350 Year Old Chicken Curry - 18th Century Cooking

350 Year Old Chicken Curry - 18th Century Cooking - Townsends

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2 жыл бұрын

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Пікірлер: 926

@cletushatfield8817 2 жыл бұрын

Hey brother, really appreciate the content. This curry appears to be more Madras than Punjabi, if you will, which makes sense to me given the time period. Punjabi curry chicken dishes (northwest India) would typically involve more spices and a thicker gravy (masala). In southern India (I say Madras because off the top of my head that is where the British were based at the time) the chicken curries tend to be little less spicy (equally picante, however) and watery (because they eat it with rice, whereas in Punjab tandoori naan is more popular). I think dairy cream might be a bit of a substitution, maybe not. I can easily imagine the cream in the base recipe to be coconut milk, pushing the dish towards what most Americans expect from Thai cuisine (which shares history with southern India). Thai might incorporate basil, whereas in India cilantro (coriander, dhania) is the norm. Thanks for your work.

@angelad.8944 2 жыл бұрын

I agree about the coconut milk. I am thinking that while spices where available, it could be coconut wasn't, so people just used cream because that is what they had. When he poured it out I thought of Thai curry right away. My preference is cilantro but I love it so to each his own. I can see how this kind of meal would really be a treat for anyone longing for adventure back then.

@EphemeralTao 2 жыл бұрын

Madras cooking would most likely have used coconut milk, although not nearly as much as the cream in this recipe. Fresh cream woudl have been highly uncommon; and in traditional Indian cuisine would have been a sour yoghurt called _dahi_ . The British Raj actually moved around considerably throughout the year, retreating to the cooler northern regions during the summer, and returning south in the winter.

@ThirdEngr 2 жыл бұрын

So Cletus it is actually supposed to be that thin and watery? I was wondering if they just used too much water.

@cletushatfield8817 2 жыл бұрын

@@ThirdEngr You see varying degrees of viscosity all over India. I've noticed that by and large when a curry is to be served with rice it will be more watery than a curry to be served with naan or some other bread. This is definitely not a hard and fast rule though. Khorode, for example, a curry from mutton shank/hock, has always been watery in my experience, but probably because it's understood that the broth has special medicinal properties and is a drink/soup. I've only seen it with roti/naan. The chicken curry in the video was something I wouldn't be surprised by in the south of India, but would be disappointed by if in the northwest. Indians in the northeast or east also prefer rice, generally, and the curries can be more watery. That said, plenty of watery curries in Rajastan an Gujurat. Basically, in India there is only one rule: there are no rules.

@deannearmaya8090 2 жыл бұрын

So true

@eatbolt42 2 жыл бұрын

I had my own personal reservations about Ryan taking over for the majority of cooking reservations. Not because he isn't a good host, I just came to the channel due in large part to John's approach. This episode convinced me that it was a good move to have Ryan take the lead in the cooking content. He's a natural host and has really come into his own with his own distinct voice and approach. Glad to be proven wrong.

@infoscholar5221 2 ай бұрын

Like when I took my girlfriend to eat on the Choctaw nation, she said she had reservations about making reservations on reservations. This gy is amazing and knows his subject matter. Hey, she was from Romania, hell of a dancer.

@jondavies9162 2 жыл бұрын

You finally did Hannah Glasse's curry! I've made it before and its delicious! Its improved no end by the addition of a little chilli powder, cinnamon and nutmeg.

@trumpetedeagle2 2 жыл бұрын

You just HAD to mention the nutmeg.

@vigilantcosmicpenguin8721 2 жыл бұрын

I believe you, because you mentioned nutmeg.

@ArnoldPelkaJr 2 жыл бұрын

Is it ever worse with nutmeg? I think not!

@Jacob-qr8pl 2 жыл бұрын

Chili powder, cinnamon, nutmeg, and turmeric? Sign me up!

@KelseyDrummer 2 жыл бұрын

You had me at nutmeg.

@superman55566 2 жыл бұрын

If you're curious, curries in India were generally a specialty, and most communities at the time would be eating lentils, rice, paratha, and vegetables like okra, (this is specifically for the North Eastern region).

@astrielmaahes1116 2 жыл бұрын

Huh didnt know okra was a thing in Indian cuisine.

@Orpilorp 2 жыл бұрын

Jane here. I would imagine because of the expense of the spices they were used in dishes just for special occasions.

@jerrycasanova953 2 жыл бұрын

@@astrielmaahes1116 for a very long time. Either it came from African merchants in ancient days or possibly was even domesticated thetr.

@parvazjanoon9024 2 жыл бұрын

@@astrielmaahes1116 "Bhindi"= Okra with tons of variations eaten throughout Sub-continent.

