Recipes Past & Present – No Curry – July 9, 2021
  • Curry leaf is a herb grown on the curry leaf tree
  • Curry leaves originated in and are mostly found in Southern India and Sri Lanka
  • Curry Powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British Raj to evoke the flavors of Indian cuisine 
  • Commercial Curry powder mixes differ, but the most common ingredients include coriander, cumin, turmeric, ginger, garlic, pepper and cinnamon–no curry leaf
  • The term “curry” in Indian cooking refers to a sauce or gravy rather than a spice served with vegetables or meat. 
  • Indian folks usually only use the word “curry” when they are speaking English. 

So now that’s cleared up, here’s this week’s recipes, and yes, one does contain what we commonly call “Curry powder,” but doesn’t have the cheek to call itself “Curry Cinnamon-Scented Grilled Chicken Breasts.

Cinnamon-Scented Grilled Chicken Breasts

INGREDIENTS:

  • 2 ½-3 tablespoons fresh lemon juice
  • ½ teaspoon Organic Garlic Powder
  • ½ teaspoon Organic Curry Powder
  • ¼ teaspoon Pure Ground Cinnamon
  • 1/8 teaspoon Pure Ground Black Pepper*
  • Organic Sea Salt, to taste
  • 4 skinless, boneless chicken breast halves

DIRECTIONS:

Combine lemon juice with all ingredients, except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Cover the grill and cook 5-7 minutes per side, or until cooked through.

Garam  Masala Devilled Eggs

The closest thing to the authentic “curry powder” that is commonly used in the Indian kitchen is Garam Masala. This recipe is great for summer picnics.

INGREDIENTS:

  • 9 hard boiled eggs
  • 5 tablespoon mayonnaise
  • 1 tablespoon finely chopped radish
  • 2 teaspoon Mango Chutney (chop finely if it is too chunky)
  • ½ teaspoon onion powder
  • ½ teaspoon Garam Masala
  • 1 tablespoon chopped cilantro
  • 1 ½ teaspoon lemon juice
  • 1/8 teaspoon cayenne
  • ½ teaspoon salt, or to taste

I’m sure you know all this, but anyway

Directions:

  1. Cut the eggs into half lengthwise and remove yolks.
  2. In medium bowl mash the yolks with a fork.
  3. Add everything else and stir well.
  4. Transfer yolk filling to a small Ziploc bag.
  5. Cut off a corner of the bag and pipe filling into the eggs white cavities.
  6. Garnish with sliced radishes and cilantro, if desired.

*HINT: If you are taking Turmeric or Curcumin (the active ingredient in Turmeric) for health reasons, add black pepper (piperine) to make the Curcumin more bioavailable.

Do you have a favourite recipe, perhaps something that brings back memories of days gone by? Send it to the Lumby Valley Times. Mail your recipe(s) to: Box 456, Lumby B.C. or e-mail to to: andrew@lumbyvalleytimes.ca, please indicate if you want your name to be used in the article, or would prefer to remain anonymous.

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