Bhasin: Looking to make the perfect chicken curry? You have come to the right spot; this is it, the place where we are going to tell you how to make the perfect chicken curry. Who are we? I'm Bhasin, and this is my wife, Nicky.
Bhasin: We own the Bombay Curry Company, an Indian restaurant in Alexandria, we also own the Delhi Club, another Indian restaurant in partnership with a friend in Arlington, Virginia. We both have graduated in Hotel and Restaurant Managment and have been doing this for a little over 30 years. I hope we have got it right in 30 years. What is a curry? It depends whom you ask this question. If you ask most people in the US they think of curry as the yellow spice, a blend of spices, like this one right here which is called curry powder, but that is not truly a curry, it's a blend of spices and it will help to make a curry. If you ask somebody in the UK, stop a Brit on the street and say, "Hey, let's go get some curry.
" He is going to be happy because he knows you are going to take him for an Indian meal. Now if you ask me as an Indian, I think of curry as something in a sauce; it can be hot and spicy, it can be mild, it can be creamy in texture, it can be coarse, it can be thin, it can be thick, there can be different colors and hues to it. It can have different ingredients, it can be a vegetable curry, it can be a chicken curry, it can be numerous things, but invariably, I think of curry in a sauce. So, when at the table I say, "Hey, can I have some more curry?
" I'm probably asking for some more gravy or to be served some more sauce. In the next step we are going to show you how to make that perfect chicken curry which you are looking for, and tell you about the ingredients and we are going to tell you in the next step how to prep these ingredients.