18th Century Currey Mix

Mix for making a mild but flavoursome early curry

The origins of curry are obscure, but by the 2nd half of the 18th century recipes ‘to cook a currey the Indian way’ were appearing in British cook books, and these are the origin of modern curries. The word ‘curry’ in India prior to this just meant a 'sauce'. This is based on the earliest recipe, by Hannah Glasse, and the result is a delicious mild chicken curry.

Method (serves 8):

You will also require: 8 chicken breasts, ½ pint (284ml) cream & 2 pints chicken stock, butter.

1. Cut the chicken breasts into thick slices about 1/3 inch thick, and fry lightly in butter until browned.  
2. Add the curry mix to the pan and fry for about 10 seconds while mixing. 
3. Add the stock, & bring to a simmer for 30 mins. 
4. Add the cream & stir in thoroughly, allow to thicken slightly and serve.
   

Ingredients: Onion (SULPHUR DIOXIDE), Turmeric, Coriander, Ginger, Pepper, Lemon, Salt.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD

Storage: Store in a cool, dry place. The ingredients will settle in the bag. Shake the bag well if you are not using the entire pack.

Minimum ingredients weight: 68g