Simple chicken curry 🍛

[@MayDay14000]

A simple “You do what feels right” type of message. I like it.😁🍛

[@AlanHope2013]

I agree, but I don't extend that liberty to grammar. The word is inedible, not UNedible. As a professional editor, I feel sorry for his editor.

[@clutchmatic]

The problem with "do what feels right" is gaining that intuition to get the "feels right" part right. Only practice and reflecting about what you're doing when cooking provides that. When you're at the height of the intuition then you have an ability to imagine a certain flavor and make it happen.

[@therogueserafim271]

My man is becoming the Bob Ross of cooking

[@walterteoh9970]

Rubbish!!😂

[@-ClerzZ-]

​@@AlanHope2013🤣 That's true.

[@AnkitShai]

As someone who has been cooking Indian food for over 13 years now, I can confidently say that this (mindset) is EXACTLY how you cook 90% of Indian dishes! Thanks for the video chef!

[@RAJENDRASINGH-ej6ci]

Being an Indian I agree with you

[@somsekharsarkar5416]

Absolutely

[@AdityaWaghmare]

Agreed 💯

[@Northmaul]

Is that why i always get the runs when eating indian? 🤔 Lol

[@Wiznatcharoo]

As someone who is going to start cooking indian food, this is great to know

[@nkuliscorner_ZA]

I'm sending your video to my 17yr old Son, just as a reminder that his Mom hasn't been lying to him about cooking & how to grow his confidence 🤭 Thanks for your kindness, Chef Andy ❤

[@r.g.1266]

Beautiful ~~ you're self-empowering your son AND supporting your wife as Mom and woman. 🙏🏼

[@nkuliscorner_ZA]

@@r.g.1266 I am his Mom 😂🤭 so let's say I'm supporting myself, too 😂🤣 Seriously though: It's a life skill & something that'll serve him for many years to come. And thanks to people like Chef Andy, it makes learning this skill much easier for the "post-internet age" gang.

[@adedow1333]

​@@nkuliscorner_ZA Good mama! It's so nice to find professionals who can back you up, too. I am also a mom, and I can confirm that flexibility in cooking is so important and so much fun!

[@goodoldozzy5731]

As a chef myself the best piece of advice I ever got was this. “Don’t be afraid to fail, Success is 99% failure, and the 1% will be the best thing you e ever eaten”

[@petedavis7970]

This is so true. I'm not a professional at all, but I've been cooking since I was very young (I took my first cooking class when I was 8. Me, my buddy, and a bunch of adults.) I've always experimented and man, so many failures over so many years... But here I am at 55 and I can throw together tasty meals from whatever's in the cabinets and fridge. I still fail every now and then, but that just means I'm still learning.

[@Edge51]

Truth! I have tried random ingredients in dishes thinking this has to elevate the flavor and it should go with this dish only to find out NOPE. Like you said the flip side is he get something out the is amazing sometimes. I like recipes for ideas and anyone can read a recipe, some people can follow one, but if you are following a recipe to the letter it really is not your dish. I would rather get an idea(s) from recipes and then interpret or modify it to the way I think it should go or even add in something I know I would like.

[@MeMonarch]

Hi i don't know if you will ever read this but I had my exam a few weeks back and the result was not at par, and it left me quite disappointed with myself. When I read this line of yours "success is 99% failure". I don't know somehow it gave me hope, some power to bounce back to prepare for my next exam. Thank you so much!

[@hiiamV1829]

That's what all indian moms do😇😇.. That's the chicken Curry my. Mom makes love from🇮🇳

[@Shrevaba]

Curry really changed things for me, the spices seem so complex but they come together like a symphony. For a long time I was confused as to how you season foods, but it really is intuition and relying on your senses. I smell things a lot whilst cooking.

[@watermelonindianboi]

That’s wonderful to hear hope u some more wonderful curries and enjoy them

[@julieaskingforafriend]

I love doing that! Just opening my spice jars, giving them a sniff, and deciding what goes with what. And I like using those mixes on plain innocuous food, like air fryer chicken thighs or potato wedges. And always add a splash of citrus!

[@osopoe]

Recipes are a great way to get hands on base knowledge as a beginner. Recipes are also a great way to expand on your ideas as someone who wants to explore.

