Japanese Guy Cooks Curry from Scratch/ Cooking Around the World

[@orangutangus_x2687]

I like how Yuya refers to him as "Japanese guy" when he makes food with no experience, and "Japanese chef" when using his experience

[@YuyaNipponess]

Thank you Alex! You are the first one who said this!

[@maymay5600]

@@YuyaNipponess oh..

[@3new_tires]

HUMBLE TO THE CORE

[@ak3679]

Hi! I’m from Nepal. Every household makes their chicken curry differently but I’ll just outline some of the things that you did differently to what my mom does (and I remember): We don’t soak basmati rice We don’t add carrots- I personally don’t think I would like the sweetness of cooked carrots in curry We add salt immediately after putting in the onions- so onions brown faster Add your cumin/coriander powders+ turmeric before u add tomatoes-the powders need to be fried well so they don’t leave a bitter aftertaste Marinate the chicken with the same powders+ salt (you can split the amount u want to use in total) for about an hour or so +yogurt if u want (turmeric is “believed” to have antibiotic properties so meat is nearly always marinated with turmeric) We don’t add honey or oyster sauce but I’m sure u added it cuz u like them in your curry and now i wanna try it too What u made looked so good! I’m sure you’re being too hard on yourself with a 45... loved that u took the cardamom pods out- we leave them in and just pick them out from our plates

[@xtremehardyz09]

We indians only use about 3-4 cordomom pods for a curry....the spice might overpower otherwise (we also crush the cardomom pod to let out the flavour easier)

[@laraq07]

Exactly. The cardamon flavour comes from the cardamom seeds inside the pod not the dry pod on the outside. I count how many cardamom pods I added so I can remember to take them, and the bay leaf, out before serving. :)

[@fabiolas.mattei3090]

"Not sure if I should put the same amount of chili powder? Should I? Why not, why not." That's me adding chili to anything hahaha

[@lylelaney8270]

I guess according to brands, usually chilli powder adds nothing much to the flavour as it's neither strong or spicy just for the color with some smokey hint.

[@michelguevara151]

grind your own using whole dried chilies, much more flavour. I allways have bird's tongue chilies in my kitchen. I grow my own year round, bird's eyes and scotch bonnets too. scotch bonnets are sooooo sweet!

[@hussainmeghani6717]

A few things 1. You always remove bay leaf and cardamom after the cooking is finished, also add it just before you put the curry to simmer. 2. Never let your paste dry out like that keep adding a few tablespoons of water if required. 3. You could marinate the chicken for a few hours in yoghurt and spices. Regarding the rice, I personally never cooked basmati rice in rice cooker so I don't know regarding the water ratio if you're using the rice cooker but if you cook it on stove top use 1:2 of rice to water ratio. Boil the rice once it's boiling lower the heat and simmer for 10-15min I hope my suggestions help. Love your channel please keep on posting. Thank you P.S : there is a type of chilli powder known as Kashmiri chilli powder use that if you feel normal chilli powder is too spicy

[@AsproLykos]

8:38 “Smells so ‘not Japan’, I love this flavor/smell” Yuya 🤣

[@lisaforeman5240]

Frontline nurse. It’s a pleasure to watch you cook and have your reactions to videos. It helps me to temporarily forget my day

[@sephiraskye9606]

Same here. He inspires me to try new cooking on my days off.

[@genericweeb7300]

I forgot that we are having curry for lunch so by the time you added in the spices I was like "Wow, I can smell that through the screen!"

[@clarebear7007]

I love your dedication to making it from scratch., a lot of preparation in this one. “I don’t think many Japanese can handle it, BUT I CAN” 👌🏽 Well done.

[@lylelaney8270]

My mom usually blend the onion, garlic, dried chillies and ginger. Fry that until the paste is cooked along with cinnamon, star anise, curry leaves and cardamon pods. Then add in the curry paste. Put in the protein and fry it a bit. After put some water and some coconut milk or cream. Carrot and potatoes can be added later. Might have missed a few steps but that's pretty much it.

[@lmaree200886]

THIS is more accurate!

[@Kavan_Mane]

That is exactly how we cook here.

[@netmatrix75]

Thats how most Asian cook curry does it. Blend only when needed. But in this case Yuya does not have a lot of the ingredients to do that.

[@nabilmollah2879]

wait u guys add carrots in ur curry?

[@lmaree200886]

@@nabilmollah2879 You don't have to use them but its a popular ingredient.

