Titanic’s Curried Chicken and Rice

Titanic’s Curried Chicken and Rice

Indian food has long been an English favorite, harking back to India’s days as the prized British colony.  This a delicious one pot meal for family or guests. It has the distinction of having been served in 2nd class on the ill fated voyage of Titanic ,


  • 3.5 lb. chicken
  • fresh lime
  • tbsp. ginger freshly chopped
  • clove garlic chopped
  • tbsp. oil
  • tbsp. mild curry powder
  • medium onion minced
  • tbsp. liquid honey
  • 1 1/3 cups long grain rice
  • 2 1/2 cups water
  • 1/2 tsp. salt
  • 1/4 cup sultanas (golden brown) raisins
  • 1/4 cup minced green onions or fresh chives
  • chutney
  • 1 tbsp. cilantro or green onion chopped to garnish


  • Using fingers, remove skin from the chicken; pat dry and cut into equal sized pieces. Save the back for your soup pot.
  • Using zester, remove zest from lime and chop finely; juice lime. In bowl, combine lime, zest, lime juice, ginger, and garlic; add in chicken, turning to coat well. Let stand for 30 min.
  • In a large, deep, non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add in chicken pieces and marinade; cook for ten minutes and well colored on all sides.
  • Remove chicken from pan; reduce heat to medium and stir in remaining oil and curry powder and cook, stirring often, for three minutes. Stir in onion and honey; continue to cook, stirring occasionally for 3 min. Stir in rice and cook for 3 min or until the rice is slightly browned; stir in water, salt, and raisins.
  • Nestle chicken into rice. Bring to boil; cover with a tight-fitting lid and reduce heat to low. Simmer for 25 to 30 min or until the juices run clear when a chicken thigh is pierced. Transfer to heated platter; garnish with cilantro or green onions.
  • Serve with chutney.