Chai Pani’s Malabar Chicken
by Sommer Collier — last updated on Mar 22, 2024 
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
Ingredients
- 2 pounds chicken breast cut into bite-size pieces
- 1/2 cup vegetable oil + 1 tablespoon
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon fenugreek seeds
- 12-15 curry leaves finely chopped
- 2-3 small dried red chiles cayenne, bird…
- 4 cups chopped red onion about 2 large onions
- 2 1/2 tablespoons grated ginger
- 1 teaspoon chili powder
- 1 1/2 tablespoons ground coriander
- 1 teaspoon turmeric
- 1/2 cup chopped cilantro leaves and/or stems
- 3 cups chopped tomatoes
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 cup unsweetened coconut milk
Instructions
- Pour 1/2 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 1/2 cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
- In a separate skillet, heat 1 tablespoon 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.
While I don't eat meat, I do love Indian food, and this restaurant sounds like a great place. One of the best parts of my visit to India was the smells and sights of street vendor's carts, and trying the different kinds of chaat. What a treat, and another good reason to visit Ashville. (I haven't been there yet, but it's on my list of U.S. cities to check out.)
My mouth is watering – how come I haven't heard of so many of these, places? The concept of affordable Indian street food is brilliant and perfect. I absolutely love it!
Pops and I must visit Chai Pani. We will be in Asheville in about six weeks. Can hardly wait. Perhaps while we are there you can take me to the market to buy spices.
Looks so good…I will try this out. My daughter and I are looking at this and drooling….
wonderful post……inspiring
I trust you, this recipe looks delicious, thanks for sharing!
It's so wonderful that your friends have found success by following their passion! Thank you (and your friends) so much for this recipe and the tip on where to find curry leaves!
This post makes me want to move to Asheville! Bravo to this couple for living their dream despite the recession! WHat a handsome couple.
This is wonderful to hear about someone following a dream and experiencing great success and joy! Thank you so much for sharing their story… and this awesome recipe… my mouth is watering, I can almost taste the spices! I am also going to forward this on to a friend, she is actually travelling to Asheville this week for vacation so I am sure she will want to check this place out. :)
I love to hear about people taking a risk and succeeding. That sounds like a fabulous place to eat!
It makes me feel so good when I see people doing something that makes them happy….I see to many people miserable with their lives….and to me the food industry is so rewarding! Thanks for sharing this success story with us!
What a cool, inspiring story!!! And how sweet of them to share this awesome recipe.