Tuesday, January 12, 2016

Each year on January 12, curried chicken lovers enthusiastically celebrate National Curried Chicken Day.

A common delicacy in South Asia, Southeast Asia and the Caribbean, chicken curry is also referred to as curry chicken.

Curried chicken typically consists of chicken stewed in an onion and tomato based sauce which is then flavored with ginger, garlic, chilies and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and more. In some areas, these spices are omitted and replaced with a pre-made mixture known as curry powder.

Five Food Finds about Curried Chicken

The chief spices found in most curry powders are turmeric, coriander, and cumin.
The word curry is derived from a South-Asian word Kori ;a sauce with cooked meat or fish
A hen can lay about 300 eggs each year.
So that the yoke does not stick to the egg shell, a mother hen turns its egg about 50 times each day.
There are more chickens on Earth than there are humans.

Curried Chicken Chowder


1/2 cup all-purpose flour
2 cans (14.5 oz. size) ready to serve chicken broth
2 medium onions, sliced
2 medium carrots, sliced
4 new potatoes, unpeeled, cubed
1 teaspoon curry powder
2 cloves garlic, minced
4 boneless skinless chicken breast halves, cut in 1/2" pieces
1/2 cup frozen corn
1/2 cup frozen peas


Lightly spoon flour into measuring cup; level off.

In small bowl, combine flour and 3/4 cup of the broth; blend well. Set aside.

In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry powder and garlic. Bring to a boil. reduce heat; cover and simmer 10 minutes.

Add chicken, corn and peas; cook over medium-low heat for 5-7 minutes or until chicken is no longer pink. blend in flour mixture. Cook and stir over medium heat just until bubbly and thickened.
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