How does Julia Child’s Indian Feast stack up to her French Repertoire?

Julia Child's does have curry dinner feast! How does it hold up next to her french classics. Is it any good or nay? This recipe is from the French Chef Cookbook: amzn.to/3uWMAgA
🚩Support the Channel on Patreon!
/ antichef
🚩I'm on Instagram
/ antichefjamie
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
🚩What I Use (Amazon Store)
www.amazon.com...
(As an Amazon Associate, I earn from qualifying purchases)
Music: www.epidemicso... & www.artlist.io
#jamieandjulia #juliachild #antichef #curry
Ingredients:
Curry:
2 cups sliced onions
Olive oil, peanut oil or GHEE
2 to 4 TB curry powder
3 tb Flour
3 cups excellent meat stock (I used beef)
1/2 cup red wine
2 or 3 cloves garlic
1/3 cup raisins
1 smallish sour apple
1/2 tsp thyme
1 bay leaf ;)
Salt and pepper
1 cup coconut milk (Fresh coconuts ;))
6 cups roast lamb, beef, turkey, duck or pork
Saffron rice:
1 1/2 cup raw basmati rice
3 cups rice
2 tb butter
2 tsp salt
Big pinch saffron
Condiments:
Cucumbers with green pepper and scallions and salt and pepper
Chutney
1 cup pine nuts sautéed in oil, lightly salted
Peanuts, chopped
1 or 2 bananas
Chopped eggs
Cooked lentils, tosses with oil, minced onions, parsley and seasonings
Poppadoms

[@NeedlessExposition]

Why do I have the temptation to call the blender Sir Mix-a-Lot?

[@Eve-smoreosandwich]

I second this! 😂

[@LauraCourtneyette]

Chef John calls his mixer that too

[@Andronos]

I was gonna say Vinny Vitamix but I feel you got me beat

[@gingernader4128]

That’s fantastic 😂

[@hannakinn]

I had the same thought so support this suggestion!

[@MunifTheGreat]

Her curry just went international really with all the condiments she added. It was not just an indian curry, but also combined flavours from south east asia, east asia, middle eastern, etc. The french twist was the addition of wine into it.

[@JoannaHammond]

She was probably trying to fuse every cuisine that exist in the world... ;)

[@wrongturnVfor]

I have no clue what here was south east Asian or east asian or middle eastern. This just looks like Indian curry with wine, lol. And I am mad that he used powder and not full spices

[@shnad9880]

​@wrongturnVfor the method of cooking the curry is much closer to the Japanese method than the Indian method. The use of green onions is also more common in East and South East Asian cuisine as is the use of chopped boiled eggs and peanuts. And using toasted pine nuts is common in Middle Eastern cuisine and arguably even the saffron rice

[@OneOut1]

​@shnad9880 picky picky picky ! Did it taste good is the question ?

[@wrongturnVfor]

​@@shnad9880 Buddy, please get an education. Just because some other cuisine uses it, doesn't mean that they get monopoly on that method. India uses all those methods too and has done so forever. I have had 3 authentic curries from there - The regular lamb curry (from the south), Apple curry (from the north) and Apple curry. Julia literally combined the lamb curry and egg curry and added the egg topping from the egg curry. The only addition to this was the french wine. You would know that if your experience went beyond butter chicken and chicken tikka masala. I don't understand what the fixation of people is with trying to take away cultural history and cuisine from other countries. Please spend your time doing better things.

[@TheMandalore79]

We need a tea towel or oven mit that says "Give me the extra bay leaf. I'm not driving."

[@nickross1982]

I would buy this in a HEARTBEAT

[@BasilLecher]

That’s a lot of words for a design. Probably it could get away with having an illustration of two(even three!) bay leaves, and underneath that it could say “I’m not driving.”

[@debbiepierce9550]

I was thinking a tshirt…

[@FlameDarkfire]

Some people throw in extra garlic, Jamie throws in extra bay leaves

[@Nachtelfin0des0Todes]

Or like a bay leaf design with "I'm not driving"

[@FlameDarkfire]

Adding the apple to curry is a Japanese inspiration. They like their curries milder and sweeter.

