I am a Srilankan , made chicken curry almost every week still watch this how Rajiv make this his way. Nice that Rajiv adding tamil words Milagaai thool. Who wants to make Rajiv fan club, i am in.
Being a south indian, this video transported me to my mother's kitchen. The earthen pot, the utensils, the simple ingredients reminded me of her cooking. Thank you Rajiv for spreading the tastes of home far and wide. Much love!
Rajiv, I have literally married you five times since I started following you! 😆 I am sharing your videos with my aunts so they'll understand why I'm not dating anymore! You're AWESOME! Have a great day, hubby!
Dearest Rajiv, What an elegant, wonderfully specific person you are. You represent superb quality from start to finish in all you do, and savor the time you invest and the results of your efforts in all your endeavors. I always learn from you, and come away wanting to pay greater attention to the details of my own daily life. Thank you. ❤
OF COURSE, I'm inspired to make the curry! It's your gift to inspire others. You damn-near had me trying to learn to play the harp (I still just might, too). Thank you for sharing these wonderful recipes. They are a treat to learn about. Blessings, brother.
I love how you romanticize the little things while also embracing the old and new, particularly with regards to culture! Keep up the phenomenal content! Have a blessed day you incredible soul ♥
The way you talk to your viewers reminds me of Mr. Rogers. I feel as nurtured and loved watching this as I did watching Mr. Rogers as a kid :) Thank you for making these videos!
I still don’t know how I came across your channel from the video with cleaning whites but I’m glad I did and I’m glad I subscribed. Your aura is calming and homely. I love it. My descendants are from Guyana and they make chicken curry very similar. This felt like home. We normally eat it with white rice, roti or naan bread! I’ve never actually made it but this video inspires me to do it myself versus always waiting on my gran to do it. Maybe I should surprise her for Valentine’s Day ❤
I am running out of words to praise you with your talents Rajiv. King of the Jack of all trades is what came in my mind. 👏👏❤️once again another amazing video.
More recipes, more calligraphy, especially your chalk murals. As a calligrapher and artist i am fascinated by your unique art forms. Your cheeky personality is so appealing, i feel i know you as you are so unpretentious and all the things you like to do i do too….insights into Tamil culture are fascinating too…
Rajiv, so nice to hear you talk in Tamil. you also inspire me to try so many new things... like calligraphy, thrifting, water color painting, learning violin, tried sewing...bought beautiful ribbons from my local store..... you even inspired me to write a letter to my niece and nephew while sending them a gift. my sister says, you are trying your hands at everything like Rajiv :) ..thank you! you have got urself a fan from Tamil Nadu :)
Is there anything this guy can't do? And everything he does is done so well and with so much perfection. I have made chicken curry many times but I don't make it look fancy like this!
The overall feel of your videos is just spectacular. I really appreciate the calm that washes over me while you explain your process. You’re also very casual and unassuming which also makes it like hanging out with a friend. The curry looks delicious… notes were taken. Be well and can’t wait for the next video!
Wonderful to see this type of Tamil cuisine being eloquently and joyfully shared on your platform. I hope to see a kothu roti recipe in the future to incorporate this wonderful chicken curry 🤤
Your mother raised the most wonderful young man. Omg I have learned so much from you. Your so calming and a great teacher. My whites have never been this bright. Keep on teaching us. You are sooo loved.
Even though I am vegan/vegetarian and cannot have spicy foods (IBS), I thoroughly enjoyed this video whilst eating my gluten-free pasta with tomato, mascarpone and capers sauce. Having said that, I must admit any video with Rajiv in it is a marvellous treat. Thank you for indulging us.
You can use this exact recipe and instead of chicken or meat, use vegetables like cauliflower, zucchini, potatoes and peas, carrots etc. of course, reduce the cooking time. 😊
And of course leave out the green chillis and chilli powder, since you can't handle spicy food. You can instead use a non-spicy curry powder, or just a combination of ground cumin, coriander and turmeric.
I am 80 , an ex Brit/European who used to make and eat curry regularly. For some reason it dropped off my repertoire (kids) and we ate a LOT of other stews.Your recipe is going to stimulate me to revive curry's in my home...many thanks..Glad I found you. Only question....is that a pottery cooking vessel ?
hi rajiv! I'm tamil , my family is from chennai, india. We mostly eat chettinad style tamil food at home. We actually call this chicken kurma since it has coconut milk, from our parts :) Lovely to see you cook and educate people about tamil culture and food
yay, I'm so glad to see this first recipe featuring homemade Tamil chili powder. It might be helpful to put the link to that video and the coconut milk one in the description of each recipe where you use them. The 'reference material' is easy to find now, but one year from now when you have first-time viewers and many more videos, they could be a lot harder to find. 🤓
Your videos are so soothing to my soul. Your attention to every detail is a delight to watch. Thank you for inviting us to slow down and take in simple pleasures of life.
My three-year-old gave you a literal thumbs up at the end of the video. "He said to give a thumbs up if you liked the video, and I liked all the parts of it that I watched."
I love your videos! I was raised in India until I was 12yrs old and was able to visit in 2016 for a month and tour South India. I ate Indian food EVERYDAY, absolutely love it. Rajiv, you are so purposeful in your life, it’s something that is missing in the fast paced western world. You also are what I would call a renaissance man, you take refinement to a level I want to emulate!! Thank you and I’ll be making this for sure.
Really great recipe. I used 1 chili only, and it was plenty hot. Sadly, no curry leaves-but will use dried curry leaves next time. Served with jasmine rice-this was a big hit at our house! Thanks so much for this authentic Tamil recipe!
Oh my, just like my Nana used to make. This brings back so many good memories. I can just smell it! Making curry just feels like home. Thank you for that!
❤love this recipe! I’ve only recently found your video and have made it and shared with friends! This is the best tasting curry I’ve ever had! I’ve never used curry leaves. ❤and the fresh ginger is so healthy. Thank you very much for sharing your recipe with us!
I stumbled across your channel by accident but I gotta tell you, I subscribed almost instantly. There is so much charm to you and your cooking. I love how calm and passionate you are about what you’re doing. Looking forward to seeing new recipes!
