Smokin’ Hot — & Easy — Chicken Curry: Make the Takeout

1 Comment | Written on November 6, 2012 at 9:00 am, by

South Indian Chicken Curry RecipesAll Indian food is not created equal, as this recipe for South Indian Chicken Curry proves (click here for the recipe). The Indian subcontinent is so vast that every corner of the country produces a cuisine as unique as the regions themselves. Hot and spicy, yes. But with huge variations.

 

We love this South Indian Chicken Curry (click here for the recipe), as we do all Indian curry dishes. The dish  — a takeout staple — is from the southwestern state of Kerala, a lush tropical area with lots of herbs, spices, and coconut trees lining the coast. Not surprisingly, the food from Kerala is heavy on highly spiced curries cooled down by coconut milk.

 

But don’t be put off if this South Indian Chicken Curry sounds too complicated: You can make this fiery takeout dish in a jiffy, becoming an expert on Indian regional cuisine in the process. If you don’t have time to mix the fancy Indian spices (which you can do a day ahead), just substitute store-bought garam masala or curry powder. Who wouldn’t want to master the art of great Indian cooking (click here for some Indian vegetarian recipes) — one region at a time?

 

 

 

Soup’s on! Indian-style: Click here for great Indian soup recipes!

 

 

 

 

 

One Response to “Smokin’ Hot — & Easy — Chicken Curry: Make the Takeout”

  • Eileen43180 says:

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