[@anamewillcomelater]

Which itself is British inspiration. Japanese curry comes from the British Navy combining the ingredients they had into a big pot.

[@binarymalehim]

Adding fruit to curry is more of an English thing, dried apple raisens and almonds used to be a very popular ingredient for our curries. Slightly fruity with less chilli spice feel, something my grand uncle would make us and it was very tasty.

[@wrongturnVfor]

Actually, there is an actual south asian dish called Royal apple curry. I think she just combined good old lamb curry with apple curry. Because they really do go well together. But nothing beats the 72 hour goat curry. They really do simmer it for 72 hours and it is the most delish thing ever

[@tomrichards9843]

@@binarymalehim Yeah - not British curry in the sense of modern British Indian Restaurant cuisine, but British curry in the Imperial tradition, dating back to Victorian times or even earlier. Coronation Chicken is the only widespread present-day survivor of this style that I know of, but my mum used to make a dish called Honey Curry Chicken when we were kids which certainly came from a similar place (with chopped bananas in natural yoghurt as a side).

[@binarymalehim]

@tomrichards9843 Yes, that's it in a nutshell 👍. You forgot about kedgeree, still made and eaten, not so much as coronation chicken though.

[@fizzofnz4585]

OMG this is my Mum's dinner party beef curry from the sixties! Complete with the side bowls of roasted peanuts, sliced banana and grated coconut! It was a great hit. :D

[@queenmotherhane4374]

I desperately need to make this dish!

[@alzychoze6591]

Yup Julia brought India as well as France to America

[@kikihammond5326]

Your mom must have been a grand hostess and a lot of fun.

[@nancysilverman8474]

My mom made curry for my baby brother's christening party! A great hit with everyone.

[@aryanahartwell3801]

Someone in the comments below suggests you name your blender...Sir Mix-alot ....I second this.

[@bethotoole6569]

Yup.. best idea yet…

[@EnderTheBender64]

Perfect idea

[@Ntyler01mil]

Julia Child actually did live in Sri Lanka and Mumbai for a couple years and ate authentic South Asian cuisine.

[@Phily1494]

and still put bananas on top?

[@TrenersLP]

And safe to say it does NOT show in this recipe 😂

[@tabsg0015]

@@Phily1494thai people sometimes use bananas in curry, and sri lankans do like bananas as well. i dont find it far fetched she took inspiration and chose to do that to her recipe if she intended to make a curry, esp cuz fruits are sometimes used in curry anyway to make tastes milder or add a pickled aspect

[@Phily1494]

@@tabsg0015 we do sometimes use plantains or green bananas in some curries or stir frys. Almost works like potatoes or yams. But I hadn't seen ripe bananas in a savoury dish so far. Could you tell me a Thai or Indian/Sri lankan dish that uses bananas? I would like to try it. For science.

[@SA0BUX]

And Kunming, China.

[@fakt.iris.]

I watch this channel religiously and it brings so much joy to me ❤

[@TheRealMaryLee]

It’s a highlight of my week

[@navyasrivastava7667]

Me, too

[@michaelbirch5270]

Jamie has the magic formula that every other KZbin cook does not: being relatable to novice cooks because he himself in a novice cook.

[@bridgetkeyes6170]

Or even now not so novice but the hitches when making a new recipe are so relatable for a home cook and also has enjoyable non spiteful schadenfreude. Also the messiness is rewarding to anyone who's a bit messy...

[@Y2KNW]

But without those coconut shells, how will you ride forth to seek the Grail?

[@caciliadrachen]

on second thought, let's not go to camelot, it is a silly place

[@2306vega]

But they eat ham, and jam, and spam a lot!

[@BarbaraBylow]

Bring me...a shrubbery

[@aq5426]

It's only a model.

