An Evening with Colleen Taylor Sen’s Curry: A Global History

Chicago author Colleen Taylor Sen’s Curry: A Global History is a wonderful examination of curry throughout the ages. Full of pictures, the book details the history of curry as it spread throughout the world. The book also features several curry recipes, both old and new. Intrigued, I set off to recreate the book’s recipe for Malaysian Nonya-style Chicken Curry. The result was quite a success. More pictures from my culinary adventure after the jump.

Peeling some potatoes.

A mix of nine different spices made up the curry powder.

Everything is reading for cooking: chicken, potatoes, coconut milk, and the curry mix which I’ve turned into a paste.

Frying up the spices.

Chicken.

Oily, spicy chicken.

Added in the potatoes and water.

Simmering. This took a lot longer than anticipated. I think the recipe may have called for too much water.

I added in the coconut milk. Then I got bored, so I added in some peas.

Curtis and Nathan, who I had enticed with my promise of curry, are getting bored. And hungry.

Success! The curry finally boiled down into a nice thick stew which I served over rice.

Curtis and Nathan nomming down on some curry. We all agreed that it was good, but the chicken was overcooked due to the long stewing time. We all also thought that it could stand to be a bit lighter on the cloves.

I was pleased with the outcome of this recipe, as you can see, and the Corona helped my weak taste buds with the cayenne pepper. I’d definitely make this recipe again!

Full-sized photos available on picasa.