Curry Chicken and Yellow Rice

1247 Words3 Pages
bulb-icon

Recommended: Mexican culture

Curry Chicken and Yellow Rice

When I was in high school, I= had many friends whose parents cooked meals containing the ingredient, curry…curry goat, curry desserts, curry stew, curry chicken. One of my friends would invite me = to her home and, almost every time I was there, I could bet on curry being part of= the meal that would be served for the night.&n= bsp; Though I am Hispanic, I decided to make curry chicken for this proje= ct due to the simple fact that I always wanted to know what it was exactly, but had never asked…was it a sauce, a powder, or just spices mixed togeth= er? Where did it originate from? I wanted to find this out for myself. Don’t get me wrong, I love my culture’s food, but I want= ed to do something different, learn about another culture other than my own.

The word cu= rry, comes from the English word “kari”, which means sauce. Even so, being that it is an ingre= dient mainly used in India, it does not come as a powder (which is provided to us= in American supermarkets, what I used for my recipe), but rather is achieved by combining a variety of spices, for example, cardamom, poppy seed, nutmeg, coriander, and ginger. By mix= ing these spices, along with approximately 20 others, a “masalas” or combination is made, which varies from one area of India to the next, depending = on the cook. By making this concocti= on of spices, a bright yellow-green and thick sauce is made. It became available to us as a pow= der by way of the British; colonists residing in I= ndia came up with the idea of curry in powder form so as to more conveniently ma= ke Indian-flavored dishes in England. Unfortunately, when made into a po= wder, the flavor is not as enhanced. In addition, the original masalas of spices used in India contain antioxidants wh= ich help protect our cells, allowing them to better fight off heart conditions = and several forms of cancer. Bloo= d flow is also improved, which prevents clotting and diminishes strokes.

Aside from curry= , the rice which accompanies the curry chicken in my recipe, also has great histo= rical/cultural/economical value.

Show More
Related

  • Geraldine Taber Immigrant

    814 Words  | 2 Pages

    What are some of the native foods, and/or dishes that are special from their homeland?

    Read More

  • The Sauces of Rao's

    864 Words  | 2 Pages

    Sauces are the hands that cradle the dish, serving to compliment the elements and bring harmony to flavor. Historically, sauces were the nutritional accompaniment to starches and also put salt back into food that had leached during the cooking process (Encyclopedia of Food and Culture 2003). Antonin Carême was the first to coin the term, mother sauces, which are the foundation for other sauces called derivatives (Cuisine Foundations 2008, p. 227). Sauces have evolved in design and can be a creative signature on a classic dish. When considering the benefit of sauces you are destined for cravings of Italian cuisine! Rao’s, the beloved East Harlem neighborhood restaurant is famous for its social clout and mastery of marinara.

    Read More

  • History Of Cajun Cuisine

    1293 Words  | 3 Pages

    Cajun cuisine is a fusion of food from around the world, giving it a very rich and colorful history. It was filled with great ideas and integrations from the French, Spanish, Africans, and Native Americans. After many years Cajun cuisine has developed into what it is today: a well respected southern culinary classic.

    Read More

  • Chinese Food: Potstickers

    621 Words  | 2 Pages

    I was flipping through the “Food” section of the San Francisco Chronicle on Wednesday, November 5th, 2003, and came across an enormous picture of a potsticker. The article about “Potstickers” caught my attention. I thought, so what? Is there really a history behind the famous dumpling? Surprisingly, yes. The article began with an introduction of how Amy Tan, the famous author of The Joy Luck Club, makes potstickers with her sisters in remembrance of their mother. They gradually linked into the history of the potsticker with a legend that many culinary chefs know today: A chef to a royal household left a pot of dumplings on the stove too long and discovered the bottoms had burned. The chef thought this would mean his head, but his smart son decided to present the dumplings to the emperor himself. When the emperor asked why the dumplings were burned, the son quickly explained it was a new recipe for something called potstickers. The emperor liked the crunchiness of the browned bottoms and a new dish was born.

    Read More

  • West African Culture

    1341 Words  | 3 Pages

    middle of paper ... ... Many a husband judges his wife's love and respect by the hotness of her sauces. Considerable ingenuity is also displayed in the preparation and variety of breads, fried cakes, and. fritters prepared from flours made from cassava, millet, manioc, wheat, and corn.

    Read More

  • Food In Puerto Rican Food

    680 Words  | 2 Pages

    Puerto Rican food is a blend of Spanish, African, Taíno, and American influences being somewhat similar to Spanish, Cuban, and Mexican cuisine. Locals call their cuisine “cocina criolla” (Créole cooking) which can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on corn, tropical fruit, and seafood. The Spanish brought beef, pork, rice, wheat, and olive oil while slaves from Africa brought okra and taro (known in Puerto Rico as yautia). All of the flavors and ingredients resulted in the blend of today’s Puerto Rican cuisine. Puerto Ricans use a adobo and sofrito to give their food distinctive flavors. Adobo is rubbed into meats before they are cooked and is made by crushing together peppercorns, oregano, garlic, salt, olive oil, and lime juice or vinegar. Sofrito is what gives the island’s rice, soups, or stews their bright-yellow color and is made of a potpourri of onions, garlic, coriander, and peppers.

