THE SECRET INDIAN RESTAURANT CURRY ONLY THE STAFF EAT!!

Introduction

In this tutorial, we will guide you through the process of making the secret Indian restaurant staff curry, a flavorful dish infused with the rich culinary traditions of India and adapted to the British palate. This recipe, traditionally a hidden gem in Indian restaurants, combines aromatic spices and tender chicken to create a robust curry that’s perfect for any occasion.

Step 1: Gather Your Ingredients

Start by collecting all the necessary ingredients. Here’s what you’ll need for the staff curry that serves four:

• Main Ingredients

  • 1 kg chicken thighs (on the bone)
  • 200 ml oil
  • 2 large sliced onions
  • 4 bay leaves
  • Cinnamon (cassia bark)
  • 6 cardamom pods
  • 1 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 3 tbsp ginger garlic mix
  • 6 green chillies
  • 2 tins chopped tomatoes

• Spice Mix

  • 1 tsp turmeric powder
  • 3 tbsp curry powder
  • 2 tbsp coriander powder
  • 2 tbsp Kashmiri chilli powder
  • 1 tbsp chilli powder
  • 1 tbsp cumin powder
  • 1 tsp garam masala
  • 1 tbsp kasoori dry methi
  • 2 tbsp fresh tomato puree
  • 400 ml water (as needed)
  • 2 tsp salt (to taste)
  • 2 tsp Vikki’s King Naga (optional but recommended)
  • Coriander for garnish

Step 2: Prepare the Cooking Base

1. Heat 200 ml of oil in a large pot over medium heat.
2. Add the sliced onions and sauté until they become golden brown.
3. Incorporate the bay leaves, cinnamon, cardamom pods, black peppercorns, and black mustard seeds, stirring for a couple of minutes to release their flavors.

Step 3: Add the Chicken and Spices

1. Add the ginger garlic mix and green chillies to the pot, cooking for another 2-3 minutes.
2. Introduce the chicken thighs, ensuring they are well coated with the onion and spice mixture.
3. Pour in the chopped tomatoes and stir well.

Step 4: Mix in the Spice Blend

1. In a separate bowl, combine all the spices from the spice mix section.
2. Add this spice blend to the chicken mixture, stirring to combine thoroughly.
3. If desired, add the 2 tbsp of fresh tomato puree for extra depth of flavor.

Step 5: Simmer the Curry

1. Pour in 400 ml of water (adjust as needed) to achieve your desired consistency.
2. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
3. Allow the curry to simmer for at least 1 hour, stirring occasionally. The longer you cook, the richer the flavor will become.

Tips for Perfecting Your Curry

• Cook the curry until it’s thicker than desired; if it becomes too thick, add a splash of water to loosen it up.
• Taste and adjust seasoning throughout the cooking process.
• Incorporate Vikki’s King Naga for an added kick.
• Let the curry sit for a while after cooking and reheat it before serving to enhance the flavor and texture.

Conclusion

You have now crafted a delicious staff curry that embodies the essence of British-Indian cuisine. This dish is perfect for sharing with family and friends or enjoying as a comforting meal. Experiment with the spices and enjoy the process of making this hidden gem from Indian restaurants. Happy cooking!