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Oldest BRITISH CURRY Recipe Ever Written (1751 Revival)

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1751 British Chicken Curry

Cultural Context

The 1751 British Chicken Curry reflects the early influences of Indian cuisine on British cooking, particularly during the colonial period. This dish showcases the adaptation of traditional Indian spices and cooking methods to suit British tastes. It is a precursor to the popular chicken curry found in modern British cuisine, which has evolved significantly over the years. The use of coconut milk and curry powder highlights the fusion of ingredients that became common in British households as curry gained popularity.

BritishGBmain
45 min
medium
4 servings
Servings4
5 chicken thighs, boneless and skinless cut into chunks
1 litre (1000ml / 4 US cups / 3½ UK cups) water
2 tbsp butter (30g / 1 oz)
3 large onions, finely chopped (approx. 400g / 14 oz / 2 cups packed)
1 tsp ground turmeric (3g / 1 tsp UK/US)
1 tbsp ground ginger (6g / 1 tbsp UK/US)
½ tsp ground black pepper (1g / ½ tsp)
60ml (¼ cup) double or heavy cream
Juice of 2 lemons (about 60ml / 4 tbsp)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories, while evaporated milk is often cheaper.

1

Boil water in a pot.

2

Add chicken pieces and cook until lightly boiled.

3

In a separate pan, melt butter and sauté chopped onions until golden brown.

4

Stir in ground turmeric, ground ginger, and black pepper; cook for a minute.

5

Add the lightly boiled chicken to the onion mixture and fry together.

6

Pour in the cream and lemon juice; stir to combine.

7

Season with salt to taste if desired.

8

Simmer the mixture until heated through and flavors meld.

Cooking Techniques

sautéingbrowningsimmering

Equipment Needed

potpanknifecutting boardstirring spoon

Spice Level:

🌶️🌶️🌶️

Also Known As

British CurryHistorical Chicken Curry

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