Colonel Kenney-Herbert’s chicken curry

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

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

Europe
Asia
United Kingdom
India
Main course

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