    Read More

  • The Cuisine of Madagascar

    609 Words  | 2 Pages

    Madagascar’s cuisine can be clearly marked by its sheer simplicity. The food is prepared without too many spices, but the lack of spices does not make the food dull and bland. Cuisines of France, China, India and also East African and Arabian cultures have all made their influence felt in Madagascar. The traditional cuisine of Madagascar consists mainly of rice. The rice is called “Vary” and it is typically eaten with some accompaniment, which is called the “Laoka”. As you move down the country towards the southwest regions, you will get to eat rice that may be supplemented or replaced by ground maize. However rice is the main diet of the natives, and is available in bounty. The native people have become very resourceful in developing huge numbers of scrumptious preparations with this one simple grain.

    Read More

  • F&P Gruppo - Gallo Rice

    3441 Words  | 7 Pages

    F&P Gruppo - Gallo Rice Introduction F&P Gruppo is a private firm specializing in the value-added rice industry that has been a family owned operation for five generations. F&P Gruppo’s Gallo brand name and signature rooster logo is consistently utilized across all product lines and markets. F&P Gruppo has extensive international operations and its products are sold throughout Europe and South America. Wholly owned subsidiaries and production facilities are located in Argentina, Italy, Germany, and Uruguay. Additionally, F&P Gruppo also has wholly owned subsidiaries in Brazil and Switzerland and a joint venture in the United Kingdom.

    Read More

  • Analysis Of My Food

    1322 Words  | 3 Pages

    I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce

    Read More

  • Cultural Memoir

    667 Words  | 2 Pages

    Don eats foods that are native to her culture. For her culture, these are mainly rice dishes. Her favorite is called Mohinga which is a noodle dish. Don states, “mohinga is a comforting noodle soup considered one of the national dishes of Burma. The hot and sour fish based broth is poured over noodles in generous bowls. The recipe includes intense aromatic ingredients such as lemongrass, chili and shrimp

    Read More

  • Essay On Greek Food

    636 Words  | 2 Pages

    ... many of them are put in salads and meats to give it a spicy or sweet taste. Some of the spices would be Allispice, Anise, Cardamom, and more. Allispice kind of looks like cinnamon when you crunch it up, but its not. What it really is a brown spicy spice that delights your mouth and gives a lot of tastes to your meat. Anise is found in these very nice plants that look like a star. Their color is brown and they are sweet spices that many people like. Cardamom is green and this spice is made using and mortar and pestle and this spice is in many salads they are very sweet and salty if you would say.

    Read More

  • Culture And Culture: Indian Cuisine In India

    883 Words  | 2 Pages

    Interestingly, it shares a lot of similarities to Finland, Russia, Denmark, and Norway. Since Sweden is surrounded by large bodies of water, seafood is a big portion Swedish Cuisine. Salmon is beloved by the Swedes, especially salmons that is smoked, marinated, or cured with dill and salt. No other Scandinavian countries can surpass the numbers of ways that fish is served in Sweden. A normal breakfast in Sweden would Herring, alongside breads, cheese, and eggs for breakfast. Eels and crayfish are also beloved in

    Read More

  • Descriptive Essay: My Favorite Meal

    786 Words  | 2 Pages

    onions glued to the surface of the sauce.   The rice, darkened to the color of

    Read More

  • British Cuisine

    1589 Words  | 4 Pages

    Some time ago Somerset Maugham said that "to eat well in England, you should have breakfast three times a day.' To be perfectly honest, most British food was considered by many people as terrible. It included overcooked vegetables, boring sandwiches and greasy sausages. It was definitely not an enjoyable experience. However, these are now only stereotypes. Things have changed a lot and food has become very important in British culture. Not only TV cooks are more famous than writers, but also their recipes and books are well-known across the Europe. The New British cuisine' is changing the fish and chips' image and has become multicultural. There are about 80 different international cuisines and British restaurants may compete with those anywhere in the world in terms of price and quality.

    Read More

  • Indian Food

    1031 Words  | 3 Pages

    The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking. Knowing how to use the spices is the key that unlocks the secrets of alluring aromas and magical flavors of classic Indian cuisine.” (qtd. in Sheen 7) Garam masala is a specific mixture of up to fifteen spices that is primarily used in Indian cooking. It consists of cinnamon, black pepper, cloves, cardamom, and other spices (Sheen 7).

    Read More

More about Curry Chicken and Yellow Rice

Open Document