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Food Circus

About the Show

adrien2Host Adrien Sharp explores our area’s great food attractions.   The JTV cameras follow Adrien on a weekly food adventure, checking out restaurants, clubs, bars and retail establishments with the focus on everything food.  We go behind the scenes and share recipes and techniques of chefs, home cooks and culinary artists.  Adrien was a contestant on season 3 of Food Network’s “The Next Food Network Star”, has appeared on NBC’s Today Show, Discovery Channel and Kraft Foods programs and is an accomplished chef.  Find your next favorite food or meal on “Food Circus”!Food Circus logo

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Featured Restaurants

Laughlin’s Slice of Spice

Bella Notte Ristorane

Rocky Top Beer BBQ

Airport Restaurant

Olivia’s Chop House

McCarski’s Cafe

West Point Lounge

Schlenker’s

The Pointe

Giglio’s

International Dog House

Anna’s Porch Cafe

Dominick’s

Whole Foods

Grass Lake Pizza Time

Greystone Tavern

Deck Down Under

CoCoNuts Grill & Bar

In Good Company

Cuppa

Veach’s Office Bar

Schlenker’s

Parma Cafe

Gilberts Chocolates

B-Z-B Cafe

Sipping & Tipping with the Andersons

YELLOW INDIAN CURRY

Serves: 4

Difficulty Level: Beginner to Intermediate

Prep Time: 45 minutes

Cook Time: 20 minutes to 6 hours

Ingredients: 1.5 large yellow onion (Candy, Vidalia, Maui or Wala Wala if available) 6 cloves (roasted) garlic 1.5 knob fresh, grated ginger (yellow ginger, not galangal) 2 Tbsp Grapeseed or safflower oil 1 Tbsp Ghee (South Asian clarified butter) 2 cups low sodium chicken stock ¼ tsp cumin seed ½ tsp coriander seed ½ tsp ajwain seeds 3  tsp whole allspice 3 whole cloves 1 bay leaf (fresh if possible) 6 green cardamom pods 1 cinnamon stick (not ground cinnamon) 4 curry leaves (IF available) 2 tsp curry powder (no older than two months) 1 large bunch cilantro 6 large tomatoes (heirloom if available) (reserve liquid) 1 jalapeno 1 can coconut milk (not coconut cream) Parmentier cut vegetables: typically green peas, potatoes, carrots, (okra, cauliflower) Chicken (the type and amount are your preference; thigh, leg and/or breast) Kosher salt and fresh ground black pepper (to taste) *Thickening agent options; Mashed potatoes, Instant potato flakes, blended cashews *small bunch of mint for marinade

Prep: -Marinate the chicken 2 hours to 24 hours prior to making the curry -Blend 2 of 6 tomatoes, ½ the cilantro, ½ knob ginger, ½ an onion and small bunch of mint; add chicken to marinade and place in fridge overnight (if possible) -Parmentier cut the onion (medium dice) -Carre cut the tomatoes (large dice/rustic), reserve the liquid for curry -Chop cilantro rustic style (stems are ok to use in this dish) -Make a paste out of the *roasted garlic and ginger (mash with fork) -Roast the garlic; whole head of garlic, remove outer layer of skin, cut off top to expose the cloves, rub the garlic head with olive oil, put in oven 400 degrees for approx. 30 minutes -Par boil potatoes; drain and set aside -Toast the cumin seed, coriander seed, ajwain seed, allspice, cloves, cardamom pods and cinnamon stick grind if you don’t care for whole spices in your curry -Cut the jalapeno in brunoise style (small dice) -Warm the coconut milk and set aside (this will keep the liquids tempered) -Thicken curry with instant mashed potato flakes, mashed potatoes made with coconut milk or ground cashews Technique: Over medium-high heat, add oil and ghee to a stock pot until ghee melts Add spices and stir constantly for about 30 seconds Add onion and jalapeno; sauté for three minutes (stir continually) Add curry powder and ginger & garlic paste; stir until garlic is fragrant Deglaze with 1 cup chicken stock; stir until all ingredients are combined Add tomatoes and reserved liquid Incorporate warm Coconut milk into the curry mixture Add vegetables Place chicken into the curry Place remaining cilantro on top of curry Cover with a lid; lower heat to a simmer Simmer curry for 20 minutes to 6 hours At this point; you can transfer curry to a crock pot on low temperature Thickener will be needed 20 minutes prior to serving Salt and pepper to taste Remove cooked cilantro stems before serving

Tools:

Sauce pan

Blender Stock Pot

Small food processor or mortar and pestle (if not using roasted garlic)

Cutting board

Bowl or baggie for chicken and marinade Chef knife

Tongs Spatula

 

*CURRY TIPS * Spices must be toasted If you prefer your spices to be powdered and not whole; cool the spices and the grinder in the fridge; as the grinder will heat the spices and you don’t want to burn them with overheating * Add hot peppers in the beginning for a milder curry or at the end for a hotter curry * Use freshly opened curry powder (or no older than two months in your cupboard) * Curry flavors meld and intensifies while in the fridge; It will taste even better on day two * Add 2 black cardamom pods, ONLY if you want a more earthy curry * If you don’t roast the garlic, use a small food processor or mortar and pestle to form a paste with the ginger and add water * For this recipe, use coconut milk, not coconut cream; which creates a sweet flavor as in Thai curry * Add a small amount of salt while cooking and then season salt to taste * Simmer curry 20 minutes to 6 hours; you can add the curry to a crock pot after the stove top preparation If you choose use your crockpot, you may need to add more stock during the cooking process; keep extra spices on hand too. * Cardamom pods have a bite; so be careful when eating the curry if you haven’t blended the spices * Never thicken curry with flour; only use potato or ground cashew nuts * Curry ingredients can be found at Meijer, Kroger, Asian Markets and Whole Foods. There’s an Indian Market in  Jackson called,”Lazeez Flavors of India” at 3634 McCain Rd Jackson MI (517) 513-3041 * Enjoy