NottyImp
Vital Football Legend
I was introduced to curries in the early 60s, we had a neighbour who had lived in India at some time in her life. Mind you, her recipe used Sharnwood's curry powder as a base. Mum always added mince and diced veg and we always had it for Saturday dinner.
I bought a Madhur Jaffrey book in c1983 (she was the TV chef of the day) and probably used it for 15 years most Saturdays. I bought another 2 or 3 curry books over the years but always went back to the MJ. Then I discovered the Patak curry pastes in jars and rarely bothered with recipe books.
I've ad-libbed a couple of curries recently with dried spices.
I think I used have that MJ cookbook. The curry you describe was pretty much what was served in our family in the 70s - with left-over chicken from Sunday lunch and a ring of rice on the plate.
Barely recognisable as a curry, these days.