I’m also a stroke survivor actually I had a lot of T.I.A and a massive stroke when I was 22 yrs old and now I’m paralyzed. Don’t be discouraged, I started cooking and doing everything on my own after a lot of physical therapy. I cook thanksgiving and Christmas dinner plus a lot of week night dinners.
@@kerinohwithatwist it's totally possible! My mom is an OTA and helps a lot of people get back to the things they never thought possible. It's very empowering
The addition of curry leaves is so essential and dear to me. I can easily get curry leaves where I am so I’m grateful for that! It truly transforms a curry from good to exceptional.
This was so delicious, I paired it with papadums to crunch over, mint riata and naans. Everyone had seconds. Couldn’t find curry leafs at the shop and then I discovered a huge curry leaf tree in my neighbourhood. Keep your eyes open lots of people have them and if you ask most people are happy to share.
Marion- I started watching your videos after finding your Turkey with 5-Star glaze recipe which was the 1st turkey dish I ever made & didn't immediately throw out. I was jumping up & down, screaming "YES", after tasting the turkey. It was out of this world & so easy to make. I am now hooked on your videos & recipes. I have made several of your dishes, including fried rice, which up until now I thought intimidating. I made it yesterday with shrimp & wow; it was the best fried rice I've ever eaten. Thank you so much. You have no idea how much I appreciate your recipes.
Hey Marion ! I'm an Indian and a cooking enthusiast. Just wanted to inform you about the whole spices. Cardamom, Cinnamon sticks. It needs to go in the oil first thing so that the spices release it's flavours and then it's followed by the addition of onions. That's how south asian curries are made. Thanks. Love your recipes
Not always the case with Sri Lankan dishes. We rarely use oil with spices. It's always coconut mik. All the flavours are combined with coconut mik and it makes the dish very mild yet flavourful.
My wife and I holidayed in the Maldives and the Sri Lankan chef made this curry. We loved it so much we asked for the recipe and I have lost count of how many times we have made it. We love it every time. I usually use more cardamom. Thanks for sharing your infectious enthusiasm.
Marion !! You have changed my life !!! I'm obsessed with Asian style cooking. Your recipes are out of this world. Love you so much. Love your channel. Keep up the fantastic work!!!! 👏
Omg do you take suggestions? Hehe. Indian here. You could try putting all the dried spices in to the oil at the very beginning of the cooking. This will infuse the oil with the aromatic which is the flavor carrier of the curry itself. Also, it’ll toast the spices and aromatics in the oil so you get the best smell of curry towards the end. And one tip I’ve gotten from my parents that i follow is, instead of salting throughout the cooking process, try not to add salt until the very end, when you’re about to stop the cooking. It apparently aids with the fragrance. Its something I’ve known that we do from many generations hehe. I love watching your videos!! Cant wait to see more
Marion im south Indian, and we finely chop the coriander and drop it in while the cooking is in progress also add half a teaspoon of sombu powder, takes this another level of delish.
Made this tonight , double batch. I added a few extras (some thin sliced cabbage and mushrooms.) used it as a soup instead of over rice. My grandkids loved it! It was so delicious. The grandkids were curious about what the cinnamon stick would taste like so I let them try it. They weren't amused 😂 you can actually taste each different spice. I'm happy with the results.
This looks delicious, Marion. I love the way you make recipes seem achievable, even for average cooks like me. Will be giving this one a try soon. My only disappointment? You didn't make your usual "I'm a legs and thighs girl" comment. 😉
@@autumnchild8586 Umm, how many of Marion's recipe videos have you watched? She says "I'm a legs and thighs girl" almost every time she makes a chicken recipe. It's endearing and reminiscent of a campy British sitcom from an earlier era.
While i was watching your video on how you cook your Chicken curry i was cooking it too and it came out so delicious that my friends and family loved it. Thank you for sharing your recipe. Keep up the good work.
Marion explained at the beginning that it was her quick adaption of Sri Lankan Curry. Why are there so many curry police when ever someone gives their version ?