@brianrollins3245 2 жыл бұрын

@@parvazjanoon9024 for sure, aka 'ladies fingers' and 'drumsticks'

@TheCynedd 2 жыл бұрын

I love my Hannah Glasse Cook Book. My roommate laughed at me when I started buying 16th, 17th & 18th century cookery books but I have yet to hear a complaint about the food!

@blktauna 2 жыл бұрын

modern folk only understand what they've been missing after they try the good stuff ;) I cook out of a Curye on Inglishe and Apicius and everyone love it.

@mountainman4859 2 жыл бұрын

I have the Fannie Farmer cookbook I bought in the 80s in Spain. I do not know how old those recipes are though.

@mystriddlery 3 ай бұрын

Roommate: "Youre never going to use those books man. This is good though, is that nutmeg Im tasting?" Me: *laughing maniacally*

@patricklinkous 2 жыл бұрын

If you like that bright citrus flavor, try toasting whole coriander seeds with your aromatics at the beginning of a dish. When you eat them in the finished dish they have a wonderful citrusy flavor.

@Lucius1958 2 жыл бұрын

I read somewhere that in traditional Indian cooking, it's common to toast the spices together, before they're added to the main dish: essentially, it blends the flavors together into a more harmonious whole.

@bearo8 2 жыл бұрын

I got some coriander seeds as a present for Easter and I wasn't sure what to do with them. Your comment came at the perfect time. Do you have any recommendations what dishes do best with it?

@patricklinkous 2 жыл бұрын

@@bearo8 Try it in a simple lentil dal, khichdi, or aloo sabzi.

@kalenlarsen 2 жыл бұрын

@@Lucius1958 not sure where i heard that before but i often ask people their recipies when im at the store and i believe an immigrant told me this tip. i do it every time and it is not the same if you dont toast the spices together until aromatic, before anything else. just dont burn in if you have chillis in there hahaha opps

@eatiegourmet1015 Жыл бұрын

@@bearo8 In seed form it is known as coriander; its vegetative/herbal name when grown is cilantro. Throw them on the ground, they will grow into cilantro. Which will also put out seeds. My cilantro/coriander, when it goes to seed, I have cilantro coming up in cracks in the sidewalk and driveway. It is THAT easy to grow.

@RaptorJesus 2 жыл бұрын

I never understood how people got the idea that our ancestors didn't like heavily spiced & seasoned food, given that a large impetus for the massive colonial empires that came out of Europe were specifically to gain access to those spices.

@Draydii 2 жыл бұрын

Yeah, I would assume that most people didn't have access to certain spices rather than they didn't like them. But either way really interesting to see this recipe in such an old English book.

@Tannhauser42 2 жыл бұрын

I think it's just that we look at how bland or unimaginative "American food" often is today and just think it's always been that way.

@soulreaver6546 2 жыл бұрын

I think they are thinking about what extremely poor people used to eat and thinking that's how everyone did

@infernaldaedra 2 жыл бұрын

Spices were a much larger necessity in a world without refrigerators. High class people who could afford fresh food everyday might not like spices in their food as it could be seen as a sign of the food being lower quality. Fresh vs salted pork being a great example.

@EnigmaticLucas 2 жыл бұрын

It's probably because people are conflating the Victorian era with earlier periods of time. In the Victorian era, the attitude of rich people toward spices did a complete 180° and they started seeing them as just a way to compensate for lower-quality food.

@arkosen9029 2 жыл бұрын

This seems like its halfway between a fancy shahi mughlai curry and the sort of curry that commoners and peasants would have made, probably during the harvest season if the crop yields were especially good. I'm from Bengal. Our curries are milder than the ones you'd find in a northern, or southern household. In place of cream or coconut milk, we use yogurt to ease the heat from the spices. Instead of adding it to the curry after, we just mix yogurt with the other ingredients of the marinade. Copious amounts of garlic is used along with the onions, turmeric, cumin, coriander and ginger. I don't think, eighteenth century Indians had any access to chillies. Black pepper from the South would have been worth its weight in gold. So, back then, curries in this part of the country wouldn't have had the modest amount of chillies and pepper that we use nowadays. What would probably be the same is the type of oil used for frying. Mustard oil in Eastern India, coconut or sesami seed oil in the south and either Mustard oil or clarified butter in the North. I am not sure if cinnamon and cardamom would be as prevalent in use as it is today, but the inclusion of bay leaves would have been rare outside of aristocrat or Royal kitchens.

