Simple chicken curry 🍛
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Simple Chicken Curry
Ingredients:
- 2 red onions, thinly sliced
- 5 cloves garlic, finely chopped
- 1kg (35 oz) chicken thighs, skinless and diced
- 4 tomatoes, diced
- 2 tbsp oil
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp chilli powder if you like it spicy
- 400ml (14 oz) water
- salt to taste
- rice, to serve
- optional: yoghurt and coriander for garnish
Method:
1. Heat a large pot over high heat and add the oil. Once the oil is hot, add the chicken with a big pinch of salt. Sauté over medium-high heat until the chicken is sealed on the outside, then remove the chicken from the pan and set aside.
2. Using the same pan, add a little more oil if needed, and place it back over high heat. Add the onions and cook for 3-4 minutes until they start to brown, then add the garlic and cook for another 1-2 minutes.
3. Next, add the spices (garam masala, curry powder, and cumin) and the diced tomatoes. Stir well, making sure to scrape up any browned bits from the bottom of the pan.
4. Pour in the water and bring to a simmer. Cook for 10-12 minutes until the tomatoes and onions are completely soft.
5. (Optional) For a smooth gravy, blend the sauce at this stage using a hand blender.
6. Add the chicken back to the sauce and continue to cook for 10-12 minutes until the chicken is fully cooked through.
7. Taste and adjust the seasoning with salt if needed.
8. Serve the curry with rice, and optionally garnish with yoghurt and fresh coriander.
A simple “You do what feels right” type of message. I like it.😁🍛
I agree, but I don't extend that liberty to grammar. The word is inedible, not UNedible. As a professional editor, I feel sorry for his editor.
The problem with "do what feels right" is gaining that intuition to get the "feels right" part right. Only practice and reflecting about what you're doing when cooking provides that. When you're at the height of the intuition then you have an ability to imagine a certain flavor and make it happen.
My man is becoming the Bob Ross of cooking
Rubbish!!😂
@@AlanHope2013🤣 That's true.
I'm sending your video to my 17yr old Son, just as a reminder that his Mom hasn't been lying to him about cooking & how to grow his confidence 🤭 Thanks for your kindness, Chef Andy ❤
Beautiful ~~ you're self-empowering your son AND supporting your wife as Mom and woman. 🙏🏼
@@r.g.1266 I am his Mom 😂🤭 so let's say I'm supporting myself, too 😂🤣 Seriously though: It's a life skill & something that'll serve him for many years to come. And thanks to people like Chef Andy, it makes learning this skill much easier for the "post-internet age" gang.
@@nkuliscorner_ZA Good mama! It's so nice to find professionals who can back you up, too. I am also a mom, and I can confirm that flexibility in cooking is so important and so much fun!
As someone who has been cooking Indian food for over 13 years now, I can confidently say that this (mindset) is EXACTLY how you cook 90% of Indian dishes! Thanks for the video chef!
Being an Indian I agree with you
Absolutely
As an asian, every time I watch/read a western recipe that says "Add one clove of garlic", I'd note to myself "Aight, five cloves of garlic"
Same for me for both garlic and Thai chilies.
For me at least 3 cloves... beacuse i'm not Asian, just Eastern European. :D
As a westerner I consider that 5 cloves as well and I'll double the onion because what monster only uses half an onion
Haha! Asians got it right.
Im from Eastern Europe and do the same. Garlic 3-4x. Onions 2x. Spices even 10x sometimes. 1 teaspoon of cumin and Garam masala, really? I’m dumping tablespoons.
Quarter teaspoon of salt? Lol.
If your marinated chicken has the same colour as when you bought it, that’s just wrong.
The amount of garlic really depends when you add the garlic and the size of cloves. The longer you cook garlic the more mellow the flavour becomes thus allowing for more garlic to be used without overpowering the dish.
As a chef myself the best piece of advice I ever got was this. “Don’t be afraid to fail, Success is 99% failure, and the 1% will be the best thing you e ever eaten”
This is so true. I'm not a professional at all, but I've been cooking since I was very young (I took my first cooking class when I was 8. Me, my buddy, and a bunch of adults.) I've always experimented and man, so many failures over so many years... But here I am at 55 and I can throw together tasty meals from whatever's in the cabinets and fridge. I still fail every now and then, but that just means I'm still learning.
Truth! I have tried random ingredients in dishes thinking this has to elevate the flavor and it should go with this dish only to find out NOPE. Like you said the flip side is he get something out the is amazing sometimes. I like recipes for ideas and anyone can read a recipe, some people can follow one, but if you are following a recipe to the letter it really is not your dish. I would rather get an idea(s) from recipes and then interpret or modify it to the way I think it should go or even add in something I know I would like.
My dad was a chef for 40 years, and he always told me that recipes are both incredibly important, and not important in the slightest.