[@frankieamsden7918]

😂😂😂😂

[@2615ParkAvenueAssociates]

Jamie, Maybe this kitchen hack will help your warped cutting board problem. 1). Heat your oven with a clean cookie sheet on the middle rack to about 250" and shut the oven off. 2). Put the cutting board on the cookie sheet with the dome part of the warp facing up. 3). Place a heavy Dutch oven (i.e., cold Le Creuset if you have it) on top. 4). Check your board after about five minutes. 5) The weight of the kettle should flatten out the board. If you don't have a heavy Dutch oven, you can always fill a big pot with water for extra heft and weight. As our Julia would say, "Bon chance." I hope it helps; it worked for me.

[@mattrg320]

Sir Mix-A-Lot. A noble knight of the kitchen kingdom.

[@JulieBucknell]

Hi. Next time you make this curry try this - place the rice in a ring close to the edge of the plate creating a well, spoon the curry in well. Spoon the condiments alternately on the the rice forming a pattern. You can then eat it taking a spoon of rice with the condiment you want, say chopped peanuts, dragging it into the curry to get the meat and sauce. You can also mix it all together as you wish, but plating up this way is very pretty.

[@myjewelry4u]

I will forever love the bay leaf comments! I recently told my sons about it (both are great cooks, taught them everything 🤣) they both laughed out loud and have used your saying while cooking. Again, humor makes great food!

[@Faeriedarke]

I grew up in Durban, it has the largest community of Indians outside India, and curry is pervasive. The two things I always have with my curry is curry leaves, and sliced banana. I also like having raita, which is the cucumber and onion, but mixed with plain yoghurt and a few spices. If you add fresh chillies to your curry it really helps moderate the spiciness. Mmmm, I'm so hungry for a good curry now. Thanks for a brilliant episode.

[@rosezingleman5007]

LOVE raita! Indian version of tzatziki is what my kids used to call it.

[@KassFireborn]

Yeah, I was able to inch up marginally in the spice level I could tolerate when I realized raita and lassis are there (in part) to put the fire out.

[@howieroarke]

And Mrs. Ball's peach chutney!

[@lynnettejohns4733]

@@howieroarkeI prefer Mrs Ball's apricot. Nothing beats Mrs Ball's chutneys.

[@Rebecca-zj4wq]

My mom grew up in Canada watching Julia Child on TV, then spent her young adulthood, where she started cooking for a household, in Nepal and in Durban. She puts out sliced bananas and diced cucumber with her curry. I have no idea the source of that, and she can no longer remember.

[@Djm8520]

‘You put the lime in the coconut,’ to stop it turning brown. ‘Now let me get this straight, I said Doctor, you put the lime in the coconut’ to stop it turning brown. ‘Woo-oo-ooh, ooh-ooh-ooh’

[@bethotoole6569]

😂😂😂😂😂

[@Djm8520]

@@bethotoole6569 🫡

[@dionbass5212]

For those wondering ... "Put The Lime In The Coconut - Harry Nilsson"

[@Djm8520]

@@dionbass5212 👍👍✅✅

[@donnaburkett7854]

Love this. Brought back many memories

[@jerrywood4508]

In the middle of your video KZbin had an ad for business class on Air France. You must have a very classy demographic. Makes me feel proud. And a little haughty.

[@ShanRenxin]

You got Air France? All I got was deodorant and cat chow right after he said "Order up!"

[@jerrywood4508]

@@ShanRenxin Huh. Well, maybe it was just me. Now I feel even haughtier.

[@PassiveAgressive319]

I got Ninja cookware advert!

[@BlowinFree]

@@jerrywood4508I got none as I pay for Premium. Now I’m the haughtiest 😊

[@bahhumbug9824]

@@PassiveAgressive319 I got a rock.

[@RobotPorter]

This brought back memories. Back in the 1970s-80s, when I was a kid my mom made curry like this with all the condiments. Although raisins were a condiment not in the dish. But, yes, the bananas were a star as was the mango chutney. But the condiments could range from many to few, depending what was on hand. Also, she usually made it with leftover chicken or turkey. So the curry had was a golden color. Thanks for the walk down memory lane.

[@Greyhare]

As a child of the 70's in the UK my mum would make curry and we would have sliced banana, desiccated coconut and cucumber to sprinkle on top, it was so so good.

