100 Simple Chicken Curries

This cookbook lists 100 Chicken curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – Chicken is pressure cooked first and this cooked chicken is combined with ten different bases and 10 different flavouring techniques to create a hundred different recipes. The ten different bases are listed below

The curry base :
0.: Onion An extra dose of onions is used as a base in the famous Dopyaza ( Double onion curry)

1.: Cream is used as a base to cook up a mild, rich Muglai style curry, the Muglai Chicken

2.: Nuts / Seeds are blended with milk and used as a curry base in the kitchens of Awadh to cook up the Nawabi Chicken.

3.: Herbs - A variety of herbs are used across India as a curry base. Mint chicken , coriander chicken and gongura chicken are regional delicacies.

4.: Yogurt is cooked until dry and is used as a curry base in the Kashmiri cuisine.

5.: Coconut milk is widely used as a curry base in all the coastal cuisines, especially in Konkan, Goa and Kerala.

6.: Tomato is a widely used curry base across the country.

7.: Tamarind is used as a base in the southern states of Andhra, Tamilnadu and Karnataka to cook Chicken Kulambu.

8.: Boiled pulses are cooked along with chicken to cook up the famous Chicken Dhansak, from the Parsi cuisine

The flavouring techniques :
10 different flavouring combinations are listed in the cookbook. You’ll note that each flavouring technique calls for a different type of oil. However, you can safely substitute refined vegetable oil in place of other oils.

0.: Mustard + Red chili fried in coconut oil is chiefly used in Kerala cuisine

1.: Cumin + Ginger- Garlic is a flavouring common in Muglai cuisine

2.: Mustard + Asafetida fried in sesame oil is commonly used in Tamil cuisine

3.: Panchphoran fried in mustard oil is from the Bengali cuisine

4.: Mustard + Curry leaves + Fenugreek is another southern flavouring technique.

5.: Cloves – Cinnamon with ginger garlic paste and garam masala is common in North Indian cuisine.

6.: Fried & Ground spices The mixture of coriander seeds, pepper and cumin is used across India.

7.: Roast & Ground Spices This particular mix of spices is from the Goan cuisine