@liamdonovan9413 2 жыл бұрын

I didn't even know coconut oil was a thing, sounds deep

@angiebee2225 2 жыл бұрын

@@liamdonovan9413 Coconut oil has a bit of a cult following. Use it for baking, frying, deodorant, oil pulling (as a way to clean the mouth), etc.

@judeirwin2222 2 жыл бұрын

The Spanish were the first to find chillis in the New World in the late 15th c, but the Portuguese probably introduced them to Asia in the early 16th, and thereafter they spread along all the traditional trade routes such as the Silk Road.

@ScarletGhost53 Жыл бұрын

This chicken recipe is how we cook a version of Malai chicken in Bengal. There are a few differences though: the butter is supposed to be clarified butter (ghee), normally we don't make the broth, and we prefer the gravy a little thicker. Other than that, I hope you liked the taste.

@brick6347 2 жыл бұрын

At first I read "350 year old curry" and thought Steve had gone above and beyond for this episode!

@Klonkus 2 жыл бұрын

Nice

@deadfr0g 2 жыл бұрын

Archaeologists digging up this 350-year-old meal: “Let’s get this onto a tray.”

@comsubpac 2 жыл бұрын

Smooth

@TreyNitrotoluene 2 жыл бұрын

The crossover we need!

@misterhat5823 2 жыл бұрын

"This is so gnarly!" Takes another bite.

@Beowulf1ca 2 жыл бұрын

Coming from a half Sri Lankan/half Scottish background it’s awesome to see you guys try Period Curries!! I’m definitely going to have to try this recipe!!

@frog8220 2 жыл бұрын

That must be one hell of a haggis!

@Beowulf1ca 2 жыл бұрын

@@frog8220 spicy…

@kimcurtis423 2 жыл бұрын

When I was a child, my mother used to make a wonderful chicken curry and rice! It WAS comforting! I'm so sorry her recipes were all destroyed! I would like to recreate it! I've tried but I just can't get it right! I'm 69, now and I will keep trying but, I'm definitely going to try this! Thanks, so much!

@steve7745 2 жыл бұрын

If you remember any details if ingredients, smells, colors, I could try to help? I've made a ton of different curries in my time, and while none of them would be quite like your mom's, I could try and point you in a direction? Hope you find it regardless!

@ihatesql Жыл бұрын

as an indian i can say this looks like one of those most simplest forms of curry which, while simple also taste wholesome comforting and good. nowadays with us being able to afford more ingredients, typically curry made with 5 or less spices still taste the best. this is one of those examples.

@mindseye4914 2 жыл бұрын

Being immersed in India for years one thing I would add that I'm almost certain about is that in India, even in the 18th century, they must have added garlic to this dish along with perhaps cumin seeds or mustard seeds and garnish with cilantro. Plus if this were made in south India I am quite sure they would have used coconut milk instead of cream. My two cents. That said while this looked very "basic" from an Indian standpoint it still looked like something I'd love to try. Thanks for the nice video.

@00muinamir 2 жыл бұрын

I think alliums might have been out of fashion among the middle and upper classes at this point in English history.

@Fidgottio 2 жыл бұрын

You need to remember that this is a British recipe based on food experienced in India, not an actual Indian dish

@iceomistar4302 Жыл бұрын

Yes Cumin would make this taste so much better, along with Galangal and lots of Ghee and garlic

@Jiuhuashan 2 жыл бұрын

This actually looks like a Japanese curry that I made last night. My house is still redolent with the aroma, so it was like I was right with you. Thanks Ryan, great video.

@KrasMazovHatesYourGuts 2 жыл бұрын

That's not surprising, as the Japanese learned about curry through the British navy.

@ivermec-tin666 2 жыл бұрын

It does look like Japanese curry. But, Japanese curry is thickened with a roux and does not traditionally contain cream. A Japanese curry usually has a minor sweet element in it, which can be a stewed apple, in addition to the sweetness from the caramelized onion. Coconut oil also imparts a slight sweetness that butter or ghee lacks. As another commenter states, the Japanese were introduced to curry by the British. Japanese curry is a variation on British curry, which is less complicated than Indian curry and lacks most of the exotic spices that are used in Indian cooking.

@anarchoutis 2 жыл бұрын

Japanese Katsu Curry is very very similar to the Curry Sauce that is served in English Fish & Chips restaurants.

@Paul_Me_Once 2 жыл бұрын

@@KrasMazovHatesYourGuts I'm here to back you up!

@dopedreamz 2 жыл бұрын

What an amazing recipe! What an incredible episode! So excited to try this, Napali style curry stew and rice is my family’s favorite but we’re trying this next time!

@itsallfunandgames723 2 жыл бұрын

As someone who makes lots of probably inaccurate Midwestern curries, this recipe looks like something I should try!

