Has anyone had/made curry?

[Hypnotic_kitten]

I have realized that I have never had curry before  I tend to not go for spicy foods, and when I think curry, I think spicy. Who has had curry and can you describe what it tastes like?
Or if you haven't had curry, why?

[Hypnotic_kitten]

I was talking about the dish curry lol; I have seen the spice "curry" and I dont know much about it, only that I live in the US and what we think of as "curry" isn't really authentic curry. I wanted to get people's opinions and experiences so if I do go somewhere, I know what I should try or avoid. I really don't know many people (family and friends) that like the dish or even use the spice. I once saw a curried chicken salad at a resteraunt, but didn't know what it would taste like so I don't get it. I just remember it had golfer raisins in it

[Hypnotic_kitten]

Yeah I didn't think about it when I posted the question, but I still appreciate your comment! It just goes to show that Americans are just weird 

[Styxx Von Doom]

sandor what i believe kitten is trying to say is a curry dish like tikka masala or curry beef/chicken

[MrRazot]

Curry is an umbrella term for a spicy Indian stew.
Spices are selected and fried off and then meat sealed. Stock, cream or milk is added and then so are vegetables, usually potato.
It is then usually served with Rice and naan bread.

Curries are very popular in England and the UK where it's argued that the Chicken Tika Marsala was invented in Glasgow.
The most famous curry though is probably the Vindaloo, which is known for being incredibly hot.

The Curry rose in popularity in the UK round about the 70's when it was made easier for immigrants to come to the UK. Most British were not used to such intense flavours as post-war food was fairly bland most of the time. The new flavourful food was an instant success.

Popular spices for curries are Garlic, Ginger, Cardamom, Cumin, Coriander, Cinnamon, Star Anise and Fennel

Curry leaves can be an ingredient in a curry, but it doesn't have to be. Most shops also sell Curry Paste which is a reduction of various spices to fit a certain style of curry.

I recommend either learning to make one yourself or finding someone who can make you one  properly.

[Hypnotic_kitten]

Hmmm I'm going to need to do some research on it; any sites you would recommend to start? I'd ask about resteraunts but the chances you would know of any near me would be nil I tend to prefer to try something so I have a taste profile before I try to replicate it 

[Toad-san-u]

Depend on which curry you have. The hot one have a slightly oatmeal feel over rice which is good. Then there light curry that my cuz made due to his mom can't handle hot type, his was chicken curry which had a chicken potpie or gravy over chicken feel to it. That the best I can give.

[★Amethyst★]

I like getting curry from a local Thai restaurant here. I'm not sure the specific name but it's a milder "red" curry with tomatoes, potatoes, etc. I like it with tofu and over rice.

I'd like to try other kinds of curry(Indian, Japanese, etc) but I'm not too good with tons of spice ^^'

[kittylover86]

I absolutely love curry. From hot to mild, creamy to saucey, meaty to vegatabley (what a strange word I made). If you want to give a curry based dish a try, go for something mild like a korma (you can get hot kormas in India apparently, but us Western folk like korma mild). It's a coconut based sauce and is delicious! I've also had some curry stuff from Japan that is amazing! Can't remember what it's called, but it comes in a box and the sauce is actually in solid block form. You just add your meat and veggies to a saucepan (or whatever you fancy), add water, simmer, add your curry blocks and watch as the sauce spreads and thickens

[KaydenQuick]

Curry is a blend of spices. The blend can be a mix of any out of a myriad of possible combinations.
Therefor, you can either buy store curry, or make your own.

I have cooked various curry dishes, and love it.

I have both bought store-brand curry(BADIA brand), and made my own, the mix of which I'll gladly share with anyone interested below:
To make a jar of curry mix, I will use(Measurement may be a tad bit off. I usually do it by sight and smell):
- 2 tbsp Coriander
- 2 tbsp Fenugreek
- 1 tbsp Cumin
- 2 tbsp & 1 tsp Cayenne
- 2 tsp Cinnamon
- 1 tbsp Garlic Powder(NOT TO BE CONFUSED WITH GARLIC SALT).
- 2 tbsp Black or Green Cardamom. (Depends on what you have available).

Now. When it comes down to cooking, remember to cook the curry first, a lot of people will make the mistake of adding in the curry mix during the final stages, this is a mistake. Many of the spices sort of "wake up" during the different phases of cooking. I will explain with an example:

Basic curry chicken is made using dice or julienne onions, potatoes, and chicken. Sometimes red peppers may be added.
The typical order is this:
Brown the onions.
Add the curry to the onions and oil.
Add the peppers.
Add the potatoes.
Add the chicken.
Seal the chicken(Don't know the proper English term. Basically you make the chicken white evenly)
Add water, enough so that the chicken and potatoes can boil, but not so much that it'll be watery.
Cover with lid, simmer.
When chicken is nearing it's fully-cooked stage, take off the lid, and stirr in a little more of the curry mix.
Let it boil down to a thick sauce.
Serve.

I guarantee you will notice a very BIG difference in flavors if you used the curry in that order. Adding the curry a second time is not necessary, I do it out of personal preference because I truly love a strong taste.

Still, the point is to emphasize the importance of letting the curry go through all stages of cooking, allowing it to really penetrate every component in the dish fully. As well as activate all the spices. Thus ensuring the maximum taste.

I Curry~

[Hypnotic_kitten]

Oooooooo that sounds so good  I can't wait to try it out. I figure if I find some good curry at a resteraunt I'll go from there but I'll probably try that recipe and won't like anything else lol. We call it searing but sealing works well too lol. I've also heard it called browning