[@박승현-n7e]

Cooking around the world sounds like a good title for a collab with Uncle Roger.

[@marisagarcia6002]

Wow! I think I will try this. If your rice is soggy then leave it in your rice cooker (in warm) for 5 minutes. I'm from the Philippines and when we cook chicken curry, we buy the powdered curry. We also cook it in coconut oil. The chicken parts we don't use breast. You made the authentic curry from scratch! I am impressed!

[@incurser7090]

I would've added the cardamom pods to the rice instead of the curry. I think it would be improved if you chopped the carrot instead of grating it and left the onions bigger. In regards to water, it doesn't really matter. Add more than you need as you can just let it reduce and thicken later on

[@ladyinwaiting5201]

"Don't be afraid." Oh how I laughed.

[@carriejohnson9099]

Yeah, that got me laughing, too!! Poor Auntie Hersha!

[@ahijahwatson1544]

When Yuya said something was missing I was like "...MSG..." LOL

[@kieranmwade1687]

SAME lol

[@octopusjjsnook]

The missing, smoky, umami Uncle Roger MSG equivalent in Indian curry is hing aka asafoteda!

[@octopusjjsnook]

Also turmeric!

[@sirdigbychickencaesar71]

You don't need to let Basmati rice soak in water for 20 mins, just wash rice and then cook as normal. great channel iv subbed. keep up the good work from Nephew Smy :)

[@xtroupax]

I use more onion and blend it for a paste in a blender or food processor after frying it. I always use some yogurt with my curry. Cook the cardamom with the rice, instead of in the curry, and only 3 or 4.

[@andrewlabit]

This channel is so wholesome I love it

[@julierdsjsether1540]

I like the title,,, cooking around the world. I love watching Yuya,,,honest, funny and i learn something new about foods too that i can try to cook .Merry christmas !

[@sahelanthropus4991]

Let's take a moment to appreciate the sheer honesty of this guy

[@cosmopolitecosmopolite]

Like your approach. After your last curry video I wished for you - as a chef - to cook it from scratch. So good to see now. - Cooking like a Nepalese lady is of course only after years of experience. The cardamom has flavor in the capsules and in the seeds inside and you were very much right to not try to eat the capsules. - I open the capsules half way by crushing and you can use it whole then and leave it in the dish until the end and try to not eat the capsules. In India they like to keep the whole spices inside the dish to show that whole ones were used, which is a good quality sign. Powder are if not totally fresh by far not having the volatily oil and full spectrum. If you want to mix the gravy base, then only use the seeds of the cardamom. - If you like coffee, you may enoy three capsules in half a liter coffee. - I do love plenty of cardamom in black tea as well, combined with ginger and anis two types as well as cinnamon, sweetened with good jaggery - a raw brown cane sugar: semi solid. If you use the cardamom next time, you can let the inside seeds in your curry. Using more tomato and a bit either gram flour or mixed cashwew or almonds makes a rounder taste. For special umami effect use Fenugreek seeds and leaves. It is amazing. Let me recommend Hebbars Kitchen to check out those cooking styles effectively. Sometimes the currys get a spicy oil topping called tadka that enhances the flavour. And if not that, then the spices are reenforced only shortly before serving. Like Garam Masala is usually used to the end of cooking, because it is faster loosing its aroma. Turmeric however can be used at the beginning of the spices. - Have fun nex time. - Maybe spicing the rice with two cloves and cardamom as well. - The cumin is used in both states: in the seeds for the rice, for the beginning of frying with bayleaf and in the form of the powder for the sauce state later. - - For one year now I cook Indian and Nepalese food and learned how the districts cook differently. - Trying new things all the time and enjoy it.

[@klovsmartikus9444]

is it just me or yuuya starts making more cooking videos after watching uncle roger?

[@sephiraskye9606]

You inspire me to try cooking new things with the videos you make! I have been in a rut using packaged food for so long that I’m enjoying standing at the stove and really cooking again. Thank you so much Yuya-san!

[@shithead1029384756]

Yay new yuya and uncle roger videos today! Today finna be a good day

[@tenchichrono]

Hey dude. Everything good? It's been two weeks since you've been putting up videos but I'm glad to see you've been liking comments though. I hope everything is good.

[@Nosferatu1022]

Same. Hope he's alright.

