A Durrell family feast: Gerry's favourite chicken curryBy Weekend Reporters Published: 22:30 GMT, 15 March 2019 | Updated: 22:30 GM
A Durrell family feast: Gerry’s favourite chicken curry
Now it’s your turn to taste the meals that Gerry and co most enjoyed during their delicious days on Corfu, with these recipes adapted from an enchanting new book
This classic chicken curry is oozing with aromatic flavours and is a superb alternative to a weekend takeaway
This recipe probably originated with Louisa, her cook and Gerry’s ayah (nanny) in the family bungalow in Jamshedpur in India where Gerry was born in 1925, a few years before the family left to live in the UK, and then Corfu.
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 30g (1oz) butter
- 2tbsp olive oil
- 3-4tbsp curry powder
- 600ml (1pt) stock made with 300ml (½pt) chicken stock and 300ml (½pt) tinned coconut milk
- 1 chicken, jointed or use 8 bone-in thighs or drumsticks
- 1 green pepper, roughly chopped
- 1 red sweet pepper, roughly chopped
- 2 sticks of celery, chopped
- 6 small potatoes, peeled, halved
- 1 cauliflower, broken into florets (or use 200g/7oz peas)
- Coriander leaves and cooked rice, to serve
In a large pan, add the onion, garlic, butter, olive oil and curry powder. Stir and fry slowly for 5 minutes or so, adding a little stock if necessary to prevent burning.
In a separate larger pan, brown the chicken pieces in olive oil. Add the chicken to the pan with the onion mixture and stir in the stock.
Add the chopped peppers and celery.
Cook on a low heat and simmer for 45 minutes. Add the potatoes and cook for a further 15 minutes.
Next add the cauliflower, or the peas if using instead, and cook for 15-20 minutes, until the chicken and vegetables are tender and cooked through.
Garnish with coriander and serve with cooked rice.
Adapted from Dining With The Durrells by David Shimwell, published by Hodder on 31 March, £16.99. Order a copy for £13.59 until 30 March at mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15