Curry 'the Indian Way' à la Hannah Glasse
Curry 'the Indian Way' à la Hannah Glasse
Ingredients
- 4 chicken breasts, or 6-7 chicken thighs, roughly chopped into bite-sized pieces
- 500 ml water
- 2 onions, finely chopped
- 6 g turmeric
- 1 teaspoon ground ginger, (around 5g)
- 1/2 teaspoon black pepper, or 1 teaspoon, to taste
- 120 ml double cream
- 30 g butter
- 1 lemon, juiced
- as needed salt
Instructions
- 1
Simmer the chicken in 500ml of water for 5 minutes.
⏱️ 5 min
- 2
Remove the chicken from the pan with a slotted spoon and set aside. Reserve the cooking liquid.
⏱️ 2 min
- 3
In the same pan, melt the 30g of butter over medium heat.
⏱️ 1 min
- 4
Add the finely chopped onions to the pan and gently fry until they are soft and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Return the chicken to the pan with the onions and cook until lightly browned, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the 6g of turmeric, 1 teaspoon of ground ginger, and 1/2 to 1 teaspoon of black pepper.
⏱️ 1 min
- 7
Pour the reserved cooking liquid back into the pan.
⏱️ 1 min
- 8
Bring the mixture to a gentle simmer and cook for 30 minutes, allowing the flavors to meld.
⏱️ 30 min
- 9
Just before serving, stir in the juice of 1 lemon, salt to taste, and the 120ml of double cream. Heat through gently for 1-2 minutes, but do not boil after adding the cream.
⏱️ 2 min
- 10
Serve immediately with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Curry 'the Indian Way' à la Hannah Glasse
- 4 chicken breasts, or 6-7 chicken thighs, roughly chopped into bite-sized pieces
- 500 ml water
- 2 onions, finely chopped
- 6 g turmeric
- 1 teaspoon ground ginger, (around 5g)
- 1/2 teaspoon black pepper, or 1 teaspoon, to taste
- 120 ml double cream
- 30 g butter
- 1 lemon, juiced
- as needed salt
Instructions
- 1
Simmer the chicken in 500ml of water for 5 minutes.
⏱️ 5 min - 2
Remove the chicken from the pan with a slotted spoon and set aside. Reserve the cooking liquid.
⏱️ 2 min - 3
In the same pan, melt the 30g of butter over medium heat.
⏱️ 1 min - 4
Add the finely chopped onions to the pan and gently fry until they are soft and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Return the chicken to the pan with the onions and cook until lightly browned, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the 6g of turmeric, 1 teaspoon of ground ginger, and 1/2 to 1 teaspoon of black pepper.
⏱️ 1 min - 7
Pour the reserved cooking liquid back into the pan.
⏱️ 1 min - 8
Bring the mixture to a gentle simmer and cook for 30 minutes, allowing the flavors to meld.
⏱️ 30 min - 9
Just before serving, stir in the juice of 1 lemon, salt to taste, and the 120ml of double cream. Heat through gently for 1-2 minutes, but do not boil after adding the cream.
⏱️ 2 min - 10
Serve immediately with rice.
⏱️ 1 min