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{{Short description|Food dish originating from the Indian subcontinent}}
{{Infobox food
| name = Curry chicken
| image = Chicken preparation in Malvani style.jpg
| caption = A chicken curry from [[Maharashtra]] with rice flour [[chapati]]s

| country = [[Indian subcontinent]]
| region = Indian subcontinent, [[Southeast Asia]], [[British Isles]], and [[Caribbean]]
| course =
| type = [[Curry]]
| served =
| main_ingredient = [[Chicken (food)|Chicken]], [[onions]], [[ginger]], [[garlic]], [[chili pepper]]s, [[spice]]s ([[turmeric]], [[cumin]], [[coriander]], [[garam masala]])
| variations =
| calories =
| other =
}}
'''Chicken curry''' or '''curry chicken''' is a dish originating from the [[Indian subcontinent]]. It is common in the [[cuisine of the Indian subcontinent|Indian subcontinent]], [[cuisine of Southeast Asia|Southeast Asia]], [[British cuisine|Great Britain]], and the [[cuisine of the Caribbean|Caribbean]]. A typical curry from the Indian subcontinent consists of [[chicken as food|chicken]] [[stewed]] in an [[onion]]- and [[tomato]]-based sauce, flavoured with [[ginger]], [[garlic]], [[tomato puree]], [[chilli pepper]]s and a variety of spices, often including [[turmeric]], [[cumin]], [[coriander]], [[cinnamon]], and [[cardamom]]. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as [[curry powder]].

==Regional variations==
{{see also|Curry}}
<gallery widths="200" heights="200">
Aesthetic Chicken Curry.jpg|Chicken curry of [[Tamil Nadu, India]]
Philippine Chicken curry.jpg|Philippine chicken curry (La Familia, Baliuag, Bulacan)
Chicken Dry Curry - Howrah 2015-04-26 8515.JPG|Chicken kasha is a dry chicken curry from [[Bengal]]
IndianChickenCurry.jpg|A pot of [[Punjab]]i-style chicken curry
</gallery>

===Indian subcontinent===
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.<ref>{{cite web |url=https://www.youtube.com/watch?v=NRovp9c9e-4 |archive-url=https://ghostarchive.org/varchive/youtube/20211215/NRovp9c9e-4 |archive-date=2021-12-15 |url-status=live|title=Quick and Easy Chicken Curry |author=Sanjeev Kapoor's Khazana |access-date=10 May 2013}}{{cbignore}}</ref> In south India, [[coconut]] and [[curry leaves]] are also common ingredients.<ref>{{cite web |url=http://www.vahrehvah.com/Grandma+Chicken+curry:4263 |title=Grandma's Curry chicken |author=Sanjay Thumma |access-date=10 May 2013}}</ref> Chicken curry is usually garnished with coriander leaves, and served with rice or [[roti]].

In south India, chicken curry may be thickened using [[coconut]] [[milk]].<ref>{{cite book|url=https://books.google.com/books?id=0NCkNpSEUEIC&q=chicken+curry+recipe&pg=PA178 |page=178|title=Quick Freezing Preservation of Foods: Foods of plant origin|author=J. S. Pruthi|year=1999|publisher=ALLIED PUBLISHERS LIMITED|isbn=9788170239635}}</ref>

