A centuries-old recipe book uncovered by Benedictine monks in a UK monastery suggests that curries were already popular by the end of the 18th century in the UK.
The upper classes regularly dined on curry in the 1600s, but strong flavours fell out of favour in the late 17th Century when French cuisine became popular.
It was not until the late 18th Century when Britain took control of Bengal that Indian cooking came back into fashion and by 1809 London’s first curry house had opened.
A recipe for chicken curry has been discovered in an English cookbook from more than 200 years ago in one of the earliest examples of the birth of the international obsession with Indian cuisine.
The recipe begins, “Take two small chickens, skin them and cut them as for fricassee, wash them and stew in a quart of water.
This is cooked along with onions, butter, turmeric, ginger and pepper. After half an hour, cream and lemon juice are added to the dish.”
Well let me see if I can create something analogous ,
Take two small chicken breast or 4 drumsticks skin them, wash them and cut them for stewing
(FYI - fricassee in American means stew).
In a Slow Cook Crock pot add a quart of water and add the cut pieces of chicken along with finely chopped onions & finely chopped tomatoes, butter, turmeric, curry powder, garam masala, garlic and ginger paste, salt and pepper.
Turn on the crock pot on low and go to work. When you come home from a hard day’s work, go and check the crock pot if the chicken is cooked add cream and lemon juice, give it good stir, turn crock pot to warm. Turn on the rice cooker in 20 minutes you’ll be ready for supper.