HOW TO PREPARE TRADITIONAL CURRY DISHES

 

Here are three traditional curry recipes from different Asian countries:

1. Indian Chicken Curry:

Ingredients:

- 500g chicken, cut into pieces

- 2 onions, finely chopped

- 2 tomatoes, pureed

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 cup plain yogurt

- 2 tablespoons vegetable oil

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes.

4. Add tomato puree and cook until the oil separates from the mixture.

5. Add coriander powder, turmeric powder, and red chili powder. Mix well and cook for 2-3 minutes.

6. Add chicken pieces and coat them well with the masala mixture.

7. Whisk the yogurt until smooth and add it to the pan. Stir gently to combine.

8. Cover the pan and simmer for 20-25 minutes or until the chicken is cooked through and tender.

9. Adjust salt according to taste and garnish with fresh coriander leaves.

10. Serve hot with steamed rice or naan bread.

2. Thai Green Curry with Vegetables:

Ingredients:

- 1 can (13.5 oz) coconut milk

- 2 tablespoons green curry paste

- 1 cup mixed vegetables (such as bell peppers, carrots, broccoli, and snap peas)

- 200g firm tofu, cubed

- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)

- 1 tablespoon palm sugar (or brown sugar)

- 1 kaffir lime leaf, torn into pieces

- Thai basil leaves for garnish

- Cooked jasmine rice for serving

Instructions:

1. In a saucepan, heat half of the coconut milk over medium heat until it starts to bubble.

2. Add green curry paste and stir well until fragrant, about 1-2 minutes.

3. Add the remaining coconut milk, mixed vegetables, and tofu. Stir to combine.

4. Season with fish sauce and palm sugar. Stir until the sugar is dissolved.

5. Add torn kaffir lime leaf and simmer for 10-15 minutes until the vegetables are tender.

6. Taste and adjust the seasoning if needed.

7. Remove from heat and garnish with Thai basil leaves.

8. Serve hot with jasmine rice.

3. Japanese Chicken Katsu Curry:

Ingredients:

- 4 boneless, skinless chicken breasts

- Salt and pepper to taste

- 1/2 cup all-purpose flour

- 2 eggs, beaten

- 1 cup panko breadcrumbs

- Vegetable oil for frying

- Cooked Japanese rice for serving

For the curry sauce:

- 2 onions, thinly sliced

- 2 carrots, diced

- 2 potatoes, diced

- 2 cloves garlic, minced

- 2 tablespoons vegetable oil

- 2 tablespoons curry powder

- 2 tablespoons all-purpose flour

- 3 cups chicken or vegetable broth

- 2 tablespoons soy sauce

- 1 tablespoon honey

- Salt to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs, pressing gently to adhere.

2. Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels and set aside.

3. In a separate pot, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

4. Add sliced onions and cook until softened and caramelized, about 10 minutes.

5. Add diced carrots and potatoes. Cook for another 5 minutes.

6. Sprinkle curry powder and flour over the vegetables. Stir well to combine.

7. Gradually pour in chicken or vegetable broth, stirring constantly to avoid lumps.

8. Add soy sauce and honey. Season with salt to taste.

9. Simmer the curry sauce over low heat until thickened, about 15-20 minutes.

10. To serve, slice the chicken breasts and place them over cooked Japanese rice. Ladle the curry sauce over the chicken and rice.

11. Enjoy your Japanese chicken katsu curry hot!

These recipes offer a taste of the diverse flavors and culinary traditions associated with traditional curry dishes from India, Thailand, and Japan. Feel free to adjust the ingredients and spices according to your taste preferences and dietary restrictions.