Women's Tips

Curry powder: taste, type, classification, benefit and harm, tasty recipes and photo seasonings


An interesting and useful article about what the Indian curry seasoning is, how to cook it, apply, proportion, taste, useful properties with photos and videos.

Spicy-sweet Asian seasoning with a bright aroma and rather mild flavor. A reddish herb mixture in which turmeric and various types of peppers rule.

The perfect enrichment of rice dishes, vegetables and meat.

True, a popular curry blend is a seasoning, without which cooking is not conceivable.

It's time to get acquainted with the spicy mixture closer, but at the same time learn a simple curry recipe.

Indian Curry Seasoning and Recipe

From this article you will learn:

Along with other spices, we used to use curry in powder form, but it turns out that at home (in India) seasoning is traditionally prepared on the eve of the meal, almost parallel to the main course.

And it is prepared mostly from fresh ingredients.

Curry itself - seasoning is not whimsical, accepts different flavors and a few basic cooking recipes.

Interestingly, even the main, such integral components of curry, as turmeric, coriander or red pepper, in the producers of many European countries combine individually.

Consider them in more detail.

In the tradition of Indian cuisine: the composition and recipe of curry

It provides the following set of spices:

Cardamom, cloves, mustard, fennel, nutmeg are less common. In some mixtures, even shameless monosodium glutamate is found, and in more exotic versions, asafoetida, azhgon, mango powder, anise, and chilli (legumes) are found.

Speaking about the known composition of curry, it is worth noting the healing properties of its ingredients, namely:

The main components of the plant are essential oils, giving turmeric a number of healing properties, and the yellow dye curcumin, which characterizes the color spice.

It is not surprising that turmeric is especially popular in alternative medicine and among practitioners of Eastern culture: in Hindustan, turmeric has long been considered an effective body cleaner, immune modulator and antibiotic.

And today, our women often drink warm honey milk with turmeric, knowing about the therapeutic effects of simple Indian spices on your body.

By the way, in any curry recipe one of the three food types of spices is used - long turmeric.

Incredibly fragrant spice, also called cilantro, is actively used not only in cooking, but also in medicine, perfumery. Sometimes even coriander soap.

The main properties of dried cilantro in food - stimulating effect on appetite, improving metabolism, the ability to clean the liver and gall.

It is not surprising that coriander is most often present in meat products and fatty side dishes, as a disinfectant and digestive aid.

Often dry coriander gets cheeses, marinades, pickles, as well as traditional Borodino bread. Fresh leaves of cilantro healthy complement salads.

Pepper curry varies from ordinary black to refined lemon peppers. Being the king of spices, pepper is involved in most sauces, marinades, vegetable side dishes, meat and flour products.

Do not make exceptions even drinks and desserts. Pepper perfectly stimulates the appetite and digestion.

Being a relative of turmeric, enhances the disinfecting, antioxidant, immunostimulating action of the spice. It goes well with warming fragrant cinnamon.

Like most spices, cinnamon has a powerful antimicrobial, antioxidant properties, making it a natural preservative of products.

Interestingly, in botany, cinnamon belongs to the family of laurel, being in the root a relative of the well-known seasoning leaf.

Due to the presence of such strong, partially and burning plants, curry can be a natural addition to complex weight loss, put in order metabolic processes and, with regular consumption, noticeably heal the body.

Initially, the combination of seasoning was created in the traditions of the medical system of Ayurveda, therefore, mainly aimed at maintaining the harmony of all processes in the human body.

Since the curry contains quite bright ingredients, carefully select your particular mixture, with a predominance of the plants shown to you.

By the way, in the absence of a ready-made set, it is also easy to replace one or the other component for preparing your homemade curry.

But about it a little bit later.

However, be careful with the dosage of seasoning, do not forget the basic principle of longevity: measure and quality in the diet.

Interestingly, the term "curry" is famous not only for a mixture of spices, but also for a series of famous South Indian dishes (spicy soups, stewed vegetables with a predominance of cabbage, meat and bean dishes).

