Tag Archives: Curry @en

Contrary to what one might initially think, curry is a spice. It is rather a mixture of spices more or less strong, very often used in Indian cooking. It can be found in the form of paste or powder. Generally, the curry paste develops more flavor than the powder, it is better to prefer it if we hesitate between one or the other.

In a curry, there are spices like cardamom, ginger, coriander, garlic, onion, pepper, cloves or turmeric. These are the proportions and spices that differentiate curries. So you’ve probably seen in stores Madras curry, red curry or the garam masala. They are always different mixtures.

When you buy a curry, ask about its composition or how to cook. This will let you know what to associate with. In addition, some are better used to cook the ingredients, others on the contrary should be dusted at the very end of cooking, such as garam masala. But in all cases, the curry can spice the dishes, it also enhances the taste of meat than vegetables, providing opportunities for various dishes to please the meat lovers but also vegetarians. A teaspoon of curry than enough to spice up your dishes.

As curry is a blend of spices, its virtues are diverse. He fights especially against insomnia, constipation, bloating and rheumatism. Moreover, the Indians use it for fever, sore liver, kidney and bowel problems or diseases of the brain. It would help even dieters to lose weight.

In addition, turmeric that gives the yellow curry is being adopted by Western scholars who have identified properties beneficial to health. Studies have shown that it can strengthen the body due to its anti-inflammatory, antioxidant and anti-cancer. Other studies highlight the role of turmeric in preventing breast cancer and Alzheimer’s, and some even see the anti-aging properties.

sweet and sour pork

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Ingrédients :

  • 300 g of pork
  • 8 large cabbage leaves
  • 2 onions
  • 1 red chilli
  • 2 teaspoons of curry powder
  • 3 teaspoons of vinegar
  • 3 teaspoons of sugar cane
  • 4 teaspoons of tomato sauce
  • 1 teaspoon of cornstarch
  • 3 teaspoons of oil
  • salt

Préparation :

Cut the pork into small pieces, chop the onion and pepper and set aside.

Heat a large volume of water and blanch the cabbage leaves 5 ​​minutes, then drain and let cool.

Heat the oil in a wok and brown the onion, chili, meat and cook 15 minutes over medium heat, stirring occasionally.

In a saucepan, prepare the sweet and sour sauce by mixing whisk the vinegar, the sugar, tomato sauce, cornstarch diluted in 100 ml of water and bring to boil.

Prepare the meat balls and wrap gently in cabbage leaves, then bind with kitchen string, being careful not to break the meat balls.

Pour sweet and sour sauce in a pan and drop it the meat balls.

Add salt and curry powder, stir gently and let simmer 5 minutes.

Serve hot with white rice.

Tips : you can sprinkle sesame seeds and replace rice with chicken broth to make a little hot soup.

Curried chicken thighs

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Ingrédients :

  • 8 small chicken thighs
  • 3 teaspoons of curry powder
  • 1 teaspoon of ground cardamom
  • 1 lime
  • 2 shallots
  • 1 red chilli
  • 2 teaspoons of soybean oil
  • salt

Préparation :

Mince the shallots and red chili and set aside.

Heat the oil and fry the shallots, then add the chicken thighs and let them brown.

Add lemon juice, chili, cardamom and curry and mix well and cook for 20 minutes.

Salt and serve hot accompanied by white rice.

Tip : You can serve the chicken thighs with some pineapple slices that you do brown on each side in a pan with a little butter.

Curry rice

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Ingrédients :

  • 500 g of rump
  • 1 onion
  • 2 carrots
  • 3 potatoes
  • 1 package of Japanese curry (150 g)
  • 600 ml of water
  • 1 teaspoon of curry powder
  • 1 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Préparation :

Cut the rump into cubes and reserve.

Cut the onion into pieces of 1 cm , then peel and cut potatoes into pieces of 1 cm ,and carrot in lengthwise and then into pieces not too thick so that cooking is shorter and reserve.

In a bowl put the pieces of meat, the curry powder, sugar, salt and pepper and mix well by hand and set aside.

Heat up a lightly oiled skillet over high heat and get pre-cook meat, stirring occasionally for 5 minutes, then transfer to a plate and set aside.

In the same saucepan put 1 tablespoons of oil, onion and carrots and cook 10 minutes over low to medium heat so they do not burn, stirring occasionally. Then add the pieces of potatoes and pour the water (vegetables should be covered) and then bring to a boil over high heat.

Remove as much foam as possible, then lower to medium heat, cover and cook 10 minutes (check occasionally because the potatoes should be cooked half, so they do not break when you will add the cubed curry).

Cut the cube of curry in small slices and then add to saucepan and stir gently so that they blend well, then put over high heat and bring to boil again.

When its boil, passed over low heat then add meat, stir gently and cook covered for 10 minutes (check cooking vegetables), the curry sauce should be thick.

Taste and adjust if you find that it lacks a little salt.

Remove from heat and serve hot with white rice.

Tips : you can use the pork or chicken for this dish and also add apples and honey, if you prefer a curry to taste a bit sweet.

Anecdotes : The curry rice is one of the most popular dishes in Japan, because it is a simple dish and easy to prepare compared to other Japanese dish. It can be served in three main forms: curry rice (karéraisu), the curry noodles (udon karé) and bread stuffed with curry (kare-pan). It is usually thicker and has a milder taste and less spicy than Indian curry.