“I’m going to scream this from the mountain top, there’s no such thing as ‘a curry.’ There’s six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask ‘Which one?'” – Aarti Sequiera
There’s traditional curries, non-traditional curries, curry from around the world, curry from pre-mixed spice kits, those made from sauce in a jar…
And then there are those that you make up as you go. The ones that turn out so delicious that you have to share!
The word ‘curry’ in a gastronomic sense is thought to derive from the Tamil ‘karil’, which was a sauce served with rice. If that’s the case it’s no wonder that there are so many different curry variations! Curry powder has a long history dated back 3000 BC, the powder consist of turmeric, cumin, seeds, coriander seeds, mustard seeds, salt, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin) and red chili powder. Curry leaves is a plant with small, dark green leaves (about 2-3cm long) that give a mild flavor to Indian food (they usually like to eat it fresh, not dried).
The definition of curry are varies from different culture. For example, India refers them to a spicy stem or gravy with a sauce base. It’s one of the most common and most generally categorized dishes in India but the original recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia and dated back in 1700BC. These days there’s no standard ingredients that make up a curry! Which allows for creativity in the kitchen, often with delicious results like this one.
Quick, Easy Chicken Curry
- 4 chicken breasts, cubed
- 1 onion, roughly chopped
- 2 Tbs coconut oil
- 1 Tbs curry powder (I use Rajah because it is GMO Free, has no added msg and is non-irradiated)
- 1 large carrot, grated
- 1/2 cup water
- 1 Tbs vegetable stock powder
- 1 tin tomato and onion mix
- 200g Biona creamed coconut, finely chopped
Saute the onion in coconut oil until just translucent.Stir in curry powder and saute for an additional minute.Add cubed chicken pieces and stir until coated in the oil and curry powder.Pour in the tomato and onion mix, water, carrot, and stock powder and mix well.Lower the temperature and simmer for 10 minutes, stirring occasionally. If it is sticking to the bottom of your pan add more water 1/4 cup at a time.Remove from the heat and stir in the creamed coconut
Serve with rice or caulirice and garnish with fresh coriander
NOTE: I love to load up recipes like this with vegetables, so add an additional 1 cup of any vegetables you like. My family love peas and corn!