chicken curry – Global Dine In

Yellow Curry Chicken

A few weeks back we got yellow curry from a local Thai restaurant. I was pretty excited about it as I hadn’t had yellow curry for a long time. We used to sell a lot of yellow curry in my old restaurant. To be honest I was a bit disappointed by what we got. It was lacking flavor and somewhat watery. To me, a good Thai curry should be slightly creamy, spicy, tangy, and with a touch of sweetness.

Sri Lankan Chicken Curry

Although I love all types of food, curry is closest to my heart. It doesn’t matter what type of curry it is, it’s my ultimate comfort food. If you search the internet you can find many types of curries. I have lots of experience making curries from Bangladesh, India, Thailand, and Nepal.

Chicken Jalfrezi

Once in awhile I like to pick up a bag of hybrid mini sweet peppers at the grocery store. You can eat them raw, with a dip, stuffed with ground meat or tofu, or put them into a stir fry or curry.

Thai Red Curry Chicken

I often make Thai-style curries at our house because they taste great and are easy to make. You can create many wonderful recipes with just a few ingredients. Using store-bought Thai curry paste is perfectly fine and makes it easy.

Thai Panang Curry

I like Thai curries and have already featured a couple on my blog (massaman curry and red curry). Thai curries are easy to make and you can make them vegan, vegetarian, or meat-based depending on your preference.

Lau Murgi (Chicken with Bottle Gourd)

“Lau murgi” means chicken with bottle gourd and is something that I grew up with in Bangladesh. This dish was served at weddings in Christian communities. When made for a wedding, it’s made in vast quantities and there are a team of people that work together. Community elders will come to the house with the wedding and do everything from peel onions to grind spices by hand.

Thai Green Curry Chicken

This week I was craving Thai green curry. I love all things curry but there is something extra special about the combination of sweet, salty, and sour flavors found in Thai curries. Thai green curry is made with the protein of your choice, green curry paste, coconut milk, and veggies. It’s a very easy, one-pot dish that’s ready in 40 minutes start to finish, and is absolutely perfect with rice or rice noodles.

Baked Chicken in Indian Spices

I have been meaning to make this chicken recipe for a long long time; about 23 years now! I finally got around to doing it. It is such a wonderful dish and brings back good memories of my first couple of months in the United States. This recipe was served to my husband and I by my wonderful sister-in-law when I first visited her home. The recipe is called “Indian Chicken” and is from the More With Less cookbook. Even though this is called Indian chicken, this doesn’t taste like most Indian dishes, because it has soy sauce and honey. I remembered, however, that it was very tasty!

Red Chicken Curry

Curry was a dish I ate practically every day while growing up. My mother would make curry with whatever vegetables, meat, or fish she had on hand. While every household made curry, it tasted different by household and even from day to day since a lot of variation is possible. My mom never made curry the same way every time. One of my absolute favorites was red chicken curry, but we only ate this when it was tomato season.

Nepali Chicken Curry

Growing up in Bangladesh we ate curries for most meals. Having been a chef for many years I learned how to make many other countries’ curries, like those from Thaliand, China, Japan, India, Sri Lanka, and Indonesia. Something I never tried — until now — is a curry from Nepal.