Thanks so much for your kind words. I’ll be filming in my new kitchen soon. It’s been complete knock down and re built. Everything is lovely and brand new.
Excellent video. As a former chef i appreciate how you take food hygiene seriously using the proper colour coded chopping boards. The only thing i criticise is not being able to see that delicious curry. New subscriber today looking forward to more of your videos.😂
Thanks we take good hygiene extremely seriously and would like to encourage others to do so as well especially those new and want to learn by watching my videos. Yes your absolutely right, I am new to blogging on TH-cam and we will be using two camera one that you can view what’s cooking. I guess you learn as you go along. Watch out for my new videos coming soon.
Hi looking forward to watching more on this channel great find . I also poach my chicken breasts in base gravy but keep them whole when cooking then take out and rest them before cubing then and adding to curry
@@cheffaz9543 where I go they do a starter called king prawn patia purée which is slightly warmer than just a prawn puri. Then a spicy red sauce is available
We don’t actually have any use for it. It’s very thin as it’s mainly made up of water. When serving we leave it in the sauce to keep the chicken moist. If you wanna keep it you can put it in the base gravy sauce. As a restaurant we cannot do this as our sauce is used for veg and vegan dishes. Hope this helps.
I am a very well travelled chef and have never seen a real curry made this way. Obviously this is for how to make a British curry quickly for restaurants. Quick simple and cheap. Shame !!!!
Chef, your kitchen is spotless, I so admire your commitment to health and top quality food, amazing!🥰
Thanks so much for your kind words. I’ll be filming in my new kitchen soon. It’s been complete knock down and re built. Everything is lovely and brand new.
Faz which curry powder or mixed spice do you use ? Keep up the good work
I use currybyair.com spices.
Excellent video. As a former chef i appreciate how you take food hygiene seriously using the proper colour coded chopping boards. The only thing i criticise is not being able to see that delicious curry. New subscriber today looking forward to more of your videos.😂
Thanks we take good hygiene extremely seriously and would like to encourage others to do so as well especially those new and want to learn by watching my videos. Yes your absolutely right, I am new to blogging on TH-cam and we will be using two camera one that you can view what’s cooking. I guess you learn as you go along. Watch out for my new videos coming soon.
I normally just throw the chicken into the base gravy as it’s heating up. A lot quicker and less fuss and works just as well
Very similar process to pre cooking chicken and gravy just a lot more water in the pre cooks sauce.
Hi looking forward to watching more on this channel great find . I also poach my chicken breasts in base gravy but keep them whole when cooking then take out and rest them before cubing then and adding to curry
Sounds interesting 👍
How about a king Prawn Puri Pathia and especially the red sauce? Please Faz
King prawn purée is a starter and pathia is a main dish. Which one did u mean?
@@cheffaz9543 where I go they do a starter called king prawn patia purée which is slightly warmer than just a prawn puri. Then a spicy red sauce is available
Taken from menu
King Prawn Patia Puree
King prawn in a tangy curry sauce folded in a pancake. Fairly hot
@@coastalcreative69 is slightly sweet. Pathias are normally hot, sweet and sour.
Any use for the sauce that the chicken was cooked in? It seems a waste to throw it away. Could it be used as a base sauce for another curry?
We don’t actually have any use for it. It’s very thin as it’s mainly made up of water. When serving we leave it in the sauce to keep the chicken moist. If you wanna keep it you can put it in the base gravy sauce. As a restaurant we cannot do this as our sauce is used for veg and vegan dishes. Hope this helps.
I am a very well travelled chef and have never seen a real curry made this way. Obviously this is for how to make a British curry quickly for restaurants. Quick simple and cheap. Shame !!!!
This isn’t a curry it’s prepped chicken. It has more stages.
What is the ratio for 5 kilos of chicken could you list ingredient proportions please