Things are hotting up here in advance of Victoria Price’s visit to London to launch the 50th Anniversary edition of The Treasury of Great Recipes.
I’m involved in planning an event that will combine a film screening with a feast of food based on recipes in the Treasury. It’s not until November but I’m already very excited. More details nearer the time…
It’s reminded me that I haven’t written about the fabulous curry pot luck party I had back in December. It was a reunion of the “Ladies of the 43” (Gaby and Lucy who I lived with in E17 for two glorious years) plus the lovely Paul, Geoff and Douglas and of course, Mr R.
I asked everyone to bring a curry which resulted in HEAPS of gorgeous food all home made, and all completely different. I wish I had written about it at the time, as now it’s a bit of a distant memory but I know one thing for sure. I loved it all.
Vincent’s recipe is one of those “no fail” recipes and I love it. A real 1970s style mild chicken curry. As per tradition I loaded up the “buffeteria” with the 10 boy condiments so familiar from when we had 1970s style curry at Geoff and Douglas’ place. Sliced bananas, sultanas, coconut, chopped peanuts etc etc etc…
Vincent uses 2 tender frying chickens, cutting the raw meat from the bones with a boning knife. I am a lazy cook and I use chicken breasts. So here’s my version, same as Vincent’s apart from the chicken breasts vs proper bits and pieces from a raw chicken.
3 lbs chicken, cut into small bite-sized pieces
½ cup cooking oil or butter
4 cloves garlic
4 medium onions, chopped
2 whole canned tomatoes, chopped
1 bay leaf
1 teaspoon cinnamon
6 cloves
2 teaspoon salt
2 tablespoons curry powder
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon paprika (I use sweet paprika)
½ cup fresh coconut milk
In a heavy saucepan heat butter or cooking oil. Add garlic and onions and sauté for 5 minutes or until vegetables are golden.. Add tomatoes, bay leaf, cinnamon and cloves. Cover and cook for 5 minutes.
Add the chicken meat and cook over high heat for 10 minutes, shaking pan occasionally, until most of the liquid in the pan has steamed off. Reduce heat.
Add salt, curry powder, pepper, cumin, coriander and paprika. Stir to mix the spices with the chicken meat, being careful not to let the spices burn.
Add 3 to 4 cups of water or enough to cover chicken meat. Bring to a boil and simmer for 35 minutes.
Before serving add coconut milk and heat gently.
