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width: 360px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I have learned to embrace over here in the UK, and which I had very little experience with prior to moving over here was curries.\u0026nbsp; I think my sum experience of eating curry had been when, living on a British Army training base in Canada back in the early 1980's, a British friend of ours cooked us a curry.\u0026nbsp; I really enjoyed it, but I couldn't tell you now or then if it was authentic or not.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"Curries with their vast partioned platters of curious condiments to lackey them, speak for themselves.\u0026nbsp; They sting like serpents, stimulate like strychnine, they are subtle, sensual like Chinese courtesans, sublime and sacred, inscrutably inspiring and intelligently illuminating like Cambodian carvings.\"\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E~Alistair Crowley (1875-1947)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003EFew things are as simple, or as complex, as curry.\u0026nbsp; The word itself is both a noun and a verb, referring not only to dishes prepared with curry powders but also to an international style of cooking.\u0026nbsp; It's pretty much identified with Indian cuisine, but is also found in countries like Jamaica, Portugal, Indonesia and Ethiopia, with each area interpreting it ti suit local tastes and ingredients.\u0026nbsp; For instance, a Caribbean curry would traditionally be dry, but sweet, often mixed with bananas and mangos and flavoured with nutmeg, sugar and rum.\u0026nbsp; In Laos, Thailand and Burma, curries are often hot and simmerd with coconut milk.\u0026nbsp; In the south of India they tend to be hot, whilst in the north they tend to be drier and milder.\u0026nbsp; One thing is for sure however and that is they are universally enjoyed by most people and in fact, curry is amongst the top two or three favourite dishes considered to be national dishes here in the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/indianspices.jpg\" style=\"height: 152px; width: 379px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: large;\"\u003EWhat is Curry Powder?\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust a pinch transforms a dish and yet curry powder is not a single spice, but a blend of aromatic spices, usually including coriander, cumin, ginger, cloves, cafdamom, fennel, fenu-greek, tumeric and heat adding fresh or dried red or green chilies, cayenne pepper, ground peppercorns or mustard seeds.\u0026nbsp;\u0026nbsp; Southeat Asian curry powders may include lemon grass, coriander root and shrimp paste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet curry powders made with cardamom, nutmeg, cloves and cinnamon and which usually include some form of pepper, are as authentic as fiery ones.\u0026nbsp; They are traditional iin the port towns of south-western India and are wonderful in flavouring chicken, fish, pasta salads and soups.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nClassic Indian cooks hold that each kind of meat and vegetable should be flavoured with it's own blend of spices, tailored to the dish and specially prepared according to taste or tradition.\u0026nbsp; They will argu endlessly about the optimum mixture of spices and the inclusion or exclusion of a certain ingredient.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIndian cooks, both at home and abroad, are pretty much like the rest of us, likely to take advantage of ready ground spice mixes, as well as prepared pastes, oils and sauces.\u0026nbsp; Purists might shake their heads, but there are some excellent commercially prepared curry powders of all sorts and strengths which are widely available today.\u0026nbsp; Minimally, curry mixture usually include three core spice ingredients:\u0026nbsp; Coriander, tumeric and chilies or pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThree standard intensities are generally available . . .\u0026nbsp; mild, medium and hot, depending on the amount of chilies included in the mixture.\u0026nbsp; Heating, roasting, and browning curry powder intensifies it's flavour and colour and is usually an important part of curry making.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBe aware however that like most spices, curry powders can go stale and lose their flavour during storage, especially at room temperature, so do make sure you only buy small amounts at a time and discard it when it's less than vividly aromatic, normally after two or three months.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGaram Masala (meaning \"hot spices\") is a powdered blend of basic Indian spices that can be used instead of ready ground curry powder. It usually contains cumin, cardamom, coriander, peppercorns, cloves, cinnamon and nutmeg.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-ujedSsT0Op8\/VLKgmzi-8BI\/AAAAAAAAIjM\/yXuGAplgNQ0\/s1600\/Spices.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-ujedSsT0Op8\/VLKgmzi-8BI\/AAAAAAAAIjM\/yXuGAplgNQ0\/s1600\/Spices.jpg\" height=\"266\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Quick Curry Powder*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 1 cup\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/quick-curry-powder\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n hot curry powder can be used for a meat, fish or vegetable dish.\u0026nbsp; If \nyou can't find one of the ingredients, leave it out. If you are \nparticularly fond of one, add more of it.