June 30, 2023
Posted: January 16, 2023 12:29 pm
Curries are a family of dishes made with spices and prepared in a variety of styles.
The flavors of these dishes, whether mild or hot, can be changed by adding more or less curry powder. For instance, if you cook chicken with a tablespoon of curry powder and don’t like the finished dish very much, next time add less than that to see if it suits your taste better.
The general rules of the curry are these:
1. Use a curry powder with no less than five different spices. The most common are turmeric, onion, cumin, and coriander (cilantro). There are many others, of course. I have several recipes to try if you don’t have this blend. You can also use clear ketchup or ketchup-type condiments instead of curry powder when you want to cut down on the heat. Or use garlic or ginger very sparingly.
2. Curry is usually thinned out with some liquid such as broth, milk, or water. If you have a lot of curry powder, use a little water to thin it out.
3. Curries are often cooked at high heat for about fifteen minutes, then turned down to simmer for another twenty-five to forty minutes. This allows the spices to cook off the natural oils in the food, which can make it taste bitter.
4. When you think of a “hot” curry, this is generally what you’re looking for: chilies and other hot spices used along with dried ginger or other warm spices such as cinnamon and cloves.
This is a very flexible dish, especially if you want to change the basic curry powder recipe. It can be served with rice or noodles and potatoes. You can also use it as a main dish for the family gathered around the table.
Go ahead and cook it with a lot of curry powder. By the way, this will probably be too spicy for the kids, but you can tone it down by adding more water or turning down the heat on your stove or oven. You could also add plenty of lemon juice, or lime if you have it.
This is a mild and creamy dish (good for the kids). You can make it as spicy as you like by using more curry powder and adding minced jalapeno or other chilies.
Another possibility is to use 2 tablespoons of prepared mango chutney, which really cuts down on the heat but still gives you the curry taste. Remember that curry powders are blends of many spices, so use a good-tasting brand like Patak’s or if at all possible buy one from an Indian market.
One final note: if you want to add vegetables to make this into a one-dish meal, try cauliflower, potatoes, or carrots. The cooking time for this dish is about an hour.
I really like the way the coconut milk tastes in this recipe, but don’t think you have to use it if you don’t have any or don’t want to go to the trouble of opening a whole can just for half a cup. One alternative is to use heavy cream instead of coconut milk, and another is to simply use extra broth instead of water plus a dash of lemon juice or rice vinegar. This makes this chicken and rice dish very similar to Thai red curry.
This is another one-dish family meal. I like to serve it with green beans, broccoli, and cauliflower.
This is a recipe you can make in the crockpot or it can be cooked on the stove or in an electric roaster if you prefer that method of cooking. It’s very good served over rice or with rolls and a green salad, or simple steamed vegetables such as broccoli or squash.
I was looking for a Jamaican-style curry chicken recipe. You can substitute mild onion or shallot and garlic in this recipe, depending on your taste.
Make sure you use a good brand of curry powder. Scotch bonnet peppers and Jamaican curry powder are used to make traditional Jamaican curries soil you could access these get them.
This is another one-dish meal to serve with basmati rice, brown or white bread, and steamed vegetables such as broccoli, cauliflower, or carrots. It has more depth of flavor than most curries because the coconut milk adds creaminess, the spices mellow it down a bit more with their natural oils and the cilantro adds an interesting twist to it all.
You may want to tone down the heat a little by using fewer Scotch bonnet peppers or using jalapenos instead. I like to use both Scotch bonnets and jalapenos because they give me the right amount of heat, but you may prefer only one of them.
This recipe is great for a summer-time salad. It’s low in fat and full of fresh, bright flavors. The chicken is marinated in an easy recipe I adapted from Bon Appetit magazine. It uses tajin powder, which is the same ingredient used in many Mexican curries and creates a unique flavor that you’ll never quite get if you try to prepare this recipe with just plain spices. This recipe calls for a jalapeno and cilantro chutney as well because that’s the way I like to eat it, but you can substitute a milder onion or green bell pepper if you prefer.
This is a delicious and quick curry soup that’s perfect for a weeknight meal, especially if you have leftover chicken or turkey to use up. It uses all kinds of good things such as lemongrass, lime leaves, basil, and peanuts. The broth can be made from chicken stock or vegetable stock. If you have homemade stock on hand, by all means, use it. You’ll need about 2 cups of broth plus an extra cup of water to thin out the soup at the end.
If you don’t have lemongrass and lime leaves on hand, add an extra tablespoon of curry powder instead.
This soup is a good way to serve leftover rice or noodles, so you can use them as the basis for a one-dish meal. It’s also great with a salad or steamed vegetables. Link: https://www.wellplated.com/thai-chicken-curry/
Here’s a recipe for a chicken salad sandwich that starts with curry-flavored mayonnaise. I like to serve these on whole wheat bread with plenty of lettuce, but they’ll also taste great on bagels or any kind of roll you may prefer. I often make and take these sandwiches to work for lunch as they travel well and keep well too.
This is another recipe that uses lemons and lime juice instead of the usual lemon juice, which makes the taste a bit more mellow and delicate. The curry powder makes it different from most chicken salads, but the apples cut through all that richness with a hint of sweetness.
If you want to use chicken breasts instead of chicken thigh meat, you can certainly do that. I just like the dark meat from the thighs because it’s full of flavor (it doesn’t dry out), and it has more fat which keeps things nice and moist. This recipe also uses a little mayonnaise which makes it even moister, but if you prefer to use less you can certainly omit it altogether. Link: https://www.wellplated.com/curried-chicken-salad-sandwiches/
I have some Chinese friends who love this type of dish, and it’s easy to see why. It’s spicy, full of flavor, and a little bit crunchy. You’ll need about 2 cups of chicken stock or water plus an extra cup of water to thin it out when you serve it.
If you don’t have a wok and want to use the stovetop version, use 1 cup light coconut milk combined with 2 teaspoons curry powder in place of the coconut milk and curry powder mixture. Coconut milk gives more depth of flavor than milk alone. Either way, you’ll use 2 teaspoons of curry powder in this recipe, so don’t mix it up and accidentally add 4 teaspoons instead. If you do, I can pretty much guarantee the dish won’t be successful because this recipe uses curry powder in two different forms.
Serve this over pasta or brown rice, but basmati rice and steamed vegetables also work well with this dish.
You’ll need about 2 cups of chicken broth or water and an extra cup of water to thin out the sauce when you serve it for a total of about 3 cups. This is also a dish meant to be served over rice, though you can also serve it over noodles or with some naan on the side.
If you don’t have a dhaba masala, use garam masala instead, but if you have neither on hand just use plain curry powder instead. Turmeric will give the dish its yellow hue so if your curry powder isn’t yellow in color make sure that you substitute it with turmeric.
This is a spicy dish, so if you prefer it milder, just cut back on the red chili powder. It’s also quite rich, so serve it over rice to help tone down the richness of it all.
This is another one of those curries that’s just full of flavor. It’s a little different because it uses dal and tamarind instead of tomatoes. I like to use whole onions in this recipe as well and chop them up only after they’re thoroughly cooked because that way they’ll be tender, but if you’re impatient you can use sliced onions instead.
You’ll find this curry to be quite on the spicy side with some heat to it, but if you prefer a more mild dish, just cut back on the chili powder or omit some of it altogether.
In conclusion, chicken curry is a popular dish across India, and these recipes are just some of the many different styles that you’ll find.
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