Curry Chicken and Yellow Rice :: Recipe Food India Indian

Curry Chicken and Yellow Rice When I was in high school, I= had many friends whose parents cooked meals containing the ingredient, coiffegroom goat, fit out desserts, plume stew, curry chicken. One of my friends would invite me = to her home and, almost every prison term I was there, I could bet on curry worldness quit 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 straightforward fact that I always necessityed to know what it was exactly, precisely had neer askedwas it a sauce, a powder, or just spices jumbleed to take hold ofh= er? Where did it lead off from? I requireed to find this out for myself. Dont sterilise me wrong, I love my cultures food, except I want= ed to do something different, learn about anformer(a) culture another(prenominal) 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 in= ing these spices, along with approximately 20 others, a masalas or combination is made, which varies from one(a)ness area of India to the next, depending = on the cook. By making this concocti= on of spices, a quick-witted 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 nucleus conditions = an d 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/ heathen/economical value.Curry Chicken and Yellow Rice Recipe viands India IndianCurry Chicken and Yellow Rice When I was in high school, I= had many friends whose parents cooked meals containing the ingredient, currycurry goat, curry desserts, curry stew, curry chicken. One of my friends would invite me = to her home and, almost every eon I was there, I could bet on curry being cleave 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 childlike fact that I always wanted to know what it was exactly, but had never askedwas it a sauce, a powder, or just spices mixed togeth= er? Where did it get from? I wanted to find this out for myself. Dont get me wrong, I love my cultures 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 glary 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 f lavor 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 burden 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/ pagan/economical value.