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What is Chicken Curry?
- Thread starter waloshin
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I wouldn't never eat chicken curry from a Chinese restaurant....
If you ever want to try curry, make sure it's from some sort of Indian Restaurant.
If you ever want to try curry, make sure it's from some sort of Indian Restaurant.
What is this, take-out food snobbery?
The Japanese, the Koreans and the Chinese each have their own take on curry. It's not the same as "Indian" curry but then again, it's not meant to be.
Curry, as westerners think of it, is a VERY broad term and could mean just about anything anyway. That takeaway Indian curry you think is so authentic is about as Indian and takeout Chinese food is to real Chinese food. Quick, is that green curry you had last night Bengali or Punjabi?
The Japanese, the Koreans and the Chinese each have their own take on curry. It's not the same as "Indian" curry but then again, it's not meant to be.
Curry, as westerners think of it, is a VERY broad term and could mean just about anything anyway. That takeaway Indian curry you think is so authentic is about as Indian and takeout Chinese food is to real Chinese food. Quick, is that green curry you had last night Bengali or Punjabi?
Takeaway chinese food in the west is so much better than real chinese food, real chinese food is ether fish eyes looking at you or something similarly disgusting or tasteless.
I was dreadfully disappointed to say the least. Thai food on the other hand well lets see a meal was 30 baht and every day i spent 300 baht for 23 months. hmmm yummyness and i only gained a stone.
I was dreadfully disappointed to say the least. Thai food on the other hand well lets see a meal was 30 baht and every day i spent 300 baht for 23 months. hmmm yummyness and i only gained a stone.
Chicken Curry is chicken in a curry sauce that's made from various spicy ingredients like coriander cumin fish sauce lime coconut milk etc. and often has potatoes and some veggies mixed in. Very good dish. I have curry ingredients as stock items in my kitchen. Eat it all the time. Very good for you too!!
http://en.wikipedia.org/wiki/Chicken_curry
http://en.wikipedia.org/wiki/Chicken_curry
... and as if there is only one kind of chicken curry!
I think you'd best ask the restaurant.
And as for 'Indian' restaurants, most of them in the US and Europe.. well everywhere except India and thereabouts.. mainly serve dishes from the south. They also add a crapload of oil. You'd be better off cooking at home.
I think you'd best ask the restaurant.
And as for 'Indian' restaurants, most of them in the US and Europe.. well everywhere except India and thereabouts.. mainly serve dishes from the south. They also add a crapload of oil. You'd be better off cooking at home.
It may be helpful if you could give details of the exact establishment to which you are referring, if possible also include the name and Region from which the chef originates. Photos of the kitchen could be of benefit also. Once we have this information we may be able to establish a list of ingredients which could point us towards a more definitive definition of the meal you plan to ingest. However I must hasten to point out that an absolute answer should be viewed with caution and take into account the findings of Heisenberg, the traceability of the said poultry and any variables that the kitchen porter may have introduced.
I'm not sure if chicken curry from a Chinese restaurant is any good, but if it's from a good Indian restaurant, it's definitely delicious. Japanese curry is yummy too; it' milder and less spicy in general. In my humble opinion, curry is one of the best spicy foods. There's no accounting for tastes, so take it cum grano salis. You're going to take enough salt if you're ordering curry, though.
Put "eat at a dim sum restaurant" on your Bucket List. But make sure you have an open mind about it.
Beef tripe, chicken's feet, what's not to like?
Thats so not true its funny. You clearly didnt go to the right places. Nice try though.
If this chica doesn't like more authentic tasting Chinese foods, then what's it matter? That's their problem, not anyone else's.
This has to be one of the most one sided, biased opinion of Chinese cuisine in my opinion. Fish eyes looking at you?! Disgusting or tasteless? I mean, it ain't all just about "the more exotic the creature the better the food" when it comes to Chinese dishes you know?
Anyways, for curry per se, there are many forms of curry. Actually I thought that the west will have its own curry. Hmm?
Asian curries are very diverse. There are Japanese curries which they traditionally eat with pork (tonkatsu). Korean curries tend to be more flavored and scented. Jap and Korean curries tend to be lighter in flavor, not so thick and more soupy. Nonya and Peranakan curries are very heavy on the "seasoning" side with loads and oodles of coconut milk, hence the strong aroma associated with it. They will be very thick gravy laden curries, and the photo posted above is, I suspect, Nonya or Peranakan curry.
Indian curries are the spiciest curries I've come across. Due to the heavy garnishing of chilli, the color of the curry is a dark reddish brown copper tone. Actually, there are alot of spices that go into Indian Curry. Off hand, I can only name a few, cinnamon, clover, pepper...
Thai curry is my personal favorite. It is divided mainly into yellow curry and green curry. The green curry is spicy. Even for an Asian who has lived and grown on a traditional staple of curry for a long time. Thais have another favorite national dish, called Tom Yam soup. That, IMO, can rival curry in its spiciness. Easily.
EDIT: Photo posted above should be Indian curry, not Nonya as I mentioned.
Your post has made me wish I wasn't having pasta this evening.
I love a good curry. I don't have a favourite, if they're well made they're all good.
I'm surprised it took someone this long to get to the crux of the matter: someone asking for a chicken curry is like asking for a sandwich. Every curry is different - the spices, the vegetables with it, how long its cooked for. Different regions of Asia (and that means between the different states of India as well) differ between them greatly. TBH I'd ignore even that. Most curries made in the Western world pander to European tastes - it'd more likely be something like these.
PS: An entire wiki article dedicated to chicken curry? Might have to change that ...
1. Jap curry. Believe thats pork (tonkatsu), which is very popular in Japan, other than the staples of yakitori, yakiniku, sushi and sashimi.
2. Korean curry. Believe that's fish.
3. Nonya FISH HEAD Curry. With the eyeball staring at you. Yes we do eat the eyeballs. Not the eyeball per se, but the erm, whatever you call it, the soft tissue in the shell.
4. Thai green curry with chicken.
5. Thai yellow curry with chicken.
In my experience, Thai yellow curry is the spiciest. Prepare a tall glass of ice cool beverage for the uninitiated.
2. Korean curry. Believe that's fish.
3. Nonya FISH HEAD Curry. With the eyeball staring at you. Yes we do eat the eyeballs. Not the eyeball per se, but the erm, whatever you call it, the soft tissue in the shell.
4. Thai green curry with chicken.
5. Thai yellow curry with chicken.
In my experience, Thai yellow curry is the spiciest. Prepare a tall glass of ice cool beverage for the uninitiated.
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Agreed. The best (and only) way to eat dim sum is to make a one time (or more) exception, and don't even ask what's in anything until after you've eaten it, if at all. It's an amazing experience, and one I periodically break my vegetarian ranks for even now.
As for chicken curry, in the US, FWIW, where Chinese restaurants greatly outnumber Indian ones, chicken curry is a fairly well described thing, and almost always means the same sort of (Americanized) chicken dish from the southern Chinese provinces. Also FWIW the phrase "chicken curry" or "curried chicken" actually appears as a menu item in Chinese restaurants, whereas Indian restaurants usually would not use it, instead having more specific dish like Vindaloo.