I hear you -- at Indian restaurants "curried chicken" can be anything from a watery (oily) reddish broth to a thick golden sludge.
Recently, I read a book set in England where the author would reference "Madras chicken (lamb)", which left me no further on except to assume it had some sort of heat (chilis) in it?
Originally Posted by
3timesalady
Since we're south Indians, I generally eat with rice, but chapatis and naan are also yummy.
I've been eating thai curries since I was 15 or so. Big fan.
PS. I'm pretty sure I've seen golden raisins in some Indian curries... .
I believe I astounded the staff at a restaurant in Chennai by ordering bread and bele bise bath together; they all but refused to serve it. I used to dislike sambar, but now eat it with dosas.
I would be slightly leery of sultanas in curry, but beats apples in Japanese curry I guess? I still cannot believe with their love of ill-fitting English words their popular curry brand is "Vermont", about as non-ethnic a place as it gets.