[@itikuekuek]

As an asian, every time I watch/read a western recipe that says "Add one clove of garlic", I'd note to myself "Aight, five cloves of garlic"

[@thomasbonse]

Same for me for both garlic and Thai chilies.

[@vac65]

For me at least 3 cloves... beacuse i'm not Asian, just Eastern European. :D

[@rmo9808]

As a westerner I consider that 5 cloves as well and I'll double the onion because what monster only uses half an onion

[@Callusny]

Haha! Asians got it right. Im from Eastern Europe and do the same. Garlic 3-4x. Onions 2x. Spices even 10x sometimes. 1 teaspoon of cumin and Garam masala, really? I’m dumping tablespoons. Quarter teaspoon of salt? Lol. If your marinated chicken has the same colour as when you bought it, that’s just wrong.

[@Blind123Blind]

The amount of garlic really depends when you add the garlic and the size of cloves. The longer you cook garlic the more mellow the flavour becomes thus allowing for more garlic to be used without overpowering the dish.

[@eileengavinlarsen4509]

In my early cooking years, I learned soooo much from Cook's Illustrated magazine. They break recipes down, explain all the "science", and test, test, test. I read those magazines like novels. 😅 I gained so much knowledge and, with that foundation, I have become a notoriously intuitive cook in a family of dedicated recipe followers.😊 Thanks for the ongoing inspiration, Andy!

[@noorhapizah]

Eye balling the ingredients it the only way ❤️

[@krisztianfarago3915]

Use “FEELING”

[@dds3524]

This only works for savory. Anything baking related needs way more precision and care.

[@Ptilup]

@@dds3524 Yeah as much as I love eyeballing for the sake of speed, trying that with baking turns into a luck game on whether you just made cookies or gummy cake disks lol

[@BLTkitchen]

I do this all the time and my husband HATES it! Also, cook to bubbles he really hates that 😆

[@4.0.4]

This intuition is something that, once you develop it, doesn't even feel like effort. I feel like chefs forget to state the obvious but it might help some novices, so good advice.

[@selewin]

I'm getting to the level where I'm learning this skill. It really helps to make the same dish but different variations getting a understanding what different ingredients and techniques change the end result. And what part is central and what part can change.

[@corynsboy5814]

Perfect advice. Intuition and confidence also comes from following good recipes in the first place.

[@ny_bass_hole8158]

The best part about home cookin is running low on groceries and getting creative with the ingredients on hand. I made onigiri for the first time because of this. Now I’m making it weekly

[@Sleepy_Holl0w]

Love that Nat gets a mention. F*ck jar sauce! 😆

[@Mellyouttaphase]

When Andy said this I heard the real version in my head 😂

[@goliathonline69]

Yeah Jar sauce bad. Imma go to McDonalds after my double 18hr shift though.

[@stevenrichardbarnett]

F*ck yeah, champions!

[@arabellabecker8898]

Yesss☘️

[@jakehawkes42]

@@stevenrichardbarnett and also champignons!

[@ajaybirsinghsandhu6001]

No fancy equipment & ingredients just pure intuition and skills. Love your simplicity

[@ShiningAoiTsuki]

100% agree - I love following authentic recipes and techniques, but sometimes I don't have the time it takes or/and not all of the ingredients and it's almost 7:30 p.m. and hunger is around the corner. So in goes what I have on hand and I'm taking shortcuts. Still turns out delicious 99% of the time. Don't let some dogma about autenticity and right technique restrict your cooking. Remember: All "authentic cuisines" are inspired by what those people had on hand at that time and some vegetables of "authentic cuisines" such as potatoes, tomatoes, chilies and corn (new world food of the America's) weren't even widely available or popular just a few centuries/decades ago but now are an integral part of many cuisines like Italy, Thailand, China, France, India, Greece and so much more. We should all be able to experiment and have fun in the kitchen without judging - so happy cooking 😊🍳🍽

[@AlvinaGachuguEnt]

THIS 👏🏾👏🏾👏🏾💯

[@Dhyaam5989]

Unless you are posting it or selling it to others as authentic thing..i don't think it matters. We make pasta...with masala. And we always say it's Indian pasta. We make noodles. Sometimes Adds masala into it too. Basically our aim was to make it tasty. And for hunger. Also even within my own small state we have arguments between different regions regarding which recipe is authentic, what's the "accepted real name " of a vegetable/fruit ( trust me you don't want that debate or confusion in your life. Like did you know the vegetable name that you use means completely different thing in a place just 100 km away. Same language. And in college you meet people from these different regions. You speak those words. And creates awkwardness of astronomical level atm). , which is the right way to cook some of our famous dishes. Even how to serve celebratory feasts. So food fights aren't exclusively between countries.