I am Sri Lankan will prepare your Sri Lankan chicken curry one day if you come to Sri Lanka i will cook this curry for you thank you You have a great channel
Hola Marion thank you so much for your the most delicious yummy Recipe and thank you for your Beautiful video 😘😘😘😘😘😘💐💐💐🌻🌻🥀🥀🥀🌹🌹🌹🟠🟠🟠🥰🥰🥰🥰🌷🌷🌷🟢🟢🟢🟣🟣🟣🟣🎈🎈🎈🙏🙏💤🙏💤💤🎋🎋🎄🎄😍😍💝💝🌼♥️♥️♥️♥️🌺🌺🏮🏮💛💛💕💕🌲🌲🌟🌟💕🩸🩸🔵⭐️🔴🔴⭐️🎋💤💤💤
I keep coming back to this one recipe when my Indian husband asks for Indian food. While it’s not exact, he says it’s “my” best Indian dish. I’m just going to let him think it’s all “me” as my background is Latin 🤭 thanks for the help as always. 😘 One thing I do add is Chinese 5 spice to it. Just adds a tiny bit extra for me with the star anise flavoring.
OMG. I was just thinking about making chicken curry...literally took chicken out the fridge to come to room temperature. This looks delish but I'll be making a carribbean version today. I'll save this for later though.
We live this dish and have made it plenty of times. Thank you! We would love to make a vegetarian version for friends. Do you have any suggestions for the protein part besides industrialised fake chicken? Tofu would be great, but how would you prepare it? Hope to hear from you!
umm yummy got my cook bock yesterday looks glorious now for the hard part deciding what to cook first might even celebrate chrisse with an Asian banquet this year Thank's very much
Love your cooking and the layedback presentation . Thanks Marion for all the hard work you and your team put in. Look forward to your posts and they really do cheer me up! Big hugs 🤗. Keep up the great work. Especially the quick rustle ups! The quicker the better for me with my big family! X
Can’t wait for your cookbook!! This looks awesome…question though…can you eat the curry leaves or are they similar to bay leaves (take them out after cooking dish)?
Authentic Sri lnkan curry, except eat the chicken curry with rice, bread or roti. You can also add chili powder for heat. Thanks for the Authentic recipe.
Hi Marion, I love all your curry dishes. I've never cooked with the curry leaf itself. Question. Can you eat them, or should I pull them out after cooked?
I'm really curious to know how great shrimp curry noodles would taste and for that it would be great if someone like Marion tested it out, I'm pretty sure that it would be a massive bop. I keep getting teased by everybody for even thinking of the shrimp curry and noodles combo, they say it's absurd🥲.
@Amy Dennis. Don't fret over what people say or think. If you thought of it, is because you already blended those flavors and ingredients in your mind. And that, my dear fellow foodie, is the soul of a true epicurean. 🍤🍤🍤🍤👨🏼🍳
The Malaysian version curry noodles that Marion does is so good with shrimp as a topping, if you wanna try that. Very common in Malaysia. Japanese curry with some ebi tempura on udon noodles work really well together too. So you're on the right track😊.
Thank you for the marvelous recipes and important . techniques . Thank you for not making us watch you chop onions 🧅 seriously! I’ve been successful ordering curry leaves fresh online!
Great stuff Marion, looks delicious! Just a minor suggestion, I think it would be great if you could identify all the ingredients you plan to use at the beginning of the video. I know you have your written recipe but it would be helpful to have it in the video too :D
Am a stroke patient.i like to watch ur cooking.
am a stroke survivor ive tried cooking some
🤣🤣🤣🤣..sorry 🤣🤣
I’m also a stroke survivor actually I had a lot of T.I.A and a massive stroke when I was 22 yrs old and now I’m paralyzed. Don’t be discouraged, I started cooking and doing everything on my own after a lot of physical therapy.
I cook thanksgiving and Christmas dinner plus a lot of week night dinners.
@@kerinohwithatwist it's totally possible! My mom is an OTA and helps a lot of people get back to the things they never thought possible. It's very empowering
The addition of curry leaves is so essential and dear to me. I can easily get curry leaves where I am so I’m grateful for that! It truly transforms a curry from good to exceptional.
Awesome that your doing a Sri Lankan curry 🍛……! Our food is bursting with flavour 🤗
I can't wait to make this dish. I'm going to try & get fresh curry leaves.
This was so delicious, I paired it with papadums to crunch over, mint riata and naans. Everyone had seconds. Couldn’t find curry leafs at the shop and then I discovered a huge curry leaf tree in my neighbourhood. Keep your eyes open lots of people have them and if you ask most people are happy to share.
