India continues to occupy its historic position as the biggest producer of spices in the world. There’s something magical about the Indian spices and herbs which transform simple ingredients to exotic dishes. It is a common assumption that one of the traditional uses of spices has been their role in disguising food which was well past its best. It’s not until the middle of the 17th century that a more selective use of spices and herbs is observable. The British love affair with Indian food goes back to the early 17thcentury. Edward Terry, one of the first Englishmen to taste Indian food with all its goodness, talked about onions, ginger, spices and herbs with meat pieces being used in well-proportioned amounts, thus cooking food that’s exceedingly pleasing to all palates. In United Kingdom, you run a word association test and say”spicy” and the answer would be”curry.” Assuredly they are perfectly normal for no other food is so inextricably linked with odor and flavor than Indian Curry.
Nothing makes the use of the fabulous spices from India like a good curry does. When these curries can be produced with a bunch of ingredients like fish, lamb, pork and an awesome variety of veggies – chicken seems to be a the most popular universally and rightly so! It is very tough to go wrong with a chicken curry because these is no hard and fast rule when it comes to making one.
Each nation, region and even family has their own unique recipe for it. No matter which part of the country you are in, you can be certain of eating a fantastic chicken curry. Right from the yummy creamy and rich curries of the north, the light and flavorful jhols of the east, as well as the variety of coconut based chicken curries from the West and South of India – the list is endless.
Chicken curries form the north are rich, thick and much more robust in comparison with those made elsewhere in the country. They’re also those that popularized curries abroad. There are also simpler ones like a dhaba chicken curry or tariwala murgha that don’t have creamy, buttery gravy but are high on taste from whole spices, tomatoes and onions. Best eaten with crisp roti’s and paranthas, they could easily be the star attraction in an Indian meal.
In the South of India chicken curry is just as popular as it is from the North albeit made with different ingredients. While in the north the curries are made with onions tomato and yogurt in the south Coconut or coconut milk is a regular addition to give body to a fantastic chicken curry. In the coconut and bedagi cold based masala of Karnataka to the curry leaf and onion base of an Andhra style peppery chicken curry or the cooling coconut milk based curries of Kerala – there’s one thing that’s common for curries from the south – plenty of taste. These delicious curries are served with famous South Indian accompaniments such as idlis, dosas, appams, iddiappams, Kerala paranthas etc..
A chicken curry from Bengal on the other hand is a little runnier than in other pockets of the nation and is referred to as a jhol. As you might be more familiar with a machcher or fish curry in the east, they do make a beautiful chicken curry too – murgir jhol. Eaten with a generous serving of rice, make sure that you make this Bengali curry with either mustard oil or jhorna ghee.
In the West, Gujarat and Rajasthan are predominantly vegetarian but Maharashtra makes up for lack of a good chicken curry from the region. Even the Malvan coast boasts of delicious chicken curry served with crispy fried multiflour vadas called vade or rice flour bhakris known as amboli.
Among the simplest chicken curries you can create is a home-style chicken curry with the most basic ingredients at home. All you will need to do is heat some oil or ghee in a pan and then sauté a couple of whole spices inside. Add a spoonful of onions and sauté followed by tomato puree, powdered spices and chicken pieces on the bone and cook until the chicken in well done and succulent. As this is a quick and easy chicken curry the chicken is directly added to the curry, but you could also pan fry it before adding it to the curry. You can watch a full video recipe with precise ingredient measure and step by step methods here. You can find these yummy Chicken curry recipes from India easily online today.
There are various food recipes you can find online. But my favorite is master chef Sanjeev Kapoor. You can follow his recipes online, also I am mentioning the website link through you can easily reach him. You can find all these yummy Chicken curry recipes from India and beyond on Sanjeevkapoor.com. Make delicious meals at home anytime to get your particular ones or for any special occasion. Sometimes the online blogs are the savior for working girl like me. If I am in a situation where I don’t know about the recipes these online blogs & videos made cooking simpler for me.