One thing which I have loved for a very long time and fell in love with even more when I lived in the UK was Chicken Curry. The first proper curry I ever tasted was cooked for me by a gal from Liverpool back in 1979.
I remember watching her make it. She poured a whole bottle of curry powder into it and I remember thinking oh boy, this is going to hurt.
I was wrong. I fell in love and have been in love with it ever since! It was simply delicious!
Next to fish and chips, is one of the most popular dishes in the UK. There are Curry houses all over the country. It was introduced to English cuisine in the 17th century and has been gaining popularity ever since.
I believe even Queen Victoria loved a good curry! She had an Indian man servant, Karim, who introduced Indian food to her and I have read that she was particularly fond of chicken curry with dal and pilau.
National Curry week is celebrated every October in the UK and in 2001 the British Foreign secretary at the time Robin Robin Cook declared Chicken Tikka Masala to be a "True British National Dish."
There are said to be more Curry Houses/restaurants in greater London than in Mumbai and Delhi combined. Mind you, it has largely been adapted to suit British tastes.
This recipe which I am sharing with you today is nothing like the curries you will find in an Indian restaurant. It is, however a great way to introduce someone to the taste of curry for the first time, having a very mild and sweet flavor.
Not only is it very simple to make, but it uses only five ingredients all told, including the chicken. The original recipe is one I have been making for a very long time and serves 4 - 6 people. I have downsized it today to serve 2 generously.
Like I said only five simple ingredients, not including salt and black pepper.
- 1 TBS butter, melted
- 3 TBS liquid honey
- 1 TBS curry powder (I use a medium)
- 1.2 TBS prepared mustard (I use French's)
- 2 chicken leg quarters (you can skin or not as you prefer)
- salt and pepper
You don't have to use chicken leg quarters in this recipe. The original recipe specified a whole chicken cut up. I happen to think, however, that this recipe is well suited to the leg/thigh portion.
Use a good honey for it. I like to use a clover honey, which is mild flavored and light in color. It has a flavor that goes well with all of the other ingredients.
You can use any kind of mustard you like. I am fond of Dijon. I do not recommend English mustard which is very potent and, in the quantity required for this dish, would render the dish almost inedible in my opinion.
I use a medium strength curry powder, which makes it a bit spicy, but not overpoweringly so. If you are used to it you can by all means use a stronger one and if you are new to the flavor of curry I recommend a mild one to dip your toes into the curry water!
HOW TO MAKE HONEY CURRIED CHICKEN
I will begin by saying that this is not your typical curried chicken, which is usually heavy on the sauce. Some creamy, some more gravy like. All delicious.
This is more like a dry curry, but with finger licking sticky qualities. This version could really not be easier to make however.
Begin by preheating the oven to 350*F/ 180*C/ gas mark 4. You will need a casserole dish large enough to hold your chicken pieces in one layer.
Wipe and pat your chicken pieces dry and season them with salt and black pepper. Lay them into the baking dish in a single layer. I sometimes make deep cuts into the surface of the chicken so that the flavors really penetrate, however I did not on this day.
Whisk together all of the remaining ingredients until they are well combined and emulsified. Pour them over the chicken pieces, turning them to coat them in the sauce.
Cover the casserole dish tightly with some aluminum foil. Bake in the preheated oven for half an hour. Uncover and bake for a further half hour, at which time you should be rewarded with lovely tender, juicy and flavor filled pieces of chicken!
I actually served this to my sister and her partner the other night and they licked the platter clean! It was declared delicious! I was not surprised because . . . it is!!
Honey Curried Chicken
Yield: 2
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
Five simple ingredients, one delicious chicken recipe. All you need on the side is some rice and a vegetable. This goes together lickety split!
Ingredients
- 1 TBS butter, melted
- 3 TBS liquid honey
- 1 TBS curry powder (I like a medium blend)
- 1/2 TBS prepared mustard (Dijon or American)
- 2 chicken leg quarters
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Pat your chicken dry and place into a casserole large enough to hold both pieces in a single layer.
- Whisk together the butter, honey, curry powder and mustard to combine and emulsify completely.
- Lay the chicken pieces into the casserole dish. Season to taste with salt and black pepper.
- Pour the sauce over the chicken pieces, and turn them to coat in the mixture. Cover the casserole dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for a further 30 minutes. You should not have tender and incredibly tasty chicken!
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I've made this many times and it is always a hit. It is a perfect dish for busy days and so tasty.
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