Chicken curry Anglo-Indian style

Name: Chicken curry Anglo-Indian style
Yield: Serves 4
Cuisine: India
Ingredients: 675 g/1½ lb chicken leg or breast joint pieces on the bone, skinned; 30 ml/2 tbsp chopped coriander (cilantro); 22 ml/½ tbsp curry powder; 60 ml/4 tbsp sunflower oil or olive oil; 175 g/6 oz fresh tomatoes, chopped; 2.5 ml/½ tsp chilli powder (optional); 2.5 cm/1 in piece of fresh root ginger, grated; 1 large onion, roughly chopped; 4-5 garlic cloves, roughly chopped; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp ground turmeric; 15 ml/1 tbsp plain (all-purpose) flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Murgir Jhol, uses plenty of curry powder to give it a real kick. When made with pieces of chicken on the bone, it becomes a beautifully classic ‘Anglo-Indian’ curry with a thick, aromatic sauce, and is best served with a helping of plain boiled rice to moderate the spicy flavours.

Ingredients

675 g/1½ lb chicken leg or breast joint pieces on the bone, skinned
2.5 ml/

Asia
India
East India
Main course

Method

Separate the chicken legs from the thighs. If you are using breast meat, cut each one into three pieces. Mix the turmeric, flour and salt together and rub this mixture into the chicken. Set aside.
Put the onion, ginger and garlic in a