CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The word curry comes from a South-Asian word Kori, which is a sauce with cooked meat or fish. Curries are very popular in the UK and have been for a long time, the world’s largest curry has been mentioned in the Guinness Book of World Records. The earliest recorded known curry recipe dates from 1747 from the book The Art of Cookery made Plain and Easy. Written by Hannah Glasse, it was the first edition mentioning the curry dish. The recipe was called “To make a Curry the India way” and only used black pepper and coriander seed for seasoning of the curry. However, in India, Curry originated in the Indian subcontinent and the word comes from the Indian Tamil word “Kari “meaning a sauce or soup to be eaten with rice. It consists of a mix of spices of which coriander, turmeric, cumin, and red chilies are almost always a constant.
- Curry originated in the Indian subcontinent and the word comes from the Indian Tamil word “Kari “meaning a sauce or soup to be eaten with rice
On the other hand, there are also facts which show us that the origins of curry began before the British arrived in the subcontinent of India in 1608. In fact, to understand the full history, you have to go further back in the colonization timeline to when the Portuguese arrived in India in 1498 and introduced chili.It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. Some of the top most popularly known terms associated with curry include, madras curry, jhalfrezi curry, Pasanda curry, Rogan Josh curry, Thai curry, Malaysian curry, Balti curry, bhuna curry, tikka masala curry, dhansak to name a few.
When we speak about most Asian style curries what comes to mind is the spice factor. The spice blend most often used in an Indian curry is garam masala. One of the main ingredients in curry powder is turmeric. Other spices that can be incorporated include everything from ginger, cinnamon, garlic, and cloves to mustard seed, black pepper, and fennel seed.Curry powder has a unique flavor due to the combination of both Savory and sweet spices. Savory spices like cumin, turmeric, and bay leaf give the curry a deep, earthy flavor while sweet spices, like cinnamon and clove, add brightness and pep. The level of heat is determined by the type and amount of pepper used.
According to experts, curry aided digestion while stimulating the stomach thereby invigorating blood circulation resulting in a more vigorous mind. Curry also gained popularity as an excellent way of using up cold meat. In fact, currying cold meat is the origin of jhalfrezi, now a popular dish in Britain.
Here are a few of my favorite pics on Curries with Chicken for this weekend special treat for our readers.
NARIYAL WALI KUKKAD CURRY
Ingredients
Chicken- 750 gms curry cuts, without skin, with bones.
Oil-2 tsp
Ghee-2 tsp
Cumin seeds-1/2 tsp
Hing-1/2 tsp
Curry leaves- 8-10 no
Slit green chilies- 2-3 no
For the marination of chicken
Oil-2tbsp.
Red chili powder-1/ 2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Tomatoes- ½ cup chopped
For the curry spice paste mix
Red chilies- 6- 8 no soaked in warm water for 5 mins
Garlic- 4-5 cloves
Ginger- 2-inch piece
Salt-1/4 tsp
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Methi seeds-1/2 tsp
Peppercorns- 4-5 no
Cinnamon stick- 1 piece
Green cardamom- 2-3 no
Curry leaves- 6- 8 no
Fresh grated coconut- 1 cup
Water-1/4 cup
To garnish
Coriander leaves, fried red chilies, fried curry leaves.
To serve with: steamed rice, white rice, brown rice, boiled rice.
Method
- Prepare all the ingredients for the chicken curry as listed.
- Soak the red chillies in warm water, dry roast the spices in a pan for a couple of minutes, add in the coconut as well and warm it a little in the same pan, cool and combine all other ingredients together and using a chutney grinder adding a little water into it, grind to a coarse paste and remove.
- To start the cooking of the curry, heat up oil and ghee in a pan add in the hing, cumin, chilies, curry leaves and saute for a few seconds. Add in the prepared coconut spice mix paste into the pan, saute the mixture, cook for 2-3 mins, add in tomatoes.
- Add in the marinated chicken curry cuts into the pan, bhunao for 3-4 mins, add little water and simmer, cover and cook the kukkad curry until well cooked. Check for seasonings, texture of the curry can be adjusted, add coriander leaves towards the end and serve the curry hot with steamed rice, fried papad, salad, pickle.
