Chicken Curry is the dish that first got me into trying Indian food and is a dish I constantly go back to and eat every other month. The dish can be made spicy/sweet and nutty/not-nutty. The vegetables you can add are virtually endless and you can only get better at making it with each time you make it. I decided to make my last dish of the semester at home with my sister, who is the one who got me into Indian food, during Thanksgiving break. The ingredient list is simple, but I also cheat, you’ll see what I mean:

• 3 skinless and boneless chicken breasts
• 1 roughly chopped onion
• 3 bite-sized cubed potatoes
• 3 peeled and chopped carrots
• 3 stocks of celery chopped
  (Be sure to chop off the leafy tops and the bottom inch)
• 1 1/2 tsp of cayenne pepper (Can adjust, I just enjoy spicy food)
• Salt & pepper
• 1 whole Golden Curry Packets (This is what the box looks like)
  (This is where I cheat, it isn’t a homemade sauce, but it still tastes good)

If you don’t want to cheat like I do when making chicken curry, you can follow this recipe here. But, trust me on this, it tastes really good and the packet makes things easily customizable. Depending on how many people you want to feed, you can easily change how many vegetables to add or to take away, as well as change how many piece of the packet to put in. In general, I take these steps to make chicken curry.

• Add potatoes and onions into a large pot filled with water that barely goes over the tops of the potatoes and set it to high for about 10 minutes
• Add in carrots, celery, salt, and pepper into the bot and continue to let it boil until the boil until the potatoes are soft
  (Add more water to keep it barely above all the vegetables)
• Once potatoes are soft lower the heat to low-medium and let it simmer while adding in chicken cubes, the box of Golden Curry, and the cayenne pepper
  (Again, keep water just above all the ingredients in pot)
• Let chicken cook for about 15-20 minutes and stir occasionally
• Turn off the heat and let the sauce thicken until your desired consistency is met
• Plate it on top of white rice and enjoy your chicken curry!

This dish is always my choice dish to make when I get home and share with my family. It’s also one I can cook consistently without messing up, and I able to feed my family for a fairly cheap price. Curry is the first food I always think of when it comes to Indian food and I get it wherever I go as long as it is on the menu. Surprisingly, curry is not only an Indian dish, it is made all over Asia with small differences among them. For example, the Japanese plate curry with rice side by side and generally eat it with vegetable, and the Thai people have a very nutty curry that is almost sweet and rich. However, Indian curry is generally spicy and bold (mine not so much). Even then, curry changes by each person that makes it, there is no set recipe for curry in India; You can even have dry curry. I love knowing how to make such a diverse dish and I am glad I was able to get into Indian food because of this dish. Thank you all for reading my cooking blog, I think I will pick it up again next semester, maybe I’ll try a different cultures food. I hope you got a fun recipe or two out of this, I encourage you to try and make at least one!