My friends… The Curryculum is back in stock — Transcript

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1. 0:00Yo, if a curry going to take me more
2. 0:01than 5 minutes of prep, you know I ain't
3. 0:04making that, brother. This my South
4. 0:05Indian chicken garlic. So, ghee in a pan
5. 0:07with olive oil, and then I just bring
6. 0:08that up to heat, and then I add in bay
7. 0:09leaves, cinnamon stick, whole cloves,
8. 0:11and cardamom pods. Cook that for 30
9. 0:13seconds, and then we're adding onion and
10. 0:15salt. Now, this is what I mean by
11. 0:16minimal prep, bro, because that's garlic
12. 0:18and ginger blocks. It's frozen. It comes
13. 0:19like that in its geometric shape from
14. 0:21the supermarket. So, add in the
15. 0:22tomatoes, cook that out, remove its body
16. 0:25armor, and then spices are very simple,
17. 0:27my friends. I've got cumin powder,
18. 0:28turmeric,
19. 0:29and paprika, because I'm scared of chili
20. 0:31powder sometimes. And coriander. And
21. 0:32then a whole green chili. Like, I didn't
22. 0:33even prep the chilies, man. So, you can
23. 0:35cook this masala base out for a good 8
24. 0:37to 10 minutes, so it's got oil
25. 0:38separation like this. Go in with chicken
26. 0:40thighs, and let the butcher do the
27. 0:41cooking. Sorry, the cutting. I'm doing
28. 0:43the cooking. You know what I'm trying to
29. 0:44say. And then you put the salt in. Now,
30. 0:46let that cook with the lid on for 10
31. 0:47minutes, and then I add the garam masala
32. 0:49in, cook that for a few minutes, and
33. 0:50then I add 350 ml of water. Something
34. 0:52happened to the video clip. I don't know
35. 0:53where the water's gone. No, I mean, I
36. 0:54don't know where the video clip's gone.
37. 0:56Anyway, I simmered that for 25 minutes,
38. 0:58and put it to the side, and then we make
39. 0:59the tarka. Very easy. Ghee, sliced
40. 1:02garlic, chilies, and that's cutting half
41. 1:03the chilies, and then put it in.
42. 1:05Coriander. Give it a mix, and bro, look
43. 1:08at this. You tell me that don't look
44. 1:09fire.