[@sofea147]

1) I don't think you have to soak the basmathi rice before cooking, just cook it immediately after washing. 1 part rice 2 parts water, should be just nice - not soft. 2) Try adding coconut milk / cream to the curry, and curry leaves could also help with flavour. But I think you did a good job! 👍🏼

[@N1120A]

Soaking Basmati both cleans it and removes the excess starch, and ends up making it taste and smell better.

[@sofea147]

@@N1120A I usually rub the rice around in water and rinse (repeat 3 times), cleans and removes excess starch without soaking.

[@jaanbazhossain9526]

Soaking basmati is necessary. Basmati is also known as long rice and if you won't soak it atleast for 20- 30min it won't stretch out to it's longest. Also basmati have to tendency to absorb the flavour of curry. It's very much necessary to soak it before Cooking.

[@sofea147]

@@jaanbazhossain9526 I've been eating basmathi all my life. Even without soaking, the rice can turn out long as they should, you just need the right amount of water. I'm not saying soaking / not soaking is wrong or right, I'm just saying "not soaking" is an alternative because he said the rice turned out too soft for him, so I suggested not soaking and more water, that's all. Also: We probably come from different cultures, rice is going to be cooked differently as is curry is going to be cooked differently in different cultures.

[@maymay6771]

"Dont be afraid" hahahah im always afraid of cooking with no clear instructions so, thanks for that yuya! Haha

[@jenniferlowe9612]

I like your courage. Not a lot of people would post a video when something didn’t turn out. Well done this is how we all are when trying to cook foods we don’t know.

[@Starboy86]

I appreciate and enjoy how much respect you show other cultures.

[@kuiskandar6939]

Hello Chef.. For your information.. You can cook basmati rice like the regular rice.. Like Uncle Roger said "use your finger"😂... In Malaysia.. We cook curry with coconut milk.. It make it feel creamy.. Just fun fact😋

[@marifurucho]

wow, I will try to use coconut milk next time I make curry :D

[@FeverAmbone105]

Yup, use coconut milk to any curry cook if it's available in your country

[@lmaree200886]

@@FeverAmbone105 It just doesn’t go into a Japanese style curry!

[@アンナターシャ]

if you do not like coconut milk, you can also add it with evaporated milk..

[@アンナターシャ]

@leakss Yeah.. Only people like you cook like that..

[@oscarschell9834]

There are many types of curry. Chicken curry, beef curry, mutton curry, fish curry, pineapple curry etc.... each cooked slightly different. And we added coconut milk. We love coconut milk soo much. The first and second steps were like mine but after onion I would add the powder mixture, then cook them until the oil are coming out from it ( we called pecah minyak). For us this step is very important because it wil make curry more flavourful. Also carrot, it better to dice it. We usually used potato for chicken curry. Also, add a little bit salt to chicken, just a bit. There are a lot of different kind of curry and different style to cook them. This is just my opinion based on my grandma teaches me. And I am happy to see all of your videos. Goodluck!

[@lmaree200886]

Again another accurate description! You cannot make every style of curry the same way!

[@EvelynQKelly]

Next time add some plain/unflavored yogurt at the very end. Curry needs an acid like yogurt, cream or citrus to balance everything out. Hope that helps for when you make some more. I highly recommend shahi korma. It's my favorite curry next to tandoori or butter chicken. 😋

[@carriejohnson9099]

I catch myself answering him out load like he can hear me! 😂😂😂

[@cheemasworld9671]

I love how yuya is honest and doesn't lie about the food he cooks keep it up i love your videos 👍🏻

[@spacecase7566]

Watching you make this curry brightened up my day Yuya! It’s interesting that you had to soak the basmati. That’s usually unnecessary. Next fund that you make this rice, try replacing the amount to water you use to cook with stock or add a bouillon cube to the water. It’ll make the rice taste more flavourful! You did a good job with the spices. Try crushing the cardamom before you use it. Remember to remove bay leaves before you eat! As for the veggies: do larger pieces of onion and carrots for texture.

[@HarmonicTunes]

I like that you're really willing to try new things and learn! Great to watch!

[@toshukojomlr9289]

That actually looks really good. You made it from scratch so that's awesome. It takes time to hone your ingredients and really get a feel for cooking certain dishes. Thank you for sharing this with us.

