7 Recipes to Help You Celebrate National Curry Week

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It’s UK National Curry Week and we are planning to get totally curried away! Stay tuned for a speedy spicy history of this cuisine and what it means to us in the UK. And, of course, it wouldn’t be right if we didn’t feature a few of the most amazing curry recipes that you guys have uploaded to SORTEDfood! We hope you’ll join us this week by cooking up a curry powder storm and sending us plenty of snaps and recipes of your own so we can drool over them.

The curry industry brings in £3.5 billion to the UK economy every year. Apparently, around 23 million Brits eat curry regularly, with at least 18 tonnes of Chicken Tikka Masala consumed each week. That’s a lot of curry. Chicken Tikka Masala is a contender as the UK’s national dish. It was an indian recipe modified for British tastes. Glasgow is the alleged origin, where a man complained that the chicken was too dry, so the chef added in tomato soup! Grab an awesome recipe (minus tomato soup) here – CHICKEN TIKKA MASALA by Sorted.

Since the 1800s curry has been BIG on the restaurant and home cooking scene. The first restaurant opened in 1809 and Queen Victoria loved the stuff. Even coffee houses sold curry. Imagine popping into Starbucks- “I’ll have a cappuccino and a korma please!”

The original recipes were mild and focused on herbs and flavours rather than spices like COCONUT CHICKEN CURRY by bistrobattle. The british ate it for breakfast, lunch and dinner.

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At the beginning of the 20th century, curry started to head out of fashion, but many Indian sailors jumped ship in the UK and stayed to start a new life. Many set up fish and chip shops, that also sold curry. They decided to stay open late in order to make money out of people leaving pubs and so, the post pub curry was born.

In 1970, there was a significant influx of Bangladeshi and Western Indian immigrants who mainly settled in London’s East End. They started the main movement that is curry as we know it today, setting up independent restaurants which created a movement over the country. Here’s an example: BENGALI PRAWN MALAI CURRY by fionasfood,

But we’re all probably aware that different types of curry originate from all over the world. There are so many types and variations from the Indian Subcontinent, South East Asia and even Africa.

Here are some of the firm favourites:

Yellow/ red / green and massaman curry all originate from Thailand. They are all very fragrant dishes that can be cooked with chicken, prawns, veg or even, beef. Try THAI GREEN BEEF CURRY by nathanmetcalf.

Rendang curry originated in Indonesia, but is now enjoyed in Malaysia and The Philippines too. It’s a dry and slow cooked curry, the sauce involved is simmered down to a medium. Watch our INDONESIAN BEEF RENDANG by Sorted above!

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Katsu curry is Japanese based. Katsu actually refers to the deep fried chicken breast used in the dish. It is now more commonly served with a simple curried sauce and served on rice. It’s a dish that’s getting seriously popular over here! Try making it at home with LAZY CHICKEN KATSU CURRY by avlisiz

It’s clear to see that the best thing about curry is that it’s down to your own interpretation. You really can make whatever you please. If you’ve got time to kill, try a slow cooked variation. And if you’re in a rush, no excuses because there are recipes like EASY CHICKEN & MANGO CURRY by Sorted that are incredibly quick and easy… quite literally, curry in a hurry.

So get cooking, and get uploading! Whether it’s recipes on SORTEDfood, or photos to Twitter and Instagram using #sortedfood, we want to know how you’re celebrating this week. Don’t forget to let us know what you think is the best curry over on Twitter. Just tweet us @SORTEDFood.

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