Bhasin: Hi I'm Bhasin and this is my wife Nicky. We are from the Bombay Curry Company, an Indian restaurant in Alexandria, also from the Delhi Club where we have a partnership, this is an Indian restaurant in Arlington, in Virginia and we have reached the end segment of how to make a perfect chicken curry. Our chicken curry is nearly done, so we are going to lift the lid and see what evolved, was it what we were expecting, or was it something totally unexpected. Wow, that looks really good, okay, but what are we going to test in our chicken curry. We are going to test numerous things, one, we are going to test the doneness, is the chicken done? How do we know it's done? We take a little ladle, and we press it down a little bit, experience will tell us, everybody can tell how the chicken is done, it will break very nicely and still be juicy and you will find that it is done. Now, the second thing we want to see here is the sauce, or the curry.
Now, watch the sauce is kind of thin, what kind of a sauce do you want? Do you want a thin sauce, or do you want a sauce which is thick. It's entirely up to you. I eat a thin sauce when I'm eating it with rice, that's a thumb rule. When I eat it with a bread like a paratha, I would like it to be thicker, so that when I break up a piece of the paratha and scoop up some of the gravy or the sauce, it won't all run out, it's all a matter of individual taste. If you want it to be little thicker and you find that it is thin, turn the heat up, it will dry it out and the final thing you have to do, is you have to taste, that is the litmus test of how your curry turned out, was it good, did it taste good and to do that we are going to taste this curry. Nicky. I'm also going to taste it, of course I'm going to say it's very good, because I made it. It's very good but I think it does need the couple of things, it does need some salt and I think I could use a little more spice, so, we are going to add a bit more cayenne to it and that will take it up a few notches, and remember the other spice, I had told you about, the garam masala which we were going to add at the end, it is time to add that now, and so where is our garam masala? It's right here and this time, the first time, the garam masala gave us the flavor and this time the garam masala is going to give us some nice wonderful aroma, for our garnish we are going to use some fresh cilantro because that is going to give us some good taste as well as nice aroma also and I think our chicken curry is ready. Let's dish it out and see how it turns out, I think it's time to turn it off and I'm going to dish this curry out. One last point or tip, suggestion whatever common, on your chicken curry you will usually find like a small layer of oil or fat, what is that? Now, when you caramelize the onion and when you cook, one shot, it's a good indicator that your dish is done when the oil comes to the surface, this oil has a lot of flavor, you should not have too much oil on it, but a little bit of oil like a little oil slick is fine, there is nothing wrong with that, but some people don't even want that, you are welcome to skim that, you can skim it using a skimmer or you can cool your chicken curry and it will freeze on top it will solid harden on top and you can take it off. Thank you very much for watching.