very nice intro to curries, especially the spice details. I've been on a curry kick this year and find most of the dishes I prepare utilize some variation of these spices--although I have never used the black mustard seeds. I'll have to pick some up for my next indian dish.
Great Vid! I cook a lot but Indian cuisine is my weakest point. My husband LOVES curry so i really want to learn to make it well. I want to learn how to make a chicken curry comparable to the stuff at a certain restaurant in Ottawa. Its not very spicy and has a red gravy. Maybe you know the style im talking about? Ive tried so many recipes. Some have a yogurt or coconut milk base, some have pureed onion and ginger base. and ive tried different spice combination. Nothing has worked. Help?
@Aprilshowersss Unfortunately, without seeing/tasting the curry I can't be sure what was in it. I might be able to help if you can recall the name of the dish... (it sounds like it could be butter chicken, which is common in restaurants and usually quite popular). You could also try asking the chef at that particular restaurant.
@Tioliah Yeah in this particular restaurant "The Light of India" its simply called "Chicken Curry" Their menu is divided into sections detailing heat. This is the only place simply "Chicken Curry" is listed and its in the medium heat section. The Gravy is red and it has a slight greasiness to it. It might be butter chicken but i dont know. lol, maybe next time ill ask if there is another name for it. I make killer imitation Naan bread and I really want to make this to go with it.
@Aprilshowersss Darn, that's kind of a vague name :-P Many restaurants will have their own signature dishes - there is an immense amount of variation in the way curries are done, and a certain chef may have a recipe unique to him/her. Just a note: in restaurants, the bright red colour of curry sauces is usually just an aesthetic touch from food colouring. If the curry was quite heavy/gravy-like it's also likely they used cream. Ah, naan! Someday I will have my own tandoor oven :-)
This looks lovely compared to some of the thicker curries I have often seen. This actually seems like a nice light meal. I'll definitely be trying it :)
You're a very knowledgeable cook! Interesting video!
StanMarsh1 1 year ago
very nice intro to curries, especially the spice details. I've been on a curry kick this year and find most of the dishes I prepare utilize some variation of these spices--although I have never used the black mustard seeds. I'll have to pick some up for my next indian dish.
FromUnderTheRock 1 year ago
Great Vid! I cook a lot but Indian cuisine is my weakest point. My husband LOVES curry so i really want to learn to make it well. I want to learn how to make a chicken curry comparable to the stuff at a certain restaurant in Ottawa. Its not very spicy and has a red gravy. Maybe you know the style im talking about? Ive tried so many recipes. Some have a yogurt or coconut milk base, some have pureed onion and ginger base. and ive tried different spice combination. Nothing has worked. Help?
Aprilshowersss 1 year ago
@Aprilshowersss Unfortunately, without seeing/tasting the curry I can't be sure what was in it. I might be able to help if you can recall the name of the dish... (it sounds like it could be butter chicken, which is common in restaurants and usually quite popular). You could also try asking the chef at that particular restaurant.
Tioliah 1 year ago
@Tioliah Yeah in this particular restaurant "The Light of India" its simply called "Chicken Curry" Their menu is divided into sections detailing heat. This is the only place simply "Chicken Curry" is listed and its in the medium heat section. The Gravy is red and it has a slight greasiness to it. It might be butter chicken but i dont know. lol, maybe next time ill ask if there is another name for it. I make killer imitation Naan bread and I really want to make this to go with it.
Aprilshowersss 1 year ago
@Aprilshowersss Darn, that's kind of a vague name :-P Many restaurants will have their own signature dishes - there is an immense amount of variation in the way curries are done, and a certain chef may have a recipe unique to him/her. Just a note: in restaurants, the bright red colour of curry sauces is usually just an aesthetic touch from food colouring. If the curry was quite heavy/gravy-like it's also likely they used cream. Ah, naan! Someday I will have my own tandoor oven :-)
Tioliah 1 year ago
This looks lovely compared to some of the thicker curries I have often seen. This actually seems like a nice light meal. I'll definitely be trying it :)
tattooskin72 1 year ago
Curry without chicken borders on sacrilege....but still looks pretty tasty :)
AtheistInTheHat 1 year ago
@AtheistInTheHat lol... carnivore :-)
Tioliah 1 year ago