Chicken Curry

Name: Chicken Curry
Yield: Serves Four
Ingredients: pinch of turmeric; pinch of cayenne; 40 g/1½ oz flour; pinch of crushed coriander; pinch of dried English mustard; 2 tablespoons oil; 1 (1.5-kg/3-lb) chicken; 1 clove garlic, crushed; 2 medium onions, finely chopped; 1 tablespoon curry powder or 1 teaspoon turmeric plus a pinch each of cayenne, dried mustard and crushed coriander; 1 tablespoon curry powder or 1 teaspoon turmeric plus a pinch each of cayenne, dried mustard and crushed coriander; 1 tablespoon curry powder or 1 teaspoon turmeric plus a pinch each of cayenne, dried mustard and crushed coriander; 1 tablespoon curry powder or 1 teaspoon turmeric plus a pinch each of cayenne, dried mustard and crushed coriander; 300 ml/1 pint good chicken stock; 1 tablespoon curry powder or 1 teaspoon turmeric plus a pinch each of cayenne, dried mustard and crushed coriander; 1 tablespoon fresh chopped mint; 1 bay leaf; juice of 1 lemon; ½ tablespoon tomato purée; salt and pepper; salt and pepper; 1 tablespoon thick cream; 1 tablespoon plain yogurt; 1 tablespoon flaked almonds; plain boiled rice

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

40 g/1½ oz flour
pinch of turmeric

Main course

Method

Mix the flour with the turmeric, cayenne, mustard and crushed coriander. Cut the chicken into 8 neat joints and roll each in the spiced flour. Heat the oil in a heavy-bottomed sauté pan or saucepan and fry the chicken joints all over until evenly brown. With a perforated spoon lift out the joints and put them in a roasting tin.

Now add the onions to the oil in the pan and fry until they