In the video the pappadams may appear to look like corn tortillas, but they're not.

Their flavour and texture is quite different, so make sure you do get the real pappadams.

Pappadams are soo good. They're a bit salty but very good. Dawn uses the grilling and tong shaping technique in the drill-down. My one advice is to triple the amount of pappadams that you make since the go really fast since people find that they just keep munching on the left overs even after the curry is gone. Or maybe that's just me.

This was my first major curry. It turned out pretty well. Some notes:

1) Ghee is clarified butter. I came back from the market and when I got back to my kitchen, I forgot to buy butter, to my horror. I used olive oil. The world didn't explode.

2) 2 chili peppers, while spicy enough for me, was too spicy for some of my friends and is still spicier than regular Indian restaurant curries (in the United States, anyway). De-seed if your friends are wimps.

3) I couldn't find blanched albums, so I bought a can of salted almonds and rinsed them in cold water. Again, the world didn't explode, and the curry was fine. (Poor Dawn would probably freak out if she read this, however.)

i tried making the pappadums in the oven and it didnt work. i also held them over an open flame (i have a gas stove) and i burnt them...i don't know how to make them if i dont have a grill...am i a dim bulb?

just curious: did the pappadums burn in the oven? I ask as I heard in the video that you should be able to make them in the oven?

I have to say that I just tested pappadums in the oven, gas and electric, in the microwave and on my gas burner and they all worked beautifully. The reason Lisa had a problem in the oven was because she put them on a tray (this I know because she told me). Pappadums need the direct heat so they should go directly on the rack and not onto a tray. Also watch them, you may need to turn them. Turn the heat to 375° degrees, and let cook for about 30 seconds, you can even leave the oven open if you like. For the burner, you have to be quick and move them around alot. But they totally work and will give you that nice charred color that is almost like doing them over a grill. For the microwave, place onto a plate covered with a piece of paper towel and cook for 40 to 60 seconds. Generally pappadums cook quickly and are best (at least easiest) if you only cook a few at a time!

OK , Dawn is right, I put the pappadams on a cookie sheet and literally nothing happened...I havent had time to try straight on the oven racks...but I can't wait! YAY! Thank you!

My husband made this dish yesterday and it turned out perfectly. I thought that it could have been a bit saucier and perhaps we'll have to adjust the water/cream amount next time, but overall it was a great success.

We served it with parathas instead of papadums and just plain basmati. I can't wait for the leftovers tomorrow.

Tonight, we're making the tortilla de patatas!

Tonight I made this vegetarian friendly by substituting tofu for the chicken, and I must say it was amazing! As usual, I always freeze my extra firm tofu first and then defrost it in the microwave until it's still just a little cold, but not frozen. Freezing it makes it much, much easier to drain and squeeze out the excess liquid. I chopped that up and threw it in the sauce for half the time that the chicken would cook. It really soaked up the flavor.

Also, I couldn't find any pappadams - is there anyone in Portland who can recommend a good place to find them?

On a last note, I have to say that neither my husband or I are cilantro fans, but I used it here in this recipe (in both the rice and the curry) and loved it. It really provided a freshness to the dish that was really unique.

This was quite simply one of the best dishes my wife and I have tried in a while. A complexity of flavours that lingered long after the last delicious mouthful.

More curry recipes please!

This will be a regular addition to the menu. Very easy to prepare. I made the Pilau rice - had to make my own crisp onions, as I could not find them in the grocery, glad I did, it was delicious too. I put the papadums in the microwave, lightly brushed with oil for 45 seconds - perfect.

Even without the fresh coriander it was so delicious! The coriander would have been an amazing finish, but I don't have a reliable supply where I live :( I put in a bit more cream as I like a very saucy curry.

I make Indian food regularly, as it is our favourite. Decided to try this one as it looked really good! I found that it was very very mild, so I added more chili and two fresh tomato and let it simmer on the stove for 30 mins. It turned out really amazing, so if anyone wants a more authentic Indian taste, this is a great way to do it. Overall the recipe was wonderful. I recommend going the extra mile to make the Pilau rice, as it a great addition to this dish!

Although involves curry,I think this recipe in not 100% Indian one,but more a Malaysian one.Anyway,o rich taste.I let myself to add 60ml (aprox 2 oz.) of coconut milk

Made this last night and really enjoyed it. Not difficult at all and has great spices. Will make again!

This was a wonderful taste but the sauce was a little to thick for us so I added about a cup of low sodium chicken broth. My onions may have been to large helping to thicken the sauce.

Pretty good - cooked it for the extended family tonight with plenty of Pops and Pilau. Went down very well with several spice lovers.

Was worried initially that I'd left too many chilli seeds in and made it too hot but after I'd added the cream and almond sauce it took the edge off and smoothed everything out really well.

The detail of the flavours may have been a lot clearer if I'd found some Ghee but here in the UK it's hard to get and I didn't clarify the butter.

Eight out of ten I think - much praise heaped on the chef. Of course I never reveal my sources, only mu sauces!

S

Glad you had a great meal. Here is the ghee video for future reference. Easy to make and the nutty flavor of this cooked clarifies butter will add to this dish.

http://rouxbe.com/drilldowns/101

yom, yum,yum. So good. I substituted Veg oil for the ghee and also half and half for the cream. Will make this again for sure.

