If you think all curry powders are the same or that they contain just a couple of ingredients, guess again.
Curry powder is a pulverized blend of up to 20 different spices, herbs and seeds often including fenugreek, cardamom, chilies, cinnamon, cloves, coriander, cumin, fennel seed, mace, nutmeg, black pepper, sesame seeds, saffron, tamarind and turmeric.
Authentic Indian curry powder most often is freshly ground daily, with spices selected and roasted to meet individual preferences. The options are endless and vary dramatically depending on the region and the cook.
But for most of us, the time required to put together unique spice mixtures with multiple ingredients just isn’t part of our day-to-day cooking reality. And, quite honestly, commercially prepared curry powders can quickly add mountains of flavor to otherwise mundane ingredients.
That’s good news for busy cooks.
Commercially prepared supermarket curry powders seem to fall into two categories-standard mild curry powder and a hotter variety called Madras. The milder curry powders seem to be more acceptable to children younger than 12. So when preparing dishes that include curry powder for children or for dinner parties when you’re not sure of your guests’ enthusiasm for spicy food, use the standard mild curry powder.
A sprinkle of curry powder can add exotic flavor to tuna salad. Or shake a little on stuffed, hard-cooked eggs. A luscious dressing for chicken or shrimp salad can be made by combining mayonnaise, prepared mango chutney and a healthy shot of curry powder; stir to blend and add cooked chicken or shrimp. Add some grapes for color and sweetness. Curry powder also can be added to Hollandaise sauce and combined with cooked shellfish or broiled fish.
Curries made with prepared curry powder can be handy for quick meals or as the cornerstone for make-ahead, no-stress cooking strategies. When making the dish for Sunday night dinner, prepare extra curry and use the leftovers two days later for a midweek meal. Curries can be made in advance, refrigerated and gently reheated over medium or medium-low heat; or they can be reheated on the medium (50 percent power) setting in the microwave until heated through. Easy, plus the flavor seems to improve after a day or two in the refrigerator.
Serve curries with cooked rice, beer (or lemonade) and a cucumber raita: Combine 2 or 3 diced and seeded cucumbers with 1 cup of plain yogurt; stir in 2 tablespoons of minced fresh mint or cilantro and season to taste with salt and pepper.
If you have the time, serve curry with a variety of optional accompaniments and condiments. You could choose several from the following, including crumbled crisp bacon, prepared chutney, chopped roasted peanuts or almonds, toasted shredded coconut, sliced green onions and sliced oranges sprinkled with balsamic vinegar and cinnamon.
Curries can be made with meat, poultry, shellfish or vegetables. They are great for using leftover cooked meats such as lamb or chicken, and usually they take 30 minutes or less to prepare.
CHICKEN CURRY
Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 4 servings
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes, optional
1 1/2 pounds skinned, boned chicken breasts, cut into 3/4-inch cubes
4 tablespoons vegetable oil
1 yellow or red bell pepper, cored, seeded, diced
2 medium onions, diced
1 large green apple (such as a Granny Smith), cored, diced
5 teaspoons curry powder
2 cups chicken broth
1/4 cup tomato paste
1/2 cup golden raisins
Chopped fresh cilantro or parsley for garnish
Cooked white or brown rice for serving
1. Place flour, salt, black pepper and pepper flakes in a bag. Add chicken cubes and shake bag to coat chicken. Heat 2 1/2 tablespoons oil in a Dutch oven or large, deep skillet over high heat. Add chicken and brown on all sides. Add bell pepper, onions, apple and curry powder, adding additional vegetable oil if necessary to prevent sticking. Reduce heat to medium and cook, stirring frequently, until onion is softened and transparent.
2. Stir together chicken broth and tomato paste in a small bowl; add to chicken mixture and stir. Add raisins; simmer, stirring occasionally, until chicken is cooked and sauce has thickened, 25 minutes. (Can be prepared 2 days in advance and refrigerated. Reheat on low heat, stirring frequently, or microwave on medium power until heated through, stirring frequently.)
3. Serve with cooked rice and garnish with chopped fresh cilantro or parsley. Can accompany with prepared chutney, chopped peanuts or almonds and sliced green onions.
TURKEY AND MANGO CURRY
Preparation time: 35 minutes
Cooking time: 25 minutes
Yield: 4 servings
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes, optional
1 pound boneless, skinless turkey breast or chicken, cut into strips
3 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, peeled, minced
1 1/2 tablespoons curry powder
1 cup mango nectar, see note
1/2 cup chicken broth
Salt, pepper to taste
1 mango, cut into 1/2-inch cubes
Cooked brown or white rice
Minced parsley, lime wedges, toasted slivered almonds, see note
1. Place flour, salt, black pepper and pepper flakes in a bag. Add turkey strips or chicken and shake bag to coat. Heat 2 tablespoons of the oil in a Dutch oven or large deep skillet over high heat. Add turkey and brown on all sides. Add onion, garlic and curry powder, adding additional vegetable oil if necessary to prevent sticking; reduce heat and cook, stirring frequently, until onion is soft and transparent.
2. Add 1 cup mango nectar and chicken broth; simmer, uncovered, until turkey is completely cooked and sauce has thickened, about 10 minutes. Season to taste with salt and pepper. Stir in mango cubes. (Can be prepared 2 days in advance and refrigerated. It is best to add the fresh mango just before serving. Reheat on low heat, stirring frequently or microwave on medium power until heated through, stirring frequently.)
3. Serve with cooked rice and garnish with chopped parsley, toasted slivered almonds and lime wedges. If desired offer optional garnishes, such as toasted flaked coconut, crumbled bacon and sliced green onions.
Note: Mango nectar is available with the refrigerated juices or in the Hispanic aisle in many supermarkets. To toast almonds, place them in a single layer on a baking sheet or jelly-roll pan. Bake in a 350-degree oven until lightly browned, about 4 minutes. Watch nuts carefully as they can burn quickly.
CURRIED BROCCOLI SLAW
Preparation time: 10 minutes
Cooking time: 12 minutes
Yield: 4 servings
This isn’t a curry, but a fresh vegetable dish flavored with curry powder. Broccoli coleslaw is available in plastic bags in the produce section; it contains shredded broccoli, red cabbage and carrots.
1 teaspoon curry powder
1 pound broccoli slaw
1 tablespoon grated orange rind
3/4 cup orange juice
2 1/2 tablespoons light-style pure maple syrup
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt, pepper to taste
Cooked brown or white rice
Minced fresh parsley or cilantro, optional
1. Stir curry powder in a 10- to 12-inch skillet over medium-high heat until powder smells toasted, about 2 minutes. Add broccoli slaw, orange rind, juice and maple syrup. Boil over high heat stirring frequently, until vegetables are tender-crisp, about 8 minutes.
2. Stir cornstarch mixture and add to vegetables. Stir until boiling. Add salt and pepper to taste. Can be prepared in advance, refrigerated and served cold as a salad, or served hot over cooked rice. Garnish with chopped parsley or cilantro, if desired.
