Stop opening up a jar of imitation curry and learn how to make a delicious homemade authentic chicken curry recipe that comes …
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The Most Authentic Curry Chicken Recipe
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I have a friend who makes Northern Indian version called Kashmiri chicken masala. It comes out a brilliant reed thanks to the Kasmiri chills. and it spice level while definitely in the 8/10 range is complex and nuanced. I can recommend this as I have made it. https://www.youtube.com/watch?v=d3yqBNWLIGw
What to do with the cloves and cinnamon sticks. Aren't they too harsh to eat?
Oh wow, this is so scrumptious looking! I have to find that tiffin box!😊
Are the cloves not too chewy in curry.?
Fun fact. There’s a huge Indian community where I live and typically landlords have to reprime rental homes with heavy duty Kilz to hide the curry smell in the drywall😂🍚
The amount of cloves puts me off a bit, I feel I would be crunching one with every mouthful.
Try a Indian curry recipe from South Africa. So much better and way different method
I am Indian. I absolutely love it. Very close to our traditional recipe. You have missed hing i.e; asafoetida . It's very important.
Do u even know what is authentic???
No Tigers hat?
How spicy is this on a scale of 1-10?
Thanks
Great job chef! Btw you are super handsome!
Well done👌
Hey, great video, perfect technically too which is typically lacking on other channels. ! I really enjoy your channel and watch every post. I've been telling my friends to watch too..
I'm currently making a hybrid combination of your recipe and my own because I've yet to collect all the ingredients. I had to use curry powder and added some of your spices that I had. Next time I'm in LA, I'll get the rest of the spices, and follow your recipe exactly except for the following suggestions:
Grill the chicken on a rippen hot pan. I used a carbon steel, but maybe a stainless or cast iron would work too. Also, I cut the chicken breasts thin (1/4 inch) and leave then whole (not cubed). Sear both sides. I then tear/shred the chicken breasts before adding to the curry. This increases the surface area, and they'll absorb the sauce better. If anything, I think this is the best suggestion. I kind of think you overloaded your pan in that video when cooking the chicken.. no biggy
I cook the curry chicken in an enameled cast iron pot (le Creuset), which is the same pot I use to build the curry. Inert cookware works better for recipes that have tomatoes.
Not sure if these are authentic, but this what I've done in the past:
I add a can of chicken broth to the curry mix, then braise it for about 2 hours, followed by reducing (evaporate the liquid). If it needs thickening, I add flour.
I add some cream or milk at the end to smooth it out.
Keep up the excellent work! I'll be there when you get your first 10,000 subs!
Can you show us how to make a Curry Korma dish?
I love all things Curry. Especially with Shrimp, which I think I will substitute in the recipe.
Perfection Billy!!!
I was introduced to Indian food a couple years ago, and been in love ever since. Thanks Billy for other recipe to add in my reparatory.
Where where where do I get a Tiffin box?! It looks so dad-gum CUTE!!!! Also instead of crushing those larger spices on the cutting board, can I toss 'em into a bean grinder? And should I do the same with the whole cloves? Do they end up much finer after the cooking process? Please let me know. Thanks!!! I sure appreciate you!!!😍🥰😍🥰