History and Origin of Chicken Curry
Chicken curry is an iconic dish that combines culinary traditions from different regions of the world, especially Asia and Europe. Originating in India, where the use of curry as a spice blend is fundamental, this dish has become popular in numerous countries, adapting to each culture and local tastes. In Latin America, although it is not the original name, it is commonly found simply as "Chicken Curry" or similar variations in countries like Mexico, Colombia, and Peru.
In some Latin American countries, chicken curry receives specific names or incorporates native ingredients that enrich its flavor. For example, in Peru, it may include local chili peppers to give it a different spicy touch than the original, while in Mexico it is combined with traditional ingredients like chiles. However, the essential concept remains: chicken cooked in a rich, spiced sauce based on curry.
This dish is a clear example of cultural fusion, where culinary techniques and spices travel and adapt, making chicken curry a favorite in both homes and restaurants throughout Latin America.
How to Make Josh S's Chicken Curry
This recipe for Josh S's Chicken Curry is a delicious and simple version that combines the richness of curry with the tenderness of chicken and the freshness of vegetables like onion and carrot. The blend of spices and the inclusion of ingredients like sour cream and hot chili oil provide a unique and balanced flavor.
Ingredients:
Boneless, Skinless Chicken Breasts, Onion, Small Carrots, Curry Powder, Chinese Five-Spice Powder, Chicken Broth, Sour Cream, Cornstarch, Water, Hot Chili Oil, Crushed Red Pepper Flakes, Salt and Pepper.
Preparation Steps:
Whisk together the sour cream, broth, curry powder, five-spice powder, and hot chili oil / crushed red pepper in a large bowl.
Set aside.
Cut the chicken into cubes or strips.
Cut the onion into medium-sized pieces.
Cut the carrots as well, if you like.
Place the chicken, carrots, and onion in a large pot on the stove.
Pour the broth mixture into the pot, gently stirring the ingredients.
Bring it almost to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 1 hour to 1.5 hours, stirring occasionally, until the chicken is cooked and the carrots and onions have reached the desired tenderness.
During the last 10 minutes of cooking, mix the cornstarch well with the water and add it to the pot.
This will thicken the sauce.
Add salt and pepper to taste and serve over sticky rice.
This can also be prepared in a slow cooker or a 4-quart baking dish.
If you prefer the oven method, cook at 325°F for 1 hour and 20 minutes.
Incorporate the cornstarch mixture after cooking.