[@ShiningAoiTsuki]

@@Dhyaam5989 I wholeheartedly agree with you. If there is one really authentic way to cook a culturally important dish, then the traditional way of making it should be respected. Aside of that - have fun with experimenting in the kitchen 😊

[@RockinAfr0]

Recipes are a similar to a signpost. 1st time through you'll follow them exactly 100% and be nervous when veering off or when a detour is necessary. 5th time through you'll probably be more comfortable with a detour and 10th time through you'll know 3 shortcuts and a much better route to your destination. Also, the confidence to make a "don't follow recipes" video and then ending with a recipe is crazy! I'll definitely experiment with that recipe later! :P

[@tonyascarlett2413]

Most recipes I follow completely the first time, then use as a suggestion the next few times. After that, whichever way we like the best is how we do it. Unless it's my Mom's, mother in laws or my Aunt Lola Mae's recipe. Those I follow as if they were the gospel. Thanks for your videos. Love to all from Georgia, USA

[@JctsUK]

Absolutely with you on every word there mate!

[@dvldog_]

As a fellow Georgian I understand the sanctity of the recipes that have been passed down from previous generations! Bless your heart if you've been tasked with making a dish for Thanksgiving that a previous loved one made a specific way for decades and you DON'T make it the exact same way! 😂

[@secondconflict570]

@@dvldog_ that right there is a sin!

[@janeyrevanescence12]

“It’s really hard to muck up a recipe to the point it’s inedible.” I don’t know, Andy. My grandma (who was an awesome lady in many ways) was a horrible cook (something even she laughed about). She told my grandpa when they were talking about getting married “You better be okay with doing the cooking otherwise I’ll either burn down the house or we’ll starve.” Fortunately for both of them, Grandpa loved cooking so it worked out great.

[@Ktrigga]

I always watched the mothers in family cook from the heart. I just found it so intuitive and they always made magic with what’s in the fridge.

[@its.omar.8]

You’re my cooking sensei 🙏🏼

[@nhedan]

In addition to this, people on the internet will argue endlessly about volume vs weight measurements, imperial vs metric. But the best measurement system by far is not needing one. Building up enough intuition for what different amounts of various ingredients looks like so that you can comfortably eyeball everything made cooking so much more enjoyable and smooth of an experience for me

[@jeffrichard5740]

„…best skill you can acquire…“ is key here. The more you cook , the more you get know methods and food the better you get in free styling.

[@FarmgirlFriday]

This is something that certainly comes with practice and knowledge of your ingredients. Years ago I would have NEVER strayed from the recipe. But recently I’ve been working on a family cookbook and actually having a hard time because myself, my mom and my sisters in law don’t use a lot of written recipes 😂 so we are having to ‘create’ them! On the plus side, we can usually make a meal out of whatever is on hand.

[@13Amazons]

I can use intuitive cooking on some dishes I am familiar with. Other dishes, especially Indian/Malaysian dishes, not so much. Hopefully, one day, I'll become familiar with the recipes and principles of Indian food I can wing it

[@BlakeSmith90]

I find following recipes are great to follow for the first and even second time, just to get familiar with the general idea of how to cook something. Then after that you have the familiarity and confidence to play around with it and try different things

[@KaldwinUnderscore]

My dad was a chef for 40 years, and he always told me that recipes are both incredibly important, and not important in the slightest. Growing up, I always learned that recipes are great for your first few times making something, the more you make it, the more confident you get with the ingredients and learn how the flavor profiles mingle, the more comfortable you get making adjustments to suit your own tastes. Follow the recipe to the letter the first time. Tweak it every other time, until it's no longer needed.