MURGH KI NAZAQAT CURRY
Ingredients
Chicken curry cuts- 750 gms, without skin, with bones
Coriander powder-1 tsp
Kasuri methi-1 tsp
Oil-2 tsp
Ghee-2 tsp
Garlic paste-1 tsp
Ginger paste-1 tsp
Boiled onion paste- 1 cup
Cashew paste-1-2 tsp
Poppy seed paste-1-2 tsp optional
Water/stock- ½ cup
Curd-1 cup, thick and beaten
Fresh cream- ½ cup
Salt to taste
Fresh basil leaves- 6-8no
Coconut milk-1 cup thick
Fresh coriander/ parsley- 2-3 sprigs
Assorted veggies can be added
Carrots-1/2 cup cubes
Beans-3-4 cut into pieces
Cauliflower-florets- 4-5 no
Capsicum-1/2 cubes
Method
- Clean, wash and prepare the chicken pieces for marination, apply a little salt, kasuri methi, coriander powder and 2 tsp oil and mix well as a marination on the chicken, keep aside for 15-20 mins.
- To start up the cooking of the curry, heat oil and ghee in a pan, add in the ginger-garlic paste, onion paste and cook for 3-4 mins on a low flame, add little water as needed, add in the chicken pieces and saute them on a high flame for 2 mins.
- Add in cashew paste, poppy seed paste if being used, curd, and cream and cook for 2-3 mins on a low flame, add in coconut milk and blanched veggies as desired and cover and cook the chicken curry for 6- 8 mins more. Check for seasonings, texture of the curry to be adjusted.
- Finally serve the chicken curry garnished with fried nuts/ fried onions, fresh cream etc and serve it hot with steamed rice, jeera rice, pea pulao, biryani rice etc
KYA KHOOB MURGH CURRY
Ingredients
Chicken chunky pieces- 750 gms, without skin and boneless
For the marination of the chicken
Oil- 3 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Curd- ½ cup beaten
Lime juice-2 tsp
For the gravy pre-preparation
Brown onion paste- 1 cup
Oil-2 tsp
Ghee-2 tsp
Cumin seeds-1 tsp
Bayleaf-2 no
Peppercorns- 4-5 no
Tomato puree fresh-1 cup
Kasuri methi-1 tsp
Ginger-garlic- red chili paste- 2 tsp mix
Salt to taste
Water-1/2 cup
Fresh cream- ½ cup
Cashew paste-2 tsp
Butter-2-3 tsp
Garam masala powder-1/4 tsp
Fresh coriander leaves- 2 tbsp. chopped
Method
- Prepare all the ingredients for the chicken curry as listed as per the various elements of the recipe.
- Clean, wash and marinate the chicken pieces can be boneless or with bones as well, keep aside for 20 mins, pre-heat the oven at 160 deg celsius and place the marinated chicken on the tray and put it to cook in the oven for 20-25 mins. remove and keep aside.
- To start the gravy or the curry, heat oil and ghee in a pan add in the whole spices, cumin seeds, allow to splutter for a few seconds and add in the tomato puree, salt and powdered spices, kasuri methi and cook for 3-4 mins.
- Add in the brown onion paste, and cook the gravy for 2-3 mins, add little water, add in the cream and cashew paste and cook it for 3-4 mins more. Finally add in the chicken pieces and the juices from the tray as well with the chicken which have been cooked in the oven until tender, simmer it in the gravy for 3-4 mins and serve it hot with a touch of butter on the top and coriander leaves and enjoy it with hot rotis, parathas, naans etc.
MURGH RARHA CURRY
Ingredients
Chicken curry cuts- 750 gms, no skin but with bones
Chicken keema- 200gms
Oil-2 tsp
Ghee-2 tsp
Bayleaf-2 no
Cinnamon- 1 piece
Peppercorn-4-5 no
Chopped onions-1 cup
Ginger-garlic paste-1 tsp mix
Red chili paste-2-3 tsp
Slit green chilies-2-3 no
Salt to taste
Kasuri methi-1 tsp
Curd-1/2 cup thick beaten
Water-1/4 cup
Tomato puree-1/2 cup
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/4 tsp
Coriander leaves- 2 tbsp. chopped
Mint leaves-2 tsp chopped
Golden fried onions-2 -3 tbsp. for garnish
Method
- Prepare all the ingredients for the chicken rarha curry.
