I understand where everyone is coming from but the aim wasn't to make a traditional indian curry, it was to create a healthy, low cost alternative. Thanks Kerryann for all your effort :)
I'm so pleased to see Kerry still working with Jamie. I loved her on the show and seeing her still at the old cooking lark is just mint. More power to you Kerry.
I made this tonight Kerryann - The "Jillie-Annie" version included peas and some cauliflower that was going to have to be binned if I didn't use it soon! I didn't have boneless chicken so I used thighs with the bone in. It was a big hit with everyone - thanks!
No food goes to waste on any of our shoots, everything you see being cooked is eaten. The crew get well fed on the day and anything left over we take home for later or share around. It's the hardest part of the job...... X
Kerryann Dunlop you've done a great job. I like your friendlyness, your teaching without being pretentious, I just like the way you do this. Just wanted to say..
The dry spices like garlic, onions, ginger, cardamon, cinnamon sticks, turmeric, cumin, chilli and curry powder must be fried in the oil to release all the precious flavours. Then you can add the seared chicken, lamb or beef and vegetables to the fried paste.. == BASIC Formula for any curry !!!
@@KatOyoo Omg, I cooked it 5 years ago. I remember that it was watery and I upgraded the recipe. You're supposed first to quickly cook the chicken in a pan with a little bit of oil, just to whiten it from all the sides. And only after that mix it with vegetables and stew.
But you're cooking it all together anyway. So to me I wouldn't care so much. If it was for two different dishes then yes, I'd be more careful about doing the veggies first.
It's all about preventing food that is to be eaten raw from being contaminated with harmful bacteria that can be found on raw meat. In this case, it didn't matter what she cut first since it was all going to be cooked anyway, which kills the bacteria. However, if you really want to be on the safe side, you should use a separate cutting board reserved for raw meat, and wash your hands and knife thoroughly when you're done with the meat. Merely rinsing them is not enough. The older and more cut up a board, the more difficult is is to really clean it; that's basically why you should use a separate board for raw meat.
I knew the name sounded familiar but I am chuffed as hell to see that it's really Kerryann! I've watched the Fifteen series twice now and loved it and Kerryann in it. So glad to see that she is thriving in food!
Kerryann thank you so much! I cooked earlier for dinner and my husband love it! It's been a long time I used to prepare Curry usually Japanese style beef Curry but I love yours too.O shokuji o o tanoshimi kudasai! bon appetit! Enjoy your meal!!!
Kerryann- I'm down to the market to pick up some chicken and veg to do this recipe! I've never mixed it all together, marinated and then cook just the chicken. The marinating has to make all the difference! Can't wait to try! Cheers!
Yes, that would be called a vegetable curry which is also very popular in parts of India where they do not eat meat. It is popular in England and the USA as well. Tastes great and any veggies can be curried so have a ball.
This is great. I do something similar, however instead of frying the chicken I add sugar free coconut milk and cook the marinade slowly. Give it a try!
+Wendy Hampton I thinks its more so that you develop a habit of cutting veggies first befor meat to prevent contamination, since you probably arent gonna mix them everytime. Also i dont know about you but i touch alot of tools/areas when i cut veggies so leaving the meat for last limits the area for contamination.
Wendy Hampton she didn't cut the chicken first because, she would have to wash the board more then once........ so instead she just cut the vegies that is why
Alisha'sChannel 2017 but the veg wasn't being eaten Raw so it all went into the same bowl Raw so there was no need to worry. Also she used the same knife for veg and meat
Sometimes when you are trying to teach food safety, like using a different board for meats and veg, you have situations where it doesn't always make sense. I would rather see food safety taught with every recipe than have a viewer misunderstand when and where you can omit a step. Well done Kerryann.
The super easy way I do mine is I fry my chicken with lemon pepper, salt, smoked paprika power and loads of curry powder after the chicken is looking almost done I add any veg I want stir for a couple of minutes add my coconutmilk and It's done :D Super simple, quick and easy I serve it with rice or quinoa :)
best part about eating spicy hot curry is the raita to neutralize the burn and getting your tongue hot again with the next load. I love to add some coconut milk to the curry and some flakes of cinamon, my friends love it.
hey, i've got one question about knives: kerryann's cutting those peppers skin side up. i've heard that's bad for the blade and makes it go blunt faster than cutting it flesh side up. is that true?
In my opinion it's just a really good reflex to have. Either that or have separate cutting boards for meat and veggies. Yes, the odds of your meat having anything super bad on it are low, but it's one of those huge consequence risks that are easily avoided. In this case it was unnecessary(also since the veggies got cooked anyway), but it's a good habit nonetheless.
i never understood why we had to use different chopping board when cutting meat and vege. Even if the vege gets contaminated, its going to be cooked anyways. would that still be a problem. in the video you cut the vege first to avoid contamination but then put it in the the bowl with the chicken? how does that work?
