Curry Chicken
A dish that originated form the sub-continent of india. Which is now very popular among West Indians who have migrated from there.
It's made with a special curry powder which is derived from many different ingredients. See below:
It's made with a special curry powder which is derived from many different ingredients. See below:
All About Curry Powder/Curry Chicken
Turmeric, fenugreek, cardamom....sound like Latin to you? They should actually sound like Indian because all are components of curry powder. Along with cumin, coriander, cinnamon, black pepper, ginger, dill seed, horseradish, mustard, nutmeg, the list could go on and on. Some curry powders are made up of as many as 30 herbs and spices while others may be as simple as four or five ingredients. The average blend combines 15. In India, each family has their own recipe which is ground daily or, at least, very frequently. The Spice Man will come around with a wide array of whole herbs and spices, the cook chooses the one he/she desires and the Spice Man will grind it for them right there.
Curry powder is often thought of as hot and spicy but because of the various recipes, some are more mild. Since typical ingredients are the fragrant spices, it is usually highly aromatic with a warm, bitter taste. The common yellow color is derived from turmeric, the primary ingredient. If you like your curries hot, look for Madras curry powder.
The word curry takes on a more generic meaning when referring to any dish seasoned with curry powder. This is often a stir-fry-type entree that is served with rice, preferably Basmati, and an assortment of condiments such as chutney, coconut, raisins and nuts. Another curry reference may occur in the form of curry paste or sauce that can be purchased already prepared.
True curry powder aficionados will make their own, buying the spices whole and grinding them in either a spice grinder or coffee grinder. If you aren’t that dedicated, experiment with different brands, they vary wildly, until you find one you really like. Be sure to store curry powder in a dark, glass jar since turmeric will discolor when exposed to light and it has been known to “melt” plastic containers.
Turmeric, fenugreek, cardamom....sound like Latin to you? They should actually sound like Indian because all are components of curry powder. Along with cumin, coriander, cinnamon, black pepper, ginger, dill seed, horseradish, mustard, nutmeg, the list could go on and on. Some curry powders are made up of as many as 30 herbs and spices while others may be as simple as four or five ingredients. The average blend combines 15. In India, each family has their own recipe which is ground daily or, at least, very frequently. The Spice Man will come around with a wide array of whole herbs and spices, the cook chooses the one he/she desires and the Spice Man will grind it for them right there.
Curry powder is often thought of as hot and spicy but because of the various recipes, some are more mild. Since typical ingredients are the fragrant spices, it is usually highly aromatic with a warm, bitter taste. The common yellow color is derived from turmeric, the primary ingredient. If you like your curries hot, look for Madras curry powder.
The word curry takes on a more generic meaning when referring to any dish seasoned with curry powder. This is often a stir-fry-type entree that is served with rice, preferably Basmati, and an assortment of condiments such as chutney, coconut, raisins and nuts. Another curry reference may occur in the form of curry paste or sauce that can be purchased already prepared.
True curry powder aficionados will make their own, buying the spices whole and grinding them in either a spice grinder or coffee grinder. If you aren’t that dedicated, experiment with different brands, they vary wildly, until you find one you really like. Be sure to store curry powder in a dark, glass jar since turmeric will discolor when exposed to light and it has been known to “melt” plastic containers.
Curry Chicken by B15NYC July 25, 2006