===Caribbean===
This dish was introduced to the [[Caribbean]] by [[Indian indenture system|indentured]] [[Indo-Caribbean|Indian]] [[Girmityas|girmitya]] workers. At that time, the dish was very similar to the chicken curry dish of [[India]], consisting mostly of sauce with few chicken pieces. However, poultry in [[Trinidad and Tobago]] was so readily available, the dish began consisting of mainly chicken, flavored with curry spices. Typical preparation include washing and then seasoning and marinating the chicken meat in a green seasoning consisting of [[Eryngium foetidum|bandhania]], [[Coriander|dhania]], [[Coleus amboinicus|pudina]], [[thyme]], [[scallion]], onion, garlic, and peppers. Then the curry is prepared by first adding oil to the pot and then adding the [[Panch phoron|phoran]], which in the Caribbean consist of [[curry leaves|caripoulé]], cut-up [[onion]]s, [[Chili pepper|pepper]]s, and [[tomato]]es, and [[garlic]] paste (some add [[ginger]] too). Some may also add [[Fennel|saunf]], [[Cumin|jeera]] and [[Fenugreek|meethi]] seeds along with the phoran. Then Madras [[curry powder]] (some also additionally add [[garam masala]] or any other [[Spice mix#Masala|masala]] they wish), mixed with water and green seasoning is added to the pot and fried up with the phoran in the oil, in a process known as ''bunjay'' or ''bujna''. Then the marinated chicken is added to the pot and salt, black pepper, and sometimes roasted jeera powder is added. At this point [[Potato|aloo]], pigeon peas, [[Chickpeas|channa]], or [[Eggplant|baigan]] is sometimes added. Then it is left to cook for 15–20 minutes on medium heat. Afterwards, water (some additionally add [[coconut milk]]) is added to make the ''soorwah'' or sauce/gravy and it is brought to a boil on lower to medium heat for 5–10 minutes. It is usually served with [[paratha]] or dalpuri roti or with [[dal bhat]] ([[dal]] and rice).<ref>[https://cookingwithria.com/2011/12/trinidad-curry-chicken.html Trinidad Curry Chicken - Cooking With Ria]</ref> Curry chicken and its derivatives are also popular in [[Suriname]], [[Guyana]], [[Jamaica]], and other [[Caribbean]] territories with [[Indo-Caribbean|Indian and South Asian]] influence.

===Southeast Asia===
[[File:Kaeng yot maphrao sai kai.JPG|thumb|''Kaeng yot maphrao sai kai'' is a [[northern Thailand|northern Thai]] curry of [[Arecaceae|palm]] shoots and chicken.]]
In Southeast Asia, where [[coconut]]s, and different spices originated, various native dishes made with coconut milk or [[curry paste]]s and eaten with rice are often collectively referred to as "curries" in English.<ref name="Van Esterik">{{cite book |last1=Van Esterik |first1=Penny |title=Food Culture in Southeast Asia |date=2008 |publisher=ABC-CLIO |isbn=9780313344206 |pages=58–59}}</ref> Examples of these include Cambodian ''[[kari sach moan]]'', Thai ''[[gaeng|gaeng gai]]'' and Filipino ''[[ginataang manok]]''. Chicken curries feature prominently in the repertoire of [[Burmese curry|Burmese curries]] and in Burmese ''[[ohn no khao swè]]'', a noodle soup of coconut milk and curried chicken.<ref name=":4">{{Cite book|last1=Marks|first1=Copeland|url=|title=The Burmese Kitchen: Recipes from the Golden Land|last2=Thein|first2=Aung|date=1994-09-08|publisher=Rowman & Littlefield|isbn=978-1-59077-260-7|location=|pages=|language=en}}</ref><ref name=":3">{{Cite book|last=Aye|first=MiMi|url=|title=Mandalay: Recipes and Tales from a Burmese Kitchen|date=2019-06-13|publisher=Bloomsbury Publishing|isbn=978-1-4729-5948-5|location=|pages=|language=en}}</ref>

However, derivatives of Indian chicken curry may be distinguished because they are relatively modern and are made with curry powder, [[curry tree]] leaves, or other Indian spices, like the [[Filipino chicken curry]] and the Malaysian chicken curry, although they still use ingredients native to Southeast Asia.<ref>{{cite web |title=Filipino Style Chicken Curry |url=https://www.nyonyacooking.com/recipes/malaysian-curry-chicken~H1WxdDjvz9-m |website=Panlasang Pinoy |access-date=16 November 2019}}</ref><ref>{{cite web |title=Malaysian Curry Chicken |url=https://panlasangpinoy.com/filipino-style-chicken-curry-knr-mm/ |website=Nyonya Cooking |access-date=16 November 2019}}</ref>

