Think Sri Lankan spices. Green chilies. Curry leaves. Coconut. A whole lot of South Indian goodness going on here. This is restaurant style cooking. Not like your neighbourhood restaurant though. This is posh. High-end. What happens when Indian chefs go looking for a Michelin star. OK – maybe not a Michelin star. That’s over the top. But I’m betting this is what goes on in serious Indian restaurant kitchens. The ones people line up for. And what goes on in the fanciest restaurants in India.
Indian hotel might not be a style you know
This is a little different. Don’t jump into this recipe assuming you can just use your regular Indian restaurant curry base. This is not one of those recipes. And for the record. I still love my regular curry base. But I’m really impressed with the results I’m getting with hotel style. With this sledgehammer curry gravy. This is a new approach. A whole different take on how to cook Indian restaurant style. Don’t write me off. Don’t run back to what you know. What you believe. Indian hotel curry gravy is a bit of a game changer. It’s not a lot of boiled onions. It’s a lot of deeply browned onions. And that gets you somewhere completely different. A whole new depth of flavour. This style is more work up front. But it’s easier to make at dinner time. And it’s way less messy. Some of the techniques are the same. It’s about identical until you get to the curry gravy. Then it changes completely. You don’t need to add it in batches. It all goes in at once. And you don’t need to fry it hard. It’s already got the Maillard reaction magic built in. I’d say it’s actually easier. Safer. You are going to get it right the first time. And then every time. Bottom line. Do this and you will make a delicious Ceylon chicken curry. Seriously tasty.
No need to pre-cook chicken when cooking Indian hotel style
This is my favourite thing about cooking Ceylon chicken curry hotel style. Any chicken curry really done hotel style. You don’t need to pre-cook the chicken. That’s incredible. I’m not saying that because pre-cooking chicken is extra work. Look around. Glebekitchen is not about cutting corners. It’s about doing what it takes. Always. I’m talking about not dumping great chicken flavour down the drain. Because that’s what happens when you pre-cook chicken. All those juices are lost. I have always had a big problem with that. Not any more. The chicken poaches in the curry. The way it was meant to be. All those delicious juices in the sauce. And in my mouth. Where they belong. Balance in the universe has been restored. I can sleep at night again.
Ceylon chicken curry Indian hotel style
This is my inaugural hotel style recipe here at glebekitchen. The very first one. So I had to go for broke. I wanted wow. Serious wow. So I’m going with Ceylon chicken curry. I’ve been meaning to make something like this for a long time. And I’m really glad I waited. Because hotel style drives it completely over the top. It’s different. But if you like South Indian this one is for you. One thing is certain. This is the first of many.
