Curry refers to a great variety of things. You can find many varieties all around the world, but it all has the same roots. Let’s dive in and find currys origins.
Lets begin with the curry leaves. The leaves are not the powder. Curry powder is a mixture of spices from around the world that could contain curry leaves. The curry plant is completely different and it’s not edible.
Curry leaves belong to the citrus fruit family. There aroma is divine. You can use their leaves like bay leaves.
Curry powder is a firework of different spices. Curry powder can have from five to fifteen spices. Some include; cumin, turmeric, ginger, paprika and black pepper. Curry powder is a british idea. Britain brought the flavors of many different lands to the British colony. Curry being one of them.
It began as meat and or vegetables with a spicy gravy, Then each country adapted it to make it there own. That is why you never get the same curry when you are traveling the world. It’s always a surprise since each country has there own interpretation.
In Japan, curry is often mild sweet dish. In Thailand fiery chiles and coconut milk are more soup like. Who hasn’t heard of Jamaica’s famous goat curry? In India, curry is not to be found. You would have to order Malai Kofta or Dum Aloo to get something even like curry.
Let’s take a closer look at two of my favorite curries. First up Australia’s green curry. A loving winter favorite. It has been in Australia for decades.
The star of green curry is not what it’s cooked with but unique spices that explode in your mouth with it, the essential addition in the paste is green chillies. They must be green and mature, ready to harvest at peak. The best curry paste is a mix of ripe green chilies, tiny fiery scuds, coriander seed and roots, galangal and kaffir lime zest.
Sujet Saenkham Green Curry Paste
80g fresh long green chilies, stems removed and roughly chopped
50g fresh small green thai chillies, stems removed
5 cloves of garlic peeled
1/2 stick lemongrass, thinly sliced
1 red shallot, sliced
20g piece galangal, peeled and sliced
10g piece turmeric, peeled and sliced
30g shrimp paste
20g kaffir lime rind
1 tsp ground coriander
1 teaspoon ground cumin
Place chilies, garlic, lemongrass, shallot, galangal, turmeric, shrimp paste, lime rind, spices and water in a blender and blend into smooth paste.
Green Chicken Curry
300g jasmine rice
2 tbsp bran oil
1 brown onion cut into thin wedges
105g green paste
400ml coconut milk
300ml chicken stock
450g chicken breast filets, cut into 1 inch strips
1 green capsicum, seeded, thinly sliced
100g snow peas
1/2 bunch colander, leaves picked
1 cup bean sprouts
1 tbsp brown sugar
1 tbsp fish sauce
2 limes cut into wedges
cook rice as directions
heat oil in lg frying pan over med hugh heat, add onion until softens, add paste cook stirring two minutes
add coconut and stock. bring to simmer. add chicken, capsicum and snow peas cook through
chop half the colander leaves and add to curry, stir in fish sauce, sugar and half bean sprouts. squeeze lime juice
top the curry with remaining bean sprouts and corrander leaves, serve with rice and lime wedge.
My Favorite curry is African Coconut Chicken Curry. With taste of smokey chicken in cream sauce you will be in love! Gluten and dairy free!!
Kuku Paku is African Chicken Coconut Curry. Kuku means chicken in Swahili. Paku refers to a dish made with coconut milk. Paku is is also a word for delicious.
Delicious it is! Over rice makes a creamy yummy dish. As we read earlier curry comes in many shapes and forms from different countries. I prefer African Coconut Chicken.
Don’t believe me? Try it yourself, you won’t regret it. Juicy crispy skin, yummo.
African Coconut Curry
2 pounds skin on thighs chicken
1/2 tbsp curry powder
1/2 tbsp paprika powder
1 tsp salt
2 tbsp olive oil
1 tbsp ginger, minced
3 cloves of garlic, minced
1 tbsp paprika
2 tbsp curry powder
1 cup chicken stock
1/2 can of 9 ounce coconut milk
1/4 cup peanut butter
1/4 cup oyster sauce
2 bay leaves
3 russet potatoes peeled and chopped
2 bell peppers chopped
parsley for garnish
preheat oven to 350, you want to use a skillet that can go in oven too
combine spice mix, sprinkle on both sides of chicken. heat skillet with olive oil. add chicken, skin side down. cook until both sides are brown and crispy transfer to plate
turn med heat in same skillet add more olive oil and cook onion until it becomes tender
add ginger and garlic stir fry 30 seconds to release aroma
add paprika and curry powder stir until well coated
add chicken stock,coconut milk, peanut butter, oyster sauce and bay leaves, stir bring to boil
add potatoes, peppers and chicken, transfer to oven to bake 45 minutes until chicken is cooked through. Serve over rice
Enjoy this creamy dish!
The Guardian, Juan-Carlo Thomas, July 2015