Nice job Matt. Certainly quicker than phoning your take-away and going to collect (or waiting delivery). My m8 is a chef at an indian, and I watch him cook... he can't take as much care and attention as you because he has to bang them out quickly (cooking 3 or 4 dishes at a time). Looking forward to more content :)
@@mattcooperbites He's been doing it 20+ years so he's quick. He spends 3 hours preparing from 11am, then he's really busy later 6-8pm with table orders and take-aways. He's in his 50s and sent his kids to university, so I dunno where the new chefs are gonna come from.
Such little oil. I’d add a good few glugs and spoon it off at the end, then you absolutely KNOW you are FRYING not BOILING your curry. Use the excess for the next curry.
Great vid, will give it a try. Pathia is my go to curry.
It’s starting to become mine too! Thanks mate
Sensational 🔥
Been cooking BIR curries for years but this looks banging and will definitely be trying this. Subscribed !
@@JasonSmith-ot5pq cheers my mate! Mattcooperbites.com for more recipes
Made this last night mate. Family loved it. Thank you
@@Legendarysetsandtapepacks my pleasure mate
Been following you on Twitter you make some great curries, and this is one I will definitely be giving a go, keep up the great content Matt 👍🏻
Thank you so much mate!! Please let me know how you get on
Found you on twitter food looks amazing. Are you more recipe videos like this one?!? Would be good thanks
Hey mate! Thanks so much. Yeah, I will be doing more. Got some chicken tikka and kebab recipes already done so will release them soon!
All over this at the weekend, Cheers 👍
Let me know how you get on please!
If I use 2kg of chicken do you double up on everything
Nice job Matt. Certainly quicker than phoning your take-away and going to collect (or waiting delivery). My m8 is a chef at an indian, and I watch him cook... he can't take as much care and attention as you because he has to bang them out quickly (cooking 3 or 4 dishes at a time). Looking forward to more content :)
Thank you! Yes, this was stressful enough so can’t imagine the stress that comes with cooking 3-4
@@mattcooperbites He's been doing it 20+ years so he's quick. He spends 3 hours preparing from 11am, then he's really busy later 6-8pm with table orders and take-aways. He's in his 50s and sent his kids to university, so I dunno where the new chefs are gonna come from.
Another thing.. no salt? It’s essential.
Yeah it’s in there forgot to video!
who adds food colouring uncle Roger will be angry 😂😂😂
@@baltukur3368 it’s adapted to BIR style
Such little oil. I’d add a good few glugs and spoon it off at the end, then you absolutely KNOW you are FRYING not BOILING your curry. Use the excess for the next curry.