The English have a had long love of Indian cuisine dating back to the Crusades, the spice trade era and British colonization. The first curry house opened in London in the 1800s. Queen Victoria had Indian chefs in her Royal kitchens to cook curries, as did King George V.
This is a quick and mild currie for those who can’t take the heat.
Brilliant English Style Chicken Banana Curry
- 1 pound boneless chicken, cut into 1 inch pieces
- 2 cups chicken stock
- 2 tbsp. vegetable oil
- 1 large onion chopped
- 2 tbsp. mild curry powder
- 1 clove garlic minced
- 1 fresh bay leaf
- 1/2 tsp. salt
- 1 medium Granny Smith apple, diced
- 1/4 cup raisins
- 2 ripe bananas sliced
- 2 tbsp. fresh lime juice
- 1/4 cup chopped fresh parsley
- 1 1/2 tbsp. Flour
- Sweat the onions (cook on low heat until they are translucent) in a small amount of vegetable oil. Add the curry powder and cook for fiveminutes. Then add the garlic, bay leaf and chicken stock, stirring as you go. Bring to a boil for 3minutes.
- Add the apple, raisins, salt and reduce the heat, simmering for a fewminutes.
- While the sauce is simmering, toss the chicken pieces in the flour.
- Heat vegetable oil in a large pan. Brown the chicken and then add the sauce.
- Simmer for 10 minutes and then add the bananas, parsley. Heat for a few more minutes and then serve.
- Serve over white rice, preferably basmati.