Simple Curry Chicken ????????????????????
Yo ain’t nobody called this AUTHENTIC or SINGAPOREAN so yall better chill…
I said simple & broke boyz ????
Just saying cuz i see y’all “authentic ingredient police” tryna catch people slippin. ????
On a serious note…
If you were scared to make curry from scratch, this is a super easy way to learn the basics.
I’ve been eating this curry chicken 4 days straight and wifey had to tell me to chill with the curry. lol that’s how much I like this recipe.
Hope ya enjoy!!
Peace & Sarang ✌????❤️
The OLD SCHOOL Thai fried rice recipe you should know about ???? | Marion's Kitchen
Get the best out of simple ingredients for a fried rice that is spicy, tangy and, well, just makes us happy. Plus, look out for a secret ingredient (courtesy of my mum!) that gives this dish a gorgeous caramelised, smoky flavour.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
রেস্টুরেন্ট এর চেয়েও বেশি স্বাদে তৈরি চাইনীজ রেসিপি। Fried Rice | Chicken Curry | Chinese Vegetable
রেস্টুরেন্ট এর চেয়েও বেশি স্বাদে তৈরি চাইনীজ রেসিপি, Fried Rice, Chicken Curry, Chinese Vegetable, ফ্রাইড রাইছ, fried chicken recipe, chinese recipe, chinese chicken curry, elisas cooking recipes
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Burnt Garlic Fried Rice with Soy Basil Paneer | होटेल जैसा फ़्राइड राइस और पनीर | Chef Sanjyot Keer
Full Written recipe for Burnt Garlic Fried Rice with Basil Chilli Paneer
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 2-3 people
Basil Chilli Paneer
Ingredients:
For frying paneer:
• Cornflour 1/3 cup
• Refined Flour ¼ cup
• Salt to taste
• Black pepper powder 1 pinch
• Oil 1 tsp
• Water to adjust the consistency of batter
• Paneer 500g (cubes)
Method:
• In a large bowl add all the ingredients of the batter, use a whisk to make a lump-free semi thick batter, make sure that the batter is neither too thick nor too thin.
• Add the paneer cubes to the batter, ensure that the cubes get coated nicely and set them aside.
• Now in a large pot, pour enough oil for frying and let it heat nicely.
• Once the oil gets heated, add the paneer cubes and deep fry them on a medium high flame until golden brown. Remove the paneer from the oil using a spider and put it in a sieve to drip off the excess oil.
• Your crispy paneer for the chilli basil gravy is ready.
For Basil chilli paneer gravy:
• Oil 1 tsp
• Ginger 1 inch chopped
• Garlic ¼ cup
• Green chillies 1-2 nos sliced
• Spring onion bulbs 2-3 nos chopped
• Onions ½ cup (triangle petals)
• Capsicum ½ cup (triangle cut)
• Veg stock 400-500 ml
• Green chilli paste 1 tsp
• Light soy sauce 1 tsp
• Dark soy sauce 1 tsp
• Vinegar 1 tsp
• White pepper powder 1 pinch
• Sugar 1 tsp
• Salt to taste
• Corn flour slurry
1. Cornflour 2 tbsp
2. Water 2 tbsp
• Fried paneer
• Spring onion greens 1 inch chopped
• Basil leaves few sprigs
Method:
• Set a wok on high heat and make sure to heat it well, add oil, ginger & garlic, green chillies, spring onion bulbs, stir & cook for a minute on high flame.
• Further add the onion petals and triangle cup capsicum followed by hot veg stock.
• Now add rest of the ingredients, mix well and bring it to boil.
• To make the slurry, combine cornflour and water in a separate bowl, mix it well until completely homogenized.
• Further, add the slurry while stirring the gravy & cook on high heat until the sauce thickens.
• Once the sauce thickens, add the crispy fried paneer along with fresh spring onion greens and torn basil leaves, stir & cook on high flame for a minute.
• Your basil chilli paneer is ready.
Burnt garlic fried rice
Ingredients:
For fried garlic
• Oil 1/3 cup
• Garlic ½ cup chopped
Method:
• Set a pan on high heat, pour some oil and heat it a little bit.
• Once heated, add the chopped garlic and fry it on medium flame for a minute.
• Further, lower the flame and fry until light golden brown. The colour of the garlic tends to change quickly once they turn light golden brown so be extremely careful at this stage of frying and keep stirring it to prevent the garlic from sticking to the pan.
• Now strain the fried garlic using a strainer, make sure you press the garlic using a spoon to squeeze out the excess oil.
• Reserve the oil as it now has imparted the flavour of garlic, use it to make burnt fried rice further in the recipe.
• Your fried garlic is ready.
Burnt Rice
• Garlic flavoured oil 1 tbsp
• Garlic 2 tbsp chopped
• Spring onion bulbs 2 tbsp chopped
• Spring onion greens 1 tbsp chopped
• Cooked rice 3 cups
• Salt to taste
• White pepper powder 1 pinch
• Sugar 1 pinch
• Aromat powder 1 tsp
• Light soy sauce 1 tsp
• Spring onion green a small handful chopped
• Vinegar 1 tsp
• Fried garlic 2 tsp
Method:
• Set a wok on a high flame and heat it extremely well, add garlic flavoured oil and chopped garlic, keeping the flame on high stir & cook the garlic until it gets some colour.
• Further add spring onion bulbs and spring onion greens & cook on high heat until the onions become translucent.
• Now add the cooked rice and season it with salt, white pepper powder, sugar, aromat powder & add the remaining ingredients, stir & cook on medium high heat for 1-2 minutes.
• Your burnt garlic fried rice is ready.
Recipe for the prefect rice -
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INCREDIBLE Masala Fried Rice Recipe
LEARN HOW TO MAKE AN AMAZING VEGAN MASALA FRIED RICE RECIPE!
LAY HO MA!! Alright, you have got to try this fried rice recipe. It is incredibly packed with flavour and of course, easy to make. Join me in this episode and learn how to cook an amazing masala fried rice recipe. Let's begin.
Servings - 1
Ingredients:
1/2 red onion
2 roma tomatoes
3 long green chilies
3 tbsp olive oil
2 pinches of salt
1/4 cup curry leaves
1/2 tsp chili powder (cayenne)
1 tbsp sweet paprika
2 tsp garam masala
1 1/2 cups leftover basmati rice
few sprigs cilantro
couple lime wedges
Directions:
1. Dice the red onion and tomatoes. Chop the chilies
2. Bring a non stick pan to medium heat. Add the olive oil
3. Sauté the onions and chilies for about a minute
4. Add in the tomatoes followed by a couple pinches of salt. Sauté for a few minutes
5. Add in the curry leaves and sauté for 4-5min
6. Add in the chili powder, paprika, and garam masala (add a couple splashes of water if it looks too dry)
7. Add in the rice and sauté for another couple of minutes
8. Garnish with freshly chopped cilantro and serve with a couple wedges of lime
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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