- Cut the chicken pieces into medium sized ones and place it with the keema.
- To start with the curry, heat oil and ghee in a pan, add in the whole spices, add in the pastes one by one and cook it well on a medium flame for 3-4 mins, add little water as needed.
- Add in the tomato puree, kasuri methi, salt and all powdered spices and mix well. bhunao well add in chicken pieces and keema as well into the pan.
- Cover and simmer the chicken curry allow to cook for 10-12 mins and adjust the liquid content as desired, check for salt, add in garam masala powder and coriander, mint leaves towards the end and serve it hot with rice, rotis, phulkas or pao.
DAKSHIN KA ZAIKA CURRY
Ingredients
Chicken curry cuts- 750 gms, without skin with bones.
For the marination
Oil-3 tsp
Ginger-garlic paste-1 tsp
Salt to taste
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/4 tsp
Lime juice-2 tsp
Curd-1/2 cup beaten
For the curry:
Oil-2 tsp
Ghee-2 tsp
Methi seeds-1/2 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Hing-1/4 tsp
Curry leaves- 10-12 no
Green chilies-3-4 slit
Red chilies-1-2 slit
Ginger-1 tsp chopped
Onions-1 medium sized chopped
Tamarind pulp-1/4 cup
Water-1/4 cup
Coconut powder/desiccated- 2-3 tsp
Coriander leaves- 2 tbsp. chopped
Jaggery/sugar-1/2 tsp
Method
- Prepare all the ingredients for the chicken curry as listed.
- Clean and wash the chicken pieces, marinate them and keep aside for 15-20 mins.
- Start the curry recipe, heat oil and ghee in a pan add in the seeds, hing, curry leaves, chilies and allow to splutter and crackle for few seconds.
- Add in the ginger, onions saute them to light brown, add little water as needed. Add in the marinated chicken pieces and add some potato cubes if desired along with the coconut powder as well, bhunao for 2 mins add some water and allow to cook on a low flame.
- Now check for seasonings, texture of the curry, add in the tamarind pulp, sugar or jaggery just a little to balance the spice and sourness, cook for 2 more mins and garnish with fresh coriander and serve it hot with lemon rice, coconut rice, fried rice.
CURRY KA CHARISMA
Ingredients
Chicken curry cuts- 750gms, no skin but with bones.
For the marination
Oil- 3 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Salt to taste
Lime juice-2 tsp
For the curry
Oil-2 tsp
Butter-1 tsp
Lemon grass-4-5 pieces
Fresh basil leaves- 8-10 no
Ginger/galangal- 3-4 pieces
Lime leaves/ kaffir- 3-4 no
Sliced onions-1/2 cup
Potato cubes-1/2 cup
Carrots-1/2 cup
Beans-1/2 cup cut
Thai yellow curry paste- 2-3 tsp
Water/chicken stock-1 cup
Coconut milk-2 cups thick
Corn flour-2 tsp dissolved with water
Sugar/ brown sugar-1 tsp
Method
- Prepare all the ingredients for the curry as listed in the recipe.
- Marinate the chicken pieces and keep aside for 20 mins.
- To start the curry preparation, heat oil and butter in a pan, add in the lemon grass, basil, lime leaves, galangal/ ginger and allow to saute for 5 seconds, add in the sliced onions.
- Cook the onions for 1 mins, add in the curry paste, little water and add in the marinated chicken pieces, bhunao for 1-2 mins.
- Add in the veggies as desired and saute, add salt to taste, little water and coconut milk, simmer and cook the curry for 12-15 mins. add little sugar to balance the taste, add corn flour solution to thicken up the curry a little.
- Check for the salt, texture of the curry and finally garnish with fresh coriander/ herbs like basil etc and serve the curry hot with jasmine rice/ butter garlic rice/ brown onion coconut rice.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336.
