Easy Indian Curry with Chef Floyd Cardoz at Tabla Restaurant

Most people are intimated by cooking Indian food at home, but it can actually be quite simple. Curry comes from Indian word "kari", meaning "sauce" and most curries are spiced stews and sauce-based Pan-Asian dishes. Chef Floyd Cardoz shows us his take on the delicious spiced stew. Tip: Curry comes from Indian word "kari", meaning "sauce" Tip: Curries are spiced stews and sauce-based Pan-Asian dishes Tip: Turmeric is a traditional Indian spice with bitter, earthy flavors Tip: Tamarind fruit means "date of India"—excellent ingredient for chutneys Tip: Season meat with kosher salt for a nice, grainy texture Tip: Jazz up ordinary white rice with cashews and golden raisins Trick: Use chicken thigh/leg meat because it won't dry out Trick: Canola oil has a lower flash point so it won't burn the spices Trick: Use canned tomatoes if you don't have fresh ones on hand Trick: Pre-season meat for curries and let rest for 15 minutes before cooking Trick: Watch the heat—oil should sh