Asian style curry chicken

The First British Advertisement for Curry Powder appeared in 1784 – amazing, right? A dry blend of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, the origins of curry powder are unclear. But what is more amazing is that the dish, curry, is at least 4,000 years old. In 2010 archaeologists Arunima Kashyap and Professor Steve Weber of Washington State University, Vancouver analysed starch grains from different surfaces, including human teeth and pottery vessels and found remains of grains, eggplant, ginger and tumeric.  They had discovered The Ingredients for a 4000-Year-Old Proto-Curry in the ancient city of Farmana, west India. This ‘original’ curry of eggplant, tumeric and ginger is still eaten today, which just goes to show that simple recipes will always be the best recipes.

Serves 2-4

  • 1 tbsp oil
  • 1 onion sliced
  • 2 large chicken breasts sliced
  • 2 cloves garlic crushed
  • 2 tsp curry powder
  • 1 tsp tumeric
  • 1 tsp plain flour
  • 600 ml coconut milk

In a saucepan or wok over high heat add oil and onions and stir fry for 20 seconds.

Add chicken and toss until meat is sealed.

Add garlic, spice and flour and stir though chicken.

Add coconut milk and simmer on low heat until chicken is cooked through, about 5 minutes. At this stage you may like to add some sliced green beans or snow peas.

Season the curry with lemon, salt and pepper.

Serve with vegetables and rice.

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This entry was published on February 23, 2017 at 5:30 pm. It’s filed under Desserts, Meat and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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