Examine individual changes

'{{Infobox prepared food | name = Curry chicken | image = Chicken preparation in Malvani style.jpg | caption = A chicken curry from [[Maharashtra]] with rice flour [[chapati]]s | alternate_name = | country = | region = | creator = | 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 = }} '''Curry Chicken''' is a common delicacy in the [[Indian subcontinent]], [[Southeast Asia]], as well as in the [[Caribbean]] (specifically Trinidad, where it is usually referred to as '''curry chicken'''). A typical curry from the Indian subcontinent consists of [[chicken as food|chicken]] [[stewed]] in an [[onion]]- and [[tomato]]-based sauce, flavored with [[ginger]], [[garlic]], [[tomato puree]], [[chili pepper]]s and a variety of spices, often including [[turmeric]], [[cumin]], [[coriander]], [[cinnamon]], [[cardamom]] and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as [[curry powder]]. [[File:Aesthetic Chicken Curry.jpg|thumb|Chicken curry of Tamil Nadu]] [[File:Philippine Chicken curry.jpg|thumb|Philippine chicken curry (La Familia, Baliuag, Bulacan)]] ==Regional variations== {{see also|Curry}} ===Indian subcontinent=== [[File:Chicken Dry Curry - Howrah 2015-04-26 8515.JPG|thumb|Chicken kasha is a dry chicken curry from [[Bengal]].]] 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. It was typically made to pray to lord Vishnu 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 |title=Quick and Easy Chicken Curry |author=Sanjeev Kapoor's Khazana |accessdate=10 May 2013}}</ref> In South India, [[coconut]] and [[curry leaves]] are also popular ingredients.<ref>{{cite web |url=http://www.vahrehvah.com/Grandma+Chicken+curry:4263 |title=Grandma's Curry chicken |author=Sanjay Thumma |accessdate=10 May 2013}}</ref> Chicken curry is usually garnished with coriander leaves, and served with rice or [[roti]]. Even within the country, there are variations among regions. In Northern India, there the delicacy may be cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a more creamier taste to them due to the ample use of butter and cashewnut paste. ===Trinidad and Tobago=== This dish was introduced to [[Trinidad and Tobago]] by [[Indian indenture system|indentured]] [[Indo-Trinidadian|Indian]] 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. As Trinidadians continued to find their own identity in the world, new curry chicken type dishes began forming. ''[[Curry goat]]'' and ''curry duck'' have become widely popular. Curry chicken and its derivatives are also popular in [[Suriname]], [[Guyana]], [[Jamaica]], [[Barbados]], [[Grenada]], and other [[Caribbean]] territories with [[Indo-Caribbean|Indian and South Asian]] influence. ===South East 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]] There are many types of chicken curry in South East Asia. Although most chicken curry comes from India, some other types come from areas close to India also. But all of its origins begin in India Different countries, as well as the different communities within these countries, produce variations of the curry. Malaysian curry chicken is usually cooked in coconut milk and often contain potatoes, and there are dry and wet versions.<ref>{{cite web |url=http://www.cookmalaysianfood.com/top-five-malaysian-food/ |title=The Five Most Favorite Malaysian Food |work=Taste of Malaysian Food |deadurl=yes |archiveurl=https://web.archive.org/web/20140429061654/http://www.cookmalaysianfood.com/top-five-malaysian-food/ |archivedate=2014-04-29 |df= }}</ref> In Thailand, chicken may be cooked in [[green curry]], [[red curry]] or other varieties of [[Thai curry]]. ===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 [[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 curry}} <references/> {{Chicken dishes|state=collapsed}} {{Sri Lankan cuisine}} [[Category:Chicken dishes]] [[Category:Indian cuisine]] [[Category:Indian curries]] [[Category:Indian meat dishes]] [[Category:Indo-Caribbean curries]] [[Category:Pakistani curries]] [[Category:Nepalese cuisine]] [[Category:Nepalese curries]] [[Category:Pakistani chicken dishes]] [[Category:Trinidad and Tobago cuisine]] [[Category:Sri Lankan curries]]'