Colonel Benjamin’s chicken curry is named for the cook, a retiree from the Indian army who cooked this traditional Indian dish for his family in New Delhi.
The origins are explained in Cooking Light magazine’s October issue by food writer Elizabeth Taliaferro, who worked out the following low-fat version of the dish. What is still authentic about the dish is Colonel Benjamin’s aromatic combination of spices, used instead of a premixed curry powder.
Nowadays, these spices are easy to find and most cooks probably already have them at hand.
Colonel Benjamin’s curry chicken
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