[@steveolson4123]

When I look back at some of the earlier videos Jaime impresses me more every week

[@erinmcmahon7716]

Omg, did I just catch this as it uploaded?! How lucky am I?!

[@kiwi_in_sylvania5449]

OMG!! Growing up in NZ my very white mother used to always serve us lentil stew with desiccated coconut and sliced banana! I never understood where that came from until the intro of this video lol Somehow she missed the curry part haha

[@philoctetes_wordsworth]

There is nothing wrong with fusion recipes. She was (again) ahead of her time!🤗🤗🤗👍🏻🔥🔥🔥🔥🔥

[@MarjorieMorningstar191]

From the 9% of us who taste coriander as soap - thank you Jamie.

[@Honeytsaoane]

It's 00:50am South African time🇿🇦 and I'm here!❤❤❤ Love you Jamie🥰

[@benpuss]

“Malleable Paste” is the name of my next band!

[@tepsaki]

😂 let me know when and where's the gig

[@ayam3344]

I propose "La Guillotine" as a cool name for the blender. As you do so much French cooking, I think it is about time you choose a French name for one of your kitchen machines. Or have you already picked that name for your mandoline slicer? I might have missed that.... Anyway, your expedition of many recipies is quite often revolutionary and bloody messy so I think the name fits in many ways. I love your show, Jamie! With kind regards from Cologne, Germany.

[@jennifersnyder1405]

Use a strainer in the top of the measuring cup lined with a tea towel. Once it's all poured through gather your tea towel and squeeze keeping everything over the strainer and measuring cup. No major mess.

[@Fender0ckreR]

That part made my eye twitch lol

[@kyndramb7050]

3:07 Made me straight-up cackle! 😂 The 1960s weren't THAT long ago... but sentiments like this remind me how far we've come.

[@Shenorai]

The 1960's? ...that was about 60 years ago o.o

[@megapyro88]

​@@Shenorai seriously. We were still dealing with the Jim Crow laws in the 60s.

[@debrascott8775]

Actuallllyyyy, it sort of was that long ago. LOL

[@cgnicolis]

@@Shenorai she must watch a lot of Townsend videos.

[@draskuul]

@@megapyro88 Yep, these days you just have to say the wrong pronoun to get lynched, regardless of color.

[@lynnettejohns4733]

well done! The Indian inside of me says, 'Make a curry masala from scratch. With roti.' I know you can do it. But wow, you mastered the feast.

[@SuhasOneFourNine]

You can literally just put those uncooked 'papads' in microwave for 10-20 seconds, or just roast them over open flame on the stove with tongs. You'll get some charred spots on the flame and perfect cook in the microwave. I prefer the open flames. Loved the video!

[@pjef1956]

"Every type of farm animal except a horse .... thank God..." LOL. Another great job, Jamie! It looks delicious !!

[@Juicypaint]

I would make this with organic goat and then it would be African!

[@rosezingleman5007]

Apparently, in a pinch, coconut water could be used to replace blood-my Dad was a medic in WW2. Perfect balance of electrolytes, like Brawndo!

[@TexasPQ1]

😂

[@Hollis_has_questions]

It's got electrolytes! Not like the stuff in the toilet.

[@fahmizzzzzz]

not replace blood, just for intravenous fluid resuscitation just like intravenous normal saline used in hospitals. nothing can replace blood. the most important part of coconut water, apart from the electrolytes, is that it is sterile

[@zerofaith]

It's got what blood craves.

[@liviasantiago1686]

It is a great hidralyte substitute if one can't get to the real thing

[@sherryheim5504]

I used this recipe years ago though I didn't know it was Julia's. I had this at a friend's house and asked for the recipe and this was what I was given. I made it once and never made it again because I would have needed to actually consult the recipe before shopping and that is not something I do on a regular basis. I have missed this dish, I think I will plan on making it next time I have a guest to dinner. Thank you for bringing back such a great memory.

[@rosezingleman5007]

It seems familiar to me as well, but I’m pretty sure my first curry was from the NYT International Cookbook by Craig Claiborne.