@dylanzrim3635 2 жыл бұрын

@@colton9016 watch uncle roger. It’s perfectly acceptable in some places to use the instant ramen noodle bricks and pass them off as made in house 😂

@fellow8085 2 жыл бұрын

@@colton9016 Interestingly, Japanese curry is more similar to British curry than to Indian curry. It was a way for the japanese government to beef up their navy with added protein at the end of a period where meat was prohibited, and the soldiers palate rejected the smell and taste of beef. So the Japanese copied the British navy's recipe for beef curry, and the soldiers brought it home to their families. I've seen a lot of Japanese curry rouxs I'd still like to try. I've seen ones with rose petals and apples. I'd recommend looking up japanese curry add-ins, you can build your own favourite recipe. Mushroom ketchup goes very well.

@Burger_pants 2 жыл бұрын

@@dylanzrim3635 it is however, UNNACCEPTABLE to cook rice in a pot.

@carloc88 2 жыл бұрын

@@dylanzrim3635 oh what, that's diabolical!

@heresjohnny602 2 жыл бұрын

@@fellow8085 There's no such thing as (English by the way not britisn) curries, there's certain dishes like tikka masala but there's no history of the English having any curry recipes apart from the ones they found in other countries.

@MonsterMacLLC 2 жыл бұрын

So right about people in the past. The mere fact that a curry recipie exists tells me how adventurous they can be. More so than some modern people today.

@FlameG102 2 жыл бұрын

I mean, we know they loved their nutmeg. And medieval people way earlier loved spices. spices were a sign of wealth, the spicier the food the higher the status. not to mention in an age before modern techniques and some of our modern flavoring ingredients, sometimes, spices were the only way to get flavor, so you bet they used them liberally when possible, in lieu of overloading things with just salt and sugar like we do today. it is still surprising to see such a spiced curry not so different from a modern curry, out of the 18th century, when i've seen other curry recipes from the same century that have barely any connection to curry, and certainly none of the spices

@infernaldaedra 2 жыл бұрын

@@FlameG102 Sort of but also sometimes the opposite. Certain spices like salt and pepper would have been considered peasant food. pepper came from India alongside curry btw. But High class people could afford fresh food which often needed less spices and especially salt. Also somewhat depends on the dish being prepared. Nutmeg and cloves would have been high end spices, while pepper and curry would have been lower cost.

@pennyforyourthots 2 жыл бұрын

This is true, but I would also argue that they could bear to be a bit more adventurous because they had somebody dedicated to task of homemaking and cooking, which basically gave them the skill to know what sort of deviations they could make. Now because we have households where everybody works, you don't really have the time to be adventurous, you just need to eat and prepare for your next day of work basically. Of course, that's not really an endorsement of traditional gender roles, but just kind of an explanation as to why people in the modern-day might not be as adventurous despite having even more access to ingredients

@user12do 2 жыл бұрын

@@infernaldaedra This is not true lol. Salt and pepper were still expensive, as they were a spice exported from india and other countries. Still in higher supply than other spices, but still an expensive buy for a peasant lol. Although they still did

@infernaldaedra 2 жыл бұрын

@@user12do Salt was a necessity not a luxury. and pepper was not a luxurious spice. Why else would it be the most common in these old cookbooks. It's easy as hell to get and its potent. compared to all the others spices pepper isn't fancy. In Fact in ye olden days people would keep a spicebox usually locked away safe in a chest but pepper could be purchased in large quantities by rhe 1700s. Of course pepper was extremely valuable during the Roman period during that time it was worth more than it's weight in gold in some places. But during the medieval period spices were becoming common and overly spiced food would become a sign of spoilage in houses or even a status flex. But during this period Spices were expected in every house. During the 17th and 18th century, Tea, Coffee, Tobacco, and Cotton were the more luxurious trade items of the day. Pepper would be pretty typical to include with most meals as it had been for the last few centuries.

@phillipdavis3053 2 жыл бұрын

This sounds really great.. Thanks. I think another good paring would be you and Michael Twitty doing a outdoor period BBQ for the summer.

@infernaldaedra 2 жыл бұрын

Beaver BBQ

@Masaru_kun 2 жыл бұрын

I really appreciate learning about the historical contexts under which certain foods were made. There are so many foods, and so many contexts, that are interesting beyond Western Europe, so I was really happy to see this video!!

@randybob275 2 жыл бұрын

That was cool. I wouldn't expect there to be a recipe like this in an English cookbook from back then.

@goldenageofdinosaurs7192 2 жыл бұрын

I was a but surprised when I saw the recipe, but since the English had such a presence in India around that time, it does make sense.

