For all of you chicken lovers out there, January 12 is National Chicken Curry Day! It is said that curry comes from the Tamil word Kari, or spiced sauce, that was originally a thin soupy spiced dressing that was to be served in southern India.
Curry powder made its way into recipes by way of Britain. Their long-time presence in India left a desire for the flavors of the East on the palates of many of the English. Curry powder and recipes with it existed as early as the 1700s but curried chicken and other curried meat recipes gained popularity during the British Raj beginning in 1858.
The day shown for ‘National Chicken Curry Day’ is based off how much chitter-chatter and buzz there was on Jan. 12, 2016 across social media making references to ‘Chicken Curry Day’. Algorithms examine all of the references to National Days across social media and updates whatnationaldayisit.com hourly, with there homepage displaying the current national day, including others such as: Signing or Glazed Donut.
Below are a few different recipes for Chicken Curry:
Spicy Indian Chicken Curry
Prep Time Cook Time Total Time
15 min 30 min 45 min
2 + 1 tbsp oil, divided
1 tsp cumin seeds
¼ tsp ground cinnamon
2 medium yellow onions, diced
1 fresh green chili, chopped
5 roma tomatoes, chopped
1 tsp turmeric
2 tsp chili powder
2 tsp garam masala
2 tsp curry powder
2 tbsp water
3 boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp Greek yogurt
chopped cilantro, for garnish
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the cumin seeds and cinnamon, stirring constantly. Cooking until the cumin seeds just start to brown, then add the onions and green chili. Season with salt, to taste.
- Once the onions start to become tender (about 4 minutes), add the chopped tomatoes and cook until soft. Reduce the heat to medium. Add the turmeric, chili powder, garam masala, and curry powder and continue cooking for about 5 minutes to bring the flavors together, stirring often.
- Transfer the onion mixture to a bowl to cool. Once cool, transfer the mixture to a blender and pulse until the mixture turns into a smooth paste. Add two tablespoons of water to thin and continue blending. Set aside.
- In the same large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the chicken pieces and cook until nearly fully cooked, about 4 to 5 minutes. Lower the heat to low and add the curry paste from the blender. Add the Greek yogurt, stir, and cover. Allow the mixture to simmer for about 5 to 10 minutes, then remove from heat.
- Serve with a side of basmati rice or naan. Enjoy!
Coconut Chicken Curry:
Chicken Veggie Curry:
Slow-Cooker Chicken Curry: