Chicken curry is a fantastic Spicy flavor sensation from the East. It is incredibly simple to make, and you can do it in large or smaller amounts. Curry is essentially like a hot stew. Stews are simple to make. Let us first talk about chicken curry at a health and nutrient light.
What is curry? As already mentioned, a curry is a stew. There are various sorts of curry spice mixes. The most common spices that are in the mixture for frequent chicken curry are Coriander seeds, Turmeric, Cumin, Salt, Bengal Gram, Chilli, Yellow Mustard Seeds, Fenugreek Seeds, Fennel Seeds, Garlic, and Bay Leaves. These together create a very aromatic odor when cooking. I notice that many Westerners who are not fond of hot foods are now repelled by the mere smell of cooking curry. I cannot understand this response as I think the smell is extremely pleasant. Personally, I feel that, in certain, it is more a psychological aversion to foreign things because the negative reactions I have researched in people who exhibit them are accompanied by confessions of fears of Asian immigrants and such.
This is not always the case and I do not mean to infer that everyone who dislikes the smell or taste of curry is a very low grade racist, but it does play an interesting, if disturbing, function in the mindset of some men and women who decide to exclude foods from a specific geographic locale based upon negative stereotypical psychological associations. I.e. they so strongly associate the food with the civilization they dislike they simply wind up despising the food itself as some representation of their dreaded alien culture. Personally, I think that is absurd and sad. I needed to write about it since I have experienced this negative association in a lot of people to chalk it up to mere coincidence. I have worked in technology for quite a while and have worked closely with many colleagues of East Indian heritage, and it is through these valued acquaintances that I first became aware of and sampled my first taste of wonderful things such as curries and hot masala chai, which is another interesting article topic.
Regardless of one’s prejudices, They ought to be made conscious of the enormous health benefits associated with consuming curries. The aromatic spices are very healthy, but one specifically Has captured the attention of Western science. This is Turmeric, the spice that Makes curries that gold yellow color. It is bitter when used in prosperity. It Is in the ginger family and the powder is produced in the ground component of the Rhizomes, which are the stem components which grow underground. This is called the Curcuma longa. Turmeric reduces pain and is thought to slow the development of Alzheimer’s disease. turmeric powder price contains the antioxidant, anti-inflammatory, and polyphenol Curcumin. Curcumin fights pain because It is a known COX-2 inhibitor Such as the over the counter and prescription NSAIDs, but without the nasty side effects.
