Saturday, May 25, 2013

Making Your Own Chicken Curry

The history of curry goes back a long way. In fact, there is evidence of it being used in 1700 BC Mesopotamia. While use of curry probably originated in India, it was used in England as early as the 1300’s and probably even earlier. Mention of its use can be found in the first book written on English cooking, written during the time of Richard II (late 1300s).

Curry is used in the cuisine of almost every country and can be incorporated into a dish or even a drink. The word comes from “Kari” which is from the Tamil language and was later anglicized into “curry”. Curry powder itself is not a single spice but a blend of different spices and can be mild or hot. This golden colored spice is one of the oldest spice mixes and is most often associated with Indian cuisine.

Interestingly enough, the word curry has a different meaning on the Western world then in India. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things. In India different curry ingredients are regional. In the West, when we think of curry, we think of curry powder or dishes seasoned with it.

Adapted from the Eating Well Cookbook. The yogurt and curry spices make a rich, creamy sauce for this flavorful dish. Using nonfat yogurt and skinless chicken make this dish healthy, as well. For one of the best cooking videos just feel free to go in the link.


1 tbsp. olive oil
2 medium cloves garlic, minced
1 large onion, minced
1/2 lb. boneless, skinless chicken breasts, cubed
1/4 cup water
4 tsp. curry powder
1/4 tsp. cayenne pepper
1/2 golden, seedless raisins
1/4 cup apricot preserves
2 tbsp. cornstarch
2 cups plain nonfat yogurt
1/2 tsp. coarse ground black pepper

1. Pour oil in large skillet. Sauté garlic and onions until both are golden.

2. Add chicken cubes and sauté until browned.

3. Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed.

4. Measure cornstarch into a small bowl. Add cornstarch, stirring until cornstarch dissolves.

5. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil.

6. Season with pepper and serve.

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