It is very hard to find the this called ‘curry powder’ any where in India really and I would say roughly 98% of most curries in Indian don’t contain said “curry powder”. It’s unfortunate that in the West here that Indian food become synonymous with the use of “curry-powder”, which is just one of the spice mixes that most closely resembles what we call “Madras Curry Powder”. I have had readers comment in the past on my Indian dishes and and say things like “You can’t call this a curry when there is no such curry in the dish!”. Now just because this dish is a called curry it doesn’t necessarily need to have ‘Curry Powder’ which is a very western concept. For those of you wondering what Masala is, it’s basically a combination of spices, sometimes ground into a powder or some times cooked whole with other flavor bases to make a paste. The flavors here are more intense as you cook down the onions, garlic, ginger, tomatoes and whole spices with yogurt into a deeply flavored masala paste. It’s not your Chicken Tikka Masala…or butter chicken, although it may look similar. Sometimes simply called Chicken curry, this dish is basic in it’s use of whole spices and ingredients to bring out the complex flavors of a curry. If you have been to any Indian restaurant or any Indian’s home you have probably tried some version of this dish. Learn how to make a basic Indian aromatic curry paste and turn it into a restaurant-style Indian chicken dish that pairs perfectly with Naan or rice.
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