\u0026nbsp;\u0026nbsp; The heat comes from the \nmustard, black pepper and cyenne, so do use them judiciously.\u0026nbsp; (I am a \ncurry wimp so I prefer less rather than more.)\u0026nbsp; Store in a small jar, \ntightly closed and use as soon as possible.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS coriander seeds\u003C\/div\u003E\n2 TBS cumin seeds\u003C\/div\u003E\n1 TBS mustard seeds\u003C\/div\u003E\n1 TBS black peppercorns\u003C\/div\u003E\n1 TBS fennel seeds\u003C\/div\u003E\n1 TBS whole cloves\u003C\/div\u003E\n1 TBS ground tumeric\u003C\/div\u003E\n1 TBS ground cardamom\u003C\/div\u003E\n2 tsp ground cinnamon\u003C\/div\u003E\n2 TBS freshly ground cayenne\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoast\n the whole spices in a small, heavy skillet, stirring constantly or in a\n low oven for about 15 minutes, until they become quite fragrant\u0026nbsp; Stir \nin any ground spices and then grind them all together in a spice grinder\n or with a good mortar and pestle.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15877.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a fabulous curry.  It's quick, easy and full of lovely flavours.\n  It's not much to look at . . . I'll agree, but . . . this is \ndefinitely a case where you shouldn't judge the book by it's colours.\u0026nbsp; You\n get a bit of heat from the green chillies, and some chili powder . . . \nand of course the curry powder.  I don't like mine really hot so I use a\n medium strength curry powder.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15878.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lime juice and zest gives a bit of a tang, and of course the coconut milk gives a special richness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15881.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe basil is quite simply surprisingly lovely.  Don't stint on any of \nthe seasonings and once it's cooked, taste it and adjust it according to\n your own tastes.  You may find that you want a bit more ginger, or \ncurry, or even chili.\u0026nbsp;\u0026nbsp; I do think you'll like it.  It's simple with subtle flavours, which when\n combined make it entirely delicious, if I don't say so myself!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15876.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Coconut Basil Curried Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/coconut-basil-curried-chicken\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can charge up the heat of this by using a hotter curry powder.  I don't like too much heat, so I use medium.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E3 skinless boneless chicken breast halves\u003Cbr \/\u003E2 tsp curry powder\u003Cbr \/\u003E1 tsp fine sea salt, divided\u003Cbr \/\u003E1\/2 tsp black pepper\u003Cbr \/\u003E1\/4 tsp chili powder\u003Cbr \/\u003E5 cloves garlic, peeled and minced\u003Cbr \/\u003E2 tsp freshly grated gingerroot\u003Cbr \/\u003E1 medium red onion, peeled and finely chopped\u003Cbr \/\u003E2 green chilies, seeded and finely chopped\u003Cbr \/\u003E1 TBS olive oil\u003Cbr \/\u003Ethe juice and finely grated zest of one lime\u003Cbr \/\u003E1 (410g) tin of coconut milk (I use the light, 14 ounce tin)\u003Cbr \/\u003E1 TBS cornflour (cornstarch)\u003Cbr \/\u003E1 TBS freeze dried Basil leaves\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve:\u003Cbr \/\u003Ehot steamed basamati rice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15882.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ECut\n  the chicken into 1 inch pieces.  Place into a bowl.  Stir together the\n  curry powder, 1\/2 tsp of the salt, the black pepper and the chili  \npowder.  Add this mixture to the chicken chunks and mix well together  \nwith your hands, making sure all the chicken is well coated.  Cover and \n chill for several hours.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen you are ready to cook the curry,  \nheat a large nonstick frying pan over medium heat.  Add the olive oil.  \n Once it is hot add the onion, basil, garlic, green chilies, and  \ngingerroot.  Cook and stir for 3 to 4 minutes, until the onion is  \ntranslucent.  Add the chicken pieces and the remaining 1\/2 tsp of salt. \n  Cook, stirring occasionaly for 5 to 6 minutes, until the chicken is  \ncooked through.  Combine the coconut milk. lime juice and zest and  \ncornflour.  Add to the skillet carefully, whisking vigorously.  Cook and\n  stir until slightly thickened and bubbling away.  Taste and adjust  \nseasoning as required.  You may want more chili, ginger or curry  \npowder.  (It's a matter of taste.)  Serve hot over steamed basamati  \nrice.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  If you happen to have some fresh basil in the house, tear up a few leaves and toss them on top for a pretty garnish!\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2060644344705882450\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/curry-101-and-coconut-basil-curried.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2060644344705882450"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2060644344705882450"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/curry-101-and-coconut-basil-curried.html","title":"Curry 101 and a Coconut Basil Curried Chicken"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-ujedSsT0Op8\/VLKgmzi-8BI\/AAAAAAAAIjM\/yXuGAplgNQ0\/s72-c\/Spices.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}}]}});