Here is an easy recipe for a simple and tasty Anglo-Indian (Bo-Bo)Chicken Curry.
1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped
½ teaspoon tumeric powder
2 or 3 teaspoons chillie powder
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger garlic paste
2 tablespoons coconut paste or coconut milk
3 tablespoons oil
Salt to taste
1teaspoon cumin powder
Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger and garlic paste and sauté for a few minutes. Now add the chicken and all the other ingredients and fry for some time till the oil separates from the masala. Add a little water and cook till the chicken is done and the gravy is thick
Serve with chapattis or Coconut rice or just white steamed rice. Goes well with bread or dinner rolls as well.
Would this still be tasty if I use yoghurt instead of coconut milk? I'm trying to remember how my nanna used to make it, but I can't get the chicken curry to taste the same. Do you have any advice? I would be most grateful
ReplyDeleteCarolyn, this recipe calls for Coconut Milk. The taste would certainly differ if you used yogurt insteads of coconut milk
DeleteHi Bridget
ReplyDeleteAs a (mature) novice cook who wants to eat something better than takeaway all the time, is this recipe difficult to attempt for someone with limited experience? it sure looks delicious, and as an anglo-indian now living alone I want to recapture memories of eating some of those delicious meals. Or would you recommend something easier to start with - such as the egg curry also on this webpage?
cheers
Paul Bachman
Paul this recipe for Chicken Curry is very simple and easy even for a novice cook so go ahead and start cooking our old Anglo-Indian dishes. You'll find lots of old favourites on my Blog. All the best
ReplyDeleteI am going to make this chicken curry now
Deletethank you I am going to try this chicken curry
ReplyDeletei have the love of chicken Jalfrezi and the history of Puhna army barracks when British Major Frazer diced to impress his fellow officers at the billiard tables he offered to make dinner if he lost. The result was Jalfrezi and i love it. From the end of 1820s I suspect.
ReplyDeleteThank you for giving me the origins of Jalfrezi.
ReplyDeleteVery excited to make this,my fathers anglo Indian, very much want to try to keep traditions alive.
ReplyDeleteNever cooked in my entire life but this dish turns out fantastic each time i make it!!
ReplyDelete