When I was growing up, my grandmother had an amazing sweet and sour chicken dish that she always served with curried rice. The zing of the sweet and sour chicken along with the warm, fragrant, curry spice was almost magical–A flavor match made in heaven. When I think about the combo, my mouth immediately starts to water and I get an overpowering craving for sweet and sour chicken with curried rice. I never really thought about the curry flavor growing up, other than the fact that I knew it was delicious! Now, I’ve been cooking since I was eight years old and the whole time, I was under the impression that curry was a single spice. Wrong!! Only recently, did I discover that it’s a mixture of spices, usually made up of turmeric, chili powder, ground coriander, ground ginger, and ground pepper. Who knew?
Curry powder as known here in the West is a British invention dating back to the 17th century. The history of Indian curry dates back even further to the late 1400’s, when the Portuguese came to India in search of some of the worlds most valuable commodities, such as cardamom, cloves, and black pepper that were grown only in India. Each brand of curry has its own specific ingredients, so you just have to try a few to find your favorite. Whatever it’s made of, I’m a huge fan of curry. I love the warm aromas that fill your home when cooking with curry and the resulting flavors are amazing. The curried rice recipe I’m sharing today is one that’s been in my family for many years. I’m not sure where my grandmother found it or if she came up with it herself, but it’s great. It may not be the traditional Indian or Asian style, but it pairs perfectly with sweet and sour chicken. It’s one of those meals that soothes the soul. Enjoy!
