Introduction: Chicken Curry, a beloved staple in Indian cuisine, has an intriguing history that transcends borders and cultures. Far from being popularized by British influence, this flavorful dish has its own rich and diverse origins.
Ancient Roots in India: Tracing back to the Indus Valley Civilization, the concept of curry was initially a simple method of preparing meat or vegetables in a spiced sauce. The Tamil word ‘kari’ is where the term curry derives, indicating a dish to be enjoyed with rice.
Mughal Influence: The Mughal era greatly impacted Indian cuisine, introducing rich spices and creamy textures. This era gave birth to many dishes that resemble the modern Chicken Curry, renowned for its aromatic spices and depth of flavors.
Global Spread: The worldwide popularity of Chicken Curry can be attributed to the Indian diaspora. As Indian immigrants settled in different parts of the world, they brought their culinary heritage with them, leading to various adaptations of the dish.
Wine Pairing Suggestions: The complex flavors of Chicken Curry require a wine that complements its richness and spice. Aromatic white wines like Riesling or Gewürztraminer, with their balance of sweetness and acidity, work wonderfully. For red wine lovers, a light Pinot Noir can be a delightful pairing, offering a soft contrast to the spices.
Conclusion: Chicken Curry is more than just a dish; it’s a reflection of India’s culinary evolution and its global influence. Enjoy this flavorful curry with a well-paired wine for an exquisite culinary experience.
Authentic Chicken Curry Recipe: Here is an authentic recipe for Chicken Curry, capturing the traditional essence of this historic and globally cherished dish.
Authentic Chicken Curry
Ingredients
Marination
- 1 kg chicken cut pieces with bone
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1/2 tsp turmeric powder
Onion-Tomato paste
- 2 large red onions roughly chopped
- 4 green chilies
- A handful of coriander stems
- 3 medium tomatoes roughly chopped
Spice Mix
- 1,5 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1/2 tsp fenugreek methi powder
- 1/4 cup water
For Cooking
- 4 tsp oil or ghee
- 1 cinnamon stick
- 5-7 cloves
- 4 green cardamom pods
- 2 bay leaves
- 1 cup yogurt
- 1/2 cup coconut milk
- 1 tsp salt (optional)
- 1 tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves
- Fresh coriander leaves chopped
Instructions
- Marinate the Chicken:
- Combine chicken with ginger-garlic paste, salt, turmeric, and red chili powder.
- Mix well and marinate for at least 1 hour or overnight in the fridge.
- Prepare Onion-Tomato Paste:
- Blend onions, green chilies, coriander stems into a smooth paste. Set aside.
- Blend tomatoes into a smooth paste. Set aside.
- Prepare Spice Mix:
- In a small bowl, mix together coriander, cumin, Kashmiri chili, turmeric, and fenugreek powders with water to form a paste. Set aside.
- Cook the Chicken:
- In a large pan, heat 2 tablespoons of oil/ghee.
- Add the marinated chicken and fry for about 7 minutes, stirring occasionally, until slightly browned.
- Remove chicken and set aside.
- Cook Spices and Paste:
- In the same pan add cinnamon, cloves, cardamom, and bay leaves. Fry for a minute until aromatic.
- Add the onion paste and cook on medium heat until it starts to brown and oil separates.
- Add Spice Mix:
- Mix in the prepared spice mix. Stir and cook for 2 minutes until the raw smell of spices goes away. .
- Add tomato paste and cook until they soften and the oil begins to separate (2-3 minutes). Keep stirring.
- Add yoghurt and keep stirring for 1 minute.
- Cook until oil start to separate.
- Combine Chicken:
- Add the fried chicken pieces to the pan. Mix well to coat the chicken with the masala.
- Cook covered on low heat for about 7 minutes or until the chicken is fully cooked.
- Add coconut milk and cook for 1 minute
- Final Touches:
- Sprinkle garam masala, kasuri methi, and chopped coriander leaves. Mix gently.
- Cook for another 2-3 minutes.