Globally, the term “curry” (which literally means “sauce” in Tamil) is applicable to any dish seasoned with South Asian sauce.

Our curry usually serves as a universal condiment for meat, fish and poultry. To chicken, in particular.

Grilled, juicy fillets under a golden aromatic crust are hard to imagine even without a characteristic set of curries.

Here you need to be guided by your taste preferences. On average, add 1 tbsp. l powder per 1 kg of food.

Given the above composition of seasoning, it is practically not difficult to prepare it at home.

The main advantage of curry in a variety of flavors: spicy or mild, with a spicy cinnamon or hot pepper accent - you can choose in accordance with your personal taste.

In addition, if desired, it is easy to exclude an unacceptable or contraindicated component.

The basic rule in curry recipe is a set of (minimum) 3 powdered ingredients, where ground turmeric (about ¼ part of the total mass), coriander (35-40% of the total mass) and pepper (6-8% of the total mass) act first. .

Spices can be bought both in solid form (and grind independently using a mortar or coffee grinder), and in the finished hammer.

Experienced cooks recommend storing homemade curry in an airtight container for no more than 2 months (especially if there is cumin in the composition).

Purchased - no more than a year, and when buying directly pay attention to the bright color and rich flavor of seasoning: thanks to this pair of criteria, you are guaranteed to acquire a quality product.

Try this real organic Indian curry seasoning in a variety of ways!

What is curry?

The curry powder itself got its name from a plant whose dried leaves were actively used as a seasoning. However, their disadvantage was that the essential oils contained in them weathered too quickly, which made them unsuitable for long storage and transportation. According to another version, the word "curry" means "sauce." Therefore, from this spice and make a lot of dressings for dishes.

In India, every housewife can submit her recipe for curry powder. Of course, the flavors will be different. However, there are elements that are necessarily present in the original seasoning. But it is worth noting that because of the different amounts of ingredients, the spice always turns out to be a little different. But this does not bother anyone, because curry powder is tasty and healthy.

Original recipe for fragrant spice

What is included in curry powder? The original version includes only four ingredients:

  • Turmeric. It can take fifty percent of the total curry weight. What is her charm? By itself, turmeric does not have a pronounced taste, but it allows other seasonings to unfold. It also has a pleasant red color and bright aroma. Therefore, no option curry powder is complete without turmeric.
  • Coriander. Dried cilantro seeds should be finely crushed. This ingredient can take up to twenty percent of the total curry weight. It has an interesting flavor and gives the powder a spicy, sweetish taste.
  • Chilli. This spice is the smallest in the total mass of ingredients. Of course, it makes it hot, making the curry more spicy.
  • Fenugreek is dried shrub leaves. They replace the original curry plant. Give the spices a sweet taste.

It should be borne in mind that the composition of curry powder may be different, but these four ingredients are always present.

Additions to the traditional recipe

What else can you put to this seasoning? There are a number of spices that reveal the taste of the dish. Most commonly used:

  • Fenugreek seeds.
  • Cumin seeds.
  • Cardamom - grain.
  • Cinnamon sticks.
  • Carnation
  • Ginger.
  • Mint.
  • Basil.
  • Different varieties of pepper.

Each of these elements can add something different to the seasoning. Thus, the European version assumes the presence of a large amount of black pepper, which makes the curry rougher. Asian options are softer, more intelligent, contain sourish flavors.

How to make curry yourself?

For the preparation of seasoning you need to take all four elements, namely turmeric, fenugreek, chili pepper, coriander. The proportions may be different, but most of all is turmeric, then coriander comes, and chili pepper closes the list.

All spices are slowly heated in a dry frying pan. After that add a pinch of fresh turmeric and pepper, also a pinch of salt. All mixed in a mortar, knead. To make the mass more plastic, pour in a spoonful of vegetable oil. The mixture prepared in this way is stored in glass jars for about two months, but always away from sunlight. Purchased spice can be stored for more than a year.

Curry classification: basic differences

Photos of curry seasoning show that all spices are different not only in composition. But also in appearance. Therefore, industrial curry powders are usually classified according to a number of attributes:

  • Spice spice. They are divided into soft and burning. Directly depends on the amount of hot pepper.
  • Application: for meat, fish, cereals.
  • Color: dark and light, also depends on a number of auxiliary ingredients.