@infernaldaedra 2 жыл бұрын

@@goldenageofdinosaurs7192 People forget how huge the spice trade was back then.

@gemmeldrakes2758 2 жыл бұрын

Curry became known in England as Soldiers and Officials returned from being stationed in India. They became used to Indian flavours cooked by Indian servants, and wanted the same dishes when they returned to Britain. The English cooks soon started to make their own take on curry

@vigilantcosmicpenguin8721 2 жыл бұрын

It is the earliest known document that uses the word curry in English, so I think Hannah Glasse was a hipster, eating Indian food before it was cool.

@drenee65 2 жыл бұрын

Thank you Ryan! Will be trying this recipe soon. You should know that Tumeric has citrusy notes to it so it probably blended in with lemon!

@PeaceLoveHonor 2 жыл бұрын

So does ginger!

@searchingfornessie8410 5 ай бұрын

I really like how civil everyone is in this comment section. Free from opinionated arguments and furthermore it's a place to get educated on different subjects. The Townsend family is a treasure.

@randywatson8347 2 жыл бұрын

Omg I love curry. I have learned to prepare the version from Suriname (South America), which originated from Indian immigrants. I use coconut cream and throw in a Madame Jeanette pepper for that fresh citric taste and delayed super spicyness.

@Lord.PussPuss 2 жыл бұрын

Always saw ya on the sidelines, I loved seeing you hosting an episode for a change and you did a great job!

@Dexterity_Jones 2 жыл бұрын

I really enjoy your outtro message, about how we're all here to learn and educate ourselves. Well said.

@GeschichtenUndGedanken 2 жыл бұрын

Your videos are soothing, comforting and when I see you, I often catch myself smiling and relaxing. And it is exciting. Especially during times like these that is so important.

@warriorfight111 3 ай бұрын

I love everything y'all make. This is a subject broadly that is relentlessly fascinating to me and I find a ceaseless amount of joy in what you all make and put out there.

@shannondore 2 жыл бұрын

I love chicken curry. I'll have to try this. Thanks Ryan! It's always a treat to see you do an episode.😊

@Hoffa_ 2 жыл бұрын

That's some old chicken

@uriah-s97 2 жыл бұрын

Awesome video! Cannot wait to cook this one up, great job ryan and crew!

@mgxa_ 2 жыл бұрын

Loved this episode, and love your presentation as always, Ryan!

@SkyfallLotus 2 жыл бұрын

Wow the color on this looks amazing and it looks delicious! I've made curry before, but not this style. Time to try out something new. Awesome job, sir!

@Pan_Galactic_Gargle_Blaster 2 жыл бұрын

yay, more cooking uploads

@terry902 2 жыл бұрын

Ryan, I really love your taste profiles assessments. It really helped me to decide I need to try this! Thanks! 👍👍👍 to you and the Townsends team!

@drengillespie 4 ай бұрын

The cadence is good, the topic is interesting, and the background music is audible though not intrusive. So glad I found this channel.

@deletethis9909 2 жыл бұрын

I love the idea of British renditions of Indian Curry; a beautiful merger of cultures. Cant wait to try it

@Fidgottio 2 жыл бұрын

Chicken tikka masala was created in the UK by a (probably) Bangladeshi chef and coronation chicken was created for the Queen's coronation in 1953 so they could have a curry-like food

@lyra2112 2 жыл бұрын

This was a surprise!! It looks easy and delicious, especially with the lemon and heavy cream.

@EnglishCountryLife 2 жыл бұрын

Thanks Ryan, we really enjoy your episodes and this was a corker - more please!

@DynamicDurge 2 жыл бұрын

Exciting to see you guys do this! Awesome video as always

@heden1460 2 жыл бұрын

This looks good. It was nice that you asked someone else on the staff to pick out a recipe to make. I like curry chicken.

@Two-Checks 2 жыл бұрын

Eating spicy food for me is like taking out a loan. It's good at first, but you will pay what you owe.

@rhunl 2 жыл бұрын

Excellent stuff guys, really enjoyed this one!

@cheeksakimbo6591 2 жыл бұрын

Thank you for the wonderful experience as always Ryan!

@DjigitDaniel 2 жыл бұрын

My first thought with this video's notification was, "ofcourse". 😂 There's a reason Chicken Tikka Masala is the national dish of Old Blighty.

@csmats5374 2 жыл бұрын

Interestingly simple for a curry. Keep searching for an Indian chicken curry recipe from the time as that would be extremely interesting considering current day chicken curry recipes have a lot more spices and some folks use the whole spices, pan roast them and then grind them up in a mortar and pestle.

