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The Indian Spice Traders introduced a special blend for the British. Though using British "Curry Powder" and thickening the sauce with flour took away its Indian authenticity it did make the curry mild enough for the palace palates and thus chicken curry picnic lunches at Sandringham and Balmoral were very popular.
This recipe is similar to the curry sauce ladled over chip shop chips in the UK.
What’s your favorite curry around the world ?
RECIPE AT THE BOTTOM OF THE PAGE
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Makes 4 portions
1 ½ lb chicken breast, cubed
1 oz /25g / ¼ cup all purpose flour
1 oz/25g/ ¼ cup (or to taste) curry powder
1 large onion – chopped
1 apple – peeled and chopped
3 cups/ 1 ½ pints chicken broth
1 tbs olive oil
salt and pepper
Serve with rice, poppadoms and mango chutney
Cut the meat into 1 inch cubes and fry in the oil to seal in the juices. Remove to a bowl. Add the onions and apple and sweat off to soften. Stir in the curry powder.
Return the meat to the pan and stir in the flour. Gradually add the broth and keep stirring.
Simmer for about 20 minutes or until the meat is tender and season with the salt and pepper.
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