Chai Pani’s Malabar Chicken

Chai Pani, Asheville North Carolina

If you had to reinvent yourself…if your family’s future, and your personal joy, depended on a new career choice, what would you do?

In the last couple years, many have had to ask themselves this question and resolved that life can be different. No, life can be BETTER than it was before. The brave have pressed a mental reset button and haven’t looked back!

Our friends Meherwan and Molly Irani did just that, a little over a year ago. They tell the story of a pivotal discussion while driving home from vacation in June 2009. With the real estate market crumbling beneath them, they asked each other, “How can we make a living doing something we love? What are we passionate about?” The answer? Food. They were passionate about food.

August 2009, in the middle of the worst economic crisis of our time, they opened the doors of Chai Pani–a ‘fast-casual’ restaurant focusing on affordable Indian street food. They had no experience in the restaurant business and lacked the know-how to run a professional kitchen, but they are smart and resourceful.

Meherwan’s mom flew in from India to collaborate on the menu and help train the cooks. The first three days of business had such an overwhelming response, they ran out of food and had to shut the doors early! They closed shop for 3 more days to revamp their tactics. Then they reopened Chai Pani and have been kicking tail ever since!

Chai Pani just had its first birthday and has doubled all projections this year. It has received the Mountain Express Editior’s Pick for ‘Best New Restaurant’ and ‘Best Lunch’ in 2009. A slightly higher honor (in my opinion) is that it has become an unofficial hangout for some well respected chefs in town!

Meherwan explains, India does not have a restaurant-culture like the US. Most Indians cook well, so they eat at home. When they do eat out, they grab something quick from a street vendor. What you are served at most Indian restaurants in the states is Northern Indian cuisine with a slight British influence. This food would only be served in high-end restaurants in India, not eaten by the vast population.

The Irani’s dream was to intermingle street food with home-cooked dishes from all over India–and prepare them with local and organic ingredients. Meherwan reveals, “Chai Pani offers a new flavor experience for most Americans, because the food is AUTHENTIC. This is how Indians eat.”

The authenticity, quality and prices keep Asheville coming back for more!

The Iranis cordially offered their Malabar Chicken Curry recipe (served on the Thali Plate) to A Spicy Perspective. A vivacious south Indian favorite with tropical flair, that seamlessly marries robust earthy flavors, heat and acidity with the rich cooling effect of coconut. Trust me, this recipe is a keeper!

To prepare Chai Pani’s Malabar Chicken Curry:

Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.

Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula—about 25-30 minutes.

Add the chili powder, coriander, turmeric, and cilantro—mix together.

Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out—15-20 minutes.

Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.

In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink—2-4 minutes.

Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.

Chai Pani’s Malabar Chicken Curry

Yield: 4 servings

Prep Time:15 minutes

Cook Time:1 hour

Did you make this recipe?   Leave a review »

Ingredients:

2 lbs. chicken breast, cut into bite-size pieces
1/2 cup vegetable oil + 1 Tb.
1 ½ tsp. mustard seeds
½ tsp. fenugreek seeds
12-15 curry leaves, finely chopped
2-3 small dried red chiles (cayenne, bird)
4 cups chopped red onion (2 large onions)
2 ½ Tb. grated ginger
1 tsp. chili powder
1 ½ Tb. ground coriander
1 tsp. turmeric
½ cup chopped cilantro (leaves and/or stems)
3 cups chopped tomatoes
2 Tb. fresh lime juice
1 tsp. salt
1 cup unsweetened coconut milk

Directions:

Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.

Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula—about 25-30 minutes.

Add the chili powder, coriander, turmeric, and cilantro—mix together.

Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out—15-20 minutes.

Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.

In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink—2-4 minutes.

Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.

Cook’s Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!

*To make this a “slow carb” recipe, serve over lentils instead of rice.

All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

 

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63 comments on “Chai Pani’s Malabar Chicken

  1. Jannicaposted May 6, 2014 at 7:44 pm Reply

    Made this last night and it was SOOOO good. Thank you so much for posting it. Never going back to packaged mixes.

    • Sommerposted May 7, 2014 at 12:34 am Reply

      Yay Jannica! So glad you liked it. :)

  2. marlaposted August 24, 2011 at 2:40 pm Reply

    I love the story of this adorable couple. Lucky you to know them & to spend time at Chia Pani!! Plus you scored the recipe. I want this for dinner!

  3. Georgia Pellegriniposted August 24, 2011 at 8:38 am Reply

    Wow, this looks just heavenly. I hope I get to go here one day, I’m so glad they are successful!

  4. Cajun Chef Ryanposted August 24, 2011 at 7:22 am Reply

    Next time we go through Ashville I will be sure to make a visit to Chai Pani. Thanks for the heads up, because it is just about 4 1/2 hours drive from us.

    Bon appetit!

  5. Best Smoothie Recipesposted August 23, 2011 at 8:38 pm Reply

    Such a delicious dish, gorgeous photos as well.

  6. asian recipesposted August 23, 2011 at 8:08 pm Reply

    Definitely on my ‘must try’ list..thanks for sharing your wonderful creations ;)

  7. Fondant Cake Recipesposted August 23, 2011 at 8:50 pm Reply

    What a fabulous recipe!! this sounds like a great variation. ;)

  8. best salad recipesposted August 23, 2011 at 8:24 pm Reply

    That looks insanely delicious. Insane in the most wonderful way! :)

  9. Pingback: Appam and curry..Daring Cooks August 2011 challenge « Chef in disguise

  10. Maryposted October 8, 2010 at 11:03 pm Reply

    I found a Malabari restaurant in Toronto this summer and it was the best Indian food I have ever had, so I'm SO excited to find this recipe. Thank you!

  11. Torviewtorontoposted October 5, 2010 at 12:46 am Reply

    delicious love the addition of coriander into the sauce

  12. T.Kposted September 3, 2010 at 6:17 pm Reply

    oh my goodness ….that curry reminds me of back home soo badly. delicious presentation! where is this restaurant?