[@JohnNathanShopper]

I love this

[@ilyas8969]

Is your dad Jacques Pepin? Because that is exactly what he advises haha

[@BLTkitchen]

This is a very good explanation

[@secondconflict570]

EXACTLY. Take it for a test run and see what the chef intended, and then riff on it. There are a handful of dishes that I think are just perfect as done by the recipe, but for the most part this is my philosophy.

[@BigGen222]

When my girls were growing up I would cook something and deliberately leave something out. I'd ask them to taste it and identify the ingredient to build up their mental repertoire and they still thank me for it today.

[@karenreeve3002]

A big big BIG hit - the whole famalam loved it 🎉❤🎉❤🎉❤

[@brandonbell359]

Nice shout out to Nate’s what I rekon. 😂

[@markwin77]

"F@#* jar sauce" 🖕- Nate's what I reckon

[@nazam8211]

I live alone so I've learnt to be very intuitive and creative when it comes to cooking because most recipes I find don't cater for us who cook for one. So, despite not being great at maths, I've learnt to adapt recipes such as these to cater for two, at least then I can carry leftovers for lunch or have them as dinner the next day. 😊

[@stephaniemartinez2653]

Thank you Andy, I needed to hear this❤

[@szymonmocek2908]

My Mom taught me how to cook with what you have at home. She is brilliant at making salads and single pot dishes. She really gets mixing and matching ingredients. I have been cooking family meals since I was 14 yo cuz we had a rule that who comes home first makes lunch/dinner. So when I went to the university I was a cooking god for my flatmates. And now when I'm almost 40 I still follow those same principles she taught me. The pandemic was a breakthrough cuz I started to do large shopping for several days. Now I always have to have stuff like bell peppers, onions, yoghurt, garlic, diced canned tomatoes, tomato passata, lentils and chickpeas, chilli, chicken breasts/thighs, pork chops, minced beef, eggs, rice, some kind of asian noodles, some kind of pasta, mozzarella/burrata in stock. And my spice cabinet is twice the size of my medicine cabinet. With those I can cook anything Italian, Asian or Indian and I'm Polish btw. If you know the principles of each cuisine it is really hard to mess it up and I rarely use any recipes. So my cooking is like Andy's videos... Hey Babe, what do you want for dinner? And I do 90% of the cooking in my home. I also have a thing for making sandwiches and I can visualise what goes well with what. I used the sense also when I was a Bartender.

[@johnrichy2k6]

To paraphrase Nat “Fuck Jar sauce”

[@alexandraozomma1449]

Andy, I hope you see this: what you said in this video is proof that even as individuals we are similar in certain ways. Thank you for your honest tips and for the recipe on this too😅

[@brendanjones8192]

Don't quite think that's what Nat says about jar sauce. The yin and yang of Aussie cooking lads. Andy seems chill AF and Nat has a tucka fucka 👌🏻

[@Starholder96]

Recipes are like a map; incredibly useful but once you know the area a bit it can’t hurt to drive around without it

[@burnin20]

I've been doing that as of late, it's a lot of fun.

[@saeedalqahtani926]

Very simple ❤

[@leroyjd9816]

"Its really hard to stuff up a recipe so bad it becomes inedible". Challenge accepted

[@thesilvershroud2134]

Jaimie oliver has already completed the challenge

[@francestaylor9156]

@@thesilvershroud2134- 😂

[@micaarzur]

My mom used to completely ruin a dish with too much salt about 50% of the time

[@ramoon1026]

Yes Chef.......fan.....😊

[@redita7608]

It's like indian recipe..

[@Wannabearborist]

Looks so good

[@Ogaitnas900]

The feeling of independence and well being that comes from this is great, after cooking and practicing for a while it's nice to know you can give yourself a satisfying meal just using what's around.

[@rohannavalkar112]

Awesome recommendation, Andy. Also try cooking the chicken from raw into the gravy, it absorbs more flavour that way.

[@rehamkcirtap]

So much this. It's the advice that it took me years and years of cooking to hear. Cooking is a skill set and an activity. This is like the difference between playing something off a sheet of music and having spent enough time to pick up an instrument and just kinda play. Practice equals time and time makes us better.

