Genuinely one of my favourite cooking channels on TH-cam. Not only do I enjoy watching your videos, they're so clearly presented that I want to try cooking the dishes too.
Romain, as always an excellent summary of the main points. Just a couple of points from me: 1. I was introduced to boiling the onions for about 10min in a curry / chicken stock before reserving about 300ml of the onion liquid (I normally cook for two people) and blending the onions. They are sweetened in this process. 2. I don't add water to my garlic ginger paste just the extra oil that I cook in (i.e. Rapeseed) and I've recently tried another suggestion of adding fresh coriander before blitzing it. 3. Have fun creating your own curry spice mix. I use the following combo: • 3no tbsp. Commercial Mild Curry Powder • 3no tbsp. Coriander • 2no tbsp. Cumin • 2no tbsp. Paprika • 2no tbsp. Turmeric • 1no tbsp. Garam Masala 4. Kasoori Methi is something that should never be omitted, it's like bay leaves in stews. 5. Chicken thighs taste way better than breasts. Keep going boss man!
I have just cooked this. Used turkey instead of chicken. Delicious mate, Which makes a change from other recipes i have tried on youtube that turn out to be a tasteless waste of time.
A very little bit goes a long way. Try a literal pinch (like 1/16 of a teaspoon) when you bloom spices for your next tarka dal. I suspect it is an acquired taste (and smell). I grew up with it so it tastes like home to me...
Hing is also very commonly used in Indian communities whose diets forbid them to consume root and underground vegetables. The Djains often use Hing to mimic the onion flavor. They even have another name for it: Devil's Dung! hah
I don't really do takeout very often. A few I go to (dine-in) are Little India Cafe, Kochin Kitchen, Coconut Lagoon and my local Light of India. I hear good things about Raahi Dhaba as well but I haven't been.
Genuinely one of my favourite cooking channels on TH-cam. Not only do I enjoy watching your videos, they're so clearly presented that I want to try cooking the dishes too.
Thank you! Especially delighted to hear that the information is useful😀😀😀
Romain, as always an excellent summary of the main points. Just a couple of points from me:
1. I was introduced to boiling the onions for about 10min in a curry / chicken stock before reserving about 300ml of the onion liquid (I normally cook for two people) and blending the onions. They are sweetened in this process.
2. I don't add water to my garlic ginger paste just the extra oil that I cook in (i.e. Rapeseed) and I've recently tried another suggestion of adding fresh coriander before blitzing it.
3. Have fun creating your own curry spice mix. I use the following combo:
• 3no tbsp. Commercial Mild Curry Powder
• 3no tbsp. Coriander
• 2no tbsp. Cumin
• 2no tbsp. Paprika
• 2no tbsp. Turmeric
• 1no tbsp. Garam Masala
4. Kasoori Methi is something that should never be omitted, it's like bay leaves in stews.
5. Chicken thighs taste way better than breasts.
Keep going boss man!
All great points - especially number 5. Always thighs for me!
I’ve just cooked this and it’s lovely!! Thanks great video👍👍
Delighted to hear that😀
Man knows his stuff. Always good to see your uploads Romain. Your mix powder is a staple in my pantry and has been for years.
Thanks Robbo!
Great tips there Romain 👍👍
Thanks! Curry is not hard if you pay a little attention.
That’s as good as it gets for a tasty chicken curry👌🏻
I’ve been making variations of this one since I started cooking (a very long time)
Winter is on it's way down here in OZ, so I'll be cooking even more curries! 😋😋😋
I’m coming out of winter so it’s tandoori time.
Wow Romain that looks another winner thanks for sharing 👌👍
Thank you for watching😀😀😀
I have just cooked this. Used turkey instead of chicken. Delicious mate, Which makes a change from other recipes i have tried on youtube that turn out to be a tasteless waste of time.
Awesome to hear! I do like a turkey curry myself. Will have to make one soon.
❤❤❤❤ yummy 🤤
😀😀😀
I'd love to see you do a video about hing, I never know how to use it right, and then the curries taste a little weird (and my kitchen gets stinky).
A very little bit goes a long way. Try a literal pinch (like 1/16 of a teaspoon) when you bloom spices for your next tarka dal. I suspect it is an acquired taste (and smell). I grew up with it so it tastes like home to me...
@@glebekitchenthanks Romain!
Hing is also very commonly used in Indian communities whose diets forbid them to consume root and underground vegetables. The Djains often use Hing to mimic the onion flavor. They even have another name for it: Devil's Dung! hah
hey romain! i assume you are local to ottawa? i just moved to the area and was curious where are your go to spots for indian takeout :)
I don't really do takeout very often. A few I go to (dine-in) are Little India Cafe, Kochin Kitchen, Coconut Lagoon and my local Light of India. I hear good things about Raahi Dhaba as well but I haven't been.
@@glebekitchen thanks so much! i have been on the hunt for dhansak but i see it’s not as popular at some of the restaurants
@@KGSaYeAu - I'm a big fan of dhansak myself. My version is on the blog if you feel like making your own...