Pronounced “shakooti”, this Portuguese-inspired curry is also called “sagoti”, and can be made with shrimp or meat. It is a thick curry made as hot or mild as the cook likes it, and is a part of the local Christian cuisine all over Goa.Recipe excerpted from The Indian Cooking Course by Monisha Bharadwaj. Click here to purchase your own copy.
Authentic home-style Indian chicken curry is the Indian recipe people are most familiar with. It’s perfect with rice and naan, but you can always add veggies like potatoes, peas, and carrots to the dish if you’d like a one-pot meal.
Jamaican chicken curry uses jerk spice, the spice mix that makes jerk chicken so popular. Jerk is a style of cooking where the marinade or spice rub is rubbed into the meat and then cooked. The two key ingredients in this spice mix are allspice and Scotch bonnet peppers. Serve this delicious curry with rice.
From the blog http://chatteringkitchen.com
Burma (officially known as Myanmar); a small landlocked nation in South Asia overshadowed by giants such as China, India and Thailand. Mostly in the news for political reasons, its cuisine has yet to be explored. Culinary conversations about South-East Asian food always revolve around Thailand, Malaysia and Indonesia, hence Burmese cuisine always manages to slip through the cracks. To any food lovers surprise, this undetected culinary gem is exploding with taste, colors and aromas. The only way to bring Burmese cuisine to the fore is by understanding their flavors and creating them in your kitchen.
Heavily inspired by the fare of its neighbors, China, Thailand and India, Burma adapts foreign flavors into local manna to make it their own signature dish. One such dish that I have had at numerous occasions, mostly home-cooked, is Khow Suey. In essence the use of coconut milk can be attributed to Thai influence, but when the whole dish comes together, along with the use of various condiments, the dish stamps its own individual identity. For years I have been searching the internet and various cookbooks to find the recipe for Khow Suey, but the results were fruitless. Either they were unnecessarily complicated or very bare. To my surprise, where most entries on a search engine coughs up millions of hits, Khow Suey barely had any. It was then when it dawned upon me, the fragrance and taste of this dish deserved more, it had to be made public knowledge. The solution was research and compilation. It required me to study the information I had on hand and then use the bits that were necessary. After that it was simply a test of my own palate. Luckily, first time proved to be a charm.
A mainstay of Sri Lankan cuisine, this dish was the first curry I learned to make. Like any curry, its flavor is greatly enhanced the longer it has been marinating prior to cooking, and it tastes even better the next day. I use thighs with the bone in when I make this dish as breast meat tends to dry out.
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from New Jersey, USAChicken Curry2 tablespoons of vegetable oil4 cups of chopped chicken deboned and skinless1 medium onion finely chopped1 tablespoon of crushed ginger1/2 tablespoon of crushed garliccurry to taste1/2 tablespoon of salt1/2 ...