[@Rainonsunnydays]

Curry dishes definitely vary depending where you're from, because as a Jamaican we marinate the chicken in thyme, onion, ginger, garlic,scotch bonnet pepper ,allpurpose seasoning, scallion and the Jamaican blend of curry powder if you don't have the items to make it from scratch or can't be bothered. Let that marinate and make sure you've got carrots and potato to add along the way cubed/diced...and now I'm making curry tomorrow. Thanks Yuya!

[@TheIceGambler]

I take the cardamon pods out. When you bite into it, it's a bit too strong. You can put them into the rice when cooking so the taste is infused with the rice.

[@boo_-wb6wx]

dude i have never seen a youtuber who liked all the comments of his/her video(almost i think). ATMOST RESPECT

[@finagin7900]

So maybe this is just me but with aromatics to infuse with the oil, I always take them out after they have done their job. You definitely don't want to crack a tooth on something hard while you are eating your curry.

[@apugalypse_now]

You and Strictly Dumpling are the two channels which make me want to visit Japan like nobody else. What a culture.

[@prashanthb4565]

Hey there Yuuya, basmati rice is very popular and common in India. It's basically a long grain rice and that rice is most preferred when cooking an item called "biryani" (an Indian rice dish). All those spices are well-known Indian spices used in day to day cooking. Also, Kohinoor Basmati Rice is a well known rice company in India

[@naqibah781]

Thats a pretty good curry for someone who never tried doing it from scratch. I usually add cinnamon sticks and star anise. If you can find curry leaves that would be nice as well. From my country we usually have curry powder. So its much easier

[@lila45872]

2:34 "3 tea cups of coriander" is the cutest mistake！

[@yellowcraion]

i could watch that chopping for hours *-* amazing

[@brvtsunamii198]

You know what, I might try using this the next time i make curry. The curry actually looks really nice, well done.

[@MaverickRiou]

Yuya-sensei! The curry looks good, chef. I usually don’t soak basmati rice because of the same problem you had; I just let it sit in the rice cooker or the warming pot for a little bit longer. Best of luck with the curry mastery!

[@Hi-nn3gp]

Tbh in my household we cook basmati rice the most and we dont really measure it but we use the fingertip method. If you are not measuring the water for rice is too much we just strain it and steam it on extremely low heat, we steam for about 10-15 mins. Also before steaming you should check the rice it should be almost done not completely and then you steam. We also add cardamon, cloves, mint for flavor. We also add salt while cooking rice

[@LadyVenVen]

I don’t like to cook but I really enjoy watching you cook and all your videos. You have a great personality! Gracias!

[@Inekura]

Came here from one of the roger videos and stayed for the cooking! Your videos are really well made and entertaining Thanks

[@nekoChris]

With the bay leaf my mom always lets it cook with the water in when she has a recipe with it. You can leave it in until before you serve it to infuse more flavor if you want. When I cook the basmati rice in the rice cooker I usually skip the soaking part and just handle it like Japanese rice and it comes out with s nice texture. I love the flavor of the basmati rice. I love how you keep trying new things. I want to try making some Japanese curry from scratch too. I look forward to more of your videos.

[@musicfruitcake643]

I once taste curry with bacon powder and they are awesome, curry with pork always good, maybe u can try cook those next time

[@VirusInferno]

Thank you for sharing your experiences with cooking new foods :D

[@HopeDiamond101]

Hey Wanobee-san, firstly, to answer your tomato question, yes we say "diced tomatoes" in English. Secondly, I like that you are on this journey of cooking different food from another country. This may sound silly, or possibly like a typical American, but I would like to see your rendition of an American Hamburger and fries meal. Its super easy and hopefully you are able to get all the ingredients you need in your local stores. Best of luck!

[@ConstantlyDamaged]

As someone who has been exploring other cultures' dishes too, I have to say a chili con carne would be a more interesting dish than just a burger and fries, and would indulge the desire for something a bit fiery.

