Murgh Kari, literally “chicken curry” in Hindi and Urdu, is a classic style of North Indian home cooking. Unlike the richer cream- and butter-based curries that often dominate Indian restaurant menus in the West, Murgh Kari is everyday cooking—chicken simmered in a deeply flavored gravy built from browned onions, ginger, garlic, tomatoes and warm spices.
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In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception.
This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk.
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I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it.
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Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
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When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
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This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.
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Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.
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There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.
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One of the things that intimidates many home cooks about Indian cuisine is the long list of ingredients and the amount of preparation involved. The good news is that much of that work can be done once.
Continue reading “Indian Masala Gravy Recipe – The Foundation for Countless Curries”
I ate this curry on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you. Its heavy use of cilantro gives it the name, Green Chicken and it is common in many regions.
Continue reading “Dhaniya Murgh – Green Chicken Curry”