BOU Blog BOUtube: Discovering International Flavors with Chef Palak Patel!

BOUtube: Discovering International Flavors with Chef Palak Patel!
Welcome to our next episode of BOUtube!
We are particularly excited about this episode, as it marks the launch of our latest addition to the BOU flavor family, our first ever Indian Curry Cube!
We couldn’t be more excited to have teamed up with one of the industry’s most exciting stars – chef, TV personality, and BOU ambassador, Palak Patel! Thanks to the Chopped winner, we’ve been able to pack all of the spices of a traditional Indian curry and squeezed them into one not-so-traditional cube. 
To celebrate this special collaboration, we invited Chef Palak to show you just how fun ‘Discovering International Flavors’ can be. Whether you’re a seasoned pro looking to add some extra ‘oomph’ or a novice cook who has never made a curry in their life, Chef Palak’s Indian Curry Cube is the secret ingredient to mastering the art of Indian cuisine. Best of all, thanks to this tasty cube, gone are the days when making a curry would mean several hours slaving away in the kitchen.
In this episode, Palak shows us how to make her signature winning dish  — Chicken Curry ( this is the one she famously used to beat Iron Chef Bobby Flay!) — using you guessed it, our curry cubes! This recipe pays homage to the flavors, spices, and aromas that have been in her family’s home cooking for generations. While the recipe may seem a touch daunting, all of the spices listed below can easily be substituted by adding an extra BOU cube or two.
So what are you waiting for? Go spice up that kitchen of yours!
- The BOU Crew
 
 

Recipe

EASY VERSION: 

Ingredients:

  • Chicken Curry:
  • 3 pounds boneless skinless chicken thighs
  • 1 lemon, juiced
  • 3-4 curry cubes 
  • Kosher salt
  • 1/4  cup heavy cream
  • 2 large onions, chopped
  • 3 to 4 cloves garlic
  • One 2-inch piece fresh ginger, peeled and finely chopped
  • 3 tablespoons vegetable oil, plus more for brushing
  • 5 roma tomatoes
  • Spice Grinder

Curry:

  • Toss the chicken thighs with the lemon juice, curry cubes in a large bowl. Set aside for 30 minutes.
  • Add the onions, garlic and ginger to a blender and puree until smooth. Heat the vegetable oil in a large saucepan over medium heat. Add the onion mixture to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes.
  • Fill a medium saucepan with water and bring it up to a boil. Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds. Remove from the water and peel off the skin. Place the peeled tomatoes in a blender and puree until smooth. Add them to the onion mixture with some salt.
  • Turn heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture. Cover and cook, stirring occasionally, about 30-45 minutes more.
  • Add cream to the chicken and tomato mixture and stir to incorporate. Keep warm until ready to serve.





FULL VERSION:

Ingredients:

  • Chicken Curry:
  • 3 pounds boneless skinless chicken thighs
  • 1 lemon, juiced
  • 2 curry bouillon cubes 
  • Kosher salt
  • 1/4  cup heavy cream
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 6 cardamom pods
  • 5 black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 1 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 1/2 teaspoon turmeric
  • 2 large onions, chopped
  • 3 to 4 cloves garlic
  • One 2-inch piece fresh ginger, peeled and finely chopped
  • 3 tablespoons vegetable oil, plus more for brushing
  • 5 roma tomatoes
  • Spice Grinder

Directions:

  • Curry:
    • Toss the chicken thighs with the lemon juice, curry cubes in a large bowl. Set aside for 30 minutes.
    • Dry roast the coriander, cumin, cardamom, peppercorns and cloves in a small skillet over low heat. Let them cool before grinding them in a spice grinder. Set aside.
    • Add the onions, garlic and ginger to a blender and puree until smooth. Heat the vegetable oil in a large saucepan over medium heat. Add the onion mixture and bay leaves to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes.
    • Fill a medium saucepan with water and bring it up to a boil. Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds. Remove from the water and peel off the skin. Place the peeled tomatoes in a blender and puree until smooth. Add them to the onion mixture along with the cayenne, cinnamon, turmeric, marinated chicken thighs, toasted and ground spice mixture and some salt.
    • Turn heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture. Cover and cook, stirring occasionally, about 30-45 minutes more.
    • Add cream to the chicken and tomato mixture and stir to incorporate. Keep warm until ready to serve.

     

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