Drunker Master: Keith Floyd

In mythology master’s come in many guises.  Some are stoic, some are fearsome,  and some look like idiots who are drunk off their asses. Before there was Jamie Oliver, before there was Anthony Bourdain or Andrew Zimmern, there was Keith Floyd –

Keith Floyd was born at an early age and educated at Wellington School in Somerset. In a chequered career, he was an army officer, a journalist, a dishwasher, a bartender, a cook, a restaurateur, with restaurants in France, Spain, Britain and currently Thailand. He wrote at least 25 books, presented about 20 television series, which are still being shown in over 40 countries worldwide and had recently toured the country with his award winning one man show ‘Floyd Uncorked’. He lived in Provence near Avignon.


The way he behaved on stage really summed up how he lived. What you see is what you get. No airs and graces. He’d swear if he wanted; no-one could tell him not to, but he had standards of decency and could behave like a gentleman. He believed in fairness, hated political correctness and the nanny state, and of course he enjoyed a drink, which he could generally manage. (Whiskey was preferred to red wine.) – from http://www.floydonline.co.uk/

Floyd’s Chicken Korma


  • 1.4kg/3lb whole chicken, cut into pieces
  • 150g/5¼oz ghee or clarified butter
  • 2 large onions, peeled and sliced
  • 1 tsp chilli powder
  • 4 tsp onion powder
  • 1 tsp coriander seeds
  • 2 tbsp cinnamon powder
  • ½ tsp dried ground ginger
  • 10 black peppercorns
  • 5 cloves
  • 6 cardamom pods, ground
  • 2 garlic cloves, peeled and crushed
  • 1 tsp salt
  • 300ml/10½fl oz natural yoghurt
  • 3 bay leaves
  • 300ml/10½fl oz chicken stock or water
  • 1 lemon, juice only

Melt the ghee or clarified butter in a large pan and fry the onions until golden brown. Remove from the pan with a slotted spoon and put to one side. Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned. Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan. Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender. Remove the pan from the heat, pour in the lemon juice and mix well. Remove the bay leaves and serve with plain boiled rice.

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