Useful properties of spices

What is the benefit of curry? Of course, all the properties of the powder are directly dependent on the ingredients. So, a mixture of four spices is perfect for those who want to normalize the metabolism, eliminate swelling, get rid of fat deposits.

Thanks to turmeric curry can be an excellent remedy for colds, for the prevention of a number of viral diseases. Also, turmeric helps to improve the composition of the blood, which is important for patients with anemia. Also, according to a number of specialists, curry, and in particular turmeric, helps in the prevention of cancer.

Coriander has a pronounced choleretic effect. It also helps to improve digestion. In any case, curry helps reduce cholesterol, improves tone and promotes weight loss.

At home, this seasoning is often used as a remedy for rheumatism. It also allows you to improve the work of the respiratory tract. It is even recommended for asthma. And studies have shown that the systematic use of curry in dishes allows you to protect yourself from atherosclerosis.

Who should not eat curry

As expected, the curry seasoning harm also exists. For example, you should not use it if you are allergic to any ingredient. It is also worth noting that you should not abuse curry powder during pregnancy or breastfeeding.

Also, the properties of curry lead to the fact that blood clotting is reduced, that is, you should not use it before surgery or together with a number of medicines.

Curry Sauce: a quick way to cook

Curry-based sauces are often called spices. However, all recipes are different from each other. The easiest contains the following ingredients:

  • Two tablespoons of curry powder.
  • One onion.
  • A couple of garlic cloves.
  • A tablespoon of flour.
  • One sour apple.
  • 250 ml of broth.
  • A teaspoon of mustard and lemon juice.
  • Two tablespoons of cream.
  • Four - olive oil.

This powder curry sauce is cooked fairly quickly. It can be served with vegetable dishes or cereals, it will improve their taste, make the dish more harmonious.

Cooking Curry Sauce

To begin with, olive oil is heated in a saucepan. Onions and garlic peel. Finely cut. They are sent to hot oil and simmered on low heat for about five minutes. Pour the flour, mix thoroughly and fry the ingredients for another couple of minutes.

Remove the mixture from the heat, add broth, stir and add curry powder. Mix thoroughly. They send everything back to the fire, bring to a boil, reduce to minimum and torment for another five minutes.

The apple is peeled from the skin and seeds, rubbed on a fine grater, sent to the sauce, in a minute lemon juice and mustard. Boil another five minutes, pour in the cream, mix quickly and remove from the heat. A dish with curry seasoning served hot.

Cabbage Curry: A Delicious Recipe

For this dish you need to take the following ingredients:

  • 600 grams of cabbage.
  • Pieces five potatoes.
  • Five onions.
  • A tablespoon of curry.
  • Some vegetable oil.
  • A glass of any broth.
  • One hundred grams of tomato paste.
  • Salt and pepper to taste.

To which dishes is curry seasoning the most grounded? To vegetable! Spice fully reveals the taste and aroma of vegetables, without interrupting it.

Cooking cabbage with spices

Oil is poured into a deep frying pan and heated. Onions are peeled and cut into thin rings. Send to fry in a pan. Curry is diluted in half of the broth, sent to the onion and stewed for another ten minutes. Add the chopped cabbage, keep under the lid as much again.

Potatoes are peeled and cut into small cubes. Tomato paste is bred in the rest of the broth. Send both ingredients to cabbage and hold until tender. Salt at the very end.

A complex dish of vegetables

In fact, cooking this dish is quite simple. But it contains many ingredients, which allows it to be made independent, not requiring meat components. To prepare you need to take:

  • Three glasses of chickpeas.
  • Two onions.
  • Four potato tubers.
  • A glass of green beans.
  • A couple of carrots.
  • One Bulgarian pepper.
  • Hot pepper pod.
  • Three glasses of spinach.
  • Tomatoes in their own juice - 400 grams.
  • A tablespoon of curry.
  • A teaspoon of grated fresh ginger.
  • 400 ml of water.
  • Salt and pepper to taste.
  • A teaspoon of sugar.
  • Olive oil.

