Curry Chicken Recipe History?
I am looking for a bit of history info. I am writing up a recipe for Chicken Curry. My English cousin makes a curry recipe and has hardboiled egg slices on top, and tomato diced on top. Then he puts a dollup of chutney on that. Is that some sort of recipe thing from when England occupied India? If anyone knows any background for these toppings, I would appreciate it.
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3 comments a “Curry Chicken Recipe History?”
I don’t know the exactly one, I hope it is use.
1 Tbsp corn, grapeseed, or olive oil
1 medium onion, sliced
1/3 cup golden raisins (optional)
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
1 cup sour cream
Minced fresh cilantro or parsley for garnish
*Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces.
1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
Serves 4.
In all my years in India I have never seen such toppings. What you are describing are typical English interpretations of what they believe a curry to be, just like these awful “curry powders” they use that are full of tumeric which no self respecting Indian chef would touch, except when he cooks for the British
There is no such authentic Indian curry, ask your English cousin if that’s his own creation or a British idea but it definitely is not Indian! Indians will top their curries with freshly chopped cilantro, crispy fried onions or nuts in the North but that’s it. Putting chutney on curry is sacreligious!
British versions of Indian curries are not truly authentic Indian curries (unless they are made by Indian chefs/cooks for Indian customers). Indians like to grind freshly toasted spices which are unique and specific for each recipe. You can give 10 Indian chefs the same ingredients and I guarantee each one will prepare a completely unique and different dish. Indians will never use generic curry powder (if we did, everything would taste the same!).
Here’s a good example of an authentic Indian chicken curry:
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