[@reasonsarker5592]

Hello Mr. Yuya, good to see you trying cook curry. Let me give some tips. 1. Cooking Basmati rice: If you are using rice cooker, just use Japanese standard measurements for water because the rice cooker does not let the steam to evaporate. The instructions on the packet is for cooking rice on stove. On stove, the water evaporates faster, so, you need more water. That's why your rice became mushy. 2. While cooking curry, don't throw away the whole spices. They need to be cooked in water to infuse the flavors. Don't put panch foron in meat dishes. Panch foron is rather suitable for vegetable curry. Also, frying panch foron longer can make it bitter. So, better to add it after you saute onions. Replace panch foron for cinnamon in meat curry. 3. Soon after adding powdered spices, you need to add little bit of water and let them cook for a minute or two to be well incorporated. 4. Soon after the added water is evaporated, add the chicken, stir it to combine with spices, close the lead. It will make the chicken release water. Let the water released from meat evaporate completely before adding water. Meat should be half done by now. Add water according to how soupy you want your curry to be. The curry is finished as soon as the meat is done. You can make any kind of meat curry following same technique. With the same ingredients, you get different taste for different meat. Also, try putting a few more cloves of garlic. 5. Put less chili powder. You can add little bit of green chili with onion to bring authentic taste. Your Curry looks good in its own way, but these are some tips and tricks followed by native curry eaters. Hope, this will help you next time you make curry.

[@Kiwi-jj7qh]

When cooking basmati rice you can add things like cardamom pods, star anise, and bay leaves into the cooker when cooking it. This allows the rice to have a flavour that goes well with curries, love this vid had a lot of fun watching

[@MrDgo4life]

Very impressive experiment on the first try and great range of spices. Try using coconut milk. Can't wait for part 2

[@sofeia1]

Basmati rice is very common in the gulf area. And yes this is cardamom and we fry the spices that are big like cardamom and bay leaf sometimes when we cook rice with it

[@jared5220]

Just a FYI most people i know toast the cardamom in a dry skillet. Never seen the bay leaf toasted not sure I would its already a dried ingredient and would likely distort the flavor. If you are concerned about biting into a cardamom you can make a spice bag or sachet with something you can tie together with butchers twine like cheese cloth. In that way you can pluck out the spices so your not biting into raw spice at the for the finished dish. Loved the video have fun!

[@mattzukowski1207]

Basmati, brown, and Jasmine have similar water:rice ratios at 1.5 : 1 However I typically put in a little less water than suggested, but more than Japanese rice.

[@rebelsoul1183]

Hello Yuya. I'm from New Orleans. I don't know curry, but I do know rice. I've never heard of soaking basmati, but the package ratio of 1 part rice to 1-3/4 parts water is correct. You probably should have put the rice with the soaking water in the cooker and go from there. I cook basmati in a pot on the stovetop. It comes out perfect every time. Great video!

[@pitterrain1279]

i like how Yuya just nicely says bye bye to the bay leaf

[@BleedingJaguar]

I know I am a little late to the video, but just thought I would share a little bit on the few things I would have done a little differently that may have improved the flavour. First is for the cardamom and cumin. I personally find that cumin seeds, once toasted and ground, have a nicer aroma and taste then just the powder, but I know others will say it is basically the same. You would just need to roast them in the oven a bit and then put them in a spice grinder or grind them by hand and it releases a lot more flavour from both. The bay leaf you were entirely correct, once the flavour is imparted it should be removed. We also like to use coconut milk in place of the water to make it creamier, which we tend to find goes better with the basmati rice. Otherwise, an amazing job, and you are a joy to watch, thank you.

[@HippyAlex123]

so you can dice things, using to dice as a verb to explain the desired result but you can also cut things into dices you can describe something as diced, diced up or cut into (small) dices

[@FeverAmbone105]

I believe you miss some spice mix for curry -2 tea spoons grinded nutmeg or nutmeg powder - grinded black papper or its powder -2 tea spoons fennel powder - 1-2 Cloves - 1 star anise - 4-5 cm of cinnamon or 3 tea spoons cinnamon powder Optional: coconut milk, half glass

[@lysdexic9129]

awesome video. The hard spices are meant to flavour the oil so can be removed, the cardamom pods can be cracked with the back of a knife prior to using. You could dilute tomato paste with water 1 to 3 and add it during cooking, very popular. Basmati rice is amazing. I wash the rice a few times. Add 1 cup of rice to 1.5 cups of water to a pan, add salt and pepper on top, cover, bring to the boil simmer for 8 minutes and done. Honestly you don't need chilli, garam masala and a curry blend powder is enough, kids will love it also. Cheers bro :)

[@DocProctor]

When I learned to cook, I was taught by my grandmother that you toss in the bay leaf towards the middle/end of the cooking, depending on the dish, and let it simmer in the sauce you're making (or soup or whatever liquidy thing it is).

[@yogeshghadge5748]

I don't know but I always have seen that go first.

