauce Base:Heat oil in a large pot over medium heat. Sauté 1 chopped onion, 3-4 cloves garlic, 1 stalk celery, and 2 bell peppers for 10 minutes, stirring occasionally. Add garlic last and cook for 1 minute.
- Make the Roux:Stir in 1 tablespoon flour, cook for 20-30 seconds. Gradually add chicken broth while stirring continuously to avoid lumps.
- Finish the Curry:Add cooked chicken pieces and 1 tablespoon curry powder, mix well. Simmer for 10-15 minutes until sauce thickens. Remove from heat, stir in double cream, and chopped coriander leaves. Heat gently for 2 minutes, ensuring sauce does not boil.
- Leave to rest for 20-30 minutes before serving.
Notes
Please note that the calorie count is approximate and can vary depending on the products used. The entire dish contains approximately 1,480 calories. When served with rice, this recipe serves around 4 people, and each portion contains about 370 calories.