Oriental cuisine has brought gourmets many reasons for joy. One of them was curry sauce, which became known a long time ago, and was adopted by cooks from around the world.
Lamb is considered an ideal combination with it, but chicken in curry sauce is especially appreciated, which is one of the main dishes for those who want to learn how to cook a bird. In addition to traditional combinations, over time, experts created many unusual and then everyday combinations with legumes, vegetables, and thick soups. But the tandem with rice is still considered a classic of the genre.
In addition to the characteristic aroma, the additive can please you by coloring other ingredients in a yellowish tint, which gives the food a special charm. Some lovers of such an additive loved it so much that it was even adapted for shrimp and eggs, although it was not originally intended for such experiments.
But this was not enough for the craftsmen. Now seasoning is used even when creating a spicy flavor in soft drinks.
Irrefutable benefit
For the benefit of the presented dish, a carefully balanced composition is fully responsible, which varies depending on the side dish, the availability of certain products, and personal preferences. The simplest variation provides only three main components, and multi-level versions are based on three dozen constituent elements.
To simplify the task of modern hostesses who are not ready to spend a lot of time on the preparatory stage, ready-made basic mixes are now sold. They can be either completely natural or with chemical impurities, which are increasingly found in the food industry.
The original proposal will certainly include turmeric, red and black pepper, coriander and cardamom. But with the cumin, which is also called Roman caraway and fenugreek, some difficulties may arise if you want to make curry sauce at home from start to finish.
Finding salt, garlic, allspice and ginger root will be much easier. Ideally, cloves, paprika, cinnamon, mustard and nutmeg should also be added. There is also the necessary fennel in the spice department, but you will have to run after azhgon. Experienced culinary specialists separately insist that it is better not to replace the recommended cayenne pepper with analogues if it is not found. Otherwise, the taste can be seriously affected.
But all of the above is suitable for European experimenters. If the original was imported from India, then no problems with taste should arise, because curry leaves will be added to the bag.
They contain a large amount of:
- sterol;
- glucose;
- tannin;
- sulfur;
- calcium
- aluminum.
Due to such a rich variety, seasoning is highly valued even from a medical point of view.
In the course of numerous studies, it became clear that such a collection of spices works as a blocker of the destruction of the body at the cellular level. With it, people can even prolong youthfulness by restoring their former vigor. No wonder the Indians, who absorb spices in incredible quantities, are always famous for their good mood and slender figures.
And recent studies aimed at helping cancer patients indicate the ability of a dish to help the body fight the development of new cancerous tumors. Such a beneficial quality is made possible by the presence of antioxidants.
Based on this, we can conclude that such a common pouring is not only a popular seasoning, but also a kind of medicine.
The relationship with weight loss
The fact that the presented set of spices can act as a catalyst for the launch of metabolic processes is not a secret for adherents of a healthy lifestyle. An additional advantage of seasoning is called increased secretion of gastric juice. This has a positive effect on the normalization of the digestive process.
If the preparation of the mixture was created according to the full recipe, then even more advantages open up to eaters. We are talking about the antiseptic properties of some components.
This quality successfully copes with the protection of the weakened by stress, poor ecology, immunity from pathogens. Elements are aimed at cleaning the blood, normalizing pressure, as well as removing accumulated toxins. The last item is especially appreciated by those who seek to lose extra pounds.
Thanks for the help should be ginger and pepper. But in the pursuit of ideal forms, doctors warn that it is necessary to adhere to the golden mean in proportion.
Since ready-made mixes, or even frozen pasta-semi-finished products are increasingly found on supermarket shelves, people are afraid to use them because of the abundance of harmful components. It is much safer to make a culinary masterpiece on your own, knowing for sure that the jar will delight you with its natural contents without sodium glutamate, flavorings, and other “delights” of the food industry.
Basics of cooking
Before preparing curry sauce, you need to understand the basic principles of cooking in order to get a wonderful result.
Particular attention should be paid to chopped turmeric root. The plant gives the very characteristic aroma, but its taste is far from ideal. For this reason, it is supplemented with various spices with brighter characteristics. It is important to maintain the correct proportions, since any initiative can end with a spoiled dish with money thrown to the wind.
In the homeland of the sauce, it is often served with meat, adding coconut milk. Not everyone can afford to buy a whole coconut for such purposes, so the masters learned to replace it with cream. The result is a mild aftertaste that will appeal to fans of creamy shades of food.
If you do not want to experiment so radically, you can use a lightweight solution. It involves combining the base with fruit. Ideal partners are:
- apples;
- pineapples (you can even canned);
- oranges.
The secret of professional chefs working in Indian restaurants is a smoother texture than a simple homemade curry sauce. The desired effect can be achieved without problems if you use a sieve.
But to achieve such a goal, it’s not worth attracting a blender, no matter how hard it is chopped. Manual grinding guarantees an optimal result that will be beyond praise.
Another hint is the ability to use the finished fill in both cold and hot. It depends not only on individual preferences. It is important to consider the characteristics of each composition. Cold reading is ideal for dipping food. Serve it better in a gravy boat.
A hot analogue can be the best friend of meat that goes through the stewing process.
Home option
Ideally the right option for making sauce does not exist. Even in India, it is prepared in different ways, depending on the geographical location, as well as the availability of products.
Because of this, it is easier to learn the basic recipe by periodically modifying it. The basis includes:
- one onion;
- four cloves of garlic;
- 10 g wheat flour;
- 5 g of curry powder and tomato paste;
- 375 ml chicken broth;
- a few pitted raisins;
- Xnumx ginger root;
- 25 g parsley (greens);
- 10 g butter;
- half an average apple;
- 5 g of coconut and tomato paste;
- salt as you like.
First, pre-finely chopped onions with garlic are allowed to simmer. Then add flour and powder, warming the mixture over low heat, without ceasing to interfere.
Next, paste is added, after which the pan is removed from the heat and cool. When pouring hot broth, you need to mix everything well, and only then add the chopped apple. After it, the remaining ingredients fall asleep.
The pan is sent to a slow fire again for about half an hour, with frequent stirring.
Having dealt with the base, you can begin to experiment with the addition of real homemade yogurt, pineapples, or oranges. Over time, it will turn out to find the optimal formula that the whole family will like.