Curries from different cultures
Curries from different cultures

Weâve all come across the word âcurryâ at one point in our life, but no curry dish is like the other. Depending on the region or country from which the curry originates, itâll have its own unique flavors and ingredients. So, if youâre looking for a dish to keep you warm as we make it through the winter, try one â or all â of these easy recipes.
Japanese CurryÂ

Advertising and information management and technology senior Hyejun Yoo’s favorite curry is from Japan. Itâs one of the most popular dishes in Japan and is super easy to make. âI usually cook and eat the curry whenever I have time and, most importantly, when I miss my momâs cooking,â Yoo said. âItâs definitely a comfort food and reminds me of eating dinner with my entire family. The preparation doesnât take too long, but itâs so delicious that itâs worth the trouble.â
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 5â10 minutes.
- Once you reach your desired consistency, serve over noodles or rice.
Jamaican CurryÂ
Stephanie Reid, an information management and technology senior, lived in Jamaica until she was 12 years old and had her momâs curry at least once a week. It was a dish that they always hand on stand-by in her house. âItâs definitely one of my favorite foods ever. My momâs curry is the best Iâve ever had over rice with grapefruit soda,â she said.
Ingredients:
- Chicken (or meat of choice)
- Curry powder
- Knorr chicken bouillon powder
- Pimento berries
- GarlicÂ
- Onion
- ThymeÂ
- 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 20â25 minutes until the chicken is fully cooked and the curry has thickened.
- Enjoy with rice.Â
Trinidadian CurryÂ
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. âItâs 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,â Barrie said. âItâs so good on a cold day because of the spice, and eating it over rice is so good because itâs super filling.â
Ingredients:
- Chicken (or meat of choice)
- OnionÂ
- Garlic
- Green seasoning
- SaltÂ
- Black pepperÂ
- Jalapeño pepper
- Habanero pepper
- Curry powderÂ
- Cumin
- TurmericÂ
- 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 sautĂ© until onion softens and begins to brown.Â
- Add in mixed spices, and stir continuously for 2 minutes.Â
- 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.Â
- Add 2 1/2 cups of water and the potatoes, green seasoning and habanero, and cook covered until the chicken falls off the bone.Â
- Enjoy with rice or roti.