Growing up, I always learned that recipes are great for your first few times making something, the more you make it, the more confident you get with the ingredients and learn how the flavor profiles mingle, the more comfortable you get making adjustments to suit your own tastes.
Follow the recipe to the letter the first time. Tweak it every other time, until it's no longer needed.
I love this
Is your dad Jacques Pepin? Because that is exactly what he advises haha
This is a very good explanation
EXACTLY. Take it for a test run and see what the chef intended, and then riff on it. There are a handful of dishes that I think are just perfect as done by the recipe, but for the most part this is my philosophy.
Love that Nat gets a mention. F*ck jar sauce! 😆
When Andy said this I heard the real version in my head 😂
Yeah Jar sauce bad. Imma go to McDonalds after my double 18hr shift though.
F*ck yeah, champions!
Yesss☘️
@@stevenrichardbarnett and also champignons!
Eye balling the ingredients it the only way ❤️
Use “FEELING”
This only works for savory. Anything baking related needs way more precision and care.
@@dds3524 Yeah as much as I love eyeballing for the sake of speed, trying that with baking turns into a luck game on whether you just made cookies or gummy cake disks lol
I do this all the time and my husband HATES it! Also, cook to bubbles he really hates that 😆
Curry really changed things for me, the spices seem so complex but they come together like a symphony. For a long time I was confused as to how you season foods, but it really is intuition and relying on your senses. I smell things a lot whilst cooking.
That’s wonderful to hear hope u some more wonderful curries and enjoy them
I love doing that! Just opening my spice jars, giving them a sniff, and deciding what goes with what. And I like using those mixes on plain innocuous food, like air fryer chicken thighs or potato wedges. And always add a splash of citrus!
Recipes are a great way to get hands on base knowledge as a beginner. Recipes are also a great way to expand on your ideas as someone who wants to explore.
In my early cooking years, I learned soooo much from Cook's Illustrated magazine. They break recipes down, explain all the "science", and test, test, test. I read those magazines like novels. 😅 I gained so much knowledge and, with that foundation, I have become a notoriously intuitive cook in a family of dedicated recipe followers.😊 Thanks for the ongoing inspiration, Andy!
"Its really hard to stuff up a recipe so bad it becomes inedible". Challenge accepted
Jaimie oliver has already completed the challenge
@@thesilvershroud2134- 😂
My mom used to completely ruin a dish with too much salt about 50% of the time
The best part about home cookin is running low on groceries and getting creative with the ingredients on hand. I made onigiri for the first time because of this. Now I’m making it weekly
Nice shout out to Nate’s what I rekon. 😂
"F@#* jar sauce" 🖕- Nate's what I reckon
This intuition is something that, once you develop it, doesn't even feel like effort. I feel like chefs forget to state the obvious but it might help some novices, so good advice.
You’re my cooking sensei 🙏🏼
“It’s really hard to muck up a recipe to the point it’s inedible.”
I don’t know, Andy. My grandma (who was an awesome lady in many ways) was a horrible cook (something even she laughed about). She told my grandpa when they were talking about getting married “You better be okay with doing the cooking otherwise I’ll either burn down the house or we’ll starve.”
Fortunately for both of them, Grandpa loved cooking so it worked out great.
Most recipes I follow completely the first time, then use as a suggestion the next few times. After that, whichever way we like the best is how we do it. Unless it's my Mom's, mother in laws or my Aunt Lola Mae's recipe. Those I follow as if they were the gospel. Thanks for your videos. Love to all from Georgia, USA
Absolutely with you on every word there mate!
As a fellow Georgian I understand the sanctity of the recipes that have been passed down from previous generations! Bless your heart if you've been tasked with making a dish for Thanksgiving that a previous loved one made a specific way for decades and you DON'T make it the exact same way! 😂
@@dvldog_ that right there is a sin!
„…best skill you can acquire…“ is key here. The more you cook , the more you get know methods and food the better you get in free styling.
No fancy equipment & ingredients just pure intuition and skills. Love your simplicity
My Mom taught me how to cook with what you have at home. She is brilliant at making salads and single pot dishes. She really gets mixing and matching ingredients. I have been cooking family meals since I was 14 yo cuz we had a rule that who comes home first makes lunch/dinner. So when I went to the university I was a cooking god for my flatmates. And now when I'm almost 40 I still follow those same principles she taught me. The pandemic was a breakthrough cuz I started to do large shopping for several days. Now I always have to have stuff like bell peppers, onions, yoghurt, garlic, diced canned tomatoes, tomato passata, lentils and chickpeas, chilli, chicken breasts/thighs, pork chops, minced beef, eggs, rice, some kind of asian noodles, some kind of pasta, mozzarella/burrata in stock. And my spice cabinet is twice the size of my medicine cabinet. With those I can cook anything Italian, Asian or Indian and I'm Polish btw. If you know the principles of each cuisine it is really hard to mess it up and I rarely use any recipes. So my cooking is like Andy's videos... Hey Babe, what do you want for dinner? And I do 90% of the cooking in my home. I also have a thing for making sandwiches and I can visualise what goes well with what. I used the sense also when I was a Bartender.
