The Curried Cook

Curries common feature is the incorporation of complex combinations of spices and herbs, usually including fresh or dried hot chilies. Curry, therefore, is an interpretation of a traditionally Asian cuisine. It is also an interpretation of what is othered, what is different, what is unknown. Similarly, The Curried Cook is my interpretation of food that is othered, that is different, that is unknown. In the end, isn’t everything curried? www.thecurriedcook.com

Chicken Dishes

Chicken and Butternut Thai Curry
Chicken Chile Verde
Chicken Kabobs
Chicken Kofta
Chicken Pot Pie
Chicken Tomales

Kung Pao Chicken
Lemon Braised Chicken with Beans and Mint Pesto
Malu's Chicken Curry

Minty Thai Chicken Salad
Pan Fried Southern Chicken
Roasted Chicken with Fennel, Leeks and Carrots
Roasted Fennel Chicken Wings
Soy Braised Chicken Wings
Thai Chicken Satay
Thai Basil Chicken
Thai Green Curry with Chicken
Tomato and Herb Chicken in a Pressure Cooker

Vietnamese Larb

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Condiments, Oils, Sauces and Spices
Chinese Dishes
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Western Dishes
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Blog Archive

▼ 2013 (1)
- ▼ October (1)
  - Channa Masala in the Fagor Pressure Cooker Chickpeas

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► 2011 (63)
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Ravi

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