Colonel Kenny-Herbert's Chicken Curry Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Chicken Curry Recipe.....you'll find more recipes like this in our Recipe pages

Colonel Kenny-Herbert's Chicken Curry
Colonel Kenney-Herbert, ex Indian Army Officer of the 1900 era, was a great expert on the subject of curry. In his opinion a curry cannot be skimped - the process of preparing one takes time and patience. This is his recipe using curry powder where he would have ground and mixed his own spices. The mint and yogurt chutney is typical of the fresh chutneys that are served with this type of curry
Serves 4
3 lb	Chicken
-	Plain Flour
4	Small Onions
2	Garlic Cloves
1	Fresh Ginger Root
1/2 oz	Butter
4 oz	Desiccated Coconut
1 tbsp	Madras Curry Powder
1/2 pint	Chicken Stock
pinch	Salt and Pepper
-	Lemon Juice, squeeze

	*Chutney*
5 oz	Plain Unsweetened Yogurt
2 tsp	Dried Mint
2	Small Green Chilies, finely chopped
1	Lemon, juice only
pinch	Salt

	Method
-	Roll the Chicken joints in a little Flour
-	Chop the Onions and Garlic very finely
-	Peel the Ginger and crush and chop to a paste
-	Melt the Butter and in it fry the chopped Onions
-	While they are softening and frying gently bring 1/2 pint of Water to boil and pour it over the coconut in a bowl. Let it stand and brew like tea
-	When the Onions are nice and brown add the Garlic and Curry Powder
-	Stir over a low heat for 3 minutes, then add the Chicken pieces. Stir the mixture for a further 5 minutes
-	Add just enough of the Chicken Stock barely to cover the Chicken, season with Salt and Pepper and simmer, uncovered, for 45 minutes, turning the pieces occasionally
-	Strain the Coconut Milk into the pan, add a few drops of lemon juice and continue to simmer until the Chicken is done, approximately 10 minutes
-	Mix all chutney ingredients together in a bowl ( will keep in refrigerator for 5 days)
-	Serve the Curry with boiled Rice and the Chutney

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