[@davidp2888]

Always a good day when Jamie uploads.

[@queenmotherhane4374]

Thank you so much for the heat-coconut-in-the-oven trick!

[@robinsmith5442]

My sister sent home some curry powder in the 1970's when she was a missionary. Most folks in our little town hadn't even heard of it but my mom found a recipe for curry in the Betty Crocker cook book and I still use that recipe. Needless to say I don't care for the "sweeter" style with raisins or cinnamon.

[@Susan-cooks]

0:45 Sounds like the Blue Angels practicing for the air show at Jones Beach. The curry feast looks very appealing. I love all the options for condiments.

[@pdgoblue2518]

South Park made an entire episode with that time stamp as the basis

[@faithsrvtrip8768]

A well-used rubber paint-can mallet is an essential kitchen tool, for me. Great for chopping frozen spinach blocks in half with massive knife. Great for slicing frozen pizza in half, too. I can see myself using my rubber-paint mallet to mash a coconut, too. Happy cooking!

[@rosezingleman5007]

Agreed! One of my most used kitchen tools since I was a mere novice in the kitchen.

[@faithsrvtrip8768]

@@rosezingleman5007 : Awesome! Good to know I'm not the only one using a used rubber paint mallet in the kitchen! Normally in combination with a chef's knife or chef's cleaver, ofc :) Happy cooking! Watch those fingers!

[@julioantequera541]

I watched the podcast you did for choices and chances and I just want you to know that all your hard work is noticed and appreciated!! This is peak youtube content!

[@maricruzgonzalez1326]

Tiene poco tiempo que descubrí tu canal y simplemente no puedo dejar de verlo, es fantástico!!!! Gracias por replicar las recetas simplemente el mejor!🎉🎉

[@bihter3201]

Watching your channel totally changes the joy i get from Julie and Julia. I love knowing what they’re talking about, what was the challenges to make things. I feel like an expert 😂

[@luminiferous1960]

I've been making a similar curry with apples, golden raisins, and pineapple since the 1970s. I asked some friends of mine from India if they had ever had a curry with these ingredients in India. They said they had not, but that they thought it might be a curry from the West Indies. The origin of using these ingredients in a curry is murky to say the least. A Reddit post states "I was watching one of these unintentionally funny, yet educational Marco Pierre White "Knorr" videos. In this video he makes a curry using apples, pineapple and banana which he cooks down into a paste alongside some curry powder and flour. My mam (Irish, so a similar food culture to brits) also makes a curry using Bramley cooking apples in a similar way... where does this technique come from?" a reply states "The Japanese do the curry powder roux thing with apples as well." Another reply states "Jamaican curries often have fruit." Another reply states "We make curries with pineapple and ripe mangoes here in southern India." Others state that it is a British and Irish botched attempt at an Indian chutney added to a curry. Someone in an internet forum thought that curries with fruit ingredients may have originated in the Kashmir region of India. Others thought it might have originated in Africa or the Caribbean. A blog states "I love the idea of a good Korma. Traditionally, these are amazing Indian curries made rich with the addition of cream and nuts. Some are also made with dried fruit like golden raisins to really add more richness and a feeling of utter luxury when you bite into the sweet notes on occasion." Korma has its roots in the Mughlai cuisine of the Indian subcontinent. There is a 2015 article from BBC News that states "A Victorian curry recipe featuring sour apples and dripping has surfaced in East Yorkshire. It is one of the more extreme examples of how Indian cuisine has evolved in British hands."

[@dinasawlani]

South Indian curries use raw mango. It adds sourness. Raw mango is also often added to dals for a sour hit. Ripe mango curry is a specific regional dish from Kerala. As far as kormas are concerned, there is the North Indian korma which is creamy and made with cashew or almond paste and the South Indian korma or kurma which is made with coconut, poppy seeds and a little cashew paste. It's much lighter than the heavy, rich North Indian version.

