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Most people are intimated by cooking Indian food at home, but it can be simple. Curry comes from Indian word "kari", meaning ...
"sauce" and most curries are spiced stews and sauce-based dishes. Chef Floyd Cardoz shows us his take on the delicious stew.
Tags:Indian Curry Recipe,Behind the Burner,Curry Recipe,Indian food recipe,kari recipe,Simple Indian Curry recipe,Traditional Curry recipe
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Vivia: Most people are intimidated by cooking Indian food at home but today, I’m going to show you it can actually be quite simple. I’m Vivia Cognani here at Tableau in New York City so let’s go Behind The Burner and meet the chef. So I’m here with executive chef --. I see lots of colorful and I’m assuming flavorful ingredients in front of us. What are we making? Male: We are going to make a very traditional curry but a very simple traditional curry and this comes from the south of India, it’s a black pepper chicken curry. It’s basically a stew chicken, most curries are stews, it’s a stew with spice. So using chicken, use chicken legs because it has more fat to it but you can take the fat off and at the same time when you cook it, it doesn’t get dry. You have canola oil and I love canola oil. It’s my favorite ingredient because it’s going to little lower flash point and when you’re cooking Indian food, you don’t want the oil to be so hot that it burns the spices. We have minced garlic, minced ginger. You can't really have Indian food without garlic or ginger and then we have the beautiful yellow turmeric. It has a nice slight bitter flavor, earthy flavor, cumin and tamarind and the tamarind is to balance off the acid in the dish along with organic tomatoes. I’m using canned tomatoes and canned tomatoes, when you can get fresh tomatoes, they’re great. So the first thing we’re going to do is we are going to season our chicken with salt and then we’re going to grind our black pepper and then we’re going to go cook the dish. We’re going to put the chicken in the bowl and I’m going to season it with salt. I like to use kosher salt for meat. Anytime you’re making a stew or braise, the trick is to always preseason it and let it sit for about 15 to 20 minutes so while my chicken is marinating with the salt I want to grind the black pepper and I like to use a coffee grinder because I think the coffee grinder is a great tool to have for fresh spices. So we’re going to start with our canola oil and you want to make sure that your pan is hot but not screaming hot. You can see it’s shimmering and then when I add my cumin and the curry leaves. Vivia: Where do you get your curry leaves? Male: I buy this from any Indian store. I grow it in my home but if you don’t get curry leaves, you can substitute Thai basil. Then we have the – into the pan, add our minced onions. Vivia: Is the goal with the onions to get them translucent or to brown them? Male: With this dish I don’t make them brown. I like to make them translucent because again, I want the texture in the dish. Now the ginger and garlic is cooked and when I add black pepper and the turmeric. Next, we’re going to add the tomatoes and half of that, it’s two cups. That’s good. We let all this come together. Once this all comes together, I’m going to add my chicken. We add a little bit of salt to season. We want to add some tamarind and lastly add two cups of water. So I want to cover this with foil or if you have a lid and we let it kind of steam stew at the same time. I like my curry a little looser but if you want it thicker, you can reduce it down even more. Chicken curry. Vivia: So it smells so good we have to eat. Male: We do, why don’t you start first. There’s some rice to go with it. Vivia: Look at this beautiful rice. Do you have cashews in here? Male: I have cashews and raisins. Vivia: Really delicious, incredibly flavorful but spicy. You really taste the black pepper. Male: What I love about this dish is that it reminds me of India. It’s got these flavors. It’s exotic but it’s simple and easy to make. Vivia: So cheers, thank you so much for having us. Stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire. For the recipe, q&a, photos and more, visit behindtheburner.com.