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Curry originally comes from the South Indian, “Kari” which means sauce.
Curry powder has a long history dated back 3000 BC, the powder consist of turmeric, cumin, seeds, coriander seeds, mustard seeds, salt, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin) and red chili powder. Curry leaves is a plant with small, dark green leaves (about 1 inch long) that give a mild flavor to Indian food; they usually like to eat it fresh, not dried. The definition of curry are varies from different culture. For example; India refers them to a spicy stem or gravy with a sauce base. It’s one of the most common and most generally categorized dishes in India but the original recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia and dated back in 1700BC.
There are no standard ingredients which go into the making of curry. It all depends on the culture, nationality and country. Today curry cuisine wide spread across cultures. Different tradition cruise would have its own way of cooking curry.
During 1500s, the Hindu cooks in the royal kitchen of Akbar introduced Murgh Mussallum, the first documented recipe for chicken. It was same as the peacocks cooked during Asoka. The whole chicken was stuffed with spiced minced goatmeat and slowly roasted over open fire for hours. This dish is still prepared and served in many North Indain restaurants. But it is really not a curry.
In India sheep and goat meats were commonly used to make curry. In Asia, pork was a popular meat. Than came the British.
British were used to jackrabbit. They used stuffed pecocks for Christmas. The chicken meat was comparable to rabbit for British taste and more readily avaolable than the jackrabbits. British took the chicken to England and started to make chicken stew. This will become the foundation for Chicken curry.
Chettinad Chicken Curry
A hot and spicy south Indian Chicken Curry full of character. This is your curry if you are a fan of coconut based curries.
Chicken Tikka Masala
The first chicken curry is called 'Country Captain Chicken' and was documented on April 26, 1792 in Madras Courier in India. In 1825, it would reach Georgia (USA) and would become a popular dish with President Roosevelt and General Patton
Captains chicken wil lead to various types of chicken curries. Chicken curry would take another turn in 1947. Jawahar Lal Nehru beomes the first prime minister of India. Chicken cuury was Nehru's favorite meat dish in UK. In Delhi, his favorite restaurant was Moti Mahal. They created the Buttery chicken and Chicken Tandoori for Nehru. These two dishes were served to all foreign heads of states who would visit Delhi. Buttery Chicken curry and Tandoori chicken would become two most popular Indian chicken dishes and served at all almost all the Induan restaurants.