John Anthony Curry, ice skater, actor and dancer: born Birmingham 9 September 1949; OBE 1976; died Binton, Warwickshire 15 April 1994. The word 'genius' should be used sparingly, but it is entirely justified in relation to John Curry.
To the prescribed disciplines of ice-skating he brought a free-ranging artistry, an innovative imagination and musical sensitivity, which in effect created a new art-form: the re-interpretation of some of the great composers in terms of movement on ice. Arthur Cumming in 1914, Gillis Grafstrom in the 1920s, the 1952 world champion Jacqueline du Bief, and Curry's own contemporary Toller Cranston had all emphasised the artistic aspects of skating.
It became his lifelong ambition to be a dancer - only to be met by a firm 'no' from both parents. At that crucial period, aged six, he saw a television broadcast of the ice-show Aladdin and an interview with its star, Jacqueline du Bief.
'I want to go skating,' he said, and to his surprise his mother agreed.
During the early years of our marriage, Tom was definitely not as forthcoming with his curry secrets.
Even more specifically, my husband Tom’s Trinidadian chicken curry. There are as many different versions of curry in Trinidad as there are individual cooks in those islands. Each one has his or her own method, and some guard their secrets so closely that they’ll season their meat the night before, far from prying eyes, and then feign a hearing impediment the next day, when asked for their recipe.
A stately dance in triple measure, dating from the 17th century.
This book, dating from 1395, is in the town library of Reims.The mother-house at Strasburg is one of the oldest ones, dating from 1842.Dating reverently from its era, as the Moslem from his Hegira.The curry that Tom buys there is a strong blend that doesn’t contain much turmeric. Once the pot is almost dry again, add enough water to help create a sauce, and continue simmering the chicken. The hardest part is over, and now you just cook the chicken until it’s done. I have to say that I was never a big fan of curry, but Tom’s cooking has converted me.
And now, before my husband changes his mind and decides to become secretive again about his recipe, here it is in all its glory.But Curry developed this to a greater extent than any of them.