Poultry Curry Selection
Cooking the vegetables or meat along with a combination of spices, herbs, thickening and souring agents, makes an Indian curry. Common thickening agents are almonds, coconut, poppy seeds, peanuts, cashew nuts, onion, yogurt, tomatoes, etc. The distinctive flavor of the curry depends on spices, herbs, condiments, that are added, then sequence in which the spices are added and length & temperature of cooking.
All Entrees served with premium basmati rice.
All Entrees served with premium basmati rice.
| Chicken Curry Cubes of boneless chicken simmered in a gravy of roasted spices, curry leaves and coconut. A specialty of coastal Karnataka. $14.95 |
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| Methi Murg Alexander Tender chicken breast cubes cooked in fresh fenugreek & spices. A north Indian specialty & our Chef Alex's own recipe. $14.95 |
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| Chicken Tikka Masala Marinated cubes of boneless chicken smoked in an Earthen Oven and finished in a light tomato fenugreek sauce. $14.95 |
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| Chicken Zafrani A favorite of the erstwhile royal family of Lucknow. Marinated cubes of boneless chicken breast simmered in a cashew nut & Spanish saffron sauce. $14.95 |
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| Chicken Chettinad A hot favorite from the Chettinad district in Tamil Nadu. Cubes of chicken cooked in a curry of exotic spices & black peppercorns, and tempered with curry leaves. $14.95 |
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| Chicken Saag Breast of chicken cubes cooked with puree of baby spinach & spices. $14.95 |
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| Chicken Vindaloo* Boneless chicken cubes cooked in a fiery Goan sauce of garlic, vinegar, cumin seeds, red chillies, cloves & peppercorns. (*very spicy). $14.95 |
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