The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Sweet chili chicken❗️ Delicious & easy!
Sweet chili chicken❗️ Delicious & easy!
Recipe and ingredients:
0:00 – Intro
0:02 – 2 chicken breasts (~500g)
0:57 – ½ teaspoon salt
1:01 – Black pepper
1:08 – ½ teaspoon Turmeric
1:25 – 125ml milk
1:39 – 1 cup All Purpose Flour
1:52 – 1 Egg
2:28 – ⅓ cup honey
2:39 – 3 tablespoons ketchup
2:47 – 1 tablespoon Korean red chili paste (Gochujang)
2:57 – 2 tablespoons light soy sauce
3:04 – 3 cloves of garlic
3:22 – 2 teaspoons smoked paprika
3:37 – 2 tablespoons sugar
4:41 – 30g peanut
5:55 – Sesame seeds
6:01 – Parsley flakes
#sweetchilichicken
#asmrcooking
½ cup ~ 125ml
1 tablespoon ~ 15ml
1 teaspoon ~ 5ml
½ teaspoon ~ 2.5ml
BUTTER GARLIC CHICKEN RECIPE | HOW TO MAKE BUTTER GARLIC CHICKEN
Butter Garlic Chicken | How To Make Butter Garlic Chicken | Butter Garlic Chicken Stir Fry | Butter Garlic Chicken Recipe | Chicken Recipe | Butter Chicken Recipe | Butter Garlic Chicken Bites
Ingredients for Butter Garlic Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken Breast - 1 lb or 450 gms (cut into 2 inch chunks)
For Marination:
- Salt- 3/4 tsp
- Crushed pepper- 1/2 tsp
Dredge/coat with:
- All purpose Flour- 2.5 tbsp
Other ingredients:
- Oil - 2 tbsp
- Butter - 3-4 tbsp (around 40 gms)
- Garlic, finely chopped- 6-8 cloves (3 tsp)
- All purpose flour - 1/2 tbsp
- Oregano- 1 tsp
- Chicken Stock - 1 cup
- Lemon Juice - 1 tsp
- Salt-pinch
- Crushed pepper -3/4 tsp
- Parsley, fine chopped- 2 tbsp
Preparation:
- Cut the chicken fillets into 2 inch chunks
- Marinate with salt & pepper. Set aside for 15 mins.
- Now add the all purpose flour on the chicken pieces. Dredge these pieces to lightly coat the pieces with the flour. Remove and set aside on a plate for 5 mins.
- Prepare Chicken stock for use later or use readymade chicken stock. (To make Chicken Stock, take around 250 gms of boned chicken in a pan and add 250 ml water. Cook it for around 15 mins to make chicken stock. Strain and set aside for use later.)
- Fine chop the garlic and parsley.
Process:
- Heat oil in a frying pan and place the chicken pieces side by side. Fry on medium heat for around 3 mins and then flip the pieces. Continue to fry on medium heat for another 3 mins. Fry on both sides for a total of another 2 mins till the pieces light brown in colour and is nearly cooked. (Total pan-frying time around 7-8 mins )
- Remove & set aside.
- Now wipe the pan clean.
- Heat butter in the same pan and then add the fine chopped garlic. Mix and fry on medium heat for 1 minute.
- Now add 1/2 tbsp all purpose flour and mix and fry on low heat for 1 min.
- Add the chicken stock, oregano, crushed pepper, lemon juice and a pinch of salt. (Do not add salt here if the chicken stock you are using has salt)
- Give a mix and cook on medium heat for a min till the stock is cooked and thickened.
- Add the fried chicken pieces. Mix and cook on medium heat for 2-3 mins till all the liquid is absorbed.
- Garnish with a pinch of crushed pepper and finely chopped parsley.
- Serve hot.
#buttergarlicchicken #buttergarlichickenrecipe #butterchickenrecipe #chickenstirfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Thai Chicken Fritters with Sweet Chilli & Ginger Sauce Recipe
TV chef, Dominique Rizzo, whips up quick and delicious Thai Chicken Fritters using Gourmet Garden herbs and spices. For recipe visit gourmetgarden.com
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
Garlic and Chili Chicken Skewers, BBQ Thai Style
These Garlic and Chili Chicken Skewers, BBQ Thai Style are an adaptation from Southern Thai street food. You can make them at home by using your oven broiler or outside on your BBQ. First you make a spicy garlic marinade, divide it in two and let your chicken marinate overnight in one part, or at least two hours. The chicken needs to be sliced very finely; this allows more surface caramelization. You then add a little corn starch or corn flour to the other half of the marinade and use it for your coating mix. By grilling your chicken under your oven broiler or grill, you get that nice BBQ flavour we all love. Of course, a wood char BBQ is even better if you have that option.
The chicken is grilled then coated in the coating mix and grilled again. This step is repeated three times allowing a thick caramelized coating for an intense flavour. If using chicken thighs, the chicken remains nice moist.
Enjoy my Garlic and Chili Chicken Skewers, BBQ Thai Style today!
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