Chicken wing karaage

Chicken wing karaage curry is a dish originating from the Indian subcontinent. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe.

Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, chicken curry may be thickened using coconut milk. This dish was introduced to the Caribbean by indentured Indian girmitya workers.

Kaeng yot maphrao sai kai is a northern Thai curry of palm shoots and chicken. In Southeast Asia, where coconuts, and different spices originated, various native dishes made with coconut milk or curry pastes and eaten with rice are often collectively referred to as “curries” in English. However, derivatives of Indian chicken curry may be distinguished because they are relatively modern and are made with curry powder, curry tree leaves, or other Indian spices, like the Filipino chicken curry and the Malaysian chicken curry, although they still use ingredients native to Southeast Asia. Country captain chicken is a stewed chicken dish flavored with curry powder, popular in parts of the Southern United States.

This is in Bengal the name of a peculiar dry kind of curry, often served as a breakfast dish. But now, Sir, a Country Captain is not to be known from an ordinary man, or a Christian, by any certain mark whatever. The local name for their business was the ‘Country Trade,’ the ships were ‘Country Ships,’ and the masters of them ‘Country Captains. Some of my readers may recall a dish which was often placed before us when dining on board these vessels at Whampoa, viz. This dish dates back to the early 1800s.