Slowly I exist | Life after loosing my cat | Methi Chicken recipe

Welcome to a slow living vlog about grief, healing, and mindful living. In this video, I write a quiet letter to my cat after his passing, reflecting on loss, impermanence, and letting go through a Buddhist perspective.

I spend time in nature, embracing slow living in the countryside, observing the changing seasons, and finding peace through mindful observation. I grow methi (fenugreek) from seed and prepare a simple, comforting methi chicken recipe — cooking as a form of meditation and care.

The vlog also includes a slow, mindful exploration of Leuven, as my eldest prepares to begin university there. Through city discovery, nature, food, and reflection, this video captures a calm, intentional way of living.
This channel has a new name: Slowly I Exist — a space for slow living, mindfulness, healing, and simple life moments.

✨ Keywords: slow living vlog, mindful living, grief healing, letting go, Buddhism, countryside living, seasonal living, growing methi, fenugreek recipe, methi chicken, slow cooking, nature observation, Leuven city, university life, simple living, calm vlog

Ingredients

For the marinade
• ½ cup thick yoghurt
• 1 tsp Kashmiri chili powder
• ½ tsp cumin powder
• 1 tsp coriander (dhania) powder
• ½ tsp freshly ground black pepper
• Salt to taste
• 1 tsp kasuri methi (dried fenugreek leaves)
• A drizzle of oil
750grms boneless chicken thighs (cut in pieces)

For the curry
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 tsp cumin seeds
• 5 green chilies, slit in half
• 1 tsp Kashmiri chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp ginger–garlic paste
• A handful of fresh methi leaves
• 2–3 tbsp fresh cream
• Oil, as needed

⸻

Method
1. Marinate the chicken:
• In a bowl, mix yoghurt, Kashmiri chili, cumin, coriander, black pepper, salt, kasuri methi, and a drizzle of oil.
• Add boneless chicken thighs, coat well, and let it marinate for at least 1 hour (longer if possible).
2. Cook the base:
• Heat oil in a pan. Add cumin seeds.
• Once fragrant, add the slit green chilies. When they change color, add onions with a pinch of salt and fry until golden brown.
• Stir in the ginger–garlic paste and cook for a minute.
• Add the pureed tomatoes. Cook on high heat for 2–3 minutes, then on medium until the oil separates.
3. Add the chicken:
• Add the marinated chicken. Mix well and cook uncovered for 10 minutes on medium heat.
• Cover and cook for another 7–8 minutes.
4. Finish the curry:
• Add fresh methi leaves, stir well, and let it simmer on low–medium heat for 10–15 minutes, stirring occasionally.
• Lower the heat, stir in fresh cream, and cook for 2 minutes.
5. Serve hot with naan, roti, or rice.

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