Simple chicken curry 🍛
Simple chicken curry 🍛
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:…
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I will request you humbly to make Bengali Fish Fry (using Basa fish Fillet)
Yes,Sir❤❤❤❤
🤢
Love your cooking Andy!!
My mom is an amazing cook. She even ran the food part in a legitimately rated 4 star coffeeshop not just yelp. Great food there, but when she didnt follow a recipe and made her own at home it was always much better
I'm a home cook, taught by my mom, Granny, and Great Granny. It was far more intuitive and to be honest, if I have to follow a recipe, I'm not real likely to bother making it. I like to look at recipes, then change them to my own liking.
My young family had a 'Do Not Cook Again' list. The criteria to make the list was 1) No one liked the meal and 2) even the dog wouldn't eat it. However, even a few recipe book meals made that list, such as 'Cucumbered Chicken Thighs' or 'Mashed Potatoes with Sliced Green Grapes' made the list too. I'm a senior now with hundreds upon hundreds of wonderful recipes & pantry pull meals in my history but still . . . on occasion . . . yup, I voluntarily add one to the list. Life is an adventure!!! 💖🍽️
Simple straight 👌
Indian cooking made Simple and tasty 😋
Thank you
"It's really hard to stuff a recipe up so bad that it becomes unedible"
The word is inedible, and I have to disagree. Texture is a beast that will take down most any dish if you fuck it up. However, learning to season food is a specific part of cooking where experimentation and developing instincts can make food taste better to each cooking individual. It took me a long time to get a positive result from experimenting, though, so I suggest following the recipe until you've made several dozen different dishes by the book and you understand the flavors you'll be experimenting with. If you're trying to make something with a spice you've never used before, make 2 or 3 different recipes with it, as written, before experimenting.
Speaking on behalf of idiots like myself, it absolutely IS possible to mess it up so much it’s inedible 😂
I do support your message though, with some caveats. If you’re new to cooking, find simple recipes and follow them closely. And then start making changes within the same genre. ie if you just made a chicken pasta, you can try swapping out the chicken for shrimp by looking up some other shrimp recipe to get a sense of how to cook shrimp. And you slowly expand outwards. If this is your first stir fry, don’t wing it. Watch a recipe video and follow it. But over time, you’ll start understanding what parts of the recipe are structure and what parts are swappable.
If you’re gifted at cooking, this probably doesn’t apply. But if you’re an idiot like me, definitely learn to lean on recipes when you’re learning, then strategically let yourself have more and more freedom within a style of cooking.
Love the Nate reference against jar sauce 😁😆
Spot on!
Lol my brother hadn't cooked for years, once he got rid of the problem and started cooking again. He made a bolegnese using whisky cause he had no wine. He still swears it was fantastic
Thank you Mr.Andy beautifully put.
Yup
Nat & her CAT? ;o)
I have a super simple curry recipe which is just 2 x chopped brown onions, 2 x crushed garlic cloves, half a tin of chopped tomatoes, half a tin of coconut milk , 2 tbs tomato paste, 600g chicken thigh and 1/4 cup of Keen’s curry powder.
Super simple but the real trick is after you’ve fried off the onions and the garlic to let it simmer at a low heat for at least 45 minutes until you have a thick and rich curry sauce.
for the budget minded when making meals like these make a pot load and par off into batches and freeze for later meals. better than paying $30 for ripoff Ubers………………..
lots of onion less garlic ginger – tomato / yogurt dry or green chilli – garam masala – cilantro to garnish. Thats a basic chicken curry. How long you marinate or dont at all, how much oil, how brown the onion, how much liquid, spice variations, make the different curries. However bone in chicken always for better flavour.
That looked like a paint-stirrer!
You're so polite. That's not exactly what Nat says, bless him. ** Jar Sauce!!
Actually, you’re wrong. It’s so easy to mess something up. Just add too much salt.
Amen brother. Recipes are general advice/guidelines for cooking. After you get proficient and comfortable, the world is your oyster
INedible. Yeesh.
I don’t have garlic I think I will skip it
I need recipes as a base, I learn the dish well, then start experimenting and hope it doesn’t turn out crap 😊