I never thought I’d be so captivated watching videos of someone washing dishes, washing white laundry, ironing a shirt, cooking, deep cleaning, shopping for antiques, making a bed, and so on! My only regret is that I didn’t discover your videos sooner!
I don’t know if all of you on here have either read his book or listened to it on audio/Audible. It is excellent. I have listened to it three times (and tried to win one of his copies he had). I laughed and cried and learned so much about him. I wanted to buy a copy but it’s nowhere to be found. I did find one copy on Poshmark, but they were asking $179 for it. Maybe someday he’ll have more printed. Just thought I’d let you guys know in case you’d like to read it too. 😊
I just stumbled upon this. When the dish was just about finished, the way you looked at it reminiscent of your childhood was very real. It reminds me of how I feel preparing traditional Polish dishes. I'm very glad I found this as I love curries and making an authentic version on my own would be fantastic! Thanks
Yes! This looks delicious!! Reminds me of a braised chicken dish my Vietnamese mother used to make. She would use cut up, bones in chicken pieces too but mainly drumsticks because they were the cheapest. Love your cooking!
Rajiv everything u do is with such purpose, passion and beauty! Btw, perfect timing on the curry chicken recipe, as I just received all of the ingredients to make the homemade curry powder from ur previous video. Thank u for all the interesting videos 😊
I love all your videos so much! I’m wondering if you’ve thought about doing a video on how to make rice-I am so curious how people from different places make and eat their rice. I would love to see a typical Tamil way or just whatever method you find works best for you. Happy cooking!
Those small onions are PACKED with flavour that no other onions can compare… the closest alternative are red onions. Happy to see you cooking with a clay pot!! Your dish looks delicious
Love watching your videos, Rajiv. The ubiquitous chicken curry is the ultimate comfort food for my family too! I add potatoes to mine cooked alongside the chicken and a squeeze of lemon juice at the very end. 😋
Rajiv, you made me soooo hungry for good Tamil Indian Curry. I grew up in Little India in Singapore and had many Indian uncles who shared many Biryanis and Southern Indian cuisines. Here in the US, we have mostly northern Indian food. I feel Southern Indian food is way tastier, to my taste anyways. You’re such an inspiration, I’m running out for some good Indian food (albeit Northern) but definitely reason to hop on a plane to go home for some good Southern Indian Fare (and Sri Lankan) soon.
My daughter is married to a man whose family immigrated from Fiji to the US when he was 10 yrs old….he is Fijian. His mother would make, and taught my daughter to make her chicken curry …it is a process and very similar…it is one of our favorite treats to make. This was a great video. Love your videos.
Ah, Rajiv, what a joy you are to watch! I discovered you yesterday caning a love seat, with meticulous care and focus, and lucid explanations. Now here you are making what looks like a delicious chicken curry. Yes, I am inspired to try it out. I love coconut milk in curries. The only thing is, apart from the homemade spices, the fresh curry leaves, the type of which I have never seen before. There is a curry plant which is silver, with quite finely cut leaves, but that wasn’t what you were using. It has a general curry powder flavour and I wonder how it differs from the kind you used, which rather looked like mint.
Gardener here - I believe the curry plant you're referring to is Helichrysum italicum, which smells strongly of curry spice, but is not the curry that is used in South and Southeast Asian cuisine. It's a lovely Mediterranean plant similar in looks to lavender except with yellow flowers and can be used in cooking, but won't impart the strong curry flavor needed for Rajiv's recipe. I grow a few of them because I was misled by the name (curry plant vs curry tree), but they are wonderful plants to grow and do smell incredible. In South Asian cooking they use leaves from the curry (kari) tree, Murraya koenigii. They are more broad and green rather than silver and can be found at Indian grocers or online. I encourage you to seek them out
@@vermiliongardens thank you. I did some research and found the type of curry plant Rajiv used which you mention. The silvery curry plant grows wild in the Troodos mountains in South Cyprus. Alas, I live in Northern Cyprus and we have no Indian grocers here! I will get some seeds though, and try to grow it. It should survive here, inside during the winter when we do get frost at night. Thank you again for replying.
Oh my, just recently found your channel and have been binge watching for a week. Just came back from the grocery store and grabbed a snack and turned on your channel. What ?? "Easy chicken curry"..... I bought ingredients to make this dish tonight. Can't find curry leaves here but, loved watching you make a traditional version. As always, so inspiring. Thank you
Me: Sees a new Rajiv video - feels happy and clicks on 👍 immediately!! 😆 So soooooo happy you have your own channel at last. Definitely going to make the chicken curry. And the coconut milk. And the curry powder - AND I have a curry tree!! 😄🌿
I LOVE chicken curry and your recipe was so appealing to me and so are your videos. I really enjoy watching every single one of them; you don’t look nervous and you don’t try to impress your viewers. You are a multi talented person Rajiv. May God bless you! ❤️🙂🌺
Years ago I learned from a friend how to make curry with vegetables. Then I kind of went out on my own and started making chicken curry. Nothing to the extent that you do and oh my gosh, you've inspired me to take it to another level. However I do make killer chicken curry tacos. But I'm from California so we kind of turn everything into tacos. It's great with shredded cabbage I haven't tried it yet but I want to make a mango salsa to go on top of course, with fresh mangoes. Thanks again Rajiv for such beautiful and wonderful ideas. I'm going to have to go back and watch your video on making coconut milk.
I am a Californian and I can attest that everything is tacofied. There's a truck in my town that makes sloppy joe tacos with corn nuts, among other weird things.
CA girl here, too. We have Korean bulgogi and kimchi tacos where I am, but the idea of Tamil curried chicken tacos sounds amazing. Thanks for the idea.
I almost could see my mother doing something like this (no tumeric /ginger/coconut but lots of Garlick , cumins and baylefs) and have the sweetest feel of confort ,coziness and connection i had with her💕 Thank you, Rajiv!
Sri Lankan here as well. Deeply respect the way you cook chicken curry in the traditional Sri Lankan style brother. Love your channel, All the Best to you!
