Cooking with Curry
I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?' - Aarti Sequeira, Indian Chef
In the small Midwestern farm town where I grew up, exotic foods never crossed my plate. One day we packed up our simple farm land taste buds and moved to a large, diverse, and rather cosmopolitan city. Summoning our culinary courage, we set about sampling the likes of Greek, Turkish, French, Chinese, Thai, Brazilian, French, Senegalese, and Portuguese cuisine. There are so many interesting ways to eat! One day, we tried a nearby Indian restaurant, and I had my first curry. I was stunned by the depth and complexity of the flavors. It was so delicious I knew I had to learn to make it myself.
Before I could learn the art of curry cookery, I had to find out the answer to the question: What is curry? Curry is not one particular individual spice or even a specific single mixture of spices. Curry is a never ending number of ways to combine blends of herbs, seasonings, and cultures. As Chef Sequeira said, there are a kazillion ways to make curries. Indian recipes often call for garam masala (heat mixture). Don't fuss the term, it's still curry! Not all curries are as hot as a jalapeno. Running from mild to hot, from yellow to deep red, the intricate deftly woven flavors are a sensory feast worth the time to learn.
If you are new to curries, a little bit of experimentation is necessary to find out which curry most appeals to you. If you don't care for this particular Indian curry, try a Thai or Japanese curry. Don't stop until you've sampled all kazillion. Already blended powders and pastes are available in stores ready for you to sample - or try making your own signature blend.
The Curry Collection
Sharpshootinstar’s Gang Gai (Coconut Chicken) is curry goodness at its best.
Sharpshootinstar’s Vegetable Lentil Dal is an easy to make wonderful take on a traditional curry.
Any recipe that features coconut milk is perfect to transition to a curry. Sharpshootinstar’s Butternut Squash Beef Stew is a curry win with a teaspoon or so of your favorite curry powder.
This is a splendid example of how to make my favorite Thai Pineapple Tofu Red Curry.
Simple Vegetable Curry will make it to your table fast and filled with flavor.
Vegetarian Times Japanese Curry with Edemame is a lovely all veggie way to experiment with Japanese curry!
Herbivoracious's gorgeous Gobi Masala (Cauliflower Curry) makes good use of my favorite vegetable.
This "found group" lists all 14 of the CC Palate’s curry recipes. Bookmark it for easy curry recipe searching.
What is your favorite curry? Do you make it yourself or do you only eat curry when you go out? How did you lighten your curry recipe to make it calorie log friendly? Share your favorite curry recipe - or your favorite curry mixture - with everyone here! If you would like you recipe considered for CC Palate, please send it to me via pm. This article may be reprinted (including bio) with prior permission from the author.