Name: Colonel Kenney-Herbert’s chicken curry
Yield: To serve four
Cuisine: United Kingdom
Ingredients: pinch of salt; juice of 1 lemon; 2 small green chillies, chopped finely; 150 g (5 oz) plain unsweetened yoghurt; 2 teaspoons dried mint; salt and pepper; squeeze of fresh lemon juice; 275 ml (½ pint) chicken stock made with chicken giblets or use water and stock cube; 15 g (½ oz) butter; 100 g (4 oz) dessicated coconut; 1 tablespoon Madras curry powder; 1 piece green ginger 3 x 4 cm (1 x 1½ in) obtainable at greengrocers and Indian shops; 2 cloves garlic; 4 small onions; a little flour; 1 chicken weighing 1.5 kg (3 lb), jointed

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

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, but we use curry powder where he would have ground and mixed his own spices.

Ingredients

1 chicken weighing 1.5 kg (3 lb), jointed
a

Method

Joint the chicken and roll the joints in flour. Chop the onions and garlic very finely. Peel the green ginger root 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 275 ml (½ pint) of water to the boil and pour it over the coconut in a bowl. Let it stand and brew like tea.

When the onions are nice an