[@DocProctor]

@@yogeshghadge5748 Different strokes for different folks, I guess :)

[@HuyBui-no5vu]

Thanks for the vid bro I've always wanted to try cooking w/o using premade curry blocks

[@ASandlily]

Yuya~~~ you're awesome :) ty for going so far for us viewers!

[@ari-etta]

Cardamom has a very distinctive taste, when you use to much it will overpower everything. If you don't want to bite in a pod, and are to lazy to fish them out (or like me, can never find them) cardamom is also available in powdered form. Basmati rice is in it self already a very tastfull and fragrant dry rice without adding spices.

[@AdrianJuman]

Here in Guyana, South America, we add the curry and other spices into the oil. Then the chicken to basically cook with that. After we add spices and then water and leave alone until cooked.

[@yohannessulistyo4025]

When you have "Garam Masala" it means that it is already assembled, not from scratch. Each households in South Asia has their own recipes to blend "garam masala" or spice mix. But you basically have all the ingredients to assemble your very own garam masala. The three absolute base are: coriander, cumin, and turmeric, the rest are simply up to you. You can mix up to 5 or 7 different kind of spices. Just don't forget salt, which coincidentally is "garam" in Indonesian.

[@johnla3092]

Maybe try chicken stock instead of water??? In Italian cooking we always remove the bay after it imparts its flavor. Biteing into a bay leaf is very flavor jarring.

[@CodeineRadick]

It is also slightly dangerous. Bay leaves have been known to occasionally cause internal cuts.

[@johnla3092]

@@CodeineRadick That makes since I forget how sharp they are.

[@manalittlesis]

Not recommended to use chicken stock because after done with the spices, the curry need to be boiled with the chicken for like 20-30 minutes.

[@snoox27]

Basmati is my favourite kind of rice i use it with all my meals. Black rice is really nice too.

[@typicalcuber]

Your cooking is great!!

[@Erndog67]

Bay leaf, cardamom pods, cinnamon stick, bones if using chicken with bones...all stay in till on the plate. Hit the pods with rolling pin or use powdered cardamom. Really enjoy your videos.

[@animeuploads6977]

And also have a perfect image in ur mind of the type of curry u want to make like if it’s chicken corma then u need to add coconut milk or double cream and some curries don’t even need much spices some curries u can just use all spice with a good spicy marinade chicken and it comes out perfect

[@japrpg]

WOW!! good job cooking indian curry from scratch!! Most people just buy blended paste mix to cook. I think it taste sweet because there's a lot of carrot & onions used. I would recommend adding coconut milk to give a richer gravy to go with rice.

[@akashassmuk]

You are really going all the way :D I find that cool of you, please keep going :D

[@garybyma7502]

I use basmati rice all the time and I've never soaked it for 20 min. I recommend adding butter when you cook it, gives the rice a nice nutty flavor.

[@ljubomirjuraj9658]

You did a great job with the hardest part, and then you put almost double the amount of water in the rice xD. You can also bruise or grind the cardemoum so it releases more oils and take the hard spices out when you toast them or they will become bitter. There's a lot of detail here so don't feel discouraged if you don't get it perfect in the beginning.

[@scotttan881]

Er... Little advise from malasian point of view 1) basmati rice is kinda soft so is ok , it was the type that can expand the most just by adding more water so the texture is different from rice in jpn 2) yes you are missing something , coconut milk and coconut flakes , heard from indian colleague of mine they use coconut milk too so i think that is crucial

[@arturoone77]

It looks very good! Definitely some room for improvement, but I am sure that you will find the perfect blend of spices and chilly for you. Now, on what may be lacking and the rice. You need to smash the cardamom until it opens a bit and you can see the little seeds inside. This will release its whole flavour! Also, add some clove (scientific name Syzygium aromaticum) and cardamom to your rice when it's cooking, so that you get the aromatic flavor you're after, and maybe top the whole thing with some fresh coriander at the end😁👌

[@marenaroguska878]

Looks very tasty but I have couple of ways to you may enjoy to change it a bit. Instead of water I use soya cream. Also try adding cauliflower or broccoli pieces into the sauce instead of carrot that always will give you sweet taste. But great job.

