Chicken Simla

Name: Chicken Simla
Ingredients: 1.5kg/3lb chicken jointed; 85g/3oz butter; 1 stick celery, chopped into 2.5cm/1 in pieces; 1 sprig parsley; 1 medium onion, chopped; 1 bayleaf; salt and freshly ground pepper; 1 sprig fresh thyme; 120ml/¼ pint single cream; 120ml/¼ pint coconut milk; 300ml/½ pint Bechamel sauce; pinchof saffron; 2 tsp curry powder; 1 clove of garlic, crushed; juice of 1 lemon

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

Shades of the British memsahibs reclining in Simla. If you prefer, use a good curry paste which you can buy either hot or medium according to your taste. Though not a true Indian receipt this is surprisingly good and can be eaten either hot or cold.

Ingredients

1.5kg/3lb chicken jointed
85g/3

Main course
Gluten-free
Spicy

Method

Melt the butter and gently fry the chicken joints and onion until the joints are a pale golden colour, do not allow to brown. Lay the celery, parsley, thyme and bayleaf in a casserole, place the chicken joints on top and sprinkle over the salt and pepper, crushed garlic, curry powder and cooked onions. Cook in a preheated moderate oven