What’s in a Curry?Contrary to popular belief, there is no such thing as a generic curry powder. In fact, the term curry powder didn’t exist until the 18th century when local cooks in Madras (now called Chennai in India’s southern Tamil Nadu state) packaged a spice blend for British colonialists to take home with them.
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The Magical, Nutritional, and Medicinal Effects of Curry and Turmeric
Chicken curry is a wonderful spicy taste sensation from the East. It is incredibly easy to make, and you can do it in large or small amounts. Curry is basically like a spicy stew. Stews are easy to make. Let’s first discuss chicken curry in a health and nutritional light.
What is curry? As already mentioned, a curry is a stew. The Indian word which translates to the English word “curry” actually means “stew”. There are different types of curry spice mixes. The most common spices which are contained in the mix for common chicken curry are Coriander seeds, Turmeric, Cumin, Salt, Bengal Gram, Chilli (hot red pepper), Yellow Mustard Seeds, Fenugreek Seeds, Fennel Seeds, Garlic, and Bay Leaves. These together produce a very aromatic scent when cooking. I notice that many Westerners who are not fond of spicy foods are actually repelled by the mere smell of cooking curry. I cannot understand this reaction as I think the smell is very pleasant. I personally think that, in some, it is more a mental aversion to “foreign things” as the negative reactions that I have explored in those who exhibit them usually are accompanied by confessions of fears of Asian immigrants and such.
This is not always the case and I do not mean to infer that everyone who dislikes the smell or taste of curry is a low grade racist, but it does play an interesting, if disturbing, role in the mindset of some people who choose to exclude foods from a particular geographic locale based upon negative stereotypical mental associations. i.e. they so strongly associate the food with the culture they dislike that they simply end up despising the food itself as some representation of the feared alien culture. I personally think this is foolish and sad. I had to write about it because I have experienced this negative association in too many people to chalk it up to mere coincidence. I have worked in technology for quite some time and have worked closely with many colleagues of East Indian heritage, and it is through these valued acquaintances that I first became aware of and sampled my first taste of wonderful things like curries and spicy masala chai, which is another interesting article subject.
No matter one’s prejudices, they should be made aware of the tremendous health benefits associated with consuming curries. The aromatic spices are very healthy, but one in particular has caught the attention of Western science. This is Turmeric, the spice which makes curries that golden yellow color. It is bitter when used in abundance. It is from the ginger family and the powder is produced from the ground part of the rhizomes, which are the stem parts which grow underground. This is called the Curcuma longa. Turmeric reduces pain and is thought to slow the progression of Alzheimer’s disease. Turmeric contains the antioxidant, anti-inflammatory, and polyphenol Curcumin. Curcumin fights pain because it is a known COX-2 inhibitor like the over the counter and prescription NSAIDs, but without the nasty side effects. Israeli research implies that curcumin actually makes the COX-2 inhibitor medications more effective at lower doses. Rheumatoid arthritis and multiple sclerosis sufferers might also benefit from regular consumption of delicious curries, because curcumin regulates the signaling mechanics of cytokines. This makes turmeric, which contains curcumin, somewhat effective for people who suffer from diabetes, arthritis, allergies, asthma, and cancer. Elderly Asians who are heavy consumers of curries were less likely to suffer the ravages of Alzheimer’s than those who do not consume curries.
So, we have established that turmeric, which is a foundational ingredient in most curries, is very healthy. It is too healthy to ignore. If you truly despise the aromatic scent and flavors of East Indian cooking, then you don’t have to entirely miss out. You can purchase this substance in convenient capsules, but you will pay more for it and trust me, it’s more fun to get turned on to exotic foods and just enjoy it that way. I find that alien flavors can be an acquired taste, and if only the more picky eaters among us would just approach trying new things with some determination to learn to like it that their tastes would change. It is so sad to see people stuck in a meat and potatoes lifestyle which only leads down the road towards disease and death. You can still have your meat and potatoes, but include some healthier foods into your culinary repertoire.
Chicken curry is easy to make. While true Indian chefs create their own curry mixes by buying the individual spices and grinding them at home, and this will result in a better curry, you can easily buy curry powder from many store spice aisles, or get some online mail order. So, chicken curry is easy. You can easily search for recipes which show amounts for x number of servings. I am going to merely provide a basis here for a good curry in a small amount.
Get a medium sized non stick pot. Throw in some butter, virgin coconut oil, or vegetable oil. Vegetable oil has a lower smoke point and is not as healthy as more stable saturated fats like butter or coconut oil. I know this is opposite of what they currently preach, but you can research coconut oil and find out the truth of this healthy and wrongly maligned cooking oil. Once the oil gets hot, and you can prepare ahead of time the following ingredients so as not to have any lags while you have to prepare them, put in some chopped red or white onion and a clove or two of chopped garlic. Let the onion & garlic simmer in the oil or butter until they get golden brown. Some recipes call for removing the crispy onions and adding them later to the finished curry, and you can even buy pre crisped onions in bags at some Indian markets to save you the time, but this is not the only way to make a curry. I have had plenty of restaurant curries that have cooked onions in the curry as prepared the way I described. At this time, add some cut up chicken pieces. You can use whatever you like, white or dark meat.
Once the chicken gets cooking on the outside, add in some chopped tomato. After a few minutes when all of that is simmering nicely, add in a few teaspoons of curry powder, and if you like you can add extra turmeric powder for a stronger taste, but beware, too much will make it more bitter. Also, you can add in as much red hot pepper as your taste buds can handle. Hot pepper is sometimes included in the curry mix, as they come in mild and hot varieties, but for true chiliheads you will want to add more hot peppers, and even dried hot peppers which you can get at any Indian or Asian market. You might also want to add some more salt, but you can skip that for a lower sodium curry, or salt the final product to taste. With the mix and spices you will want to add about a half cup to a cup of water, depending on how thick or thin you want it. I find that curry is best slightly thick like a stew as opposed to thin like a soup, but in the end it only matters to the one consuming it. Mix this entire up into a golden conglomeration, and turn the heat down when it bubbles. Put the lid on the pot and let it simmer for a good half hour. The chicken will easily finish cooking. If you have enough liquid you can low simmer it for an hour. Just peek on it occasionally because if it gets too thick it can burn or stick to the pot and make a mess. If you added too much water and it is too thin do not fret. Just take the lid off the pot and let much of the water evaporate out and it will get thicker, but it will take some more time than had you not added too much water. You can enjoy your curry with some basmati rice, or some Indian naan bread, which is flat bread. You can alternatively use pita bread that is heated up or fried in oil. If you are doing low carb, just enjoy the curry by itself.
Enjoy the health benefits of curry and add some spice to your life in the form of healthy Asian cooking. I hope that you have fun with this, and gain some health in doing so.
Tom has been writing articles on many different subjects because his Bachelor of Arts degree imbued him with a love of knowledge in many different areas. His latest site is about electric coffee makers and a commercial coffee maker which liven up any kitchen or industrial food service space.
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