Curry Powder
Curry powder is a spice blend commonly used in Kenyan, Indian and South Asian cuisine. It can be used to season vegetables, meats, seafood, rice, and other grains, and is a staple in many households around the world.
The history of curry powder is somewhat unclear, as it is a Western invention that does not have a direct equivalent in traditional Indian cooking. Some sources suggest that curry powder was created by the British during the colonial era as a way to replicate the complex flavors of Indian cuisine in a convenient and easy-to-use format. Others argue that the spice blend has been used in India for centuries, but that the term "curry powder" itself was coined by the British.
Curried Chicken and Vegetable Stir-Fry - Recipe
Ingredients:
• 1 lb chicken breast, cut into small cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp TOP FOOD Curry Powder
• 1 tsp TOP FOOD Cumin Powder
• 1/2 tsp TOP FOOD Ginger Powder
• 1/4 tsp TOP FOOD Cinnamon Powder
• 1/4 tsp TOP FOOD Cayenne Pepper
• 1 cup chopped mixed vegetables (carrots, bell peppers, zucchini, etc.)
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Cooked rice, for serving
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned on all sides.
2. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the TOP FOOD Curry Powder, Cumin, Ginger, Cinnamon, and Cayenne Pepper and stir to coat the chicken and vegetables.
4. Add the mixed vegetables and chicken broth to the skillet and bring to a simmer.
5. Cover and cook for 10-12 minutes, until the vegetables are tender and the chicken is cooked through.
6. Season with salt and pepper, to taste.
7. Serve hot over cooked rice.