Indian Recipes – Chicken Curry Ingredients

    Published: 06-16-2009
    Views: 87,567
    Chef Bhasin Balraj demonstrates how to make the Indian dish, Chicken Curry, including what ingredients you’ll need to get started.

    Hi again, I'm Bhasin and this is Nicky from the Bombay Curry Company, an Indian restaurant in Alexandria, and we are showing you how to make that perfect chicken curry. In this segment we are going to show you all the ingredients that you are going to need to make that perfect chicken curry and then we are going to show you how to prep some of them. For that perfect chicken curry we are going to need a perfect chicken, and we do have a perfect chicken right here. This here is a 300 quarter pound bird and we are going to cut this up. Then we have some fresh garlic, some fresh ginger root, we are going to need some tomatoes, which we are going to chop up and then we are going to need some onions, which again we are going to chop and slice; there is some yogurt which is going to go into this curry and then there is a bunch of spices which are going to go into the curry also. We are not going to use all the spices on this plate but I'm going to point you towards the things that we are going to use. We are going to use some turmeric, which is a yellowish spice, it's a dried root, it gives the curry its yellowish hue. You don't want to use it in abundance, just a little bit is enough. Turmeric has wonderful medicinal qualities, has been recognized in the Indian school of medicine known as Ayurveda as a very good antiseptic. And then we need some coriander powder. These are coriander seeds and ground up, this is what they look like, coriander powder. Coriander is also known as cilantro to a lot of people in the US. We are also going to need some cumin powder and here are the whole cumin seeds which are ground up into the powder like this. We are going to use some cayenne which is a red powder. These are red chilies something like this which are grind up into a fine powder, has a degree of hotness depending upon the kind of chilly that you are going to use - and you can use this at your discretion; if you like it hot, use a little more, if you like it not that hot, a little less is fine. This here is called garam masala, this spice right here, it's a blend of spices and very, very popular in Indian cooking. Spices are roasted, dry roasted, and then ground up to this powder. There are different kinds of garam masalas, people make different recipes, everybody has their recipes, and this here is our secret recipe. If you are nice to me, I might send you some. Now, let's see how we are going to do the onions; we are going to take an onion and we are going to chop it. When we chop it we want to do two things; one, we want to make sure that it is chopped evenly; it is very, very important to make sure that the onion is chopped evenly, because we are going to fry or caramelize these onions, and if we do not chop them evenly, the ones which are small, the little itsy bitsy bits, these onions are going to brown first and burn by the time we have reached the degree of caramelization or the brown hue which we need. So, that is going to turn your curry or your sauce black. So, you would want to make sure that your onions are chopped really fine. You can also slice your onions for your chicken curry; it's not very, very important that you sort of can only chop the onions, you can slice them - but again, that same rule applies that you want to make sure that your onions are sliced even.

    So there you go, very even slicing, and this will also give you a great chicken curry. So, this was to let you know how we are going to do the onions. How much onions to use? We have used approximately three onions over here, they are medium sized onions, and the onions we have used are red onions. In India most of the onions used are red onions, and in the US we find those jumbo Spanish onions. We prefer to use red onions because these onions have more flavor and have less water; so they are easier to handle and they work better. The ginger and garlic; again, you can chop them; we chop them for a curry, but again you have to remember you want to do an even chop. You can process it in a food processor or you can grind it with a little water to make a paste. That's what we have done over here; this is a ginger and garlic paste. We have used approximately two tablespoons of ginger and two tablespoons of garlic for our chicken curry, and we move on to the next step, which is our tomatoes. The tomatoes, you can puree them or you can dice them or you can chop them, and that's what we have done, we have chopped the tomatoes and we have some yogurt. You can make your own yogurt but that will cover another time. This one is store bought yogurt and it works just as well. After this, in the next segment, I'm going to show you how to cut our chicken and prep it for that perfect chicken curry.