10 April 2023

This is a term that will mean different things in various cultures.  In India, which we most commonly associate with a curry, it is a combination of spices that will depend on the region.  Commonly it will contain turmeric, cinnamon, black pepper, and ginger.  In Thailand it is a paste of of aromatics like garlic, lemongrass, and (again) ginger.  Served with vegetables and a meat, the cooling effect of coconut will balance out the flavors.  When you are in Japan you will find it starts with a roux (combination of butter and flour and a staple in French cooking) ending up with a dark sauce that can include garam masala.  Served over white rice with vegetables and meat, it is a full meal.  The Caribbean is a combination of Scotch bonnet peppers, spices, and herbs.  There is a thinner variety that features vinegar for a sour turn to balance the hot sauces.

Jamaican Style Curry Chicken


  • ¼ cup vegetable oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 slices habanero pepper, optional
  • 1 garlic clove, chopped
  • 2 tablespoons Jamaican-style curry powder
  • ¼ teaspoon ground thyme
  • skinless, boneless chicken cut into 1 1/2-inch pieces
  • 1 cup water
  • salt to taste



  • Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.
  • Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
  • Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt to taste.


Thai Green Curry Chicken


  • 1 tablespoon dark soy sauce
  • 1 tablespoon all-purpose flour
  • 1 pound skinless, boneless chicken cut into 1 inch cubes
  • 2 tablespoons cooking oil
  • 2 tablespoons green curry paste
  • 2 green onions with tops, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 teaspoon fresh ginger, peeled and finely chopped
  • 2 cups coconut milk
  • 2 tablespoons white sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • ½ cup cilantro leaves, for garnish



  • Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.
  • Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.
  • Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. Add green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with curry paste. Stir in coconut milk, sugar, fish sauce, and remaining 1 tablespoon soy sauce; simmer over medium heat until chicken is tender and cooked through. Garnish with cilantro leaves.


Butter Chicken



  • 1/2 cup plain, full fat yoghurt
  • 1 tablespoon lemon juice
  • 1 teaspoon tumeric powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon chilli powder or cayenne pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon ginger, freshly grated
  • 2 cloves garlic, crushed
  • 5 pounds chicken, cut into bite size pieces


  • 2 tablespoons butter, or 1 tablespoon vegetable oil
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • salt to taste



  • Combine marinade ingredients with the chicken in a bowl. Cover and refrigerate at least three hours, overnight, or up to 24 hours.
  • Heat the butter or oil over high heat in a large skillet. Remove the chicken from the marinade but do not wipe or shake off the marinade from the chicken; reserve the balance of marinade
  • Place chicken in the skillet and cook for around 3 minutes, or until the chicken is white all over,
  • Add the tomato puree, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.Taste for salt.
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