Category: chicken curry recipe

Wondering if tomatoes belong in chicken curry? This article tackles the great tomato debate, explaining how tomatoes affect the flavor, color, and texture of curry. You'll get handy tips on when to use fresh, canned, or even skip tomatoes, depending on the style of curry you want. You'll also find alternatives to tomatoes and get a sense of how regional recipes make curry taste so unique. Get ready to decide if tomatoes deserve a spot in your next chicken curry.

Curious about what makes a curry, well, curry? This article unpacks the typical ingredients that show up in traditional chicken curry recipes. You'll learn which spices and veggies are almost always in the mix and discover tips for nailing flavor at home. Perfect if you love chicken curry or are just starting to cook it. We'll keep things simple, practical, and totally un-fussy—no need for a kitchen full of hard-to-find stuff.

Not sure whether to grab red or white onions for your chicken curry? This article breaks down how each kind affects the taste, color, and texture of your curry. Get tips on how Indian cooks actually use onions in their home kitchens, and learn small tricks that could make your next curry even better. Find out when it’s worth swapping one type for another and which mistakes to avoid if you want the real deal. If you've been curious about the science behind those golden-brown onions, you’re in the right place.

Chicken curry is a favorite dish for many, but what's that unique, strong smell that stands out? Often, it's asafoetida, a spice not only known for its pungent aroma but also its ability to enhance flavors. This article explores the role of asafoetida in Indian cuisine, especially in chicken curry, and offers tips on how to balance its distinct scent with the rich, savory flavors of the dish.