Marion- I started watching your videos after finding your Turkey with 5-Star glaze recipe which was the 1st turkey dish I ever made & didn't immediately throw out. I was jumping up & down, screaming "YES", after tasting the turkey. It was out of this world & so easy to make.
I am now hooked on your videos & recipes. I have made several of your dishes, including fried rice, which up until now I thought intimidating. I made it yesterday with shrimp & wow; it was the best fried rice I've ever eaten. Thank you so much. You have no idea how much I appreciate your recipes.
Hey Marion ! I'm an Indian and a cooking enthusiast. Just wanted to inform you about the whole spices. Cardamom, Cinnamon sticks. It needs to go in the oil first thing so that the spices release it's flavours and then it's followed by the addition of onions. That's how south asian curries are made. Thanks. Love your recipes
Not always the case with Sri Lankan dishes. We rarely use oil with spices. It's always coconut mik. All the flavours are combined with coconut mik and it makes the dish very mild yet flavourful.
My wife and I holidayed in the Maldives and the Sri Lankan chef made this curry. We loved it so much we asked for the recipe and I have lost count of how many times we have made it. We love it every time. I usually use more cardamom. Thanks for sharing your infectious enthusiasm.
Really indian-bangladeshi-srilankan curry-dishes and flavors are wonderful...once you try them...you can't get back
Marion !! You have changed my life !!! I'm obsessed with Asian style cooking. Your recipes are out of this world. Love you so much. Love your channel. Keep up the fantastic work!!!! 👏
Omg do you take suggestions? Hehe. Indian here. You could try putting all the dried spices in to the oil at the very beginning of the cooking. This will infuse the oil with the aromatic which is the flavor carrier of the curry itself. Also, it’ll toast the spices and aromatics in the oil so you get the best smell of curry towards the end. And one tip I’ve gotten from my parents that i follow is, instead of salting throughout the cooking process, try not to add salt until the very end, when you’re about to stop the cooking. It apparently aids with the fragrance. Its something I’ve known that we do from many generations hehe. I love watching your videos!! Cant wait to see more
just made this at midnight for my night shift meals this weekend. it’s so good!
Looks so delicious, I’ll be sure to make it this coming week. And your cook book arrived! So very excited.
We can't wait for you to try it! Let us know how it goes ☺️- Team Marion's Kitchen
Marion im south Indian, and we finely chop the coriander and drop it in while the cooking is in progress also add half a teaspoon of sombu powder, takes this another level of delish.
4.30:- Heaven! Just looking at this is mouth watering
My cookbook arrived yesterday….. I’m sooooo excited!!
Id LOVE a video on your favorite cookware and kitchen tools and such.
Your dishes are just… like… *crying*… so beautiful. I can’t stop eating through the screen. I have a serious problem.
I am a Sri Lankan. ❤❤ Thank you for choosing a Sri Lankan Recipe.
You and Mrs. longest are my favorite CZcamsrs:) y’all make everything looks so easy and delicious and I love the type of cuisine y’all make
Made this tonight , double batch. I added a few extras (some thin sliced cabbage and mushrooms.) used it as a soup instead of over rice. My grandkids loved it! It was so delicious. The grandkids were curious about what the cinnamon stick would taste like so I let them try it. They weren't amused 😂 you can actually taste each different spice. I'm happy with the results.
This looks delicious, Marion. I love the way you make recipes seem achievable, even for average cooks like me. Will be giving this one a try soon.
My only disappointment? You didn't make your usual "I'm a legs and thighs girl" comment. 😉
creepy
@@autumnchild8586 Umm, how many of Marion's recipe videos have you watched?
She says "I'm a legs and thighs girl" almost every time she makes a chicken recipe.
It's endearing and reminiscent of a campy British sitcom from an earlier era.
While i was watching your video on how you cook your Chicken curry i was cooking it too and it came out so delicious that my friends and family loved it. Thank you for sharing your recipe. Keep up the good work.
Thank you so much for your support! Glad to hear that it came out well! ☺️ - Team Marion's Kitchen
I'm sri lankan and we actually make the chicken curry quite differently tbh
No hate and love your channel. But it's quite different
It’s so good when you add coconut milk!!
@@crystalwebster2005 oh yeah. The creamy richness really balance the spicy flavour.
