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Indian-style Chicken Curry with Muchi Curry Powder

By Mara Fleishman, February 9, 2009  |  Meet the Blogger  |  More Posts by Mara Fleishman
Join us for this week’s encore presentation of the Secret Ingredient as Todd Coleman, Food Editor for Saveur magazine, shares his secret for making authentic Indian-style Chicken Curry at home. Discover how frying whole spices in ghee (called “tarka” or “tadka”) releases and intensifies their flavor and find out how prepared curry powders differ from one another and why Muchi Curry stands out from the rest. Get ready to toss your take-out menu, because one taste of Todd’s Chicken Curry and we’re pretty sure you won’t need it anymore! Get the Recipe: Indian-style Chicken Curry with Muchi Curry Powder

 

8 Comments

Comments

NJP Thompson says ...
RECIPE EDITORS: I know that you are all 24 yo and wear your bikinis around without a problem BUT if for no other reason than health-why endorse a recipe that FRIES CHICKEN IN GHEE? Don't you know that GHEE is an ingredient that causes major heart problems? Try not to come out with a Whole Foods Market recipe for "roll your own Marlboros" or "take a cup of mayonaise" style baking recipes.........Too Much!Makes me wonder about buying the prepared foods sold in store?!
02/10/2009 8:23:49 PM CST
saldenais says ...
Thank you for watching the Secret Ingredient and for sending us your comments regarding the Indian-style Chicken Curry with Muchi Curry Powder episode. We understand your concern about featuring healthy, great-tasting recipes on our cooking show and website. As with all of our recipes, we strive to provide a variety of options that appeal to different tastes. Our goal is to encourage moderation and variety, and to invite customers to make informed decisions and choices appropriate for their diets. Regarding your concern about the nutritional value of ghee, in this chicken curry recipe 4 tablespoons are called for and the recipe serves 8. This contributes half a tablespoon of ghee and 7 grams of fat per serving. In moderation, this can fit into a healthy eating plan. Ghee is made by slowly melting butter to separate the milk solids from the butterfat and to remove all of the moisture. Ghee has been used in Indian cooking for centuries due to its shelf stability and high smoke point, meaning it can be heated to very high temperatures before smoking and burning. Its rich flavor also means that less can be used when compared to vegetable oils, butter and margarine. Many professional cooks recommend using ghee 1:4 in place of other oils such as butter, vegetable oil or margarine. And while it is high in saturated fat, it is free of trans fats. Thanks again for your comment. We’re glad our customers are as passionate about eating high-quality, great-tasting foods as we are!
02/16/2009 11:14:30 AM CST
Karen says ...
I would like to buy some curry powder from Whole Foods that isn't so spicy hot. I find that most of them have too much black pepper or hot pepper for my taste. I don't mind the other ingredients. It's just the pepper content that I can't take. I've tried getting help in the store, but no one seemed to know enough to help. I've heard that there are different varieties for the different regions of India. The best I've ever found was something I bought years ago (kept in my freezer) and am almost out of. It almost has a sweet smell. I bought it from Harry's Farmer's Market in Atlanta before it was bought out by Whole Foods. Thanks for your help!
03/13/2009 8:40:19 PM CDT
T Wagner says ...
Thank you for your information relating to Muchi Curry. The changes I made to the recipe to provide additional enhanced flavors for my taste were to salt and then brown the chicken and the same with the potatoes prior to addting to the sauce. Browning in my opinion adds additional flavor. Also, I combined the Ghee with the 365 olive oil for a more heart healthy recipe and the flavor was great.
01/20/2010 10:45:55 AM CST
Curry~liciously Different says ...
Ghee is used nowadays as a flavouring agent, Olive oil or other hearth friendly oils are a better way to go. Heat is brought into Indian cusine with fresh green chillies and not with dry roasted spices, so less is more in literal terms here, try out locally made spice blends from North Vancouver, google it!! you will be surprised Curry should be cooked quick, tasty and with as few ingredients as possible.....check out the recipes on www.acecurriestogo.com
05/04/2010 1:57:27 PM CDT
Ryan says ...
"Don’t you know that GHEE is an ingredient that causes major heart problems?" There is actually NO truth to this statement at all. I am a Naturopath and recommend ghee to nearly everyone. In in addition toa ll the great points Meylynda made already, Ghee has Omega 3, Omega 9, very high CLA (the most important fatty acid), a wide range of vitamins and anti oxidants. Ghee is the very best fat one can eat.
01/15/2011 2:30:23 PM CST
Carol says ...
In response to NIP Thompson The key to a healthy life style is moderation in everything you do. I eat very healthy but do not deprive myself. I eat candy, pancakes, all kinds of foods. I am still the same weight as high school and I am a very healthy 58 year old woman. I just made Ladoos a cookie made with Ghee. Delicious. Peace and love
06/26/2011 8:38:21 PM CDT
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11/01/2012 11:03:12 PM CDT