I will 100% be making this Tamil chicken curry. We always make our curries from scratch, grinding the spices too in a coffee grinder (only used for spices!). Thank you for sharing, Rajiv. This will be Monday night’s dinner for sure! Do you serve with steamed basmati rice or roti?
@@rajivsurendra I have just cooked this curry for dinner. Now just waiting for hubby to come home from work. I can’t wait to see his face when he smells the aroma as he walk in the door. I’ve tasted it…it’s so delicious! 😍 Edit! He loved it! So did I. I’m making it again for my friend on Thursday 😁
Rajiv, I am not a fan of curry but I am a fan of you and your channel. I am enjoying your own videos so much. Especially your penmanship and calligraphy. I've been complimented on my penmanship all of my life but have found that now with arthritic hands, I get sloppy because I want to write fast but since watching you, I have slowed down intentionally so I can be proud again. So, one day, could you share your fast-writing with us? Unusual request, I know. I'm just checking to see if you are human afterall. It seems like everything you set out to do, you do it darn near perfect! Best wishes from The Great Lake State of Michigan 🐢
I've now made the chili powder, this chicken curry, and the dal. All delicious! I used the chili powder to make a cauliflower potato curry, and a mushroom curry. I love the Jaffna powder and plan to cook the chicken again. Would it be good with fish? I have to sop though because I have run out of curry leaves. 😅
I'm from Israel and I have been in Sri Lanka twice! The first time I went for a surf trip right before I was supposed to start my piano degree. After two weeks I fell of a cliff, almost died, had brain surgery which was luckily successful and saved my life! Then, the second time was last summer, I came back to sri lanka exactly one year after the accident to thank everybody who took a part in saving me, including my wonderful brain surgeon which I was unconscious to thank the first time. In the second visit, I also bought this beautiful ceramic traditional sri lankan pot and it was sitting in my apartment for a while with no use until I saw your video! After I watched it, my journey to gain all the ingredients started, yesterday smelling the sri lankan chilli powder was so exciting and memorable and I cant even start to describe how I felt eating the chicken curry I made today following your instructions! Thank you so much for making this video! Somehow your videos always touch my personal life in such a wonderful deep way and I wanted to thank you! I love your channel!
What a story!!! Thanks so much for leaving this comment, how special it was to read how the clay pot was put to use after such a journey to and from Sri Lanka. I'm so glad you made this curry. Stay well, xoxo
Wow looks good! I’m so curious about the pot you’re using to cook with! I’m like…how is he touching the edge of it without getting burned, there’s no handle? What’s it made of? Haha! Thank you for making this lovely dish for us!!
The world needs more people like you. Thank you for sharing your passions and your talents. Your videos are like a warm hug on a cold day. You have inspired me to make your chicken curry. I have a fresh coconut waiting since watching your video on how to make coconut milk. Time to crack it open.
I'm always inspired by your videos. I live in Trinidad where we have a deep East Indian culture so curry chicken is also a staple in most households. It is quite similar to yours and we eat it with dahl pourie or parata roti (my spelling might by wrong). BTW you are always a thumbs up for me.
In the Caribbean, we marinate yhe chicken in green seasoning aka culantro + lime + onion + garlic+ other spices before adding it to the curry. We have a huge Indian population because of indentureship. We marinate everything in green seasoning lol. I think it was probably a preservation method given the climate. Your Tamil curry looks great too!
Recently started watching your videos Rajiv. Soothing and relaxing to watch the videos and admire how neat and organized you are. Gives motivation for me to rearrange my home . Thank you! Sri Lanka live in Dubai
You've done it! You've done the impossible: you've helped me make a curry from scratch that doesn't taste... bland. I gave up trying to make curries from scratch quite a few years ago after some so so attempts that just kept tasting bland as heck but this one? Good lord it's delicious!
I’m glad you’re doing this today. I took the ingredients off of a package and came up with my own recipe and it was really good , but I would prefer to know all of the correct ingredients and make it from someone who knows. Thank you Rajiv. I am definitely going to make this. Enjoying your channel so much! I wish everyone from HGTV that has liked your videos would come on over. I’m sure they will soon. We just have to get the word out there.♥️
Alas I am a Wimpy Tendermouth and could never handle that much spiciness but the dish looks delicious. Your spice tin of little spice tins looks very interesting. Very much enjoyed watching you prepare your dinner, and might give the recipe a try but very very dumbed down on the spice level.
Oh man Raj why you want to hit me with this one first thing in the morning?! Now I've got to make YOUR CURRY because I love curry, as they say in Texas, 'All day long." Thank you Raj!
Ahh Rajiv, I'm so in love with you. I'm sure we all are. Such a pleasure to watch your video's. I'd like to know more about how things were for you growing up. When you said "so much of being a kid was awful" I wanted to understand. Your culture intrigues me. How can you touch the pan you used when it was heating over the flame? I worried you would burn your fingers. This may not have been 'fine' dining but there were a lot of little tips about 'how to' - making it a well crafted meal. I don't think I could take your level of heat, but the meal looks fabulous!
That looks delicious! I'm sure I can't approach your heat tolerance, but especially as I've been studying abroad in Asia, a good savory curry has become one of my favorite foods. I'll look forward to trying this one in my own kitchen!
The way he looks into the camera 🙂....I must add: Being Mexican with a sense of humor, curious about other cultures, almost 'too' into discovering and getting inspired by others, I might know one or two of Rajiv's suggestions as of the 'spiciness' ...He IS very inspirend and funny and cool...