To start chickpeas should be left overnight in water. This recipe with curry seasoning is quite interesting and piquant. And due to the huge amount of ingredients it is not even noticeable that there is no meat in it.

Cooking chickpeas with curry

Onions are peeled and finely cut. Carrots are also crushed into small cubes. Olive oil is heated over high heat and the onions, carrots, chickpeas, green beans are fried on it, and curry is added. Cook for about seven minutes.

Chili pepper finely cut, add it to chickpea. Also put ginger, sugar, mix and fry for another minute. Potatoes are cut into small cubes. Also come with bell peppers, add everything to chickpeas and vegetables. Pour water and tomatoes in their own juice. Add salt and pepper to taste, cover with lid and simmer for about six hours on low heat.

At the end add the spinach. You can pour a little coconut milk. Wait, when the greens limp. When serving, vegetable curry is decorated with a slice of lemon.

Shrimp and Curry Soup

Apply curry seasoning fairly widely. For example, it is used in soups. For this recipe you need to take the following ingredients:

  • Three cups of chicken broth.
  • Three tablespoons of butter.
  • A quarter cup of finely chopped onion.
  • The same shredded celery.
  • A tablespoon of curry.
  • Three tablespoons of wheat flour.
  • A little paprika.
  • 250 grams of boiled shrimp.
  • Half a cup of cream 10 percent fat.
  • Tablespoon of tomato paste.
  • 60 ml of cognac.
  • Salt and pepper to taste.

How to cook curry soup?

Put butter in a saucepan, melt it. Add onions and celery and stew for about five minutes. You should check their softness. Then add curry, flour and paprika. Pieces of chicken broth are poured in, stirring the dish.

When the soup boils, the fire is reduced to a minimum and cooked for fifteen minutes. Shrimps are added to the pan, leaving a few for decorating the soup. Pour in cream, remove from heat. Using a blender, grind all the ingredients. Lay out the soup on a la carte plates. In each pour a little brandy, shrimp lay out. You can also add a pair of green onion feathers for decoration.

Curry is a seasoning consisting of a mixture of at least four spices, namely turmeric, coriander, chili pepper and fenugreek leaves. You can prepare this mixture yourself by purchasing all the necessary components. However, most often buy the finished version is much easier. Here you need to pay attention to the composition. It is best to take the classic version, that is, only with these ingredients. Since it is easier then just to add the necessary spices directly to the dish. You should also pay attention to the fact that there are no additives in the composition. Spices are perfectly stored without them.

Curry is not only the basis for the sauce of the same name, but also an excellent tool for its beneficial properties. It helps to normalize the metabolism, fights against cold, and also normalizes the work of the digestive system. However, excessive use of seasoning can lead to poor blood clotting, therefore, in combination with some drugs it is better not to combine. Множество прекрасных блюд можно украсить наличием карри.So, the most advantageous spice looks with vegetables, giving them a brighter flavor, without losing their individuality. In any case, curry is the spice you need to have in your kitchen.

What curry is made of

Of course, curry sauce cooked in England is not at all like curry made by a housewife from Andhra Pradesh. It is in the southern provinces of India that the sharpest pepper in the world is put into curry - a type of chili pepper Naga Jolokia, ghost pepper. Compared to this pepper, Mexican Tabasco is a children's caramel. Those who are not ready for such radical decisions have the opportunity to buy seasoning according to their taste, since thousands of curries are produced today.

About 30-40, and even more ingredients - spices and herbs enter a real curry. The curry bought at the store most often looks like a uniform powder of golden-yellow color, although it is a mixture of a dozen or another ground spices. The yellow color of curry is due to turmeric, or Indian saffron. The more turmeric, the richer the color of curry. Curcuma has almost no effect on curry flavor. Curry paste is also produced, which can be not only yellow, but also red and green. Red curry has more cayenne pepper and a lot of green pepper in green, popular in Thailand. Curry also contains cumin, cardamom, fennel, cloves, shambala (or simply fenugreek), ginger, coriander, black and white pepper, chili pepper, garlic and other spices.

