Classic '70s Curry | Recipes | Borough Broth

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Classic ’70s Curry

Classic ’70s Curry

Anyone who grew up in the UK and is older than 25 will remember this type of curry. It's tastes like the kind of curry we used to get at school or the type of curry sauce you'd get served on chips after a night out. It's actually pretty simple and fresh and, despite the reminder of lightly less nourishing days (chicken kievs, Pop-Tarts and Vienetta). This really is a keeper. Ros's friend's Dad had written this recipe, and we adapted a little, made it with organic chicken bone broth and we're utterly sold. Credit to pop-pop David Copeland.

Serves: 2-3
Cooking time: 45 minutes

Ingredients:

  • Splash of fat, coconut oil, chicken schmaltz or beef tallow ideally, if not a good rapeseed oil would work

  • 1 tbsp organic butter or ghee

  • 1 large onion, sliced into half rings

  • 1 clove of garlic, crushed

  • 1 thumb-sized piece of ginger, diced

  • 2 chicken thighs, skinned, boned and cut into approx 2cm cubes

  • 180-220g raw king prawns

  • 1 pouch (324g) organic chicken bone broth
  • 1 tbsp flour or rice flour to thicken
  • EITHER use 1 tsp curry powder OR use 1 tsp of your own masala mix: I suggest

  • small pinch chilli powder

  • pinch ground cumin,

  • pinch ground turmeric

  • pinch of cayenne pepper

  • pinch of saffron

  • pinch of salt (a good sea or pink salt, ideally)

  • generous pinch of ground black pepper

Method:

  1. Heat the fat in a large saucepan on a medium heat and add the chicken. Stir regularly until it's lightly browned on all sides (this should take a couple of minutes). Remove the chicken from the pan and place the pan back on the heat leaving the remaining fat in the bottom.
  2. Add the onion to the fat and cook slowly on a low heat until onions are translucent and have begun to soften.
  3. Keeping the heat low, add the garlic, masala mix/curry powder, flour, ginger and cayenne stirring for two minutes to cook gently.
  4. Add the chicken back along with the bone broth and saffron.
  5. Stir, cover and simmer for 25 minutes. In the meantime cook some basmati rice and when it's 5 minutes from being ready, add the prawns to the curry stirring regularly. Turn up the heat a little and once the prawns have turned pink it's ready to serve. Ah-maze.

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