Rajiv, I learned to enjoy chicken curry from an Indian family who served it with s sesame papadum, white rice, and steamed cabbage. I grew up in an area where chilies didn't grow. I yad zero tolerance for hot spices like chilies. But something about the food was so good that I simply had to find a way past the burning in my mouth. I piled on the rice and cabbage and got extra papadum. So delicious! I kept returning despite my burning mouth and eventually it got a little easier to tolerate. I still have to ask for very mild if I eat out, but I think I will always be a big fan of curries. Later I tried Thai curries. And because of my intolerance for the hot spice, I studied how to make various versions to have better control over the flavors. I do the same with many traditional Mexican recipes, like mole or pozole rojo. I learned that I too can indeed have these wonderful traditional meals when I simply learn to blend my own spices. So I want to encourage those who think they are incapable of enjoying a meal that includes chilies ... It doesn't have to be so. But knowing how to select and prepare chili is critical for those with extremely low tolerance. I don't just swipe out the seeds. I chop off what I call the heads and tails, then I surgically remove not only any seeds but the veins inside. I found a Mexican cookbook ages ago that explained so much about chilies, their flavor profiles, etc. A nearby store offered an amazing selection from around the world, so I was able to test over two dozen to find my favorite flavors. I highly recommend this process. Every cook should find at least one dry red chili, a fresh green chili, and a fresh red or yellow chili whose flavors can be used in varying recipes. Some have a sweet, fruity flavor when fully ripe and turned red or yellow. Many green chilies have an herbal earthiness to them. Some dried chilies are smoked almost like bacon, while others have a deeper fruitiness or earthiness that gets concentrated as it dries. Once you find those you like, you can eat any kind of curry or recipes with chilies just by substituting for your preferences. Seriously, it's worth the effort. You deserve to enjoy these wonderful ancient recipes that are so nutritional. If others at your table prefer the heat, offer them side condiments like salsas, fresh chilies, or even chili powder to add in as they see fit. Or, if I'm the minority and a cooked chili is key, then I might make the recipe mild just enough to remove a portion for myself and then add a hot, whole habañero for example. Cooking a spicy chili intact can moderate the heat while delivering the fruit almost floral fragrance and flavor of some of the more famous but scorching hot chilies. Note: use care when handling chili. Better to start wearing gloves at first. Definitely never touch your face. Don't breathe deep or look straight into any boiling pot or fry pan as the spice will rise into the air. While testing chilies, start at the lowest level you can find and keep some cottage cheese and fruit nearby. Somehow the acid in fruit, the sugar, and the cream, it helps much better than water. Chips help too, with beans, rice, and cheese. Makes a tasty way to survive your experimental taste test. When the side dish no longer works, stop at that level you're comfortable with. In time you acclimate and can go higher
This looks sooo good Rajiv. In Trinidad we love our curried chicken too. A little difference I noted is that we mix the curry powder with a little water and add it directly to the hot oil and onions to temper the spices.
Hi Rajiv! I made this recipe tonight and it was a HIT!! Everyone ate it like crazy and we had the curry pot empty so fast! Thanks so much and share us more tamil recipes pls pls!
If Rajiv says, "Have you ever wondered how to . . . .?" Always, Rajiv! Cook, clean, craft, iron, all of it.
Lolol it's like "yes absolutely I've been tossing and turning with this on my mind" knowing full well i sleep like the dead.
Rajiv is so adorable. "Have you ever wondered How To...?" Too funny!😀
Looks delish and will entice my palate ; love curries.
Are those little onions like shallots?
Yeah can’t resist his videos ❤
❤️❤️❤️
I am a Srilankan , made chicken curry almost every week still watch this how Rajiv make this his way. Nice that Rajiv adding tamil words Milagaai thool. Who wants to make Rajiv fan club, i am in.
Me too.❤ 11:44
I smile the entire time I’m watching him.
Me too...but why? 😃
Yes me too😊and makes me proud he is from Canada 🇨🇦 too❤
it's impossible not to
@@riasingh I know ! but I am not eating as many chilies as Rajiv...
I have no idea why I am too, I’m not this type of person 😂
Anytime I feel sad or I’ve consumed too much of what’s happening in the world I look for Rajiv he’s my stress reliever thanks Rajiv
ditto!
Same. I needed some positivity and normalcy today, so I am watching Rajiv's You Tube videos.
Being a south indian, this video transported me to my mother's kitchen. The earthen pot, the utensils, the simple ingredients reminded me of her cooking. Thank you Rajiv for spreading the tastes of home far and wide. Much love!
Rajiv, I have literally married you five times since I started following you! 😆 I am sharing your videos with my aunts so they'll understand why I'm not dating anymore! You're AWESOME! Have a great day, hubby!
@@kellibrien3692 Ay yo 🤔 sus stalker vibes tho
Rajiv Surendra is doing the Sri Lankan Tamil community proud
Rajiv is the renaissance man we all need and he could totally do ASMR
We would still hear his giggling sounds ...
Dearest Rajiv, What an elegant, wonderfully specific person you are. You represent superb quality from start to finish in all you do, and savor the time you invest and the results of your efforts in all your endeavors. I always learn from you, and come away wanting to pay greater attention to the details of my own daily life. Thank you. ❤
So well worded! “Elegant and wonderfully specific” is a fabulous description of this gentleman.
@@angelastephens4247 Hello Angela. How gracious of you. Thank you.
Bravo beautifully expressed!
Wonderfully explained. The whole experience was very calming. I would try this, for sure, but start very slow with those hot peppers. Thanks so much.
OF COURSE, I'm inspired to make the curry! It's your gift to inspire others. You damn-near had me trying to learn to play the harp (I still just might, too). Thank you for sharing these wonderful recipes. They are a treat to learn about. Blessings, brother.
Thanks, Madeline! Yes, learn to play the harp. It'll bring you joy.
Same!!!
@@rajivsurendra "learn to play the hard" must be a Freudian slip ;)
@@ttjnaaa more likely an auto correct slip :p
I’m seriously obsessed with this man. He is perfection 😍
I love how you romanticize the little things while also embracing the old and new, particularly with regards to culture! Keep up the phenomenal content! Have a blessed day you incredible soul ♥
In the world of fast and short videos, this channel is a treasure 💜
The way you talk to your viewers reminds me of Mr. Rogers. I feel as nurtured and loved watching this as I did watching Mr. Rogers as a kid :) Thank you for making these videos!
