What standard components are there in chicken curry?

While there's no single "standard" chicken curry, here are the components commonly found across different regions and styles:

Core Ingredients:

* Chicken: Obviously, this is the star of the show. It can be cut into pieces (thighs, breasts, drumsticks) or shredded.

* Curry Paste: This is the foundation of flavor. It's a blend of spices, herbs, and aromatics, often including:

* Turmeric: For color and earthy flavor

* Cumin: A warm, toasty flavor

* Coriander: A citrusy, pungent note

* Ginger: Adds warmth and depth

* Garlic: For pungent aroma

* Chilli: For heat, ranging from mild to fiery

* Other spices: Depending on the region and style, cardamom, cinnamon, cloves, fenugreek, mustard seeds, etc.

* Coconut Milk: This adds richness and creaminess to the curry, especially in South Indian and Southeast Asian styles.

* Onion: A base for flavor, often sautéed with the spices.

* Tomato: Adds tanginess and depth, either as purée or chopped.

* Oil/Ghee: Used for cooking and adding richness.

* Salt: To taste

* Fresh herbs: Added at the end for freshness, like cilantro, mint, or curry leaves.

Variations and Regional Differences:

* Indian Curries: North Indian curries often use cream and yogurt, while South Indian curries tend to use coconut milk and tamarind.

* Thai Green Curry: Features green chilies, lemongrass, kaffir lime leaves, and often a generous amount of coconut milk.

* Malaysian Chicken Curry: Often uses a mix of spices, turmeric, and chili paste, with a thick gravy.

* Caribbean Chicken Curry: Features a blend of spices including cumin, turmeric, coriander, and often uses scotch bonnet peppers for heat.

Additional Components:

* Vegetables: Potatoes, carrots, peas, green beans, cauliflower, and other vegetables are often added to the curry.

* Other Proteins: Some curries include shrimp, prawns, lamb, or beef.

* Dry Fruits: Raisins, cashews, or almonds can be added for sweetness and texture.

Remember: The specific components and their proportions vary widely depending on the specific recipe and region.