[@LynneBaillie-d3j]

My other used to make a very anglicized curry like that - apples or canned pineapple and definitely raisins - with pork or chicken. Lamb was just too expensive. The stock and the wine in this version would definitely make it deeper and more savoury and I imagine the coconut milk would make the whole thing very rich. I think I’m going to give this a whirl just for nostalgia’s sake. Love your show Jaime!

[@googleyeyedmonster]

Hehehe, I showed this to my mom, as she's an excellent cook, and we're Indian. My mom is now gonna make this. She's really intrigued by the apple. The only thing she had to comment on was- the plating, she was shocked at the fact that jamie loaded everything up on the plate at once, on top of each other instead of keeping them next to each other in the plate, so you end up with different flavour profiles with different bites and it's not so confused. But all in all, Jamie, you did good!

[@wswansonbln]

You rocked it, dude. Love how so many things somehow ended up on the floor. I’ve never been to India, and I’m not sure if Julia ever was. But this all sounds delicious. My husband and I do papadam(s) fairly often, but I hated the frying bit. Now, I just put them individually on a paper towel in the microwave and zap them until they’re done. Not sure what folks from India would think of them, but they do it for me.

[@komal146]

Traditionally you do fry some types of papads (lentil ones are roasted on stove). But i hate it too (also health) and just microwave them .

[@DrofJustice]

OMG this brought me back to the first curry I used to make and YES it had apple!!! That was the 1980s and it was DELICIOUS. ❤❤

[@danielsantiagourtado3430]

Always happy to see Julia with another amazing dish! 🔥🔥🔥

[@KatyPearson-jn9bq]

thanks for providing joy while getting me through my final quarter Jamie! And I agree the mixer should be called Sir Mix-a-Lot

[@roenaboat1]

I’ve never heard anyone call a Honey Crisp apple a sour apple! 😅 But dang, that looks so good!

[@JenniferLaughran]

I never comment but. HAD to see if anyone else noticed the “sour” honeycrisp 😅

[@SpookyOwO]

THANK YOU. Drove me crazy to see no one else had mentioned that.

[@reneemoreno8030]

This was the first curry I made, I was in cooking class in the 70's and this was the recipe. I remember pineapple as well. It was very tasty.🙏

[@PeruvianBanana89]

Even though he complains about the recipes and he's making a business out of this. I feel like he's honoring her with these videos. I find these videos very sincere; just a dude trying to learn how to make food. I feel like I'm watching fresh episodes of The French Chef.

[@redeye1016]

Loved this video Jamie! So interesting to see Julia do something a little different. A couple of pointers - when browning meat, do in two batches not to overcrowd the pan, having a darker sear honestly increases the meaty flavour by a huge amount in the final dish! When deep frying, keep that handle pointed at the back towards the wall so you don’t accidentally clip it and send hot oil flying over you (that wouldn’t be fun I don’t think 😬) The feast looked amazing well done!

[@hannahroberts6295]

My English Dad would make curry just like this minus the red wine and coconut milk. Clive of India curry powder with various toppings. Banana, crushed potato chips, diced tomato and dessicated coconut. We all loved it then!

[@Natalie427]

Oh - you got a new Dutch Oven! Absolutely love your show. Enjoyed your podcast the other day too.

[@defaultuser1447]

My 70s version of The Joy of Cooking had a similar dish they called _rijsttafel_ So a version of the Dutch version of Indonesian dishes. It had meat in a coconut sauce over rice with similar array of condiments to put on top.

[@johnnyboy0912]

i just love seeing how much you have improved in the time i have been watching. great video Jamie!

[@Rozyjean]

Your cooking videos inspired me to make a lasagna from scratch today. Thank you for that! Took the whole day, but it turned out incredible. Thank you for the inspo!

[@lemagreengreen]

This is a very old English style curry recipe, I assume she gathered it together from Victorian cookbooks or something! The apple thing lives on in one 'curry' segment in the UK: Chinese takeaway (takeout) curry sauce. I'm sure some buy it in powdered form these days but the real deal stuff is made using apples and Madras curry powder along with many other vegetables and spices, reduced down to a thick paste and sometimes even dried into cube form which can be reconstituted a little like those long life Japanese katsu curry cubes you can buy.

