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Hot & Cold Cafe's Chef Makes Traditional Chicken Curry

Reporter: Claudia Rupcich | Videographer: Brian Whitesell

Watch ABC 13 News at 5 this week for more "Cooking Tips" featuring chefs involved in Lynchburg's Restaurant Week. We'll be talking to Geralds, Magnolia Foods, {}Hot & Cold Cafe,{}Catalano's and{}Waterstone Pizza.

Hot and Cold Caf's Owner and Chef Uday Mukherjee gives us a behind-the-scenes look at how he makes his popular chicken curry dish.{}

The India native uses almost a dozen spices, including a "secret" mix of spices for his curry. He also gave us his special tip: Throw some ketchup in there to add great flavor.

See Hot & Cold Cafe's restaurant week menu{}and its regular menu.{}

Here is Uday's Chicken Curry Recipe:

1 onion, coarsely chopped

2 garlic cloves

1, 1-inch piece of fresh ginger, peeled and chopped

canola oil & unsalted butter

1 tablespoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon cinnamon

Pinch of ground cloves

Pinch of ground cardamom

1/4 teaspoon turmeric

1 cup chopped fresh tomato

4, 6-ounce chicken breast halves on the bone, skinned

Salt to taste

Garam masala, for sprinkling

{}2 tablespoons chopped cilantro

  • In a food processor, add the garlic and ginger and process until they are finely chopped.
  • {}In a medium, enameled cast-iron casserole, heat the oil.{}
  • Add the chopped onions, coriander, cumin, chili powder, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.{}
  • Add the onion mixture and cook over high heat, stirring occasionally until the mixture is golden brown, about 6 minutes.{}
  • Add the turmeric and tomato and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 10 minutes until tender.
  • {}Transfer the chicken curry to a serving bowl.
  • {}Sprinkle garam masala on top, garnish with the cilantro and serve.
  • Serve with Basmati rice or paratha bread.

{}

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