Chicken Curry – 5/1/10

Chicken Curry – 5/1/10

I’m not sure what inspired me to make this dish. I enjoy curries, and I’ve been braising a lot, so I suppose this was a logical dish. I found one of Ming Tsai’s recipes (http://www.foodnetwork.com/recipes/ming-tsai/braised-chicken-curry-with-yams-recipe/index.html), and it was quite simple. I figured I’d give it a try. I didn’t want to make one of those packaged sauce curries that you add as a sauce to your meat – you miss out on a lot of the flavor. Here, where the chicken meat and bones cook for a while in the curry, makes a much more flavorful dish.

The Dining Room at the Langham – 4/30/10
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The Dining Room at the Langham – 4/30/10

I had been to the Langham a little over a year ago, when Craig Strong was the chef. I had a good meal at the time, but I’ve been really looking forward to going back to try Michael Voltaggio’s cuisine. Voltaggio, as you might know, won last season’s Top Chef, beating out his brother. Voltaggio helped open the Bazaar, Jose Andres’ highly-acclaimed eatery in LA.  Blending modern, molecular gastronomy with classic French technique, Voltaggio creates some really creative, beautiful dishes – thus, why I’ve been wanting to go for so long.