[@Nucleartanaka]

As someone who’s worked in kitchens and been too other countries trying different styles of cooking it’s all about (having fun) in the kitchen food brings love and joy and love watching the challenges you take on in a house

[@AlphaHorst]

Gee is not clarified butter, it is the step afer clarifying the butter, letting the butter roast for a bit before filtering the fat to caramilise all the stuff you usually remove by process of clarifying the butter. It tastes a bit closer to brown butter while still having a really good smokepoint.

[@PassiveAgressive319]

My mum used fresh coconut when she made curry when we lived abroad in Nigeria. She would blend the shredded husk with the milk and then strain it. It was delicious.

[@marniethedyslexic6445]

That curry looks absolutely delicious. Thank you, Jamie that was so much fun.❤️✌️🌼

[@lioninwinter9316]

Boomer here. My Mom used to make a very similar curry to this. She'd put the condiments in the middle of the table for each of us to add to the curry as we wished. Never did banana, though.

[@arianamauery9281]

This curry seems very similar to my grandma’s recipe! I agree with the raisins and apple being old school-she would put them on top raw along side bell peppers, peanuts, coconut, canned peaches, and tomatoes. Random, but we eat it every Christmas.

[@etiennecharron7231]

There’s a old classic brasserie in Paris called la Coupole, which serve a curry similar to this since 1927… Probably one of her inspiration.

[@nuranie4094]

I would so totally love to watch antichef trying recipies from asian cuisines, not just indian or east asian, but also southeast asian!!

[@loragunning5394]

I learned my appreciation of curry from my mom, who was a stay-at-home mom of the 50's, 60's, and 70's. She was also a very social person and hosted both luncheons and dinners for neighborhood wives and their families. Unfortunately, my father was a very picky eater with a very limited tolerance for "exotic" foods, so her experiments w/curry dishes extended only to luncheons. She would make a very simple curry sauce to serve over sliced hard boiled eggs on rice. I enjoy this simple meal to this day and have expanded my own experiments w/curry into soups and stews, but so far have only used chicken as the meat. Now I'm going to have to try beef and pork.

[@darcyjorgensen5808]

Please get Julie Sahni’s Classic Indian Cooking and work your way through it!!

[@rjg5743]

Saw your interview. Maybe you could do a live Q&A to take a break but keep the algorithm happy

[@MrDaraghkinch]

I never would have thought of simple chopped banana as a topping for curry. Now I need to try it.

[@Congiary]

I'm glad this worked out! I'm all about Weird, and the banana and apples in curry is definitely out of my box! Can't wait to try it :)

[@sternits]

I’d love you to do a video of kitchen tools, gadgets, cookware, etc. Must-haves, favorites, and rarely use items.

[@superme63]

A good trick with garlic, is to flatten it with a slap of the side of your knife, put a good thwack (3 to 4 finger pinch) of coarse salt, and spread back and forward as many times as required with the back of your knife until you get the consistency of preseasoned garlic you want. It won't take long at all. You're welcome.

[@wolfman011000]

We preffer naan bread to poppadoms it sops up the gravy wonderfully. We like to make large batches of the curry sauce 5-6 lt at a time. leave it in the fridge overnight to allow the flavours to meld. Then portion it out into vacuum packer bags, soft vacuum and freeze. You can also pressure can the sauce or even the completed curry in mason jars. I have not made this version of curry before but i have canned pork/ beef/lamb/ chicken thigh curries before and canned them as home made ready meals. thanks for the recipe it maybe old school but not everything new is good, quick easy and cheap does not lead to quaility. I like to make curries a day ahead and leave them to meld in the fridge overnight as like all stes they are better the next day. Which why we freeze the extra we make the following day and not as soon as it has cooled. You can pack it for freezing and leave it in the fridge to allow the melding time before freezing. take care, God bless one and all.

