Indian Curry

Curry is synonymous with India. The term ‘Curry’ was termed by The English. It is an Anglicised version of the Tamil term ‘kari’ which is a general term for spiced sauce. There is no set recipe for curry – it can be made wet or dry, hot or mild, and combined with a variety of mixtures – depending on cooking preference or regional style of cooking.

There area vast array of types of curry; too much to cover in this single post. Here are some of the most popular curries you’ve probably heard of.

Korma

Source: http://myfancypantry.files.wordpress.com/2012/04/untitled-04473.jpg

Braised curry made with yoghurt or cream and almonds. It uses a mixture of spices such as coriander and cumin. It may use lamb, chicken or beef and combined with vegetables if preferred. You can find the recipe at: http://www.sbs.com.au/food/recipes/korma.

Roghan Josh

Source: http://www.donaldrussell.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/l/a/lamb-rogan-josh-02_2.jpg
Roghan means ‘fat’ while Josh means ‘intensity’ or ‘heat’. Roghan Josh is cooked in oil at intense heat. It contains lamb, tomatoes and may contain dozens of spices. Depending on the region, how it is made differs however generally Roghan Josh is highly spicy and has a deep red colour due to the use of dried red Kashmiri chillies. You can find the recipe at: http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Indian-style-beef-rogan-josh-curry.

Tikka Masala

Source: http://multiculturalfamilyrecipes.files.wordpress.com/2012/04/chicken-tikka-masala.jpg
Consists of chicken (or lamb or fish) in a spicy sauce that is usually creamy, spiced, and orange coloured. The chicken is usually marinated in spices and yoghurt while the sauce is made of tomatoes, coriander, and coconut cream. The orange colour of its curry comes from turmeric powder, paprika poweder or tomato. You can find the recipe at: http://www.taste.com.au/recipes/33001/get+ahead+chicken+tikka+masala.

I highly suggest you try your hand at making some of these curries from scratch or even grabbing bottled sauce from your local supermarket.


References: 
http://www.encyclopedia.com/topic/curry.aspx
http://currycircle.com/curry-types.html
http://en.wikipedia.org/wiki/Korma
http://www.curryhouse.co.uk/glossary/curries.html
http://en.wikipedia.org/wiki/Chicken_tikka_masala