Retro "Vista" curries from the 1970's
Servings:
4
Course:
Main Course
Cuisine:
Indian, British
Ingredients:
- 600g cooked chicken, chopped into chunks
- 1 tablespoon chicken dripping
- 1 large onion, finely chopped
- 2 sticks of celery, chopped
- 1 clove garlic, crushed
- 1 heaped tablespoon plain flour
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 heaped tablespoon Hot Curry Powder (for Madras)
- 725ml hot stock (made with Marigold bouillon)
- 1 medium dessert or Bramley apple, cored and chopped (no need to peel)
- 25g sultanas
- 1 heaped tablespoon mango chutney
- 2 tablespoons grated creamed coconut
- a squeeze of lemon
- seasoning
Method:
- Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.
- Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock.
- When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.
- Turn the heat down to a gentle simmer and let it cook for 30 minutes.
- After that, add the chicken pieces pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey.
- Serve with basmati rice, poppadoms, mango chutney and lime pickle.
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