Comments on: Chicken Curry with Guest Chef Todd Coleman, Saveur Magazine Food Editor http://blog.wholefoodsmarket.com/2007/10/chicken-curry/ The Official Whole Foods Market Blog Mon, 13 Feb 2012 19:40:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Winnie Hsia http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-26367 Winnie Hsia Thu, 09 Jul 2009 20:46:27 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-26367 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! 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!

]]> By: Jan D. http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-26336 Jan D. Wed, 08 Jul 2009 23:33:22 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-26336 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! 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!

]]> By: Cynthia Clampitt http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3410 Cynthia Clampitt Tue, 04 Dec 2007 03:50:27 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3410 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. 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.

]]> By: scott http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3409 scott Tue, 06 Nov 2007 17:36:58 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3409 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! 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!

]]> By: Haudi http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3408 Haudi Wed, 17 Oct 2007 14:23:53 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3408 We're not a fan of "things coconut". Ok to substitute another liquid (chicken stock, the liquid from the canned tomatoes or water)? Thanks We’re not a fan of “things coconut”. Ok to substitute another liquid (chicken stock, the liquid from the canned tomatoes or water)?

Thanks

]]> By: Kal http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3407 Kal Sat, 13 Oct 2007 13:23:48 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3407 You got me drooling ... You got me drooling …

]]> By: scott http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3406 scott Fri, 05 Oct 2007 18:49:48 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3406 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.... 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….

]]> By: Becky http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3405 Becky Thu, 04 Oct 2007 16:58:45 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3405 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! 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!

]]> By: Penny Pincher http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3404 Penny Pincher Thu, 04 Oct 2007 14:43:35 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3404 Love this episode guys! Especially the tip on removing skin from garlic. I like the new kitchen too! Love this episode guys! Especially the tip on removing skin from garlic. I like the new kitchen too!

]]> By: Karen Sandofsky http://blog.wholefoodsmarket.com/2007/10/chicken-curry/#comment-3403 Karen Sandofsky Thu, 04 Oct 2007 12:31:41 +0000 http://wholefoodsmarket.com/socialmedia/secretingredient/2007/10/01/chicken-curry/#comment-3403 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. 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.

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