Indian cuisine has been around for over 2,500 years and has changed a lot in this time. Each province in India has its own style of preparing food and they all vary. Indian cuisine uses many different spices and herbs depending on the region it comes from. Many of the people in India are vegetarians. Many of the dishes from India will include chicken, lamb or goat meat. You will rarely find beef in their recipes because the cow is considered sacred by many people of India. Some areas will use a lot of seafood.
Sherry Chicken Curry
This recipe is an adaptation of a recipe that appeared on “allrecipes.com” and was submitted by “Rebecca.”
- 2 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves, cut into chunks
- ½ cup cornstarch
- 3 cloves garlic, crushed
- 1 large onion, cut into pieces
- Salt and pepper to taste
- ½ cup cooking sherry
- 2 cubes beef bouillon
- ½ cup creamy peanut butter
- 3 tablespoons curry powder
- ½ teaspoon ground ginger
1 cup coconut milk
Use a large skillet to heat oil over a medium heat. You must coat the chicken in the cornstarch before you put it in the skillet. Add the garlic, onion, salt and pepper. Add the sherry and bouillon. Cook until the liquid is reduced a little.
When the liquid is reduced a little add the peanut butter and curry powder. Add enough water to cover. Add ginger and simmer for 30 minutes on low heat. Sir in the coconut milk and slowly heat. This dish needs to be served hot.
This recipe is an adaptation of a recipe that came from “recipesindian.com.” This is a very good Bengal Curry recipe.
- 2 tablespoons toovar dal
- 3 tablespoons chana dal
- 3 or 4 red chilies
- 2 pinches asafetida powder
- 1 teaspoon black gram dal
- ½ teaspoon mustard seeds
- 3 tablespoons oil
- Curry leaves, chopped
- 2 cups chopped beans
Salt to taste
You must first soak the chana dal and toovar in water for half an hour. When this is done grind coarsely with red chillies, salt and asafetida. Steam for about 10 minutes.
Cool the mixture and when cool break it up like bread crumbs.
Wash the beans and cut into ¼ inch pieces. Boil the cut up beans in a small amount of water. Drain the beans of all water.
Prepare the seasoning in a frying pan with mustard and black gram dal in oil/ Cook until the dal turns golden brown. Put the dal mixture and curry leaves in continuing cooking on medium heat until the oil is gone. Put in the beans and a little salt and cook for 5 minutes. Take off the heat and serve.