This curry was amazing I have never used coconut oil before but it really brought out the taste and the coriander leaves gave it a great twist I have a lot of Malaysian/Indian friends who have cooked chicken curry at their parties but this is so far much better, I can't wait for them to come to my place to taste this, thanks so much for a great recipe I followed it exactly, I used a whole chicken which I cut up and used a clay pot
hello I liked ur cooking methodology of cooking in clay pot and using rock salt instead f iodized salt, but I have question . !) Why did u cooked the spices in metal pot. 2) Do u take any precaution in cooking with clay pot to avoid its cracking due to high temperature.
1)The spices are cooked separately and added to the curry at a later stage. You can use any wok or other pan to fry up the spices. It doesn't matter but I find that cooking it along in the clay pot gave slight overcooked or burnt/bitter flavor. It is also best to let the chicken absorb the flavor of all the chopped ingredients first and then take in the aroma of the spices. 2) The clay pot is 'seasoned' well before initial use to prevent any cracks or leaks. I usually soak the new pot in water for a day. Next, Boil starchy rice water or other highly starchy water; you could even add water to the clay pot and add rice into it to cook the rice, to develop starch. Some will actually cook rice in the new pot to start off with but I find the rice tastes like clay, so using starch water is a better option. Boil and throw out this starchy water 1 - 3 times. (using fresh starch water each time)The starch helps to seal off any fine cracks on the surface and seasons the pot. ( I strain the water from cooking my rice to use for this purpose) Next you should wipe oil thinly all over the inside of the pot, add a little oil to the centre and saute some fresh ingredients like shallots. Wipe the pot clean. Your clay pot should be seasoned nicely. My clay pots have been working well for over 10 years without any cracks. Happy Cooking.
Recipesaresimple thanks for replying and I liked ur way of seasoning the clay pot. But again I not able to understand why the spice will get burnt in the clay pot as the the thermal conductivity of clay is very low compared with metal and hence the reason that clay pot is better for cooking compare to metal, and this the reason why I want to use clay pot :) that it will not excessively heat the oil :). also do you soak the clay pot in water each time before cooking, so that the temperature of the pot is raised slowly.
Sumit Hi. As I mentioned, the pot used to saute the spices is not really an issue. If you have another clay pot sitting around, by all means you can use it. My method simply states that the spices are better not added to the other sauteed ingredients during the initial cooking. It is better cooked up separately and then added to the rest. If added to the chopped ingredients, i tends to get an overcooked/ slightly burnish aroma in the end. I love clay pot cooking as well.
+aisha sana Since regular customers do not know the manufacturer, it is best to contact a reliable kitchen ware supplier to know where tolook.. quality of chinese clay pot from japan is considered best.. on the other hand in India, medicinal shops have good quality earthen pots.. smell to see that they dontsmellof raw clay. Boil porridge before first use ( or clear water if using a glazed pot) after this, soak in water overnight before initial use. First 2-3times do not cook on high heat. A good quality earthen pot willlast a very long tome! Use apot ring when placing ahot pot down from the stove to prevent crackers ng.
Fantastic! I tried it in my 100% pure clay cookware, it tasted so good. The food cooked in clay pots are Healthy and super tasty because of the special far infrared heat that is cooking your food in this case. I got mine from miriamsearthencookware.com, they are made of 100% natural clay sourced and handcrafted in US. Most importantly metal or chemicals free.
This is a great video! So much fun to watch, and easy to follow. Thank you :)
This curry was amazing I have never used coconut oil before but it really brought out the taste and the coriander leaves gave it a great twist I have a lot of Malaysian/Indian friends who have cooked chicken curry at their parties but this is so far much better, I can't wait for them to come to my place to taste this, thanks so much for a great recipe I followed it exactly, I used a whole chicken which I cut up and used a clay pot
Thank you for trying and posting your comment!
Looks tasty
super delicious i tried on same day and enjoyed
Which claypot is better? Glazed or an unglazed one? Which of them is easy to maintain . Thanks
Saffron Maverick
How to clean d black portion inside d clay pot after cooling?
hello I liked ur cooking methodology of cooking in clay pot and using rock salt instead f iodized salt, but I have question .
!) Why did u cooked the spices in metal pot.
2) Do u take any precaution in cooking with clay pot to avoid its cracking due to high temperature.
1)The spices are cooked separately and added to the curry at a later stage. You can use any wok or other pan to fry up the spices. It doesn't matter but I find that cooking it along in the clay pot gave slight overcooked or burnt/bitter flavor. It is also best to let the chicken absorb the flavor of all the chopped ingredients first and then take in the aroma of the spices.
2) The clay pot is 'seasoned' well before initial use to prevent any cracks or leaks. I usually soak the new pot in water for a day.
Next, Boil starchy rice water or other highly starchy water; you could even add water to the clay pot and add rice into it to cook the rice, to develop starch. Some will actually cook rice in the new pot to start off with but I find the rice tastes like clay, so using starch water is a better option. Boil and throw out this starchy water 1 - 3 times. (using fresh starch water each time)The starch helps to seal off any fine cracks on the surface and seasons the pot. ( I strain the water from cooking my rice to use for this purpose)
Next you should wipe oil thinly all over the inside of the pot, add a little oil to the centre and saute some fresh ingredients like shallots. Wipe the pot clean. Your clay pot should be seasoned nicely. My clay pots have been working well for over 10 years without any cracks.
Happy Cooking.
Recipesaresimple thanks for replying and I liked ur way of seasoning the clay pot.
But again I not able to understand why the spice will get burnt in the clay pot as the the thermal conductivity of clay is very low compared with metal and hence the reason that clay pot is better for cooking compare to metal, and this the reason why I want to use clay pot :) that it will not excessively heat the oil :).
also do you soak the clay pot in water each time before cooking, so that the temperature of the pot is raised slowly.
Sumit Hi. As I mentioned, the pot used to saute the spices is not really an issue. If you have another clay pot sitting around, by all means you can use it. My method simply states that the spices are better not added to the other sauteed ingredients during the initial cooking. It is better cooked up separately and then added to the rest. If added to the chopped ingredients, i tends to get an overcooked/ slightly burnish aroma in the end. I love clay pot cooking as well.
Recipesaresimple do you soak the clay pot in water each time before cooking, so that the temperature of the pot is raised slowly.
Sumit No I do not soak the pot each time.
how to find that the clay pot is 100% pure?
+aisha sana Since regular customers do not know the manufacturer, it is best to contact a reliable kitchen ware supplier to know where tolook.. quality of chinese clay pot from japan is considered best.. on the other hand in India, medicinal shops have good quality earthen pots.. smell to see that they dontsmellof raw clay. Boil porridge before first use ( or clear water if using a glazed pot) after this, soak in water overnight before initial use. First 2-3times do not cook on high heat. A good quality earthen pot willlast a very long tome! Use apot ring when placing ahot pot down from the stove to prevent crackers ng.
@aisha sana look up La Chamba
Fantastic! I tried it in my 100% pure clay cookware, it tasted so good. The food cooked in clay pots are Healthy and super tasty because of the special far infrared heat that is cooking your food in this case. I got mine from miriamsearthencookware.com, they are made of 100% natural clay sourced and handcrafted in US. Most importantly metal or chemicals free.