Indian is my favorite cuisine, so I’m automatically drawn to any dish that includes the word curry. But the word “curry” can encompass a lot more than many of us might realize.
Here’s an interesting point from one of my favorite cookbooks, “660 Curries,” by Raghavan Iyer: “The word ‘curry’ itself is unknown in the Indian vocabulary. It doesn’t appear in any of India’s twenty-three officially recognized languages and sixteen hundred dialects.” Iyer suspects the term evolved as a British corruption of “kari” or “kadhi,” which described “sauced-based or gravy-laden dishes that existed in India well before the Aryans got there.
The great thing about Iyer’s view is that it not only respects the diversity of the cuisine, but it also just means more curry for more of us. In my book, that’s never a bad thing. Here’s a roundup of some great Indian curry options from our archives. Baked Chicken Curry, above. Like Iyer, cookbook author Madhur Jaffrey is an Indian food authority, and this recipe comes from her book “At Home With Madhur Jaffrey.” It was one of the 10 books featured in our Essential Cookbooks newsletter . Easy Chickpea Curry. Here’s another stellar recipe from Jaffrey and one of my all-time favorite dishes, period. It’s meatless, too. Simple Butter Chicken.
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