I still don’t know how I came across your channel from the video with cleaning whites but I’m glad I did and I’m glad I subscribed. Your aura is calming and homely. I love it. My descendants are from Guyana and they make chicken curry very similar. This felt like home. We normally eat it with white rice, roti or naan bread! I’ve never actually made it but this video inspires me to do it myself versus always waiting on my gran to do it. Maybe I should surprise her for Valentine’s Day ❤
Such a good idea! If I were your grandma- I’d be very pleased and proud of you 😊
I suggest learn from your Gran while you can. I wish I had learned more from my grandmothers while they were around.
I’d love to meet Rajivs parents and congratulate them for nurturing and raising such a delightful man. He’s adorable and delightful. 😊
I am running out of words to praise you with your talents Rajiv. King of the Jack of all trades is what came in my mind. 👏👏❤️once again another amazing video.
More recipes, more calligraphy, especially your chalk murals. As a calligrapher and artist i am fascinated by your unique art forms. Your cheeky personality is so appealing, i feel i know you as you are so unpretentious and all the things you like to do i do too….insights into Tamil culture are fascinating too…
Rajiv, so nice to hear you talk in Tamil. you also inspire me to try so many new things... like calligraphy, thrifting, water color painting, learning violin, tried sewing...bought beautiful ribbons from my local store..... you even inspired me to write a letter to my niece and nephew while sending them a gift. my sister says, you are trying your hands at everything like Rajiv :) ..thank you! you have got urself a fan from Tamil Nadu :)
Is there anything this guy can't do? And everything he does is done so well and with so much perfection. I have made chicken curry many times but I don't make it look fancy like this!
Right! He’s the epitome of well-rounded and raw talent!
"I make my own coconut milk." I thought, "of course you do!" Raj, I❤U. I can't wait to make this dish.
The overall feel of your videos is just spectacular. I really appreciate the calm that washes over me while you explain your process. You’re also very casual and unassuming which also makes it like hanging out with a friend. The curry looks delicious… notes were taken. Be well and can’t wait for the next video!
Wonderful to see this type of Tamil cuisine being eloquently and joyfully shared on your platform. I hope to see a kothu roti recipe in the future to incorporate this wonderful chicken curry 🤤
Your mother raised the most wonderful young man. Omg I have learned so much from you. Your so calming and a great teacher. My whites have never been this bright. Keep on teaching us. You are sooo loved.
Even though I am vegan/vegetarian and cannot have spicy foods (IBS), I thoroughly enjoyed this video whilst eating my gluten-free pasta with tomato, mascarpone and capers sauce.
Having said that, I must admit any video with Rajiv in it is a marvellous treat. Thank you for indulging us.
You can use this exact recipe and instead of chicken or meat, use vegetables like cauliflower, zucchini, potatoes and peas, carrots etc. of course, reduce the cooking time. 😊
Pure deliciousness! ❤
@@Chamelikishaadi48 Thanks for your suggestion, Chris!
And of course leave out the green chillis and chilli powder, since you can't handle spicy food. You can instead use a non-spicy curry powder, or just a combination of ground cumin, coriander and turmeric.
@@paulowniacourt Lovely idea, Thanks!
Rajiv could cook shoe leather, sprinkled with dust, and I’d be totally captivated, want to make it, and wish he would dine with me!❤
You are SOOOO RIGHT!
I bet his shoe leather recipe is bangin'
I am 80 , an ex Brit/European who used to make and eat curry regularly.
For some reason it dropped off my repertoire (kids) and we ate a LOT of other stews.Your recipe is going to stimulate me to revive curry's in my home...many thanks..Glad I found you.
Only question....is that a pottery cooking vessel ?
hi rajiv! I'm tamil , my family is from chennai, india. We mostly eat chettinad style tamil food at home. We actually call this chicken kurma since it has coconut milk, from our parts :) Lovely to see you cook and educate people about tamil culture and food
yay, I'm so glad to see this first recipe featuring homemade Tamil chili powder. It might be helpful to put the link to that video and the coconut milk one in the description of each recipe where you use them. The 'reference material' is easy to find now, but one year from now when you have first-time viewers and many more videos, they could be a lot harder to find. 🤓
I just made this curry and it turned out wonderful. I used a bit of Kashmiri chili powder and a few tablespoons of madras curry powder. Thank you!
Your videos are so soothing to my soul. Your attention to every detail is a delight to watch. Thank you for inviting us to slow down and take in simple pleasures of life.
My three-year-old gave you a literal thumbs up at the end of the video. "He said to give a thumbs up if you liked the video, and I liked all the parts of it that I watched."
I've made the curry today for tomorrow's dinner (with small changes as I didn't have all the spices) - it smells divine and it was so easy to make!
I love your videos! I was raised in India until I was 12yrs old and was able to visit in 2016 for a month and tour South India. I ate Indian food EVERYDAY, absolutely love it. Rajiv, you are so purposeful in your life, it’s something that is missing in the fast paced western world. You also are what I would call a renaissance man, you take refinement to a level I want to emulate!! Thank you and I’ll be making this for sure.
Congrats on your channel! I love watching you. Your energy is so dope. A true Renaissance man!
Really great recipe. I used 1 chili only, and it was plenty hot. Sadly, no curry leaves-but will use dried curry leaves next time. Served with jasmine rice-this was a big hit at our house! Thanks so much for this authentic Tamil recipe!
Oh my, just like my Nana used to make. This brings back so many good memories. I can just smell it! Making curry just feels like home. Thank you for that!
❤love this recipe! I’ve only recently found your video and have made it and shared with friends! This is the best tasting curry I’ve ever had! I’ve never used curry leaves. ❤and the fresh ginger is so healthy. Thank you very much for sharing your recipe with us!
I stumbled across your channel by accident but I gotta tell you, I subscribed almost instantly. There is so much charm to you and your cooking. I love how calm and passionate you are about what you’re doing. Looking forward to seeing new recipes!
I never thought I’d be so captivated watching videos of someone washing dishes, washing white laundry, ironing a shirt, cooking, deep cleaning, shopping for antiques, making a bed, and so on! My only regret is that I didn’t discover your videos sooner!
