Chicken Curry
Reprinted with permission from Dining with Jane Austen by Julienne Gehrer; Adapted from "Curry After the India Manner" in Martha Lloyd’s Household Book.
The English love of curries—considered the country’s favorite dish now—began when the East India Company brought from India the spice mixture, curry powder, which became a spice in its own right. Ordinary households could now create their own versions of the exotic Indian dishes.
Photo by Paul Savidge, Food styling by Dan Macey
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Ingredients
3 tablespoons extra virgin olive oil
1 onion, sliced thin
1-1/2 pounds boneless chicken breasts, cut into 2-inch pieces
2 cloves, garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 cup chicken stock
2 tablespoons lemon juice
1 tablespoon curry powder
3 to 4 cups long grain or white rice
Directions
- Heat olive oil in a heavy skillet over medium heat. Sauté onions until translucent, then add chicken, garlic, salt, and pepper. Cook 10 minutes or until chicken is cooked through.
- Add butter, then scrap up any browned bits from the bottom of the pan using a wooden spoon. Stir in chicken stock, lemon juice, and curry powder.
- Simmer uncovered for 15-20 minutes to reduce and thicken sauce.
- In the meantime, prepare rice according to package directions.
- Lay a bed of rice on each of 4 plates and spoon curried chicken on top.
Serves 4