How to make curry yourself

Shop sauces, dry mixes and curry pastes - for undemanding and lazy. Just add a few teaspoons of curry powder or pasta to the main course and you're done. But the Indians, Thais, residents of Bangladesh and Sri Lanka make curries just before cooking, from the freshest ingredients, by hand, and it turns out simply divine. First, all the ingredients for curry are roasted in a dry frying pan, over low heat, until tender brown, and then ground in a mortar. Of course, the mortar and pestle are for true purists. All the rest can use the usual coffee grinder - curry powder will turn out fine and homogeneous. Cooked curry should be used immediately, and if stored, only in glass or porcelain dishes with a lid, and not longer than 3-6 months.

To prepare hot curry in Madrassa, you will need to take 3 small dried chili peppers, a tablespoon of turmeric and coriander seeds, two teaspoons of cumin seeds and fenugreek, a teaspoon of mustard seeds, a couple of garlic cloves, 3 cloves (spices, not flowers !), 2 teaspoons of salt and a small piece of cinnamon.

A softer curry is obtained by using a mixture consisting of a tablespoon of turmeric, two tablespoons of ground cumin seeds, the same amount of ground coriander, and add half a teaspoon of ground ginger, red pepper and mustard seeds to this.

Despite the rather modest set of ingredients, homemade curry mixture will always be more fragrant and high-quality than the store. It is not known how long and how well store powders and curry pastes were stored. But if there is no time to fiddle with cooking curry, buy curry in metal cans or dark-colored glass bottles, as in a transparent container under the influence of ultraviolet spice essential oils decompose quickly and curry loses its flavor.

Curry: good and harm

Curry is considered to be a terribly useful thing. In turmeric, scientists have found curcumin - a miracle substance that saves from cancer and senile dementia. Cumin, as it turned out, strengthens the immune system, has anti-inflammatory, diuretic and bactericidal properties. Cardamom seeds improve digestion, soothe nerves and are useful for asthma. Clove smells great and is also an anti-inflammatory agent, and fennel seeds are a real storehouse of vitamin C, potassium and folic acid. Fenugreek helps the body fight sclerosis, and is also quite a strong aphrodisiac. You can be skeptical about the enumeration of the beneficial properties of curry, but it is interesting to note that in areas where curry is consumed almost daily, the incidence rate of Alzheimer's disease among people over 60 is only 5%.

Against this background, the harm from the use of curry looks pretty pale. In addition to the damage to the stomach from too hot sauce and allergic reactions to some components, there is no particular harm from curry. Unless it is not recommended to use curry for people with problems of blood clotting, as well as taking anticoagulants, aspirin and its derivatives.

Take a look at the spice store, check your homemade spice stocks and try cooking your curry at home - you’ll definitely get something incredible!

Condiment Ingredients

Every European country has its own traditional recipes for creating fragrant compositions. Not only are the proportions different, but the ingredients are different, but turmeric and red pepper are obligatory ingredients. The composition of the classic curry seasoning is a mixture of popular spices and rare spices: ground turmeric, coriander, several types of pepper, ginger, cinnamon, cumin, fenugreek and salt.

There are options with cardamom, nutmeg, cloves, mustard, fennel. Some manufacturers add monosodium glutamate to the mixture. There are compositions with exotic ingredients: powdered mango, asafotida, leguminous, azhgone, legumes.