[@stubertg5241]

I'm not sure if that's a verbatim quote on Nat's feelings regarding jar sauce. 🤭

[@zimzimph]

Oh you know it isn't xD

[@HassanSuhrawardy]

I am a very good cook but when it comes to chicken curry I never get it right but now I do. Thank you for the amazing recipe. I am a silent viewer but could not hold back this time to comment. Thank you for making our lives easier

[@richbuggs2517]

Has anyone else noticed that there's little to no negativity in the comments of Andy's videos? One of the most wholesome guys on YT for sure!

[@zedcarr6128]

As a single guy, I taught myself to cook from TV shows and books 25 years ago. I got the hang of it with a bit of experience by following recipes in books etc. and learning from my failures, and I've cooked using fresh ingredients since. I can cook a well-balanced meal from fresh ingredients just as quick, sometimes quicker, than the time it takes to ''cook'' the frozen, processed food that I used to eat all those years ago. And here I am, still learning cooking skills with videos like this.😋

[@luminousfaedust]

Honestly I dig the intuition part. There's a lot of things that use the same ingredients, but it's how you combine them and the proportions that can make or break a specific cuisine, and it's amazing how multiple cultures come up with similar foods because of the ingredients in question. Which ties back into the whole intuition thing imo. :) It's baking where you have to be precise. But general cooking? Feel and taste as you go. It's fuckin great!

[@jessicabland6134]

AMEN!! My husband says I just use recipes as a baseline. And then I make it 10 times better 😂 I've actually started feeding a couple of our friends too. I'll make dinner, he and I will eat, I put two servings in the fridge, and then we deliver them. It's really rewarding

[@AirVenus-v3x]

It’s a creativity that creates all around the world recipe’s now and then 🎉

[@Rog76]

I love to always add my own personal touch to what I cook, ok I did work as a chef back in the 90’s but now I only cook for myself and family. I agree with everything you said in this video. Cooking is one of the most valuable skills you can have for sure, as if you can cook you will always be able to eat amazing food. Even if you only have limited resources, not only that cooking from scratch and eating as much natural healthy food you can is always the way to go.

[@jillbeans1573]

Thanks Andy for the license to experiment and customize. I tend to follow a recipe once or twice, or even a third time if I have been away from it for a while. After that, it's all mine. However, I confess that even if I nail a dish, it is often difficult to replicate. So I just keep on cooking anyway. We can just call it an art project. I think technique and order of operation are keys. More KITCHEN TIPS FROM ANDY.

[@BeckyHines-x6o]

Anything with chicken is good!

[@stephenstibbs6228]

It helps to know your basics and beginner techniques.

[@soffici1]

This man has that warm smile that only good people have… Babe and Mitch are lucky to have him in their lives

[@brightonduder]

Inedible Love ya

[@ragnkja]

Language is a tool for communication. You understood what he said, even if you would have used a different negation prefix yourself.

[@nicoleadriencheung]

Look yummy😋

[@beniaminpuscas7404]

The best recipe! Delicious!

[@c_span]

This is a great mentality not just for cooking but for many things in life. Sports, art, work, etc. that’s why learning the basics and fundamentals is so important

[@kogu9676]

Following recipes is one thing, understanding how and why they work is another. Once you get this, in cooking, you won't ever need a recipe.

[@imamangoo8632]

Im soo good at this that even after following recipe step by step I create demon in my kitchen black looking Imagine going out of the way and adding my own steps

[@EarendilMitsos]

This relaxed atmosphere and no judgement is really what I'm here for. Thank you Chef!

[@mamtat7206]

Awesome 👍🔥🔥🔥🔥🔥🔥

[@n_art_cissist]

I’m allergic to a lot of foods so I have to adapt them to my diet when I cook but I always think it might be a waste of time or I might mess up so I really appreciate this

[@glenharrison1410]

That mixed perfectly good knolige for peolpe wanting to cook recipes

[@theskullkid421]

*inedible ❤

[@pradeepmalar327]

I'll be honest. This is so similar to what my mom prepares on most of the Sundays. Love it!!