===North America===
[[Country Captain|Country captain chicken]] is a stewed chicken dish flavored with curry powder, popular in parts of the Southern [[United States]]. The ''[[Hobson-Jobson]] Dictionary'' states the following:

{{quote|COUNTRY-CAPTAIN. This is in [[Bengal]] the name of a peculiar dry kind of curry, often served as a breakfast dish. We can only conjecture that it was a favourite dish at the table of the skippers of ‘country ships,’ who were themselves called ‘country captains,’ as in our first quotation. In [[Chennai|Madras]] the term is applied to a spatchcock dressed with onions and curry stuff, which is probably the original form. [Riddell says: “Country-captain.—Cut a fowl in pieces; shred an onion small and fry it brown in butter; sprinkle the fowl with fine salt and curry powder and fry it brown; then put it into a stewpan with a pint of soup; stew it slowly down to a half and serve it with rice” (Ind. Dom. Econ. 176).]

1792.—"But now, Sir, a Country Captain is not to be known from an ordinary man, or a [[Christians|Christian]], by any certain mark whatever." —Madras Courier, April 26.

c. 1825.—"The local name for their business was the 'Country Trade,' the ships were 'Country Ships,' and the masters of them 'Country Captains.' Some of my readers may recall a dish which was often placed before us when dining on board these vessels at Whampoa, viz. ‘Country Captain.'"—The Fankwae at Canton (1882), p. 33.<ref>The Hobson-Jobson Anglo-Indian dictionary: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive. [http://www.bibliomania.com/2/3/260/1270/19963/1/frameset.html COUNTRY-CAPTAIN to COWLE]. Bibliomania.com Ltd.</ref>}}

This dish dates back to the early 1800s.{{Citation needed|date=March 2013}} A [[Kingdom of Great Britain|British]] sea captain stationed in Bengal, India, shared the recipe for this dish with some friends at the major shipping port in [[Savannah, Georgia]].{{Citation needed|date=March 2013}}

In 1940, Mrs. W.L. Bullard from [[Warm Springs, Georgia]] served this dish under the name ''Country Captain'' to [[Franklin D. Roosevelt]] (the 32nd president of the United States of America) and to [[General]] [[George S. Patton]] (a distinguished U.S. Army General). Their warm praise and keen liking and love of this dish were factors in reforging the [[Southern United States]] classic status. Roosevelt was so fond of Warm Springs, [[Georgia (U.S. state)|Georgia]], that he built his only self-owned home in Warm Springs. It was a medium-sized, six room cottage, that he liked to call "The Little White House".<ref>{{cite book| last = Bunning Stevens
| first = Patricia
| title = Rare Bits: Unusual Origins of Popular Recipes
| publisher = [[Ohio University Press]]
| date = October 1998
| location = Athens, Ohio, USA
| isbn = 0-8214-1232-9
}}</ref>

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
*[[Curry]]
*[[Indian cuisine]]
*[[Pakistani cuisine]]
* [[Pakistani meat dishes]]
*[[Trinidad and Tobago cuisine]]
{{div col end}}

==References==
{{commons category|Chicken curries}}
<references/>

{{Chicken dishes|state=collapsed}}
{{Burmese cuisine}}
{{Sri Lankan cuisine}}

[[Category:Bengali curries]]
[[Category:Burmese cuisine]]
[[Category:Cambodian cuisine]]
[[Category:Garlic dishes]]
[[Category:Ginger dishes]]
[[Category:Indian chicken dishes]]
[[Category:Indian curries]]
[[Category:Indo-Caribbean curries]]
[[Category:Nepalese curries]]
[[Category:Pakistani chicken dishes]]
[[Category:Pakistani curries]]
[[Category:Spicy foods]]
[[Category:Sri Lankan curries]]
[[Category:Thai curries]]
[[Category:Trinidad and Tobago cuisine]]
[[Category:Vietnamese chicken dishes]]
[[Category:Fijian cuisine]]

Chicken curry - Revision history

UpdateBot at 14:45, 30 June 2022