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 because the choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia that uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian so they do not contain meat. Dry curries are cooked using small amounts of liquid, as a result, it is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based, such as broth, coconut cream or coconut milk, dairy cream or yogurt, legume purée, sautéed crushed onion, or tomato purée.
Curry powder, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a concoction of spices, similar to garam masala, to the British East India Company returning to Britain.
Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In South India, chicken curry may be thickened using coconut milk. This dish was introduced to the Caribbean by indentured Indian girmitya workers. (Wikipedia)
Ingredients
8 chicken thighs
2 tablespoons oil
1 cup mushrooms
1/2 cup onion
1 clove garlic
3-4 teaspoons curry powder
1/4 teaspoon salt
3/4 cup chicken broth
1 medium apple
1 cup half and half or milk
2 tablespoons flour, for instance, Wonder flour
Putting It All Together
Directions
To make this wonderful Curried Chicken Thighs recipe, remove the skin from the chicken so it is skinless. Cook in oil over medium heat for about 10 minutes so it is seared on both sides. Remove the chicken from the pan, set it aside, and add the mushrooms, the onion, and the garlic to the skillet. Cook the vegetables for about 5 minutes, or until they are as tender as you like them. Add the curry and the salt, and cook for 1 minute.
Add the chicken broth, the apple, and the chicken to the pot, and bring to a rolling boil. Reduce the heat, cover, and simmer 15 for minutes, or until no longer pink inside. Remove the chicken and set it aside for a moment. Stir the milk into the flour and add it to the pan juices. Cook and stir until bubbly for about 1 minute. Add the chicken back to the pan and spoon the sauce over the chicken so all the pieces are covered. Serve with white rice, and Enjoy!!