I'm planning on making this dish next weekend. It sounds great, but I have one small problem. I live in a remote area of Minnesota and have no ideal where I would find the pappadams. Would pita bread sliced in halved and toasted on the grill or in the oven work for a substitute? Do you have a better substitute?

Hi Beth,

Plain pita bread on the grill or in the oven would work just fine. I'd even brush it with a little butter, toast it on the grill and sprinkle with a bit of salt. Yummmm. Anything to soak up the curry would be fine. Happy cooking!

I appreciate the quick respnose....Can't wait to try the recipe.
Do you have anymore great recipes that use cilantro. I have a fresh herb garden and want to try new recipes.

Hi Beth,

I did a quick search on the site and here are a few recipes that take a good amount of cilantro.

http://rouxbe.com/recipes/56
http://rouxbe.com/recipes/59
http://rouxbe.com/recipes/64
http://rouxbe.com/recipes/70
http://rouxbe.com/recipes/828

Tonight I made this dish and used half chicken breast and half paneer. I added the paneer at the very end of Step 1. I covered the pot again and let it cook in the onion mixture for another 15 minutes or so for it to soak up all of the flavor. I also squeezed a bit of fresh lime juice over each serving at the end and served it with plain basmati rice and cumin pappadums.

This was a great recipe and made a lot of food! I substituted the heavy cream with Nancy's yogurt and it was delicious. I thought it could have been spicier but it was a good base for the taste buds of the masses. We served it with rice and veggies but next time we'll do quinoa and papadums. The cilantro was a key ingredient that really added that extra yumminess.

I made this tonight and boy was it a hit in my family! I love the almonds in it...the flavors are wonderful too. Thanks for the great recipe, as well as the comment above about substituting Tofu for chicken - I'll try that one next time. I LOVE Rouxbe! :)

Great recipe, tasted great!! what is the make of the knives used in this video??

The knife in the video is a Shun Knife - they are very good knives, I especially like that they can be ordered for left-handed people (like myself). Glad you liked the recipe!

I made this recipe before but I don't know what I did wrong the sauce was really great but the chicken was a bit bland and stringy any ideas ?

The chicken was likely just over cooked slightly. Chicken breasts become stringy and start to dry out if even slightly over cooked. You could also try brining the chicken if you like. This recipe would even be good with chicken thighs, which have more fat and connective tissue, which equals more taste.

After watching the poultry fundamentals I understood the stringy chicken problem and using chicken thighs is not a bad idea at all but what about the chicken flavor it didn't seem to have the flavor of the spices any ideas ? maybe I should try and rub the spices on the chicken then cook it !?

So I buy whole chickens and have used my breasts - can I use the dark meat for this recipe without much change? Just cook a bit longer?

You are correct Rylla, the dark meat will just take a bit longer...but it will be delicious.

Try using only chicken tenderloins they also work great in the chicken parm. I must confess, I didn't realize a chicken had a tenderloin until I watched the poultry session on Rouxbe. You can purchase a package of tenderloins at Walmart. They come about 6 to a package.

Chicken tenderloins are really nice to eat. Here's a good tip (not necessary though) to make them even nicer to eat.

http://rouxbe.com/tips-techniques/341

Thanks Joe and you are correct one must remove the silver.

You guys are great, I love this website! Just gave your site info to the Culinary teacher at our local high school; not to mention telling every good cook I know how cool this site is. Keep up the good work.

I am considering using yogurt instead of cream. Any thoughts or suggestions?

I heard that yogurt curdles faster than cream so make sure not to heat too much.

I think yogurt would be a nice substitute for the cream. Just make sure to use a full fat yogurt or even drain the yogurt through cheesecloth overnight to get rid of excess water. You are correct, yogurt that is brought to a boil could potentially curdle, so it's best to add it and just heat the dish through. Try it out and let us know how you like it!

Love the way you grilled and twisted them! Very innovative! To update you, now there are 100s of flavours in papads available and they are also made out of many more ingredients other than lentil. Tough to choose, so I pick up a different flavour everytime.

Is there a recipe on site for Pappadums? I searched but could not find. Would like to make this weekend for the BF and friends.

There is no recipe for pappadums, but there is a Drill-down (or tip and technique video) called "What are Pappadums"? that shows you how to prepare them. Cheers!

I checked it out; I have an Indian cookbook, maybe it will be there. Otherwise, I'll guess as I go recipe with lentil flour, salt, pepper, and water with oil for grill. And take it from there.....

Wow, julie you are really going to make your own pappadums...cool. I have only ever bought them, as they are about 99 cents for about 100. Good luck and let us know how they turn out. Cheers!

I wouldn't know WHERE to purchase them up in Montreal, let alone here in NYC. It seems simple enough; I use to make manicotti crepes with my mom growing up so...it doesn't seem much different, except these will end up crisp, yes? I have the grill and will test the recipe, but go to my favorite Indian place here in NYC and see if they will give me a heads up on a recipe first. Sounds like a start. I do not fear my kitchen, we love one another quite a bit hee hee hee.

I was wondering if you guys have a good recipe for naan and if you could post it.

We don't currently have a recipe for naan, but there is this recipe for naan in one of the forum threads. Cheers!

Merely lentil (or chick pea, black gram, or rice flour) flour, salt and peanut oil, which can be seasoned with chili, cumin, garlic or black pepper. Mix together, let it rest, apportion and roll. Then you can fry or grill. not so hard. I think I might give it a go.