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Queen Victoria 19th Century dinner easy

Queen Victoria's Chicken Curry

A Victorian-era chicken curry from Mrs Beeton's cookbook - the dish that became a palace favorite thanks to Abdul Karim

Queen Victoria's Chicken Curry
Prep: 15 min
Cook: 65 min
Serves: 4
#british #victorian #curry #chicken #indian-inspired #19th century

A Palace Favorite

This recipe comes from Mrs Beeton’s Book of Household Management published in 1861. The book is an extensive guide to running a household in Victorian Britain and includes a recipe for Curried Chicken.

Historical Context

Early Curry in Britain: An early printed “currey” recipe appears in Hannah Glasse’s The Art of Cookery Made Plain and Easy (1758 edition). In 1773, the Norris Street Coffee House in Haymarket was advertising “true Indian curey paste.” In 1810, Sake Dean Mahomed opened the Hindoostane Coffee House, often cited as London’s first Indian restaurant.

At the Palace: Food historian Annie Gray notes “curry de poulet” on a Windsor Castle dinner menu dated 29 December 1847. After Parliament passed the Royal Titles Act (27 April 1876) enabling the “Empress of India” title, and Victoria brought Indian attendants into her household in 1887, curry became a regular feature.

Instructions

Make the Curry Roux Base

  1. Melt the butter: In a large pan, melt the butter over medium-low heat.

  2. Cook the onion: Add the finely chopped onion and fry for around 5 minutes until translucent.

  3. Add flour and curry powder: Stir in the flour and curry powder. Let this cook for a few minutes to create a curry roux base. This is a Victorian technique that creates a smooth, velvety sauce.

  4. Add the stock: Add the chicken stock bit by bit, stirring constantly to make sure no lumps form. Continue stirring until all the flour is dissolved and the roux begins to simmer.

Build the Sauce

  1. Add apple and jelly: Add the apple slices and redcurrant jelly to the sauce. Stir until the jelly melts in.

  2. Simmer: Cover the pan and cook on low heat for 30 minutes to let the apples break down completely into the sauce.

Cook the Chicken

  1. Add the chicken: Add the pre-cooked chicken pieces to the sauce and coat well. If using leftover roasted chicken, cut it into bite-sized pieces.

  2. Warm through: Cover the pan again and cook on low for another 30 minutes to let the chicken warm through and absorb the flavors.

Finish the Sauce

  1. Strain the sauce: Remove the chicken pieces from the pan and set aside. Strain the sauce through a fine-mesh sieve to create a perfectly smooth, velvety texture.

  2. Add lemon juice: Stir a dessertspoon of fresh lemon juice into the strained sauce.

Serve

  1. Plate: Serve the chicken pieces over boiled basmati rice. Generously pour the smooth curry sauce over the top.

Tips for Success

  • Use pre-cooked chicken: This recipe is perfect for leftover roasted chicken, making it a great way to use up Sunday roast
  • Don’t rush the roux: Cooking the flour and curry powder properly prevents a raw flour taste
  • Strain for smoothness: The straining step creates the characteristic smooth, velvety Victorian curry sauce
  • Balance the sweetness: The apples add sweetness, but the lemon juice and redcurrant jelly balance it perfectly
  • Adjust spice level: Victorian curries were milder than modern versions - add more curry powder if you prefer a stronger flavor