Name: Bishop's Chicken Curry
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 onions, thinly sliced; 50g/2oz ghee or clarified butter; 1 red chilli pepper, deseeded and finely chopped; 2 tablespoons red or green curry paste; ½ teaspoon ground turmeric; 1 tablespoon ground coriander; 1 garlic clove, crushed; 1cm/½in piece of fresh root ginger, finely chopped; 4 tomatoes, skinned and chopped; 1 lemon, sliced into little, thin slivers; salt and freshly ground black pepper; 450ml/¾ pint coconut milk; 450g/1lb lean free-range chicken, cut into cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

While filming in Western Australia, staying at the fabulous Cable Beach Resort I met the Bishop, whose diocese is about the size of France, Italy, Spain and Germany. Although he was well-advanced in years, he flew his own plane around the place, the only practical way to visit his far-flung flock. Anyway, I cooked him this curry and because fresh coconuts were easily available I used fresh coconut milk, but tinned coconut milk is perfectly fine.