[@emirmontazeri]

As always, Andy blessing us with a delicious recipe and great insight

[@jagshivani]

My favorite chef ever

[@mr_sn4k3s]

You’re my favourite cooking channel and I’m never overwhelmed by your recipes glad to say I’ve treated the entire family to mousakka thanks your assistance

[@chinnucutie]

That's a classic Indian household chicken curry

[@sabregunner1]

recipies are great when you are learning or you want to have an exact repeat of a result. they are great for learning becuse you can have a good base to then experiment and adjust how much of an ingredient is in it, like for example if you like it more garlicy, as you like because you have the base recipe as part of your repitoir.

[@novasinger1624]

I can only agree. I cooked pasta today and the sauce was a kind of French onion soup based sauce with bacon bits and mascarpone as a cheese substitute.

[@oliversinden9638]

Be creative ✨️ 👌

[@ErikaHohendorf]

The fun part about cooking by recipes is getting fresh ideas and altering the recipe to what you have or what you like ( more or less of something). Love your posts. Question: Does Basic Mitch do the dishes?

[@janwheeler87]

Chef, THANK YOU so much for your great recipies. I've never wanted to branch out and try international dishes such as curry because I've not cared for them when eating out.. But since I began watching your shorts and videos, then I bought your cookbook when it came out, I decided to try. I bought many spices, such😢 as Garam Masalla, chipotle peppers and some dried chili peppers and have tried out several Asian and Indian dishes on the family and most have been hits! Your Asian fried rice has become a staple and tandori style chicken on home made pita bread have been added to our monthly rotation. I finally ( after 50+ years cooking) started adding red pepper flakes even. Our taste buds thank you!! Focassia bread is a weekly dough we ALL love.

[@hanspeterklein1411]

For me I will always follow the recipe the first time and then the next time I will adapt it to suit me

[@TheWaifuConnoisseur]

One of the best feelings in cooking is when you’re just throwing stuff together without a recipe, eyeballing things, thinking whether you should add this or that, and it comes out delicious.

[@mightbefrostie]

I've been working on improving my cooking intuition, and I can already see how important it's going to be later in my life. Great message ❤

[@sc7783]

Chef, this is the exact way 90% of all Indians cook (although we do rely on intuition based on Mum's recipes 100% of the time!)😊

[@BongsyBoi]

I absolutely love coming up with substitutes when cooking! Gives it a new twist and sometimes I enjoy it more than the regular. Cooking is an art! ❤️

[@ehudezra4610]

From personal experience what you've said about intuition in cooking is so true, when i cook based on combinations i think would work together it almost always succed, of course intuition becomes better with experience and feel

[@christopherc8324]

I learned baking from my mom, cooking from my dad. Learning to eyeball measures, substituting some things(sour cream vs yogurt), and when using a recipe, it a guide. Also learned what herbs/spices are in certain ethnic cooking. And, just like you said, hard to mess up to inedible. Love yer clips, Andy!

[@crono448]

What an amazing Human

[@BPFDesigns]

What a champion!

[@HankdaRanger]

Recipes are great when you're just starting out or you want to learn new flavors and techniques. With enough practice though I think most people learn to cook with feeling without having to follow a recipe every time.

[@A·c·h·i·l·l·l·e·s·Last·Stand]

Also, thats how recipes become recipes, you always create something new.❤

[@Kahadi]

Okay, this message is something that I know I need to keep in mind while I'm learning to cook. I know it's been holding me back and I just can't help it. But being reminded by someone else, and having it confirmed that I'm not the only one with such an issue, it's a common enough issue for people to make such widespread reminders... That has earned a sub.

[@RabbitPrimeGaming]

In my mind, that's what makes you a good cook. Improvise, change it up, make it work and taste good. You'll get to a point where you know what flavors and textures go together and them BOOM you can make your own recipes

[@LePedantSemantique]

Best thing that I’ve ever learned as a non chef who now likes to dabble in the kitchen: Taste as you go! 👌

[@xeerika3070]

good video 👍

[@TheMrSammich1]

Cooking is art. Baking is science

[@YudraKudra]

Love this guy, so genuine and simple

[@hallocaroo]

Andy is the best!❤

[@lennythevillenq]

Great to see you shout out Nat, he's a great guy with a great attitude. Would love to see a collaboration between you guys like you did with Uncle Roger.

[@ChileanUtahFish]

Andy, you are the coolest dude in the food/cooking industry. Greetings from Santiago, Chile 🇨🇱