It's like indian recipe..
I rarely ever cook following a recipe. The creative aspect of always making a dish differently is pretty cool
It’s a creativity that creates all around the world recipe’s now and then 🎉
This was very encouraging in a way a friend would try to get you to try something new. Very good video!
The fun part about cooking by recipes is getting fresh ideas and altering the recipe to what you have or what you like ( more or less of something). Love your posts. Question: Does Basic Mitch do the dishes?
It helps to know your basics and beginner techniques.
The feeling of independence and well being that comes from this is great, after cooking and practicing for a while it's nice to know you can give yourself a satisfying meal just using what's around.
Has anyone else noticed that there's little to no negativity in the comments of Andy's videos? One of the most wholesome guys on YT for sure!
I'm not sure if that's a verbatim quote on Nat's feelings regarding jar sauce. 🤭
Love the message on this video Andy! I follow this same philosophy, be creative with it and have fun!!! 😁😁
Im soo good at this that even after following recipe step by step I create demon in my kitchen black looking
Imagine going out of the way and adding my own steps
I am a very good cook but when it comes to chicken curry I never get it right but now I do. Thank you for the amazing recipe. I am a silent viewer but could not hold back this time to comment. Thank you for making our lives easier
Also, thats how recipes become recipes, you always create something new.❤
Reminds me of a meme I saw. lol "I don't measure ingredients. I just add until I hear the voices of my ancestors whisper 'That's enough, child.'"
Now that's a refreshing and good piece of advice. Practice, and love. Don't forget love :)
Sounds like a dad talking to his kid. Love it.
This man has that warm smile that only good people have…
Babe and Mitch are lucky to have him in their lives
Inedible
Love ya
Cooking is art. Baking is science
This is something that certainly comes with practice and knowledge of your ingredients. Years ago I would have NEVER strayed from the recipe. But recently I’ve been working on a family cookbook and actually having a hard time because myself, my mom and my sisters in law don’t use a lot of written recipes 😂 so we are having to ‘create’ them! On the plus side, we can usually make a meal out of whatever is on hand.
Best advice! Amazing Andy, keep up the content
I live alone so I've learnt to be very intuitive and creative when it comes to cooking because most recipes I find don't cater for us who cook for one.
So, despite not being great at maths, I've learnt to adapt recipes such as these to cater for two, at least then I can carry leftovers for lunch or have them as dinner the next day. 😊
I absolutely love coming up with substitutes when cooking! Gives it a new twist and sometimes I enjoy it more than the regular. Cooking is an art! ❤️
Following recipes is one thing, understanding how and why they work is another. Once you get this, in cooking, you won't ever need a recipe.
ever since i started cooking chinese and japanese food as a teenager, i haven't looked at recipes unless I'm baking.
When he said:"As always.." my mind went: "...now Bismillah"😄
Inedible. Not 'un-edible'.
Small point. English is a great language.
Love your work
So much this. It's the advice that it took me years and years of cooking to hear. Cooking is a skill set and an activity. This is like the difference between playing something off a sheet of music and having spent enough time to pick up an instrument and just kinda play. Practice equals time and time makes us better.
Everybody's so creative!
*inedible. Unedible isn't a word.
I've been doing that as of late, it's a lot of fun.
Some of my favorite meals I cook are the ones I make up using ingredients before they go bad. My family loves them.
Chef, THANK YOU so much for your great recipies. I've never wanted to branch out and try international dishes such as curry because I've not cared for them when eating out.. But since I began watching your shorts and videos, then I bought your cookbook when it came out, I decided to try. I bought many spices, such😢 as Garam Masalla, chipotle peppers and some dried chili peppers and have tried out several Asian and Indian dishes on the family and most have been hits! Your Asian fried rice has become a staple and tandori style chicken on home made pita bread have been added to our monthly rotation. I finally ( after 50+ years cooking) started adding red pepper flakes even. Our taste buds thank you!! Focassia bread is a weekly dough we ALL love.
Thats such a wholesome advice
Thank you Andy! You've brought joy back into my life when I was most certainly ready to check out. Wish I could join your cooking school endeavor.
I'm a Dad of 2 pre teens and a husband of a Cuban wife. I've been learning to cook on my own since I was 20. Been fascinated by Japanes cuisine. I can't find a lot of ingredients where I live now so I have to substitute where I can. Luckily my family has been enjoying how I cook. I follow the recipie but I replace things and it seems to work out.
I'm getting to the level where I'm learning this skill. It really helps to make the same dish but different variations getting a understanding what different ingredients and techniques change the end result. And what part is central and what part can change.