Medicinal properties of curry ingredients

Seasoning combines plants with strong healing properties:

  1. Turmeric. The spices contain vitamin B6 and C, manganese, phosphorus, iron, copper, magnesium, zinc, potassium. Curcumin dye, which is present in the composition of the root of the plant and gives the spice a yellow tint, fights against inflammations and cancers formed on the skin, in the mammary gland and in the gastrointestinal tract. It is recommended to use with diabetes, Alzheimer's disease, high blood pressure. Turmeric is added to milk with honey and taken with a cold to lower cholesterol and improve digestion.
  2. Coriander. The second name of the spice is cilantro. The leaves of the plant contain B vitamins, rutin and carotene. Fresh fruits have a peculiar smell, so in cooking they are used only in dried form. Greens are added to soups and salads, and seasoning - in meat and fish. Cilantro is used in the food industry for the manufacture of cheese and sausage. In folk medicine, coriander is used for cystitis, ulcers, allergies, arthritis and diabetes,
  3. Curry seasonings can include different types of pepper (from the most common black to those with sour and sharp notes of lemon pepper). Without it, it is impossible to imagine the taste of the sauce, prepare marinades and side dishes from vegetables, pepper is found in recipes for flour products, drinks and desserts,
  4. Ginger. The root is used to treat colds, improves the functioning of the stomach and intestines, cleanses the body of toxins and helps to get rid of extra pounds,
  5. Cinnamon. Dried bark is a strong antidepressant. Spice enhances brain activity, lowers sugar, fills with energy.

Curry in traditional medicine: the benefits and harm

The composition of the seasoning corresponds to the principles of Ayurveda. The use of spices has a beneficial effect on all processes occurring in the body.
She is known for its analgesic, antifungal and antimicrobial effects. Curry helps to improve memory, slows the development of infections and the growth of malignant tumors. Spice helps to get rid of acne and psoriasis. It also helps to lose weight, improve metabolism and slow down the aging process.

Curry, like other spices, must be consumed in moderation. Contraindications to the use of spices for medicinal purposes are allergies and diseases of the stomach. It is not recommended to use it for people with problems with blood clotting, as well as while taking anticoagulants and aspirin.

Curry Cooking

All women living in India are familiar with the secrets of cooking curry. They grind the ingredients with a pestle and mortar or using heavy stone. There are no strict proportions of the ingredients - all the spices are added by handfuls to the eye. That is why every time the composition of spices acquires new flavors.

Curry is used for cooking vegetable, meat and fish dishes, added to pilaf, soups, salads and pasta.
The amount of seasoning is determined by taste preferences. The optimal ratio is a tablespoon of spice per kilogram of finished product.

Cooking with curry powder has its own characteristics:

  • Before you add seasoning in food, it should be mixed with water so that the final product is completely saturated with flavor,
  • dishes with curry are recommended to cook on low heat,
  • seasoning better reveals the taste in combination with onions or garlic,
  • spicy notes of spices allow you to cook delicious dishes without the use of salt.

Curry preparation method

The classic version of the spicy mixture includes three ingredients: turmeric (a quarter of the mass), coriander (about forty percent), pepper (no more than eight percent of the total mass).
The largest number of ingredients in South Asian curry. The mixture consists of four main components (turmeric, cayenne red pepper, coriander and curry leaves or fenugreek) and sixteen to twenty additional ingredients, including ginger root, cloves, cumin, basil, mint, garlic, jamaican allspice and many others.

Seasoning Selection and Storage Rules

The flavor of curry is perfectly preserved in a closed container. On average, the shelf life of self-made spices is 60 days, and that purchased in a store or on the market is 12 months.
The main criteria for choosing a quality product are color and flavor. Seasoning should have a bright shade. When rubbing a curry pinch with your fingers, the flavor of the spice increases.

Classic sauce

To make the dishes new flavors using curry sauce. It consists of a liquid base, which can be meat broth or tomato paste, salt, flour and dry spice. Sometimes, vinegar is added to give it a piquant flavor, but this ingredient leads to a loss of curry flavor.
It is very easy to make a classic sauce. This will require: one medium-sized onion, two large sweet apples, half a tablespoon of vegetable oil, a tablespoon of spice, one hundred milliliters of water and the same amount of cream.


Peeled onions must be chopped and fry in butter over medium heat. Remove apples and peel the apples, cut them into small pieces and place on the fire with the onions for two minutes. In the resulting mass put seasoning, mix everything, and then pour water and put on the fire for fifteen minutes. If necessary, add water so that the apples and onions are not burnt. Then the mixture should be crushed until a homogeneous mass, pour the cream and put on the stove. When the sauce boils, reduce the heat a little and simmer for another five minutes while stirring.

