The origins of curry are obscure, but by the 2nd half of the 18th
century recipes ‘to cook a currey the India way’ were appearing in
cookbooks. This is based on the earliest, by Hannah Glasse, and the result is a delicious mild chicken curry.
18th Century Currey Mix
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.