@petergray7576 2 жыл бұрын

Chicken Vindaloo- while technically a Portuguese recipe- is also true to the era.

@debbralehrman5957 2 жыл бұрын

Thanks Ryan this looks not only yummy but easy to do. Not so over the top with Ingredients. One of my favorite parts is seeing so many of the comments and learning even more about receipt from the areas. One of my favorite parts of the week: Townsends 😁

@Zwicken1776 2 жыл бұрын

Ryan, you are a gem for this channel. Great Vid!!

@sizer99 Жыл бұрын

This is a recipe that actually got spicier and more accurate in later editions of Glasse's book - in the first through third edition, this only called for black pepper and coriander, which obviously makes for a very weaksauce 'curry'. By the fourth edition it had added the tumeric, ginger, cream, and lemon. You could spice this up in a lot of ways to make it more Indian - this really could also use some dunia (aka coriander), just be aware a little goes a long way. You can also use curry leaf, garlic, fenugreek, fennel, mustard seeds, cinnamon - it really all depends what part of India you're talking about. However, it does get one thing very right - gotta have butter and cream! Of course there are tons of very different 'curries' (curry just means 'sauce'), not all of which have butter, but for this type the butter and cream is definitely called for.

@robertlavigne6560 2 жыл бұрын

I like fresh ginger in a recipe like this. You can grate the ginger or mince it. You can also dehydrate ginger and powder it. Using fresh ginger powder is an explosion of flavor in your mouth.

@susanbryant6516 2 жыл бұрын

350 years ago, only powdered dried ginger would have been available I guess…

@brandonortiz4850 2 жыл бұрын

Thank you for your channel. Your whole team is amazing. I am sure I speak for many of us History Nerds when I say I look forward to your videos to learn about tools, fashion, and food of the time.

@jonjeez4218 2 жыл бұрын

Thank you guys. I always love sitting down at night and enjoying your informative soothing videos. You guys are like an eighteenth-century Bob Ross I love it.

@roblavallee 2 жыл бұрын

Ryan, you did a fabulous job with this episode.. Your getting better and better each time.. the descriptions of the taste and aroma were captivating.. Im going to make it tomorrow night. Love this channel! You guys are the best!!

@christinadiguilio7200 2 жыл бұрын

Too bad John missed this. I hope they saved some for him. He would be sorry to miss out on the nutmeg

@jdgonzo1982 5 ай бұрын

loving these cooking videos. the chef/presenter, Ryan, is awesome...really sets the tone with his relaxing vibes and thoughtful words...top tier content, thank you :)

@leoniesableblanc 2 жыл бұрын

Gosh I feel so hungry after watching this! Another great video Ryan thank you

@cambo1200 2 жыл бұрын

Awesome, going to make this later.

@marilynmitchell2712 2 жыл бұрын

How do you know how to make this without wrtten instructions??

@rogerallen6644 2 жыл бұрын

I did not expect this recipe! I think this is a must try!

@infernaldaedra 2 жыл бұрын

easy to make, cheap, filling, delicious. Whats not to like.

@Shayna11NM 2 жыл бұрын

Well done! I hope to see you doing more episodes and showing your talent here.

@simon-pierrelegault-belec4080 2 жыл бұрын

Thanks Ryan for that wonderful episode. I really enjoy the content! :)

@jasonpatterson8091 2 жыл бұрын

"Each individual person probably lives in close enough proximity, in the US, to find good Indian food, or at least, Indian food." If only. The nearest Indian restaurant is 90 miles from here, 2 hours away. I know that there are places out west that look at that kind of distance as right next door, and they have my sympathy, but that lack of interesting ethnic food (especially Indian...) is what I miss most living in northern Michigan.

@andylyon3867 2 жыл бұрын

But you got pasties🙃!

@marilynmitchell2712 2 жыл бұрын

Ours would be maybe 1 1/2 hrs. I made curried black beans for a women's potluck and there was a lady from India there who made sure to thank me for making her feel at home!

@Vykk_Draygo 2 жыл бұрын

That may be a lot of travel for a meal, but it's still imminently doable.

@infernaldaedra 2 жыл бұрын

Sounds like a business opportunity tbh.

@Russo-Delenda-Est 2 жыл бұрын

Same for me, probably a good 2 or 3 hours just to get to a city big enough for any interesting restaurants.

@petethebastard 2 жыл бұрын

That's an awesome chopping board!

@domschimmenti6450 2 жыл бұрын

Great job Ryan, keep the recipes coming!

