1 lb chicken breast, boneless and skinl, ess
2 tbsp oil
1/2 tsp cumin
4 cardamom seeds
1 thai chile
2 cloves
2 medium onion, finely chopped
3 tomato, whole peeled
1 tsp ginger paste
1 tsp garlic paste
2 tsp soy sauce
1 1/2 tsp garam masala
1 tsp chilli powder
1/4 tsp pepper
3/4 cup water
Directions
Clean the chicken, making sure to cut off all fat. Heat the oil, then
brown the cumin seeds and cardamom. Add the Thai chile (be careful of
the fumes) and cloves. Add the chopped onion, then cook until brown.
Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
Cook together until all has a pasty texture. Add remaining spices and
mix well. Put in the chicken, and stir until coated well with the
paste.
Cook for five to seven minutes, then add the water. Cover and cook
until tender, about 20 minutes. Remove the chile before serving.
Garlish with fresh cilantro and serve with cooked rice.
Poonam Dhawan, Austin American-Statesman, 5/20/92
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
Servings: 4 servings
Chicken Curry (Dhawan) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existence of recipes back into history, in fact as far back as ancient Egypt, and quite possibly further than that. However, sadly, these early records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During the time of the Romans a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he describes how the Romans made use of many different spices and herbs, including a few you will know for example thyme, fennel and asafoetida. Moving our culinary historical trip onwards, there are some books from the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of meals prepared by the cooks of the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, including parsley and basil. The introduction of these new foods and spices caused a surge in manuscripts on cookery, some of which still exist in private collections. Over the next few hundred years, the powerful families of Europe strove to serve the best banquets, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes common in their social group. When we get to the 20th century, recipe publications were greatly in demand due to better eduction, more leisure time and having more money. |
We hope you enjoy this Chicken Curry (Dhawan) recipe.