Marion explained at the beginning that it was her quick adaption of Sri Lankan Curry. Why are there so many curry police when ever someone gives their version ?
Agreed drYb
I too have a bag of curry leaves in my freezer for my Lankan chicken curries. Love this recipe. 🌹
Thank you for sharing your video😊
I am Sri Lankan will prepare your Sri Lankan chicken curry one day if you come to Sri Lanka i will cook this curry for you thank you
You have a great channel
Looks delicious & so easy/quick. Am definitely making this but adding veggies too.
I tried your Marion’s Kitchen curry kits. It’s so delicious!
Hola Marion thank you so much for your the most delicious yummy Recipe and thank you for your Beautiful video 😘😘😘😘😘😘💐💐💐🌻🌻🥀🥀🥀🌹🌹🌹🟠🟠🟠🥰🥰🥰🥰🌷🌷🌷🟢🟢🟢🟣🟣🟣🟣🎈🎈🎈🙏🙏💤🙏💤💤🎋🎋🎄🎄😍😍💝💝🌼♥️♥️♥️♥️🌺🌺🏮🏮💛💛💕💕🌲🌲🌟🌟💕🩸🩸🔵⭐️🔴🔴⭐️🎋💤💤💤
I keep coming back to this one recipe when my Indian husband asks for Indian food. While it’s not exact, he says it’s “my” best Indian dish. I’m just going to let him think it’s all “me” as my background is Latin 🤭 thanks for the help as always. 😘
One thing I do add is Chinese 5 spice to it. Just adds a tiny bit extra for me with the star anise flavoring.
"Just let that coconut milk make friends with everything in there" I love that phrase.!
Hi Marion. I made this today. It was amazing. I seriously didnt expect to love it so much and have recommended the receipe to friends and family!
Did you find it was sweet?
Aww we're so glad that it was a hit! Thank you so much for your support ❤️ - Team Marion's Kitchen
Yummy! That looks great. I will definitely make it.
Could you make a Massaman curry please?Not sure if you have made a recipe for that one🤔 I want to see why my beef always ends up tough.
Hi Marion. Love all your recipes Can you teach us how to make some Japanese fusion dishes ?
OMG. I was just thinking about making chicken curry...literally took chicken out the fridge to come to room temperature. This looks delish but I'll be making a carribbean version today. I'll save this for later though.
Send the recipe for the carribbean one!!
So happy. I have curry leaves in my garden. Gonna make this tomorrow night it looks so good.
Love and try several of your recipes. Enjoy your tips and your videos.
This recipe looks amazing.. I'm from sri lanka..we make this curry with alot more spices added. Like chillie powder,soy sauce. Etc
I made the Charmaine solomon recipe the other week and it was amazing
That is so amazing and easy available, I like the ingredients, ❤❤Wonderful days to you and Stay connected❤❤
We live this dish and have made it plenty of times. Thank you!
We would love to make a vegetarian version for friends. Do you have any suggestions for the protein part besides industrialised fake chicken?
Tofu would be great, but how would you prepare it?
Hope to hear from you!
Mmmm, I want some with a few diced potatoes so soak up some of the curry sauce!
umm yummy got my cook bock yesterday looks glorious now for the hard part deciding what to cook first might even celebrate chrisse with an Asian banquet this year Thank's very much
Watching you is never boring ❤️👍🏻
Love your cooking .. especially Sri Lankan dishes .. thanks for the recipe ..
I been cooking most of your recipe ..thank u for sharing they are delish.....
Yesss! We need more south Asian cuisine 😍😍
Love your cooking and the layedback presentation . Thanks Marion for all the hard work you and your team put in. Look forward to your posts and they really do cheer me up! Big hugs 🤗. Keep up the great work. Especially the quick rustle ups! The quicker the better for me with my big family! X
Yes super enjoyed watching your show all the way here in Philippines God bless you always dear keep uploading.
I’m sooo going to make it tomorrow. Thank you and love you 😍
My kids ❤ curries I always make extra sauce and cook the rice in the sauce and the rice absorbs the sauce its soooooo good!!!🥰🥰🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
Marion Im sri lanka..curry powder in our coutry is very tasty.Bring more deliclous food like this..thank u..❤️
I love curry I have made it once before I will definitely be making it again
Just used this recipe on the leftover turkey. Was very good!