You’re my favourite cooking channel and I’m never overwhelmed by your recipes glad to say I’ve treated the entire family to mousakka thanks your assistance
I can only agree. I cooked pasta today and the sauce was a kind of French onion soup based sauce with bacon bits and mascarpone as a cheese substitute.
Love this guy, so genuine and simple
Gotta love a Nat's What I Reckon mention. Good on ya, champ!
Reminded me of Chef Julia.
Good to know your a champion too
I’m allergic to a lot of foods so I have to adapt them to my diet when I cook but I always think it might be a waste of time or I might mess up so I really appreciate this
As a single guy, I taught myself to cook from TV shows and books 25 years ago. I got the hang of it with a bit of experience by following recipes in books etc. and learning from my failures, and I've cooked using fresh ingredients since. I can cook a well-balanced meal from fresh ingredients just as quick, sometimes quicker, than the time it takes to ''cook'' the frozen, processed food that I used to eat all those years ago. And here I am, still learning cooking skills with videos like this.😋
Great chefs attract friends
Absolutely Right Andy! Love that, i do cook, home cooking as well, and sometime like.experementing with ingredients 😊
I've been working on improving my cooking intuition, and I can already see how important it's going to be later in my life. Great message ❤
❤ love your videos!
This is amazing. Love your way of cooking 😋
However, you can fry the onions and tomatoes a little longer till the tomatoes are mushy and then add water. Believe me it tastes amazing.
Growing up my parents taught me the concept of "agak-agak" in cooking. Basically just go with your gut but be sensible with anything I add to the dish or just whatever I'm doing in general. Helped me become more flexible in the kitchen.
Recipes are like a map; incredibly useful but once you know the area a bit it can’t hurt to drive around without it
My Mom was my first cooking teacher and she was fond of calling the recipe a guideline more than a command, a suggestion.
Looks great!
Awesome recommendation, Andy. Also try cooking the chicken from raw into the gravy, it absorbs more flavour that way.
Looks delicious, exactly eveyones prefence is different 😋😋😋👏🏾👏🏾👏🏾 new subby lol ❤️
What about when you are just starting out? Following recipes closely and successfully making the dish gave me the confidence and knowledge to improvise while cooking.
NatswhatIreckon & Andy have been big inspirations in me becoming a home cook.
This is so true. I started a diet a few years ago and ended up losing 75 lbs but a big thing for me was giving up sauce on food that was made with a lot of sugar (honey, bbq sauce, etc.) so one day I was just like I’ll try to make a sauce and just started throwing some stuff together. It’s was basically my own tomato based hot sauce with a lime zest and it’s been my go to sauce ever since
Jar sauce is no good. So wholesome. I made a stir fry one night, just played with ingredients until it tasted good. Even my autistic child liked it.
It's how I've worked a couple of dishes but it's nice know how to do specific dishes too
For me I will always follow the recipe the first time and then the next time I will adapt it to suit me
That's some great advice right there and pretty close to what I was gonna make for dinner except I'm leaving the chicken thighs whole with skin on, gonna use some thai red curry paste from the jar, a carrot, some leftover pasta sauce instead of tomatos, cauliflower and broccoli, and some coconut cream
“You can always put more in but you can’t take it out” is great advice
Recipe are more like a guide line rather than an absolute rule.
Every time I see you chop, I think "man I wish my knives were that sharp".
What a champion!
Id have been so mad if you blended away all my veggies like that lmao. Curry is my favourite thing ever but I actually like eating the carrots and onions as extra bits.
Thank you Andy, I needed to hear this❤
I'm so lucky, my dad taught me that if you understand techniques, you'll never need a recipe
that's stuck with my my whole adult life. I still read cook books the way some people read Stephen King novels, but it's because I'm looking for new techniques or spices I've never heard of before.
recipies are great when you are learning or you want to have an exact repeat of a result. they are great for learning becuse you can have a good base to then experiment and adjust how much of an ingredient is in it, like for example if you like it more garlicy, as you like because you have the base recipe as part of your repitoir.
I’m not a great cook and I’ve always just thrown things together from what I have on hand BUT most the time it doesn’t come out too good lol I’m starting to think I should follow some recipes more often, give my kids a good surprise lol this curry looks good and easy 👍🏻
Baking is a science, cooking is an art. Recipes are suggestions.
I think every man have cooking skill with "intuition"
Thanks for sharing Andy ❤
The best advice I got on cooking was “it’s call culinary arts, not science. Be creative and do what feels right”
Chef, this is the exact way 90% of all Indians cook (although we do rely on intuition based on Mum's recipes 100% of the time!)😊
Andy: It's really hard to stuff a recipe up so bad that it becomes unedible.
Me: Hold my fire extinguisher.
I like to follow a recipe a couple of times and then start tweaking it 💞