Curries from different cultures

Advertising and information management and technology senior Hyejun Yoo’s favorite curry is from Japan. It’s one of the most popular dishes in Japan and is super easy to make. “I usually cook and eat the curry whenever I have time and, most importantly, when I miss my mom’s cooking,” Yoo said. “It’s definitely a comfort food and reminds me of eating dinner with my entire family. The preparation doesn’t take too long, but it’s so delicious that it’s worth the trouble.”

Ingredients:

• S&B Golden Curry Mix
• Chicken (or protein of choice), chopped
• Onions, minced
• Carrots, chopped
• Potatoes, chopped
• Vegetable oil
• Water

Instructions:

• Heat the oil in a pot over medium heat and sauté the onions until they become caramelized. Leave them to the side while you work on the rest of the ingredients.
• Stir-fry your meat of choice with oil in a large pot on medium heat for approximately 5 minutes.
• Add in the rest of the vegetables to cook for a few minutes before adding the caramelized onions.
• Then add water and bring to a boil. Reduce heat, cover and simmer until ingredients are tender (approximately 20 minutes).
• After 20 minutes, turn the heat down to low and add the S&B Golden Curry Sauce Mix.
• Mix in the curry cubes and simmer without the lid for 5–10 minutes.
• Once you reach your desired consistency, serve over noodles or rice.

Jamaican Curry 

Stephanie Reid, an information management and technology senior, lived in Jamaica until she was 12 years old and had her mom’s curry at least once a week. It was a dish that they always hand on stand-by in her house. “It’s definitely one of my favorite foods ever. My mom’s curry is the best I’ve ever had over rice with grapefruit soda,” she said.

Ingredients:

• Chicken (or meat of choice)
• Curry powder
• Knorr chicken bouillon powder
• Pimento berries
• Garlic 
• Onion
• Thyme 
• Carrots, chopped
• Potato, diced
• Fresh ginger, grated
• Scotch bonnet pepper
• Vegetable oil
• Water

Instructions:

• Mix the chicken in a bowl with the pimento berries, chicken bouillon powder, scotch bonnet, ginger, curry powder and garlic. Leave to marinate for at least an hour.
• In a large pot, add the vegetable oil and leave on medium-high heat.
• Once the oil is hot, add the chicken and cook until lightly brown.
• Add in the carrots, potato and thyme.
• Add enough water to cover the chicken in the pot.
• Let the curry cook for 20–25 minutes until the chicken is fully cooked and the curry has thickened.
• Enjoy with rice. 

Trinidadian Curry 

International relations senior Huley Barrie had Trinidadian curry for the first time as a teenager, after being introduced to the dish by a friend from Trinidad and Tobago. “It’s very easy to make, and you can throw in any protein to make it what you want, from curry chicken to curry goat to curry shrimp,” Barrie said. “It’s so good on a cold day because of the spice, and eating it over rice is so good because it’s super filling.”

Ingredients:

• Chicken (or meat of choice)
• Onion 
• Garlic
• Green seasoning
• Salt 
• Black pepper 
• Jalapeño pepper
• Habanero pepper
• Curry powder 
• Cumin
• Turmeric 
• Garam masala powder
• Vegetable Oil
  
• Water

Instructions:

• Marinate the chicken with green seasoning, curry powder, cumin, salt and pepper for 2 hours to overnight.
• Mix curry powder, cumin, turmeric and garam masala powder in a bowl.
• Heat the oil over medium-high heat and stir in onion, garlic and jalapeño, and sauté until onion softens and begins to brown. 
• Add in mixed spices, and stir continuously for 2 minutes. 
• Add in 1/4 cup of water, and cook until it thickens.
• Add in the marinated chicken, and cook covered for 10 minutes.
• Stir and cook for an additional 5-8 minutes. 
• Add 2 1/2 cups of water and the potatoes, green seasoning and habanero, and cook covered until the chicken falls off the bone. 
• Enjoy with rice or roti.