Cooking with Curry

Cooking with curry is not something that I do very often, but when a client requests a curried menu item - I'm there! Curry seems to be the forgotten spice.

I've asked clients why they've stayed away from it, and they've said it's too hot and that they're afraid to try it. If you've thought the same thing, please read on because I think maybe you'll change your mind after you read this.

Lots of people who eat curry for the first time are overwhelmed by trying an Indian dish that is new to them, but spiced for a person who already knows and loves the flavor of Indian food.

The key to learning to love the taste of Indian curry dishes is to start at home by adding small amounts of curry powder to foods you already know and like.

Sprinkle curry on chicken before you grill it or on pork chops, scramble a little with eggs, or saute vegetables and add it. Soon your whole family will love the flavors, and you can move on to authentic Indian food, but not too spicy. Try dishes like Tandoori, Balti, Rogan Josh, or Sate.

NOT ALL CURRIES ARE HOT
Contrary to popular belief, Indian food isn't hot. Indian food is wonderfully seasoned and stronger-flavored meats, like lamb, is turned into something truly sensational through spicing and slow cooking.

Tandoori, Maharajah and Sweet curry are rich and flavorful without being hot.

Tandoori Curry

Clay ovens known as tandoors and the flavorful food that they produce are widely known and very popular. If you know tandoori, you know or have had delicious tandoori chicken. Skinless half chickens are marinated overnight, skewered and baked in the tandoor. You might not have a clay oven or a clay pot, but traditional tandoori seasoning tastes great anyway. You can use the seasoning to coat cubed chicken breast on skewers and cook it on the grill or in your oven. Tandoori is a good way to cook fish and it's excellent on plain baked chicken, too.

Maharajah Curry

This ones my favorite. Maharajah curry powder is the highest quality and is what I buy and use for special meals. It's sweet and rich, and not hot, but flavorful. I had to get used to cooking with it because I'm kind of heavy-handed and a little goes a long way. I use it when I make curried rice.

Here's my fool proof recipe that is delicious every time:

Curried Rice

1/2 tsp. Maharajah curry powder
1 tbsp. butter
1 cup white rice (I usually use wild or brown rice instead; adjust accordingly)
2 cups of water
dash of salt

Saute 1/2 tsp. curry powder in 1 tbsp. butter for 2 minutes, add 1 cup rice, 2 cups water and dash of salt. Bring to boil, cover, reduce heat and simmer for 18 minutes.

Sweet Curry

If you've never cooked with curry powder and are a little skeptical about using it, sweet curry powder is the one you should use first. It has a great flavor with just a little heat. It's perfect for chicken curry, or you can sprinkle it on chicken or fish before you bake it - just to experience the curry flavor. Trying it for the first time, consider adding 1 tsp. to a pot of chicken soup for a richer flavor and color. There's a curried salad dressing that I make and use to jazz up cooked pasta or I sometimes use on green salads when I want something different. It's easy to whip up in just a few minutes. There are two options in how you can make it, and I'll leave it up to you to decide. Personally, I like the yogurt version the best.

Here's the recipe:

Sweet Curry Salad Dressing

1 to 2 tsp. sweet curry powder
2 tbsp. olive oil
1 cup plain yogurt or 1/2 cup vinegar & oil mixture

Saute 1 to 2 tsp. sweet curry powder in 2 tbsp. olive oil for 3 minutes over low heat, blend into 1 cup yogurt or 1/2 cup vinegar & oil mixture. Pour into salad dressing jar and shake.

Hot curry isn't for sissies

Hot Curry

I have to tell you, I buy and use hot curry powder when I need it for a specific recipe. It's not my preference so it's not always in my kitchen, but it's perfect for certain recipes. It's got the same great flavor as sweet curry, but has hot red pepper and ginger added to it - giving it a kick! Chinese restaurants use it in many of their spicy, hot dishes which I like when I order Chinese carry-out (hot & sour soup). I've tried it on grilled steaks and thought it was tasty, and I'd imagine that it would be good on pork chops or chicken wings, too. I've tried it in good old-fashioned chicken noodle soup, and if you try it add 1 tsp. per 2 quart pot of soup. Beware! Add any more than that and you might not like it.

If you're like me, you sometimes get bored - trying to come up with new ideas, and night after night you try to find ways to feed your family something different and delicious. Try cooking with curry! I was cautious at first, but if you keep at it, you (and those that you cook for) will grow to appreciate it's rich, unique flavor.

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