Chicken & Eggplant Curry Recipe - Indian Bringal Murgh Masala Aubergine
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called curry may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce', which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with a spice blend used for making kari dishes ... called kari podi or curry powder.. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in 'The Forme of Cury' (1390). Historically, the word curry was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of currey. By the fourth edition of the book, other ingredients such as turmeric and were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
pakistani,sri lanka,nan bread,chutney,roti,fish fry,tamil,hindi,Curries of Goa,Karnataka,Kerala,Tamil Nadu,Bengali,Bangladeshi,Maharashtra,Gujarat,Kashmir,Punjab,Khyber Pakhtunkhwa,Sindh,curry powder,curry paste,
indian food,Chicken curry,beef curry,lamb curry,balti,organ josh,tikka,tikka masala,popadum,bhuna,biriyani,dhansak,dupiaza,kaftan,nega,path,phial,roughen,sambar,vindaloo,tandoor,doss,ghee,chapati,phulka,purr,theia,paratha,kulcha,bhatoora,appal,paratha,,gobi,atta,rice,toor,urad,rajma,pannier,thali,jhola,sambar,raita,vegetable curry,fish curry,dal,aloo,keema,korma,madras,jalfrezi,sag.bhaji,pasanda,brinjal,haldi,curry leaves,chain,masala,indian,
Thai Green Curry Recipe แกงเขียวหวาน - Hot Thai Kitchen
Here's a video for homemade green curry paste that was filmed after this one!
A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it's really easy!
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
GREEN CURRY PASTE RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes