best trick for best curry
Sep. 11th, 2025 09:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crimsoncurrent"Your chicken curry will never taste the same after this masala," she wrote in the caption of the post. "Proper masala, cooked from scratch-no shortcuts."
Her video received more than 3 million views as well as thousands of comments from other TikTok users. One person wrote: "I'm going to try this one."
"Don't think I've ever made a curry without turmeric being in my staple spices but will deffo be trying this," said another.
A third commented: "I was taught two key things: the separation of ghee from spices is a must before adding your meat, and maybe this is a regional thing, but I was taught to only cook the onions until translucent. If you've browned them, throw it out and start again."
A fourth said: "Been looking for a good visual demonstration of the oil separating for ages! Thank you for this, gonna try another curry soon."
Another shared: "Awesome. I start the onions in enough water to cover them, it breaks up the cells so they can give up their water more quickly, but the colour on yours is so nice I'll have to try it this way. I want to see your take on Korma."
https://www.bbcgoodfood.com/recipes/home-style-chicken-curry
Her video received more than 3 million views as well as thousands of comments from other TikTok users. One person wrote: "I'm going to try this one."
"Don't think I've ever made a curry without turmeric being in my staple spices but will deffo be trying this," said another.
A third commented: "I was taught two key things: the separation of ghee from spices is a must before adding your meat, and maybe this is a regional thing, but I was taught to only cook the onions until translucent. If you've browned them, throw it out and start again."
A fourth said: "Been looking for a good visual demonstration of the oil separating for ages! Thank you for this, gonna try another curry soon."
Another shared: "Awesome. I start the onions in enough water to cover them, it breaks up the cells so they can give up their water more quickly, but the colour on yours is so nice I'll have to try it this way. I want to see your take on Korma."
https://www.bbcgoodfood.com/recipes/home-style-chicken-curry