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National Curried Chicken Day – January 12

National Curried Chicken Day

Quote of the Day: Curries are my favorite Thai cuisine and if Cheerios came in Panang curry flavor I would be a valuable consumer. Thomas Jones, Chef

National Curried Chicken Day, January National Food Holidays, Food Quotes, Food Recipes, Food & Travel Blog, Roadtrips R Us

Fresh Herbs & Spices

Today is National Curried Chicken Day in the United States. For curry lovers, this calls for a celebration. The Indian cuisine’s diverse 8,000-year history of native flavorings added to the modern day influences of groups and cultures’ interacting with the subcontinent makes for a rich curry experience. National Curried Chicken Day has never been tastier.

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What is Curry?

Curry refers to dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. The use of the term, curry, is limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the native curry tree.

Origin of Curry

Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food.

The oldest surviving Roman cookbook, Apicius, details numerous recipes that require meats to be seasoned with vinegar, honey and ground herbs, and spices including pepper, cumin, lovage, marjoram, mint, cloves, and coriander.

The Mughal Empire, in the early 16th century, influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading center in Goa in 1510, resulting in the introduction of chili pepper to India from the Americas, as a byproduct of the Columbian Exchange.

Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to the otherwise bland boiled protein.

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Curry Trivia

  • The term Curry is a Tamil word kaṟi meaning “sauce”, meaning vegetables and/or meat cooked with spices with or without gravy.
  • The 1758 edition of Hannah Glasse’s The Art of Cookery contains a recipe “To make a curry the Indian way”.
  • Curry was first served in coffee houses in Britain from 1809 and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s.
  • During the 19th century, the curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry.
  • Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.

Curries Around the World

Curries are found all over the world in one form or shape. The biggest differences are based on what the indigenous people had to work with. Mexico, for example, has “mole” which is their version of the Thai, Chinese or Indian curries with the exception of their addition of chocolate and cinnamon.

My Favorite Curries – Recipe

Southeast Asia has the harmony of sweet, sour, salty, and bitter down to a science. Curries are my favorite Thai cuisine and if Cheerios came in Panang curry flavor I would be a valuable consumer.

Sour yellow curry is a favorite of mine which is commonly used with chicken; however, I have used it with beef, lamb, pork, fish, and shellfish. In my younger days, I would make fresh curry paste from scratch. As good as it was, fresh is way too time-consuming, expensive, and backbreaking. Mae Ploy Brand is readily available in most ethnic markets, and in my opinion just as good. Here is one of my favorite and easy to prepare curry dishes. It may not be authentic, but it’s good. 

Thai Chicken Yellow Curry
An easy Thai curry recipe for curry lovers.
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  1. 2 Tbsp. Mae Poly Yellow Curry Paste
  2. 1 can 14 oz. coconut milk
  3. 2 Fresh Chilies – Jalapeños will do – (diced)
  4. 1 Red Bell Pepper (diced)
  5. 1 Yellow onion (diced)
  6. 3 cloves Garlic (minced)
  7. 2 Carrots (peeled and bias cut)
  8. 1 large Idaho potato (peeled and diced)
  9. 1 pint Chicken stock
  10. 1 ½ lbs Boneless, skinless chicken breast (cut into manageable pieces)
  11. 1 Tbsp Fish Sauce (Three Crabs Brand) is my favorite.
  12. 1 Sm Lime – Zest and Juice
  13. 2 Tbsps Fresh, chopped cilantro
  14. 2 Tbsps Soy bean, olive, or vegetable oil
  15. Equal parts corn starch and water as needed.
  16. Sriracha Sauce or Tabasco to taste
  1. 1) Heat oil in wok or large sauté pan over medium high heat.
  2. 2) Stir in curry paste until well incorporated
  3. 3) Sauté onion and both peppers until lightly cooked
  4. 4) Add garlic and cook until aroma appears
  5. 5) Add chicken stock, carrots, and potatoes, bring to a boil and cook until barely tender.
  6. 6) Add chicken and poach until almost done
  7. 7) Add coconut milk, fish sauce, hot sauce, lime juice and zest, bring back to a boil.
  8. 8) Thicken with corn starch slurry and add salt and pepper to taste. Serve with your favorite rice or pasta.
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Reader’s Choice Award ~ Photo Contest

We invite you to share your favorite dishes with our readers to enjoy. Enter for a chance to win the Readers’ Choice Award for the most appetizing January food holiday.

Winter Mysteries

There’s nothing better than finding a cozy spot to read while enjoying the winter season. Here’s our Number 1 suggestion – The Long Road Home by Carolyn Bowen

The Long Road Home: Romantic Murder Mystery


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