@dennisgrubbs1929 2 жыл бұрын

Another great video taking you out there bet that was really good looking forward to the next Thanks great job

@Adnancorner 2 жыл бұрын

You should try finding cooking mughal food from the mughal empire from pre British India. U can make curry as a mix of chili powder and coriander powder, the readymade curry powder is yellow. In order to get that redness you need to have at least 50% of chili powder.

@simonh6371 2 жыл бұрын

There are thousands of curry powders and masalas, varying in colour from yellow (having a lot of turmeric) through reds (principally from paprika and/or chilli) to brown (principally from coriander/cumin). But those aren't the only ingredients, for example dried mango powder gives it an orange hue too. Curry powder/masala generally contains minimum 12 spices. They vary depending on the country/continent they are from where they were introduced by diasporan Indians e.g. South Africa, UK, the Caribbean, Suriname. Just had a Surinamese chicken curry with roti this evening, I buy the powder when I go to the Netherlands as it's pretty much impossible to recreate the exact same taste, even though I can buy all the component spices here in London.

@pietrosemifero2992 2 жыл бұрын

Ryan episodes are always something special.

@paulschwartz2464 2 жыл бұрын

Love these cooking episodes and I love that you're using historical cooking devices.

@hollish196 2 жыл бұрын

I really love Ryan's videos. Please give us more! And if The Crew can find more recipes for him, that would be really great. Thanks!!

@lyllydd 2 жыл бұрын

Seems like that might be a combo of curry and Sauce Madame, which is more about the chicken stock and lemon. I swear I could smell it through my screen. You're making me hungry.

@rishabhrawat191 2 жыл бұрын

Always amazing to see different types of cultures trying each others food. hope to see more of the indian food from the old times

@michaelwarren202 2 жыл бұрын

Awesome video. Can't wait to see more.

@carlasanchez4349 2 жыл бұрын

Loving this, please keep sharing recipes like this!!

@susandoerr3896 2 жыл бұрын

Thanks, I heard and i do think it's true, that toasting the spices in a fat brings out more of the flavor. I bought duck fat to replace meats in certain meals. Also, some chili flakes in the spagetti water makes the noodles have a bite.

@jasoncarr5379 2 жыл бұрын

Thats intersting!

@infernaldaedra 2 жыл бұрын

You can also toast rice before cooking it. Duck fat Is supposedly very good for cooking with potatoes

@MsTseminar 2 жыл бұрын

Toasting the fresh spices in the fat is a game changer. Once I tried it I never went back to adding them with the broth.

@GeorgeCampbell1964 2 жыл бұрын

A'm no an Anglishman 😁, But I really love the spices and the cayenne for sure. Also, I love a pot of Gumbo. That love came from Louisiana's back door, Purvis Mississippi where my Grandmother was born. No doubt I will have a go at this recipe! Thanks for posting!

@kringhetto 2 жыл бұрын

Love you guys. Always a treat to watch your vids.

@amymandeville8342 2 жыл бұрын

Watching you make this and just imagining how good that must smell had me drooling! Im going to definitely try this recipe!

@jamesdooling4139 2 жыл бұрын

I do know one thing, they fry almost all spices first in some way to bloom them in Indian cooking and have done so forever.

@ptphil64 2 жыл бұрын

Upon first viewing the title, I thought, “I don’t think I could eat a 350 year old chicken. If she’s lived that long, let her live out her days in peace. Even if it died of natural causes, a 350 year old chicken would probably be some tough, stringy meat. And if it’s a 350 year old chicken-curry, just eeew.”

@infernaldaedra 2 жыл бұрын

But 350 year old curry spice would probably just taste like curry spice

@gemmeldrakes2758 2 жыл бұрын

😄

@kjmav10135 2 жыл бұрын

My thought was, “350 year old curried chicken? I hope that, at least, it’s been in the fridge all that time!”

@ptphil64 2 жыл бұрын

@@nateman10 You first.

@j.j.savalle4714 2 жыл бұрын

Looks awesome Ryan! Bummer we can't smell all the great curry aromas in the kitchen with you. Looks really simple. Will for sure give this a try! Thanks!

@alexanderaugustus Жыл бұрын

It looks very tasty! I also like how you are enjoying your food, it's all the more compelling to try it too.

@prateek1208 2 жыл бұрын

Love to see an indian recipe

@Schnitzel_Inc 2 жыл бұрын

Clearly an English recipe, no garlic and with cream.

@forkyicicle8904 2 жыл бұрын

Why would you add garlic if it has onion?

@kylehmu 2 жыл бұрын

this was really awesome Ryan thank you!

@Nerathul1 2 жыл бұрын

This recipe looks miles better than whatever was going in Victorian Way's curry.