[@momoha222]

Naan and papad or papadum don't serve the same purpose. Papad are for the crunch, as a side. Naan are to eat the food with (like rice or roti), but naan require a tandoor which can't be done at home obviously 😂 he could have done roti though

[@maya-gur695]

Oohh that should be interesting! Never thought that she had recipes outside of the French-Italian-American realm.

[@spoonierv1543]

She was very interested in and appreciative of world cuisines. She loved to go to restaurants with non-Western chefs to experience more.

[@bahhumbug9824]

Can't wait to find out her favorite Puerto Rican dish.

[@melinaalba63]

I always wish your videos were each 40 minutes long😂 They are soo good! You really found your style and it's immaculate

[@nicholashunt-bull101]

Wow. This is my late mother’s curry recipe which I have eaten, and made myself, for 50 years…never knew she got it from Julia. And the apple is great!

[@nicholashunt-bull101]

My mum even used the lazy Susan of condiments.

[@maisonneuve]

Jamie!! Your videos have really come a long way. This is awesome!!

[@yodelingyak]

Omg this is so similar to one my mom makes. She uses sherry and no bell peppers, coconut milk, and we use ground turkey, but everything else is pretty spot on! Never met anyone else who eats this. I love it, we like it with peanut butter. May have solved the mystery of where she got this recipe from 🤯

[@poetpeacegraceandlove]

Love the way you honor her work.

[@autodidactin]

Jaimie, I gotta say you really aced this one! Well done!

[@danielsantiagourtado3430]

Love your content! Thanks For this ❤❤❤❤

[@lucietigger1641]

A classic 70s curry, before better understanding of various regional/ national styles of this dish became understood and recipes became more authentic. Love the heavy reliance on more accessible ingredients to achieve a pretty respectable outcome. The lazy susan of condiments made my head spin (pun intended) tho as oh wow that went global in influence real quick.

[@pearanerd]

Pretty sure this is the curry recipe my mom made when I was a kid. Putting your own toppings on was always the best!

[@HinataUchihaInuzuka9]

Would you look at that! Jamie uploading a curry video the day I'm eating curry! What a nice surprise hehe

[@WinkingWendy]

Jamie, love your vids! Your amusing, down-to-earth personality is so refreshing. Congrats on your successes as well as your fails, as they are all so fun to watch. Also, your dedication to replicating each recipe as closely as possible is amazing. Over the years you've become more of a real chef and less of an anti-chef!

[@lauriehamilton2436]

Jamie, this is so far one of my favourite episodes of yours!! I've been having a rough time, and your show has really brought a great smile to my face! Thank you and Loves from Canada!!!

[@salt8661]

The banana condiment is reminiscent of the Friend’s episode when Rachel made trifle. But you seemed to enjoy it so…I guess I won’t knock it ☺️

[@antkara6792]

Jamie and Julia is the best segment

[@myjewelry4u]

Your channel is seriously one of my favorites. Humor then recipes.

[@phillipp1399]

Depth of flavor through effort. Every time.

[@rahuldev2380]

As an indian watching this is both interesting and horrifying

[@bee2745]

This recipe reminded me of a curried sausage meal that my mum used to make which had both apple and raisin in it. It was good!

[@IOSARBX]

ANTI-CHEF, Your videos always make me happy, so I subscribed!

[@andrewballr]

I am absolutely convinced I felt a massive disturbance in the force when the entire Indian subcontinent raised their hands in disbelief. 😂 Beef stock, apples, short rib, chopped egg, pine nuts??

[@ronaldhorton2438]

I agree this is one of my all-time favorite dishes. The cucumber is very good in yogurt with this dish. Thank you. ❤🎉❤🎉😊

[@peterlindner3283]

Decades ago I made this dish with my new Julia Child Cookbook (same as Jamie's). I still use raisins, banana, and chutney.

[@kaybrown4010]

Very old school, but it looks delish. Well done!

[@janegardener1662]

That looks awesome! You gave it time...the magic ingredient.

[@fairannie9]

Filled with anticipation and excitement from the start. Enjoyed the twists and turns. The car engine. The extra bay leaf added. Didn't disappoint. What a ride. Thanks Jamie. Love your style 😀❤️