We all know curries are favourite on Thursdays across the UK. It may be different compared to what other countries are used to but it's still, a curry. Curry made it's way to British cuisine from India in the 18th century. Perhaps, a favour of Indian cooks to the British for teaching them cricket.
Walking the aisles of local supermarkets in the UK you will find many curries in a jar modified for British tastebuds. This was a surprise for me when I first arrived in the UK. 

Curries have been in British cuisine as early as 1733. East India Company's Englishmen returning back home would bring along a preference of their palate. Which is why Indian curry was rising in popularity. By late 1700 curry and rice became a speciality in many restaurants and coffee houses. Indian curry even made it to first British cookbook in 1747. All these events gave rise to importing more curry spices from India and adopting them to British cuisine.

The Indian curry obsession wasn't to stay the same for long after the battle of East India Company with Indian revolution movement in 1857. The curry seemed to have lost its fame. Like anything that goes out of fashion and leaves many businesses bankrupt. Many restaurants that served Indian curry had to shut down. Meaning the economy would face a blow. Before things got to worse, Queen Victoria's interest in Indian heritage brought the dying fame of curry alive again in Britain.

Queen Victoria had a collection of Indian artifacts. She had even employed Indian servants.
How would this trend not be adopted by Queen's people then?

Fast forward to 20th Century and almost 80,000 South Asian were living on the British island. Many of them serving spicy Indian cuisine at pubs up to Second World War. Eating hot curry after hanging out in the pub was slowly becoming a tradition. Once again restaurants and takeaways started serving Indian cuisine and rose to popularity.

Today, there are more Indian restaurants in London than in Mumbai and Delhi together. And it wouldn't be wrong to say that Britain's favorite curry is definitely Chicken Tikka Masala. Usually served on Thursdays in lunch or evening supper in many eateries. 

And how would I not share the true authentic recipe of chicken curry made the Indian way. Made in minutes for a satisfying meal.

Preparing Ingredients:

For Curry

2 small Chickens with bones, washed, chopped and skinned.

1 ounce of Ginger ground to a mushy paste.

2 teaspoons of tumeric.

3 large onions finely chopped.

1 cup of cooking cream(optional)

Salt & chilli flakes to taste.

Half cup Oil/Ghee.

For Rice

2 cup of rice soaked in 2.5 cup of water for 30 mins. 

Method:

On a high flame pour in, the oil and chopped onions in a cooking wok and fry till translucent. 

While the onions cook put the soaked rice in a pot for cooking. 

Add in ginger paste to the wok and do not cook it for more than 30 seconds. 

Add in the chicken pieces make sure its pat dry when adding it to the fried onions and ginger. Fry the ingredients till they are golden brown and cooked through.

Lower the flame and stir in tumeric, salt and chilli flakes to taste. Pop on the lid of the wok and let it slow cook for 6 minutes till you see the curry base getting its yellow tint. 

Whisk the cooking cream in a bowl and bring it to room temperature. 

Take off the lid and slowly add in the cooking cream and finely chopped ginger stirring it in.

Place the lid back on for few more minutes. Serve chicken curry with rice.

Serves 4 adults.