I don’t know if all of you on here have either read his book or listened to it on audio/Audible. It is excellent. I have listened to it three times (and tried to win one of his copies he had). I laughed and cried and learned so much about him. I wanted to buy a copy but it’s nowhere to be found. I did find one copy on Poshmark, but they were asking $179 for it. Maybe someday he’ll have more printed. Just thought I’d let you guys know in case you’d like to read it too. 😊
What's the title?
@@itzakpoelzig330 Elephants in my backyard.
@@sarcasticcynic2664 Thanks!
I just saw there’s a video ted talk from him by that name here on youtube!
I just stumbled upon this. When the dish was just about finished, the way you looked at it reminiscent of your childhood was very real. It reminds me of how I feel preparing traditional Polish dishes. I'm very glad I found this as I love curries and making an authentic version on my own would be fantastic!
Thanks
Jinkuye Bardzo, Pan Cymerys.
Yes! This looks delicious!! Reminds me of a braised chicken dish my Vietnamese mother used to make. She would use cut up, bones in chicken pieces too but mainly drumsticks because they were the cheapest. Love your cooking!
This looks amazing. Thank you for showing us how to properly cook this curry
Rajiv everything u do is with such purpose, passion and beauty! Btw, perfect timing on the curry chicken recipe, as I just received all of the ingredients to make the homemade curry powder from ur previous video. Thank u for all the interesting videos 😊
I love all your videos so much! I’m wondering if you’ve thought about doing a video on how to make rice-I am so curious how people from different places make and eat their rice. I would love to see a typical Tamil way or just whatever method you find works best for you. Happy cooking!
Those small onions are PACKED with flavour that no other onions can compare… the closest alternative are red onions. Happy to see you cooking with a clay pot!! Your dish looks delicious
Love watching your videos, Rajiv. The ubiquitous chicken curry is the ultimate comfort food for my family too! I add potatoes to mine cooked alongside the chicken and a squeeze of lemon juice at the very end. 😋
Rajiv, you made me soooo hungry for good Tamil Indian Curry. I grew up in Little India in Singapore and had many Indian uncles who shared many Biryanis and Southern Indian cuisines. Here in the US, we have mostly northern Indian food. I feel Southern Indian food is way tastier, to my taste anyways. You’re such an inspiration, I’m running out for some good Indian food (albeit Northern) but definitely reason to hop on a plane to go home for some good Southern Indian Fare (and Sri Lankan) soon.
My daughter is married to a man whose family immigrated from Fiji to the US when he was 10 yrs old….he is Fijian. His mother would make, and taught my daughter to make her chicken curry …it is a process and very similar…it is one of our favorite treats to make. This was a great video. Love your videos.
Me, slowing the playback speed to see all the things in the cupboard. Yes, I do that.
I took a screenshot! 😂
Your calm energy is refreshing my soul. Most cooking channels are exhausting with their relentless high energy and thousands of cuts.
Ah, Rajiv, what a joy you are to watch! I discovered you yesterday caning a love seat, with meticulous care and focus, and lucid explanations. Now here you are making what looks like a delicious chicken curry. Yes, I am inspired to try it out. I love coconut milk in curries. The only thing is, apart from the homemade spices, the fresh curry leaves, the type of which I have never seen before. There is a curry plant which is silver, with quite finely cut leaves, but that wasn’t what you were using. It has a general curry powder flavour and I wonder how it differs from the kind you used, which rather looked like mint.
Gardener here - I believe the curry plant you're referring to is Helichrysum italicum, which smells strongly of curry spice, but is not the curry that is used in South and Southeast Asian cuisine. It's a lovely Mediterranean plant similar in looks to lavender except with yellow flowers and can be used in cooking, but won't impart the strong curry flavor needed for Rajiv's recipe. I grow a few of them because I was misled by the name (curry plant vs curry tree), but they are wonderful plants to grow and do smell incredible.
In South Asian cooking they use leaves from the curry (kari) tree, Murraya koenigii. They are more broad and green rather than silver and can be found at Indian grocers or online. I encourage you to seek them out
@@vermiliongardens thank you. I did some research and found the type of curry plant Rajiv used which you mention. The silvery curry plant grows wild in the Troodos mountains in South Cyprus. Alas, I live in Northern Cyprus and we have no Indian grocers here! I will get some seeds though, and try to grow it. It should survive here, inside during the winter when we do get frost at night. Thank you again for replying.
Oh my, just recently found your channel and have been binge watching for a week. Just came back from the grocery store and grabbed a snack and turned on your channel. What ?? "Easy chicken curry"..... I bought ingredients to make this dish tonight. Can't find curry leaves here but, loved watching you make a traditional version. As always, so inspiring. Thank you
Chicken curry aside - i can’t stop admiring the chopping board
I made that! We have a video on HGTV's Handmade RUclips channel - "How to Carve a Wooden Cutting Board"
@@rajivsurendraof course you did 😭 you're so damn cool!
I’ve made this chicken curry five times now, accompanied always by Rajiv’s video. It is simple, comforting, soul-satisfying and absolutely delicious.
Me: Sees a new Rajiv video - feels happy and clicks on 👍 immediately!! 😆 So soooooo happy you have your own channel at last. Definitely going to make the chicken curry. And the coconut milk. And the curry powder - AND I have a curry tree!! 😄🌿
I LOVE chicken curry and your recipe was so appealing to me and so are your videos. I really enjoy watching every single one of them; you don’t look nervous and you don’t try to impress your viewers. You are a multi talented person Rajiv. May God bless you! ❤️🙂🌺
Years ago I learned from a friend how to make curry with vegetables. Then I kind of went out on my own and started making chicken curry. Nothing to the extent that you do and oh my gosh, you've inspired me to take it to another level. However I do make killer chicken curry tacos. But I'm from California so we kind of turn everything into tacos. It's great with shredded cabbage I haven't tried it yet but I want to make a mango salsa to go on top of course, with fresh mangoes. Thanks again Rajiv for such beautiful and wonderful ideas. I'm going to have to go back and watch your video on making coconut milk.
I am a Californian and I can attest that everything is tacofied. There's a truck in my town that makes sloppy joe tacos with corn nuts, among other weird things.
