It’s time to stock up on curry powder! The ninth of October kicks off National Curry Week. While curry has been a favourite dish in England for over a century, the first evidence of curry dates back over 4,000 years in India’s ancient Indus Valley civilisation.1 Today, about 23 million people eat curry regularly.1
Over the years, the journey of curry from one country to another has opened the opportunity for different interpretations of traditional dishes. The main spices in most curry powders include coriander, cumin and turmeric, though the mixture can vary by region as well as how it is used.2 Curry dishes prepared in the southern states of India are spiced with leaves from a curry tree.2 Curry powder product as we know it today is actually considered the result of Indian merchants packaging the spice combination for the British colonial government and army to bring back with them to Britain.2
Have you worked up an appetite with all this talk of curry? We’ve got you covered! Celebrate National Curry Week with a full stomach and one of these tasty recipes.
Curried Chicken Mango Salad
- 2 chicken breasts
- 2 tsp curry powder
- 4 tbsp Greek yoghurt
- 2 tbsp mango chutney
- 1 lime for 2 tsp of lime juice and ½ lime zest
- 1 head of lettuce
- 1 mango, peeled and cubed
- ½ red onion, sliced
- 2 tsp toasted sesame seed
- 1 tsp olive oil
- Preheat the oven to 200°C.
- Toss the chicken in 1 tsp of curry powder and oil.
- Bake the chicken on a foil-lined baking sheet for 20 minutes.
- While the chicken cooks, mix the rest of the curry powder, yoghurt, chutney, lime zest and lime juice in a bowl for the dressing.
- Slice the chicken. Layer the lettuce, mango, red onion and chicken on a plate.
- Sprinkle with sesame seeds and drizzle on dressing.
- 1 tsp fresh or dried chili
- 1 onion, diced
- 2 tbsp tomato purée
- 2 tbsp oil
- 1 bulb of garlic
- Thumb-sized piece of ginger, peeled
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 2, 400 g cans of chickpeas, drained
- 400 g can chopped tomatoes
- 100 g creamed coconut
- 100 g fresh spinach
- 6 tbsp fresh coriander
- Heat oil in a frying pan over medium-high heat. Sauté the chili and onions until softened and browned.
- Use a food processor or blender to pulverise the onion mix, tomato purée, oil, garlic, ginger, ground coriander, cumin and garam masala.
- Return the paste to the frying pan and cook until hot. Add in chickpeas and tomatoes and simmer until reduced down.
- Add coconut and a splash of water and simmer for another 5 minutes.
- Add spinach and coriander, cooking until wilted.
- Serve over rice.
- 500 g white flour
- 7 g fast-action yeast
- 2 tsp salt
- 3 tbsp olive oil
- 300 ml water
- 100 g sultanas
- 50 g curry powder
- 3 tbsp mango chutney
- Combine the flour, yeast, salt and olive oil in a bowl, adding water slowly until the ingredients are soft but not runny.
- Knead and allow to rise for 1 hour or until it’s doubled in size.
- Lightly flour a surface and roll out the dough into a square about 25 cm across.
- Sprinkle the dough with the sultanas, curry powder and chutney, leaving a 1 cm gap around the edges.
- Fold the dough over, pressing the edges to seal it. Roll out the dough back to 25 cm across, then separate it into 8 individual balls.
- Roll out each ball into a circle, approximately 1 cm thick and with a 15 cm diameter. Allow the bread to proof for 5 minutes.
- Heat olive oil in a large frying pan over medium-high heat. Cook the bread until lightly browned on both sides (about 2 minutes per side).
Curried Potato Pasties
- 300 g russet potatoes, peeled and cubed
- 100 g frozen peas
- 1 onion, sliced
- 1 tsp black mustard seeds
- 2 tsp curry paste
- 6 tbsp fresh coriander, chopped
- ½ lemon, juiced
- 375 g pack ready-rolled puff pastry
- 1 egg, beaten
- Preheat the oven to 200°C.
- Boil a large pan of water and add the potatoes. Cook for 8 minutes or until tender. Add the frozen peas a minute before the potatoes are done.
- Strain and set aside.
- Heat oil in a frying pan over medium-high heat. Sauté the onions until softened and browned.
- Add mustard seeds and curry paste and continue to cook until fragrant.
- Add in peas and potatoes gently. Stir in coriander and lemon juice, then remove from heat and allow to cool.
- Flour a surface in the kitchen and unroll the pastry dough.
- Cut into 4 squares, then cut each square in half to form 8 long rectangles.
- Line a baking sheet with parchment paper and place 4 of the rectangles on it.
- Fill each rectangle with a quarter of the filling, leaving a gap around the edges.
- Brush the corners with the egg and place the other half of the squares on top of each, pinching the edges together as you go.
- Brush the top with the remaining egg and bake for 20 minutes until puffy and golden brown.
Cauliflower and Potato Curry
- 1 large onion, chopped
- 1 tsp curry powder
- ½ tsp turmeric
- Large piece ginger, grated
- 4 garlic cloves, minced
- 1 tsp cumin
- ½ tsp sugar
- 227 g can chopped tomatoes
- 1 cauliflower, cut into florets
- 2 potatoes, chopped
- 1 small green chili, halved
- Lemon juice
- Roughly chopped coriander
- Olive oil
- Heat oil in a frying pan over medium-high heat. Sauté the onions until softened and browned. Stir in curry powder, turmeric, ginger, garlic and cumin until fragrant.
- Stir in sugar and tomatoes, then add the cauliflower, potatoes and split chili.
- Turn heat down to medium-low, cover with lid and cook for 30 minutes. Stir occasionally.
- When done, remove chili. Serve with a sprinkle of lemon juice and coriander.
1Taylor, A. (11 October 2013). Curry: Where did it come from? Retrieved 23 August 2017, from http://www.bbc.co.uk/food/0/24432750
2Wikipedia. (20 August 2017). Curry. Retrieved 23 August 2017, from https://en.wikipedia.org/wiki/Curry