Recipes for curries vary almost more than any other dish, which is great because you can hardly go wrong. Curries make delicious use of last night’s roast pork, chicken, beef, or seafood, and they are a wonderful way to serve just vegetables as a main course. Use two cups of cooked meat, as in our family staple here, eggplant and chicken curry; it’s Brendan’s favorite. Or make a curry of cauliflower florets and sugar snap peas as a meatless variation. Either way, make it as spicy as you wish, tasting as you go, adding small amounts of curry powder and chile paste until the heat is just right for you.
Curry powder is a combination of spices whose potency varies with the manufacturer; some have more cumin and coriander, others more ginger and chili powder. Since this isn’t a book about the nuances of South Asian cooking, I’ll not insist you make your own, but I do hope you’ll sample a few curry powders to find your favorite. As for rice, use what you have, but I love basmati and jasmine rice. You can even use brown rice.
Curry has been known in Great Britain since the mid-eighteenth century (see page 105), not just through Indian restaurants opened by immigrants—the first of which appeared in 1759, in London—but as prepared by chefs at non-Indian establishments, and even by home cooks. Thackeray has one fed to an unsuspecting Becky Sharp by the Sedleys, for instance, in Vanity Fair, his 1847-vintage satire on British society (see page 103). Queen Victoria was introduced to curry by her Indian secretary, Abdul Karim, who also taught her Urdu; according to Heston Blumenthal, she ate curry every day for the last thirteen years of her life. Curries prepared in the U.K. by chefs who are not themselves South Asian tend to employ that ubiquitous seasoning known as curry powder. In his own curries, like this one from Hix Oyster and Fish House in Lyme Regis, chef Mark Hix prefers individual spices instead. “I like to use firm fish for this,” he says, “like monkfish, huss [a kind of small shark or dogfish, sometimes called rock salmon, popularly used for fish and chips], or ling.”Recipe courtesy of cookbook The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews. Click here to purchase your own copy.
Curry lends a kick to this creamy chicken salad. Spread the mixture on a crispbread for a satisfying crunch that beats the heck out of Wonder bread.
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Ketchup is one of Amercia's favorite condiments so you may be thinking, if it ain't broken, why fix it? We're not trying to fix it , although we are suggesting a little oomph to our beloved sauce. Variety is the spice of life! Thanks to chef Duran from The Food Networks' s Ham on the Street and TLC's Ultimate Cake Off, we have a bold ketchup recipe to mix things up a bit. The spice we're adding is madras curry powder. The piquent peppery flavor it provides to ordinary ketchup will surely have your guests take notice (in a good way) this barbecue season.
This recipe combines the powder with 100% natural store-bought ketchup but if you're feeling more ambitious, you can make homemade ketchup and then add whatever spices to really jazz up an otherwise typical condiment.
To read more about ketchup and to see our round-up of the best store-bought brands, click here to read Ketchup Taste Test: Is Heinz Really Best?
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.
Just to clarify, this isn't a curry recipe, it's a recipe for curried rice. Much simpler than putting together a complex — and quite delicious, might I add — curry sauce, this rice recipe comes together in 20 minutes and is a great side for grilled chicken, fish, or steak.
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There's nothing like a bowl of udon noodles in hot soup to bring comfort in cold weather. This one is flavored with blocks of readymade Japanese curry, soy sauce, and scallions. Sure, you could just go out and get some Curry Udon, but once you try this recipe, you'll see how easy it is just to make it at home.
My mother always likes to say this is the first thing she ever made that was so good, my sister and I literally licked our plates clean. Luckily, this curry and rice dish is an easy save on busy nights, and one pot will last a family at least two days.
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The truth is that this is not a very pretty dish and never will be. But it's good, so good. I've served it over Japanese short-grain rice but like it best when I use basmati… that slight nuttiness only adds to the overall flavor. Don't let this ugly duckling fool you; make this dish!