CA girl here, too. We have Korean bulgogi and kimchi tacos where I am, but the idea of Tamil curried chicken tacos sounds amazing. Thanks for the idea.
I almost could see my mother doing something like this (no tumeric /ginger/coconut but lots of Garlick , cumins and baylefs) and have the sweetest feel of confort ,coziness and connection i had with her💕 Thank you, Rajiv!
Rajiv, thank you!!
Is there a story to the beautiful bracelets you are wearing? I am sure there is…. Would love to hear it.
Sri Lankan here as well. Deeply respect the way you cook chicken curry in the traditional Sri Lankan style brother. Love your channel, All the Best to you!
I will 100% be making this Tamil chicken curry. We always make our curries from scratch, grinding the spices too in a coffee grinder (only used for spices!). Thank you for sharing, Rajiv. This will be Monday night’s dinner for sure! Do you serve with steamed basmati rice or roti?
Rice or roti!
@@rajivsurendra Yum! 👍🏼 Greetings from sunny Western Australia 🌞
@@rajivsurendra I have just cooked this curry for dinner. Now just waiting for hubby to come home from work. I can’t wait to see his face when he smells the aroma as he walk in the door. I’ve tasted it…it’s so delicious! 😍 Edit! He loved it! So did I. I’m making it again for my friend on Thursday 😁
Rajiv, I am not a fan of curry but I am a fan of you and your channel. I am enjoying your own videos so much.
Especially your penmanship and calligraphy. I've been complimented on my penmanship all of my life but have found that now with arthritic hands, I get sloppy because I want to write fast but since watching you, I have slowed down intentionally so I can be proud again. So, one day, could you share your fast-writing with us? Unusual request, I know. I'm just checking to see if you are human afterall. It seems like everything you set out to do, you do it darn near perfect!
Best wishes from
The Great Lake State of Michigan 🐢
That looks amazing. I can almost smell the curry and feel its comfort. Thank you for sharing the story of your childhood memories.
I've now made the chili powder, this chicken curry, and the dal. All delicious! I used the chili powder to make a cauliflower potato curry, and a mushroom curry. I love the Jaffna powder and plan to cook the chicken again. Would it be good with fish? I have to sop though because I have run out of curry leaves. 😅
I make a version of this, maybe not Tamil but it's one my go tos. I loved seeing the inside of your cupboard with all the pretty containers🤓
I'm from Israel and I have been in Sri Lanka twice! The first time I went for a surf trip right before I was supposed to start my piano degree. After two weeks I fell of a cliff, almost died, had brain surgery which was luckily successful and saved my life! Then, the second time was last summer, I came back to sri lanka exactly one year after the accident to thank everybody who took a part in saving me, including my wonderful brain surgeon which I was unconscious to thank the first time. In the second visit, I also bought this beautiful ceramic traditional sri lankan pot and it was sitting in my apartment for a while with no use until I saw your video! After I watched it, my journey to gain all the ingredients started, yesterday smelling the sri lankan chilli powder was so exciting and memorable and I cant even start to describe how I felt eating the chicken curry I made today following your instructions! Thank you so much for making this video! Somehow your videos always touch my personal life in such a wonderful deep way and I wanted to thank you! I love your channel!
What a story!!! Thanks so much for leaving this comment, how special it was to read how the clay pot was put to use after such a journey to and from Sri Lanka. I'm so glad you made this curry. Stay well, xoxo
Wow looks good! I’m so curious about the pot you’re using to cook with! I’m like…how is he touching the edge of it without getting burned, there’s no handle? What’s it made of? Haha! Thank you for making this lovely dish for us!!
It's made of clay. These type of pots are very traditional to South Asian Countries especially India, Srilanka etc.
The world needs more people like you. Thank you for sharing your passions and your talents. Your videos are like a warm hug on a cold day. You have inspired me to make your chicken curry. I have a fresh coconut waiting since watching your video on how to make coconut milk. Time to crack it open.
Rajiv, I know you might have been an actor, but I think this is much much more important and brings so much joy to people! Thank you !!!!!
Perfect! Love your Clay pots Rajiv! Little bit of Tamil here and there adds more spice to the video.
You started with the small knife and I was like "Oh, he must watch Jacques Pépin!" but then you switched to the "big boy knife". Love it!!!
That looks amazing! Also, I love the spice setup! Where can I find containers and storage like that!?
I can't be the only one who watches him write out the words 'thank you' all the way until the very end... so soothing 😊
I'm always inspired by your videos. I live in Trinidad where we have a deep East Indian culture so curry chicken is also a staple in most households. It is quite similar to yours and we eat it with dahl pourie or parata roti (my spelling might by wrong). BTW you are always a thumbs up for me.
In the Caribbean, we marinate yhe chicken in green seasoning aka culantro + lime + onion + garlic+ other spices before adding it to the curry. We have a huge Indian population because of indentureship.
We marinate everything in green seasoning lol. I think it was probably a preservation method given the climate.
Your Tamil curry looks great too!
I love to try your recipe and also make my own curry. I love Indian food
Who would ever give your videos a thumbs down? You are so nice and so knowledgeable. Thank you for all the enjoyment and happiness you bring! 🧡
Beautiful and looks delicious. I’d love to know more about your clay(?) cooking vessels!
I made this last night and it is the best chicken curry I have EVER made! Thank you so much !! Highly recommend this one
I loved hearing you speak Tamil ❤
Recently started watching your videos Rajiv. Soothing and relaxing to watch the videos and admire how neat and organized you are. Gives motivation for me to rearrange my home . Thank you! Sri Lanka live in Dubai
You’re a treasure 💜 I think I’m going to make this coconut milk and all!
Made this curry from scratch. Have watched this video more yhan than 10 times now. Thank you for the lovely gift ❤
You've done it! You've done the impossible: you've helped me make a curry from scratch that doesn't taste... bland. I gave up trying to make curries from scratch quite a few years ago after some so so attempts that just kept tasting bland as heck but this one? Good lord it's delicious!
I made it and it turned out very gritty tasting. Any idea as to why?
