Curry
As I was rewatching a British sitcom, (“As time goes by” starring Judy Dench from the 90’s) I noted that they eat a lot. One thing they often do is order takeaway or take-out as we call it here in the states. Curry is a popular takeaway in Britain and because I am not very familiar with it, I decided I needed to try it, again. I have had curry before, but it was a very hot version, and the heat level made it hard for me to enjoy it.
As I researched curry recipes to try, I asked our sports editor Brian if he liked curry. He said he was an okay player, (Stephen Curry is an American professional basketball player and point guard for the Golden State Warriors of the NBA). I think I need to specify what I am talking about when I ask Brian a question.
It’s important to note that “curry” isn’t a single spice, but rather a term for a dish or type of sauce that uses a blend of spices. Curry dishes typically feature a combination of vegetables and protein simmered in a flavorful gravy, either freshly prepared with a powder or spice paste or purchased as a ready-made mixture, often served over rice. It’s heavily spiced and is never lacking in taste. Curry can be mild, or it can pack some serious heat, depending on your personal preference and tolerance for spicy food.
Curry, which is thought to have originated as early as 2500 BCE in what is modern-day Pakistan, has since evolved into a truly global food, having traveled the world through colonization and immigration, slavery, indentured labor, trade and entrepreneurship. The British East India Company’s expansion into India in the 17th and 18th centuries led to British officers and their families being exposed to Indian cuisine. Curry became a popular dish in Britain, with recipes appearing in cookbooks as early as 1747.
The British, trying to recreate their favorite dishes back at home, began to experiment with Indian spices and ingredients, eventually creating dishes like chicken tikka masala and other curry-house staples. Curry powder is a British invention. While the specific spices vary, common ingredients include onion, ginger, and a blend of spices like coriander, turmeric, cumin, and chili. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pungency that adds depth to everything it touches.
Some studies suggest that consuming curry powder may have health benefits, such as improved circulation and lower cholesterol levels. In recent research Diabetes.co.uk, found out that a large amount of serotonin, known as the “happy hormone,” is released when people eat curry. The research shows about 95% of serotonin is released from the intestine, not from the brain, and bad intestinal environment can interfere with the release of serotonin.
Today, curry is everywhere, from chicken tikka masala in the UK to fiery green curry in Thailand, kare raisu in Japan and curry goat in Jamaica. This week’s recipe is an easy to make mild curry.
Sweet Chicken Curry
1 lb boneless skinless chicken breasts cut into 1-inch pieces
1 large green or red bell pepper cut into 1-inch pieces
1 large onion sliced
1 large tomato seeded and chopped
½ cup prepared mango chutney
¼ cup water
2 tablespoons cornstarch
1 ½ teaspoons curry powder
Hot cooked rice
Instructions
Place chicken, bell pepper and onion in slow cooker. Top with tomato. Mix chutney, water, cornstarch, and curry powder in a small bowl. Pour over chicken. Cover and cook on LOW 3 ½ to 4 ½ hours or until the chicken is tender and no longer pink. Serve over rice.
To make a vegetarian version add: 2 (15 oz)cans of chickpeas, rinsed and drained and 2 medium sweet potatoes, cut into ½ inch cubes to replace the chicken.
