Chicken in Curry Sauce: History and Origin
Chicken in curry sauce is a dish with its roots in the cultural fusion between Indian cuisine and Western culinary traditions. Originating in India, curry is a blend of spices that has transcended borders to become a basic ingredient in many of the world's cuisines. In Latin America, this dish has adopted different names and versions depending on the country. For example, in Mexico and Colombia it is simply known as "pollo al curry" (chicken curry), while in Peru it is usually called "pollo con curry" (chicken with curry) and is characterized by the addition of jams or dried fruits that provide a sweet touch to the spicy flavor. The popularity of curry is due to its versatility and its ability to perfectly combine with meats like chicken, creating aromatic and delicious recipes.
Furthermore, the use of ingredients such as vinegar, jam, and raisins reflects the European influence on the preparation of this recipe, which has been adapted to the Latin American palate with a balance between sweet and savory flavors. Thus, chicken in curry sauce offers a culinary experience rich in history and flavor that continues to win over kitchens across the continent.
How to Prepare Chicken in Curry Sauce
Ingredients: Chicken pieces, Salt, Oil, Onions, Curry Powder, Flour, Vinegar, Sugar, Peach Jam, Sultana Raisins, Chicken Broth.
Place the chicken pieces in a saucepan with salt and cover with hot water, add salt and simmer until the chicken is tender.
Drain the liquid and set it aside.
Remove the meat from the pieces in large chunks.
Slice the onion thinly and cook in the oil until soft and golden.
Add the curry powder and flour and cook for 2 minutes, stirring well.
Measure the reserved liquid and add it to the onions.
Stir well and heat gently until the sauce is smooth.
Add the vinegar, raisins, sugar, and jam.
Place the chicken in the slow cooker, pour the curry sauce over it, and mix well.
Cover and cook on high for 30 minutes, then on low for 4 to 5 hours.