Marion, your recipes are amazing! Love from Sri Lanka ❤️❤️
I like watching you chop stuff Marion :-)
Thank you 😋 please make more Sri Lankan food
Wow..wow..wow..had some pork leftovers..so used them instead of the chicken.. amazing..excited to try this with chicken..thank you..
Hi Marion, love your recipes. Can you use sugar substitute in your recipes? Thanks from North Carolina.
Happy Thanksgiving to you & your family 😁♥️
looks so yummy
wow that looks amazing 😍 and also... where are your earrings from??? 😂❤️
Know what I am having for tea tonight!
And by the way we also add fresh tomatoes, which gives a lot of gravy and potatoes are added to the cooking, very helpful when u have to feed 9 people
Can’t wait for your cookbook!! This looks awesome…question though…can you eat the curry leaves or are they similar to bay leaves (take them out after cooking dish)?
You can definitely eat them!
Hello, im sooo gona make this one...yr always making me hungry.. :)
Great recipe, I add a teaspoon of raw sugar, gives it a little bit of sweetness.
1.5 million subscribers! wow! i remember when there were less than 40,000 when i subbed.
i'd like to see your take on kare kare
Delicious
This is the authentic Sri lankan chicken curry, thanks.
Recipe suggestions: Pilau.
Authentic Sri lnkan curry, except eat the chicken curry with rice, bread or roti. You can also add chili powder for heat. Thanks for the Authentic recipe.
Yassss bring it on
Came for the food, left trying to google where to get those amazing earrings!
Make moreSri Lankan dishes please
I just love watching your videos...while eating
cause I get very hungry if it is not time to eat x)
Have you ever deep fried rice or noodles ? 🤔
Wow 😍I'm Sri Lankan 💓
Yummm
Love from 🇱🇰
Yum 😋
I miss you so much.. So happy to found your channel 😍😍
U was amazing in master chef ❤️❤️❤️❤️
I'm so making this😃
Perfect Chicken Curry 👌👌👌👌
Hi Marion, I love all your curry dishes. I've never cooked with the curry leaf itself. Question. Can you eat them, or should I pull them out after cooked?
You can eat them, fish out the cardamom pods though - they taste terrible.
@@jennypillay6109 agreed! definitely get those Cardamom pods out - curry leaves are delicious
I'm really curious to know how great shrimp curry noodles would taste and for that it would be great if someone like Marion tested it out, I'm pretty sure that it would be a massive bop. I keep getting teased by everybody for even thinking of the shrimp curry and noodles combo, they say it's absurd🥲.
@Amy Dennis. Don't fret over what people say or think. If you thought of it, is because you already blended those flavors and ingredients in your mind. And that, my dear fellow foodie, is the soul of a true epicurean. 🍤🍤🍤🍤👨🏼🍳
Make seafood laksa and blow their mind!!!
The Malaysian version curry noodles that Marion does is so good with shrimp as a topping, if you wanna try that. Very common in Malaysia. Japanese curry with some ebi tempura on udon noodles work really well together too. So you're on the right track😊.
@@tpn1110 Yeah totally!
@@airina89 Sounds really good 😋
Nice video
I think I have Vietnamese curry leaves, (fresh), at my store, hoping to use those. WAs Marion eating the curry leaves?
Can we use coconut cream instead?
Love!!! ♥️♥️♥️
Am I still waiting on the "I'm a leg and thigh girl" merch?
Yum!!
Thank you for the marvelous recipes and important . techniques . Thank you for not making us watch you chop onions 🧅 seriously! I’ve been successful ordering curry leaves fresh online!
I would have added the cardamom and cinnamon stick much earlier, but otherwise this looks amazing!
Do you eat the curry leaves?
Great stuff Marion, looks delicious! Just a minor suggestion, I think it would be great if you could identify all the ingredients you plan to use at the beginning of the video. I know you have your written recipe but it would be helpful to have it in the video too :D
What kind of curry powder do you use?
How do you store your curry leaves in the freezer?
I would suggest to plant as well . It's easy to be planted in semi outdoor herb . And a medium size Pot
Wash them, dry well, remove from the stalk. Flash freeze on a sheet pan then freeze individual leaves in a ziplock bag.
@@aanchalkashyap9993 thanks
@@jennypillay6109 thanks
К сожалению не всегда можно найти нужные ингредиенты. Даже в крупных городах.