Curry seasoning makes it possible to experiment with components and proportions, giving your favorite dishes a new flavor. Experiment and surprise your close ones with culinary masterpieces!

The main composition and useful properties

An interesting fact is that the composition of curry can constantly change, in particular it depends on the region of the country where the spice will be cooked. For example, for residents of European countries, curries are made not too sharp, as close as possible to their usual taste sensations.

Usually it is harvested in advance and delivered to the point of sale in the form of finished powder. In India, curry is cooked shortly before its direct use, this spice naturally turns out to be the most fragrant and natural, so to try its original flavor you need to go straight to India.

Indian women know many secrets of cooking this seasoning, the components are always added to the eye, this slightly changes the color and taste, but the overall concept remains the same. It consists in the following: curry always has four main ingredients, without which it simply does not cook.

These include curry leaves, which gave the name of the seasoning, as well as coriander, pepper and turmeric, which, by the way, is the main active ingredient in the finished seasoning. Depending on the recipe, its amount can vary from 20% to 50% of the basic composition, turmeric itself is very fragrant, but its taste is average, which is perfectly solved and complemented by other equally important ingredients.

In addition to the main components, it may include: cardamom, cloves, ginger, fennel, nutmeg, garlic and many other well-known spices. Depending on the main filling of the spice, its useful properties will also change, which, it should be noted, a decent amount.

For example, turmeric fights excellent inflammatory processes in the body, even in ancient times it was used to treat various diseases and inflammations.

It is believed that curry slows down all the aging processes in the body, and is also able to fight cancer, destroys harmful proteins that can contribute to the development of Alzheimer's disease.

An indirect proof of this fact is the statistics: in India, people over 60 years of age in just 5% of cases are affected by a similar disease.

Curry, which includes coriander, is an excellent option for those who want to lose weight, because this combination of spices perfectly cleanses the body, promotes active digestion of food and helps reduce body volume.

Ginger is also often added to curries, which stimulates blood circulation, and also reduces stomach swelling, relieves gas. In Indian cooking curry is used with shambhala - spicy and slightly sweet seasoning. This combination is especially useful for women, because it is rich in vitamin E and folic acid, which is so necessary for the normal formation of the fetus in pregnant women.

Curry Chicken Recipe

To prepare a delicious golden chicken, you will need:

  • chicken thighs - 4 pcs.,
  • bulbs - 3 pcs.,
  • Apple - 1 pc.,
  • canned apricots - 1 can (200 g),
  • rice - 200 g,
  • cream - 250 g,
  • butter - 50 g
  • flour, curry.

Chicken thighs need to prepare the day before: cook in advance, then pull them out of the boiling water and put in a separate place to cool.

We don’t drain the broth, let it stand overnight. Immediately on the day of cooking: clean the onions and cut them into semi-rings, peel the apple and cut into cubes, the main thing is to do it just a few minutes before frying so that it does not have time to darken. Apricots open and pour into a strainer, let the juice drain.

Now we undertake the chicken: we separate the meat from the bones (it is better not to use the skin), then we cut it into small pieces. We put the pan on the fire, throw oil, wait until it melts. Now lay out the onions, fry until golden brown, then lay out the apples, fry, then pour a tablespoon of flour and curry to taste.

All mix, pour l of water, add some salt. Close the lid and simmer for 20 minutes until the apple melts. Pour the resulting mass into another container, strain it through a strainer, wipe the rest. Put the chicken, apricots into a separate saucepan, add cream and, stirring constantly, bring to a boil, add salt and pepper to taste.

We cook rice at our discretion, the ideal proportions: 500 g of rice consumes 500 g of water. After the chicken is ready, serve it with rice, the top of the dish is tightly filled with ready-made curry sauce. Enjoy your meal!


Curcumin is an excellent agent that is used in anticancer therapy. Regular intake of curry reduces the risk of cancer. The product is used in diseases such as diarrhea, dysentery and asthma. Turmeric cleans the blood, normalizes the liver and reduces gas formation.