Chicken Curry - International Entrées
Chicken Curry
with Mushrooms
Chicken curry is an Indian favorite dish. It is internationally well-known and one will find restaurants in many countries that serve chicken curry. There are as many variations of cooking chicken curry as there are cooks.
Our version is more of an international version and somwhat westernized. We believe anyone who is interested to indulge in trying ethnic foods will find that our recipe is an easy one to work with and will produce excellent results. The recipe contains all of the required spices. Sautéed mushrooms complement chicken cubes to make it a delicious entrée.
Some of the key components are, (1) meat is precooked, (2) spice mix is prepared in advance and stored for use as needed, (3) ample time is allowed for simmering thereby spices and meats blend thoroughly, (4) water when used is hot to preserve tenderness of the meat, and (5) ample subtitles are provided to make the recipe an easy one to use.
Cauliflower florets and pearl onions may be used in place of mushrooms. Indian breads such as naan or paratha breads may also be used for more authentic Indian meal.
One half pound of chicken breasts are used for 2-3 servings. Recipe may be scaled to 1 or 2 pounds of chicken for more servings.
Our recipe calls for using spice mix which is a blend of 7 different spices. This makes it easy to achieve proper proportions of all required spices. It also eliminates the ritual of having to add one spice at a time for seven times, you know 1/2 teaspoon of this and a dash of that, etc. It is easy to make mistakes. Spice mix approach is preferred and it is fail safe. Our exclusive spice mix formula is presented in the video and one round of blending will yield 9 teaspoons of spice mix that will treat 2 to 2.5 pound of chicken. Recommended use is 4 teaspoons of spice mix per pound of chicken.
Recipe also uses garam masala, yet another commercially available spice mix that contains somewhere between 8 and 12 difference spices, many considered to be exotic. Recommneded use is 1/2 to 1 teaspoon of garam masala per pound of chicken.
Garam masala that we use contains the following spices: Cumin, Black Pepper, Coriander, Chillies, StarAnise, Cardamom, Clove, Nutmeg, Cinnamon, Dry Ginger, Bay Leaf, Caraway, and Mace. Some others have fewer spices but they will work just as well.
