Reporter: Claudia Rupcich | Videographer: Brian Whitesell
Watch ABC 13 News at 5 this week for more "Cooking Tips" featuring chefs involved in Lynchburg's Restaurant Week. We'll be talking to Geralds, Magnolia Foods, Hot & Cold Cafe, Catalano's and Waterstone Pizza.
Hot and Cold Café's Owner and Chef Uday Mukherjee gives us a behind-the-scenes look at how he makes his popular chicken curry dish.
The India native uses almost a dozen spices, including a "secret" mix of spices for his curry. He also gave us his special tip: Throw some ketchup in there to add great flavor.
Here is Uday's Chicken Curry Recipe:
1 onion, coarsely chopped
2 garlic cloves
1, 1-inch piece of fresh ginger, peeled and chopped
canola oil & unsalted butter
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Pinch of ground cloves
Pinch of ground cardamom
1/4 teaspoon turmeric
1 cup chopped fresh tomato
4, 6-ounce chicken breast halves on the bone, skinned
Salt to taste
Garam masala, for sprinkling
2 tablespoons chopped cilantro