Dish "Curry": recipes with photo

When the "Curry" dish is mentioned, only one association comes to those who did not try it: Indian spices, a lot of Indian spices.

And so they call both a ready-made dish and a mixture of spices for its preparation. Below we will look at "Curry" and learn how to cook it in a home cooking environment. Why not? A little exotics do not hurt, and spices are good for digestion and metabolism.

A bit of history

This dish, incomprehensible and multifaceted, has appeared for a very long time. And depending on the points of the world, where it is served, the composition of products and spices can vary.

The very word "curry" in translation from the language spoken by the inhabitants of the south of ancient India, means "sauce". In parallel with this, the widespread belief that "Curry" got its name due to the bush of the same name, whose leaves the inhabitants of India dried and used for food. The traders from Britain, who were doing business with India, immediately got confused in all the varieties and wisdoms of the cuisine of this state and for the sake of perception they called the "curry" dish anything that included vegetables, poultry or shellfish and the following spices:

• ginger;
• caraway;
• bow;
• garlic;
• Turmeric;
• coriander.

With time, history changed, the influence of peoples on each other changed. At a time when followers of Islam came from the west, whose diet was based on meat, the formula also changed. Later from Asia, "Curry" was enriched with cloves, and thanks to the Portuguese got chili.

Human history, its fluctuations and changes can be easily traced to what people ate at one time or another, amusing, is not it? However, the first dish "Curry", according to experts, appeared about 2500 years before our era. Thus, this food can rightfully be considered one of the oldest.

Curry in the modern kitchen

Despite his age, "Curry" does not lose popularity. It is believed that this dish fell into civilized Europe thanks to the UK, whose colonies were located on the territory of India. It was not always cooked the way it should be and right, but the fact remains - "Curry" is served in almost all English institutions. However, according to experts, completely rely on authenticity in these institutions is not necessary, because the spices are capricious and do not like haste. The most successful choice for those who want to immerse themselves in the intoxicating atmosphere of India are thematic institutions, preferably those that are supported by families from generation to generation. Also, the "Curry" dish is permanently registered in the portfolio of eminent chefs, as it is flexible and allows you to adapt to your tastes, easily tolerates new combinations of products and methods of processing them.

Spice

Now in any supermarket you can buy a bag with the inscription "Curry". This is a ready-made ground mixture, which should be immediately used. However, such "spicy cocktails" are a double-edged sword, since in most cases the most unsuccessful samples are poured into such sachets, in the hope that together they form a more or less acceptable taste. For those who are not looking for easy ways, we recommend getting a marble mortar and:

• Dried chili in flakes or slices;
• Turmeric;
• Grains of cumin;
• Grains of cardamom;
• Coriander seeds.

Also optional, depending on preferences and possibilities, in the dish "Curry" and a mixture for it you can add:

• Black pepper peas;
• Whole carnation;
• Dried ginger slices;
• Dried garlic;
• nutmeg;
• Curry leaves.

All mixed, thoroughly grinded in a mortar and used for the intended purpose.

Curry with chicken

There is enough theory, it's time to come to practice, as everyone has already got hungry. So, the "Curry" (dish). The recipe was given to us by the famous British chef, public figure and just a good man Jamie Oliver. Yes, it's harder to cook than pasta with sausages, but believe me - it's deliciously delicious. We will need:

• Chicken breasts without skin and bones - 500 grams;
• Tomatoes, peeled - 1 kilogram;
• Onions - 300 grams;
• The root of ginger - a piece of 3 cm;
• Coconut milk - 1 pot;
• Odorless vegetable oil - 70 ml;
• Fresh pepper - 2 pods;
• Mustard seeds - 1 tbsp. a spoon;
• Turmeric - 2 tsp.
• Leaves curry - pinch (if possible, if not, then skip);
• Fenugreek seeds - 1 tbsp. a spoon;
• Coriander - a medium-sized beam;
• Salt to taste.

Step by step

To prepare "Curry" - a dish whose photo causes salivation, follow the instructions below.

1. Put a thick-walled pan on medium heat. Pour oil into it, wait until it warms up.
2. Throw in the seeds of mustard seeds, and after 5-7 seconds - seeds of fenugreek. Once the mass begins to "pop" - throw the curry leaves.
3. In parallel, wash the fresh hot pepper, free from seeds and cut into thin semirings. Throw in a frying pan to butter and spices.
4. Ginger and pour to pepper with spices. Do not forget to get in the way!
5. The onion must be cleaned and chopped. You can do this in a blender or combine. Bulk mass thrown in a pan, then stew for 5 minutes.
6. Add the remaining dry seasonings to the frying pan.
7. Grind the tomatoes so that there are small textured pieces left. Leave in the same pan and simmer for 5-7 minutes.
8. Add 200 ml of pure water and coconut milk to the dish. Boil for 7-8 minutes. That's all, the universal sauce for "Curry" (dish) is ready!
9. Separately chop the chicken into small pieces, fry it in vegetable oil until it is covered with a ruddy crust.
10. Put the chicken in the sauce and cook for another third of an hour on a small fire. Serve with boiled rice, previously sprinkled with chopped cilantro.

"Curry" for vegetarians

This dish can be considered ideal for vegetarians, as it is saturated with flavors, dense and satisfying. And to replace pieces of meat with vegetables and legumes will not be difficult. We will need the following set of products:

• Chickpeas dry - 300 grams;
• Garlic - 1 clove;
• Onions - 1 small head;
• Curry leaves - 1/2 tsp;
• Vegetable oil - 2 tbsp. Spoons;
• Pumpkin peeled - 400 grams;
• Tomato paste - 1 teaspoon;
• Paprika ground - 1 teaspoon;
• Broth from vegetables - 1/2 cup;
• Garam masala - 1/2 tsp;
• Salt - to taste.

So, the vegetarian dish "Curry" - what is it? The description of the preparation is below.

1. Soak the chickpeas for the night, then boil it until done.
2. Warm the oil in a thick-walled frying pan.
3. Separately finely chop onion with garlic, throw in a frying pan. There are all the spices. Warm for 5 minutes, stirring.
4. Cut small pumpkin cubes into a frying pan and cook again for 5 minutes.
5. Leave the chickpeas mixture of chickpeas, tomato paste, pour all the broth and mix thoroughly.
6. Cook on medium heat for a third of an hour, regularly stirring. At the end, salt to taste. Serve with rice.

Bon Appetit!