[@animeuploads6977]

U can put in onions right from the start so it absorbs the flavor from the oil

[@CaptianVyne]

Enjoy your videos, Love when you cook your own recipes from scratch! Keep it up brother :D

[@MaryGuillenravishingredreaper]

I really love how you are always honest with your food and with yourself. You critique yourself when you know it doesn't taste as good as some other curry you've had. This is how a chef grows! And I love seeing you grow! To me it looked like the curry was too dry. And if you used chicken breast (the hardest cut ever to cook properly because it dries so quickly) it might've added to the dryness. Maybe a touch of chicken broth to remedy it? Also noticed you used a lot of salt which can remove a lot of moisture as well. Maybe a dash of MSG would be better? Or to make it a low sodium dish, you could replace some of the salt with drops of lemon juice? Not too much to where you can taste it, but enough where you don't need to use so much salt. Lemon is the best replacement for salt! I wish I could smell it because it looked like it smelled fantastic! Smell-o-vision needs to be a thing... I love what you do, please keep blessing us with more videos!

[@epictrollolol1]

When I cook curry, I like to leave the spices in so that it infused the sauce with more flavour. But yours looks good!

[@ciarand007]

I make a lot of Currys from scratch. From my personal approach just a few things I'd change. No carrots. Garlic, onion and ginger in first. Use a passata to instead of tomatoes and the real kicker for taste in my opinion is stock in the water. Also coriander and masala can be used later in the cooking for taste. Also fresh chillies if you can get them. Really enjoy your videos

[@krystofk.2279]

Yuya, we miss your video. Please come back.

[@darbear8493]

Recommendation for Basmati rice - "Auntie Hersha" wasn't ENTIRELY wrong with the method to cook it. Normally, I would wash and drain the rice several times (add hot water, stir with fingers, drain, repeat until water is much clearer when washing - no need to use colander, just pour out most of the 'starchy' water and add some more in) in the pot used to cook it (no rice cooker here!). Then, when fully washed, you add enough water to cover the rice up to the second joint in your middle finger. Then, boil for about 15-25 mins (however long it takes for the rice to be soft enough to easily squish a grain between fingers), then DRAIN the rice of leftover water, and add about 50-200 mL of fresh water back into the pot, depending on amount of rice cooked - for the amount of rice you have here, around 80-100 mL would be good. Leave it on stove where it was cooked, but with the fire/element/induction spot turned OFF (or just on counter somewhere) - the rice's own heat will be enough to evaporate the water and 'fluff up' the rice. Let it sit for ten minutes, and give it a stir, making sure the rice from the bottom is brought up to the top. Results in perfect Basmati rice every time.

[@thesage1096]

what a guy, still blaming him self for the rice even tho he followed the instructions. so humble. im not sure if its just our culture, but i think rice for curry is usually softer than rice if ur going to make friedrice. your curry looks great, usually in our culture we dont add carrots to curry, just the seasoning and spices - garlic, onion, fresh peppers, the various spices and any meat (chicken, beef, fish, deer etc) and potatoes (but thats optimal). we mainly care about the meat haha

[@jackie135]

I don't know whether you will like this or not but you can try marinating the chicken with curd, ginger, lemon before cooking. It really makes the chicken tasty 😋😋 And also you can blend the onions, ginger, dried chillies, tomatoes and add the paste later on to the chicken. I think blending it makes it taste better PS :- I am not a pro. I am just a student who cooks to survive because hostel food is 🤮🤮

[@rockjohnsonthedwayne502]

Looks good chicken currie is one of my favorite dishes

[@anata.one.1967]

Here's a few things you can change, start putting in other ingredients when the onion is soft, this saves time and stops onion from becoming too brown---those are used for chewda. Do not throw out elaichi(the seven pieces you removed later on), if you do not like their texture, you can pound the seeds in it and use the powder so obtained. You also do not need to thro out the masala leaf, try adding it later. Otherwise everything else seems legit. -Ananta.

[@TheM136]

What's up Yuya, I love your videos by the way. Could you happen to make a video on essential Japanese ingredients you must have to make most Japanese recipes? Thanks a lot.

[@rohanaslam6251]

When i cook curry i do the onions first, lightly brown them, then ginger and garlic, then the tomatoes, then all the spices(also u only need 3 cardomoms and u need to crack them before throwing in, then make that into a paste then add your meat, also the basmati rice is meant to be 1.5 water to every 1 cup! Maybe if your interested i can make u a thing to follow n you can make a video??

[@kadda1212]

I am totally going to try to cook this tomorrow. :)

[@abyeeve]

Since you got the bay leafs you could try filipino adobo. The mix of vinegar, soy sauce and pepper is magic