Chicken Curry with Guest Chef Todd Coleman, Saveur Magazine Food Editor

by Archive, October 1st, 2007 | Permalink | Email this

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10 Responses to “Chicken Curry with Guest Chef Todd Coleman, Saveur Magazine Food Editor”

1. Karen Sandofsky:

   While I appreciate the recipe for the chicken curry – did I miss something? No amount of chicken, cut, prep of same is in the written recipe.
   Thank you.

   
   October 4th, 2007 at 7:31 am
2. Penny Pincher:

   Love this episode guys! Especially the tip on removing skin from garlic. I like the new kitchen too!

   
   October 4th, 2007 at 9:43 am
3. Becky:

   will be making this over the weekend – sounds and looks Fab!
   would love more info on the freezing part and using it as a curry base!!!

   thanks!

   
   October 4th, 2007 at 11:58 am
4. scott:

   Penny Pincher, thank you! The recipe is absolutely delicious, and takes much of the mystery out of Indian food.

   The “new” kitchen is our New York Culinary Center. It does show up nicely on camera. We’ll be back in the Austin Culinary Center again, too! Keep watching….

   
   October 5th, 2007 at 1:49 pm
5. Kal:

   You got me drooling …

   
   October 13th, 2007 at 8:23 am
6. Haudi:

   We’re not a fan of “things coconut”. Ok to substitute another liquid (chicken stock, the liquid from the canned tomatoes or water)?

   Thanks

   
   October 17th, 2007 at 9:23 am
7. scott:

   Kal, it really is that good.

   Haudi, you could certainly give it a try. The coconut is a key flavor component of this recipe so it wouldn’t taste the same, but it certainly might taste good!

   
   November 6th, 2007 at 12:36 pm
8. Cynthia Clampitt:

   Haudi — My Indian friends just used whole milk when coconut milk was not available. (Coconut milk has not always been as available as it is now.) The flavor is not exactly the same, but it’s close enough, and you still get that creamy texture.

   
   December 3rd, 2007 at 10:50 pm
9. Jan D.:

   Do you leave the whole spices in the sauce through the total cooking time, and just take them out before serving?? Also, do you leave the seeds in the jalapeno and the chile de arbol?? This recipe looks great and I can hardly wait to try it. Thanks!

   
   July 8th, 2009 at 6:33 pm
10. Winnie Hsia:

    http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=993

    Hi Jan – Often in traditional Indian cuisine, whole spices are left in the final dish, but individual cooks may choose to fish them out before serving to guests. Leaving the seeds in or removing them is up to you – they will be hotter with the seeds in!

    
    July 9th, 2009 at 3:46 pm