Chicken Curry and Bean Curry with Spiced Rice

Maybe your new favorite bean dish:

(*)Available in Asian grocery stores.

(**)Indian herb blend for chicken, available in Asian grocery stores.

Everyone knows about curry, the yellowish, spicy powder that can spice up a meal tremendously and add flavor to bratwursts. There are hundreds of curries in Far Eastern cuisines, but in Thailand they are understood to be a different type of dish than in India, Indonesia, Vietnam and Malaysia, respectively. But there is one thing they all agree on: a curry is a dish and not a standardized mixture of herbs. The classic curry powder is an English invention from the time of colonial rule in India.

The origin of the word curry is kari and comes from Tamil, a South Indian language, it means “something to moisten long grain rice with”. Kari is a sauce with vegetables, meat, poultry or fish. Kari also means black pepper.

Seasoned rice

Make the long grain rice with a little bit of salt in the water until it is cooked but still wet, spread it evenly on a tray and dry it in the stove at 50 degrees Celsius until the food is almost ready. Only then spread the coconut milk evenly on the long grain rice.

In a frying pan, toast the nuts and add the raisins, being careful not to brown them too much. Cut the onions into thin slices and lightly grind the spices in a mortar.

Fry the onions in butter/ghee

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