I’m so in love with your kitchen and the whole aesthetic of your living space. Sending big thumbs from Switzerland ❤
I’m glad you’re doing this today. I took the ingredients off of a package and came up with my own recipe and it was really good , but I would prefer to know all of the correct ingredients and make it from someone who knows. Thank you Rajiv. I am definitely going to make this. Enjoying your channel so much! I wish everyone from HGTV that has liked your videos would come on over. I’m sure they will soon. We just have to get the word out there.♥️
this is a beautiful person who is sharing all their joys with us. thankful for you, rajiv!!
Alas I am a Wimpy Tendermouth and could never handle that much spiciness but the dish looks delicious. Your spice tin of little spice tins looks very interesting. Very much enjoyed watching you prepare your dinner, and might give the recipe a try but very very dumbed down on the spice level.
“A wimpy tendermouth”, that’s a great description of me too! I’ll be using your term henceforth! 🔥
I don't know if I like the recipe more OR your style of teaching...oh well, I'll just like them BOTH! A subscriber from Cali.
Oh man Raj why you want to hit me with this one first thing in the morning?! Now I've got to make YOUR CURRY because I love curry, as they say in Texas, 'All day long." Thank you Raj!
How do you know how to do everything so well?? And of course you make your own coconut milk and spice blend.
Ahh Rajiv, I'm so in love with you. I'm sure we all are. Such a pleasure to watch your video's. I'd like to know more about how things were for you growing up. When you said "so much of being a kid was awful" I wanted to understand. Your culture intrigues me. How can you touch the pan you used when it was heating over the flame? I worried you would burn your fingers. This may not have been 'fine' dining but there were a lot of little tips about 'how to' - making it a well crafted meal. I don't think I could take your level of heat, but the meal looks fabulous!
It's all detailed in my memoir, Beverly. It's called "The Elephants in my Backyard"
@@rajivsurendra Thank you - I didn't know that. I'll check it out.
@@rajivsurendra OK that answers also my question. And YES I am also in love with you… as everyone following you on RUclips. Love from Sweden ❤
That looks delicious! I'm sure I can't approach your heat tolerance, but especially as I've been studying abroad in Asia, a good savory curry has become one of my favorite foods. I'll look forward to trying this one in my own kitchen!
Hi Rajiv, great recipe. Where did you get the clay pot? Where can I get the clay pot?
The way he looks into the camera 🙂....I must add: Being Mexican with a sense of humor, curious about other cultures, almost 'too' into discovering and getting inspired by others, I might know one or two of Rajiv's suggestions as of the 'spiciness' ...He IS very inspirend and funny and cool...
Rajiv, I would love to see a kitchen tour! Cabinets and all, your favourite ingredients, etc. I love your videos so much!
I think he did a video like that on HGTV Handmade ? maybe...
His apartment tour touched on a few things, but it wasn’t solely focused on his kitchen. I remember he talked about silverware and things like that.
Rajiv, I learned to enjoy chicken curry from an Indian family who served it with s sesame papadum, white rice, and steamed cabbage.
I grew up in an area where chilies didn't grow. I yad zero tolerance for hot spices like chilies. But something about the food was so good that I simply had to find a way past the burning in my mouth. I piled on the rice and cabbage and got extra papadum. So delicious! I kept returning despite my burning mouth and eventually it got a little easier to tolerate. I still have to ask for very mild if I eat out, but I think I will always be a big fan of curries.
Later I tried Thai curries. And because of my intolerance for the hot spice, I studied how to make various versions to have better control over the flavors. I do the same with many traditional Mexican recipes, like mole or pozole rojo. I learned that I too can indeed have these wonderful traditional meals when I simply learn to blend my own spices. So I want to encourage those who think they are incapable of enjoying a meal that includes chilies ... It doesn't have to be so. But knowing how to select and prepare chili is critical for those with extremely low tolerance. I don't just swipe out the seeds. I chop off what I call the heads and tails, then I surgically remove not only any seeds but the veins inside. I found a Mexican cookbook ages ago that explained so much about chilies, their flavor profiles, etc. A nearby store offered an amazing selection from around the world, so I was able to test over two dozen to find my favorite flavors.
I highly recommend this process. Every cook should find at least one dry red chili, a fresh green chili, and a fresh red or yellow chili whose flavors can be used in varying recipes. Some have a sweet, fruity flavor when fully ripe and turned red or yellow. Many green chilies have an herbal earthiness to them. Some dried chilies are smoked almost like bacon, while others have a deeper fruitiness or earthiness that gets concentrated as it dries. Once you find those you like, you can eat any kind of curry or recipes with chilies just by substituting for your preferences.
Seriously, it's worth the effort. You deserve to enjoy these wonderful ancient recipes that are so nutritional. If others at your table prefer the heat, offer them side condiments like salsas, fresh chilies, or even chili powder to add in as they see fit. Or, if I'm the minority and a cooked chili is key, then I might make the recipe mild just enough to remove a portion for myself and then add a hot, whole habañero for example. Cooking a spicy chili intact can moderate the heat while delivering the fruit almost floral fragrance and flavor of some of the more famous but scorching hot chilies.
Note: use care when handling chili. Better to start wearing gloves at first. Definitely never touch your face. Don't breathe deep or look straight into any boiling pot or fry pan as the spice will rise into the air. While testing chilies, start at the lowest level you can find and keep some cottage cheese and fruit nearby. Somehow the acid in fruit, the sugar, and the cream, it helps much better than water. Chips help too, with beans, rice, and cheese. Makes a tasty way to survive your experimental taste test. When the side dish no longer works, stop at that level you're comfortable with. In time you acclimate and can go higher
This looks sooo good Rajiv. In Trinidad we love our curried chicken too. A little difference I noted is that we mix the curry powder with a little water and add it directly to the hot oil and onions to temper the spices.
Hi Rajiv! I made this recipe tonight and it was a HIT!! Everyone ate it like crazy and we had the curry pot empty so fast! Thanks so much and share us more tamil recipes pls pls!
Local garlic? Is that the Manhattan Garlic or one of the Burroughs? Asking for a friend?
I love Rajiv he teaches you how to enrich your life! Thank you Rajiv!