@memahselfni 2 жыл бұрын

I was thinking the same thing lol I have the Victorian Way cookbook and have ordered The Art of Cookery from Townsends so I'll have both recipes to try. Luckily I have a friend who loves curry who would be thrilled to try them.

@GeschichtenUndGedanken 2 жыл бұрын

Hello everybody

@blue-pb7mn 2 жыл бұрын

You talk to us like we're right in the room. That's awesome!!

@Earthy-Artist 2 жыл бұрын

Good to see you cooking Ryan, this dish sounds tasty I'm going to try making it!

@ewo1496 Жыл бұрын

This recipe makes me think of how fortunate we are to live in a “melting pot” of cultures. So true that good cooks make necessary substitutions according to what’s available. That’s the art of cooking. Great job Ryan!

@vigilantcosmicpenguin8721 2 жыл бұрын

This is an interesting recipe. As someone who's Indian-American, it's neat to see that Indian food was beginning to be a thing in the West way back in Hannah Glasse's time, even if it's just a little bit of exposure compared to how much the cuisine would grow in modern times. As for how authentic the recipe seems, I can certainly see how the flavors there are based on food from India. I guess the cream might have been a substitute for yogurt, perhaps if yogurt wasn't commonly found in England back then. If I saw this recipe today, I would expect a brothy curry like this to include tomatoes, though I couldn't tell you whether tomatoes would've been found in India back then. And, of course, an Indian curry would have more spices - it's all about how the spices blend together - but just turmeric and ginger would do quite well for the flavor. Those 18th-century home cooks were eating good.

@robertcole9391 2 жыл бұрын

This definitely makes the list! Thanks!

@AngelAffinity18 2 жыл бұрын

Great video, that was a pleasure to watch! :)

@ayoutubeuser1278 2 жыл бұрын

We think of England's love of Indian food as a more modern development. Very cool to see that they were craving Indian dishes 350 years ago!

@EphemeralTao 2 жыл бұрын

Yeah, the officials of the British Raj brought a lot of food back to the UK; but changed it considerably. What most westerners know as "Indian" cuisine was actually developed in Britain, adapted to British tasted (less complex spices, more fresh dairy; especially well-known western favorites like chicken tikka masala, which is very much a British curry instead of an Indian one.

@TheLoyalOfficer 2 жыл бұрын

Never trust a thin chef or a 1,000 page law.

@steverogers3415 2 жыл бұрын

I just love your vids, been watching from day one, perfection!

@miriambertram2448 2 жыл бұрын

At a potluck I was assigned to provide a curry dish. I had always thought it was this jar of spices called Curry. Then I came to understand that had to do with 15 to 20 different components.. since that time I have had a great respect for curry. I was 25 years old when that happened now 71

@thomassmith6344 2 жыл бұрын

Hello Miriam

@lisapop5219 2 жыл бұрын

I don't live near Indian food. I can get a lot of different types of Asian cuisine but oddly not Indian.

@gonzomax9662 2 жыл бұрын

You got ginger and garlic made into a paste, cumin and coriander? Some yoghurt? You can do it. Won’t be the fancy kind, but it will make amazing Indian food.it’s peasant food, no offence. Tasty and hearty. And delicious. Get going!

@Ihatemyusernamemore 2 жыл бұрын

He's so right when he says he'd like to have an Indian recipe from that time but just can't find one. Cause with modern Indian cooking, the difference between instructional videos made for indians and the ones made for westerners is so huge, like after following the butter chicken recipes from Your Food Lab and Chef Ashok I see how many steps and ingredients are missing and how bland the videos aimed at westerners are. This curry looks pretty good, like I'd be curious to try it at least once.

@stinkmonger 2 жыл бұрын

it's just hard for foreigners to cook traditional food without having direct instruction because so much technique is only passed down by word of mouth

@ezforsaken 2 жыл бұрын

Ryan is awesome, he really goes into detail so we can make this at home

@williamnessanbaum7464 2 жыл бұрын

9:25 You can see in the upper right-hand corner that the bowl has a big chip missing out of it.

@charlesrockafellor4200 2 жыл бұрын

Minor note: "The art of cookery" is from 1747 (at least its first edition, since there were later ones), so wouldn't that be 275 years or less, rather than 350? (Legitimately asking, not meant trollingly.)

@blakecarlson1057 2 жыл бұрын

Was wondering the same thing, maybe a typo for 250 years but definitely not 350

@soccerchamp0511 2 жыл бұрын

Yea, I'm thinking it was a typo

@kutter_ttl6786 2 жыл бұрын

I believe you're right, although it's worth noting it wasn't in the 1747 edition of the 'Art of Cookery'. This particular curry recipe wasn't added until the 1774 edition of the cookbook so it's almost 250 years old.