Please please please click Like, and Leave a comment. The mean people at TH-cam make this a requirement to shift my videos up the charts so more people see them. Thanks loads .Al
We’ll that’s me sorted for tonight’s dinner, just going to nip out to our local deli to pick up some toms. Love cooking your curries here with the windows wide open so as to get the neighbours curious as to what’s cooking? A little easier to do here in Calahonda, southern Spain. Have a great weekend Al.
Yes please Al, can you do a chicken curry with turnip or cauliflower or any of those brassica family vegetables....Turnip is AWESOME in a curry.. Lends itself really well.. Used to love curry with turnip side dishes as a child but surely you can concoct a meat dish INCLUDING these type of vegetables for us all to enjoy.....leaving that thought with you and ill unsubscribe from the channel if you don't do it justice to humanity!! 🤣 🙏
I am from pakistan and your karahi looks absolutely delicious. I also like to add a little yoghurt in my karahi at the end. And then i cook it for 5 more mins. You are right, there's no onions added in karahi. Great authentic recipe 👌
Al ive tried an do love your recipes very authentic and as you know water is a currys enemy...so i never kp the lid on as it creates its own water with steam so i never leave the liď on i just reduce it slowly keeping the tastes in 👍
@@paulfisher1949 I think leaving the lid on is to speed up the cooking of the chicken and the tomatoes. Plus I do it if I'm pissed or doing something else because for that time I get a break.
I’ve made several of your curries, as well as Latif, Ajay etc. I have to say this was the easiest but also the BEST and most authentic I’ve done. Very impressed, and the fam also said it was most like a good restaurant curry.
I very rarely comment on posts, but this time I had to. Cooked this a few days ago and omg... Stunning. A few tweaks (less butter, chicken breast and no yoghurt) but still fantastic. I love garlic so added a bit extra, but the flavours are still there. Nice to have what is possibly a 'traditional' dish and no base gravy. I'll definitely do this again. Keep 'em coming. PS. Washed down with a German Warsteiner Premium Beer from Tesco!
Made this Curry this afternoon and i can say with my hand on my heart that it is super tasty and so easy to prepare. I love onions and i don't even miss them in this dish!. Took a fair bit longer than 30 mins but i'm using an ordinary hob and to be honest i was more interested in the recipe than the cooking time. So glad i found your channel and i'll certainly be cooking more of your currys in future!
Looks fantastic! Will be doing this tonight. A little tip I got from a friend was to make sure the Yog is at room temp and add it into a bowl first with some of the gravy , mix it into a paste then add it, will stop any chance of curdling. Can’t wait to cook this !!!
Al - I’m absolutely hanging today, but I managed to muster the energy to get down Tesco and pick up the ingredients for this! Despite the current tomato shortage. I’m certain this is going to get me back in the room 🌶️ Thanks Al. Your channel has been part of our dinner table for years - my favourite is still your chasni x
Al, I made this tonight with paneer to cater for my vegetarian folks. You'll probably shake your head at this bit, but I also added spinach and mushroom (cooked and reduced in a separate pan). It was a huge hit! This recipe delivers delicious fresh flavours and it was super easy to make. Nice one, fella.
Al, would be great to see a video about all your cooking equipment, pans, kadai, balti bowls ect, where you get them and what situations they are used in. Cracking dish by the way, will be trying this one soon
Been watching you channel for a while now and been dieing to make a curry..a took the plunge and made this karahi (which av never had befor) and I have to say 😍😍 ABSOLUTELY OUTSTANDING!!! Am buzzing with it and was so simple to make 👌 karahi is my new fav curry now a think 😉 Cnt wait to make a different one next…THANKS MATE 👍 love the channel
I made this curry for dinner this evening. I thought it was outstanding.....I had no idea that such a delicious curry could be made without onions.I used frozen garlic and ginger cubes.Game changer for me. Thanks Al
Protect this man at all costs!!! Al you are a national treasure.I was at uni in Bham 20 years ago and first fell in love with curries like this, but ive never known how to replicate them, until now. Just cooked this with a nice big pint from the home keg, there isn't much more happiness in life.
Just cooked this tonight for the first time, with a few adjustments. I used red chillies, rather than green, and I used a 3:1 smoked paprika/cayenne mix instead of Kashmir powder, and I've got to say that this is seriously one of the best curries I've ever had. My only warning is for anyone who doubled the recipe so it makes enough for four, DO NOT double the amount of oil. It's way too much. Cheers, Al.
Al, oh Al - I used your Spicy Joe’s Karahi spice mix and made this the other night. My Wench says it was the best curry she’d ever tasted (she’s gluten intolerant, onions give her gyp, and she’s a bloody vegetarian to boot - so I swapped out the chicken for Quorn and veggies). I agree with her though - it’s bloody delicious. I also cooked your Birmingham Balti (again with your Balti spice mix) and it’s the closest I’ve ever got at home to that rich, unique, nostalgic Birmingham Balti flavour. Superb. I’m a Brummy living in Somerset and lamenting the fact that none of the restaurants down here can cook a proper Balti to save their lives. Just awful. I lament no more! Thanks for such fantastic and fantastically presented videos and advice. You’ve made me a VERY happy man. 👍🤘😁
7800 to go! Thanks for the continual great content Al! Being an expat with limited to none decent curry houses here (Texas) your channel has been awesome to get me some BIR! - Cheers!!!
Hi Al, I’ve done Dry January three times in my life and, last year, I swore I would never do it again. I had an epiphany midway through when I realised ‘I have nothing to prove’, I’ve shown I can abstain from beer. So much happier now. To quote Kevin Bloody Wilson, ‘I’m A Born Again Piss Tank’.
I've been cooking BIR for a while now and have been thinking recently that I wanted to try cooking something authentic and without base gravy. This was simple and fun to cook, with minimal prep, and of course didn't require the pre-made base gravy and cooked chicken. It also felt less rushed than cooking BIR. The result was a curry that I will definitely cook again, great flavour and the right depth of taste for me with an overall different taste to base gravy based dishes. I'm not into this whole BIR vs authentic argument I should add, I will continue to cook both, but really pleased I tried this. Thanks for the video Al!
I've only just got into cooking Indian food from scratch and I'm loving it. Your videos are inspiring. I can't tolerate heat very well, so everything is flavoursome less the molten lava feeling.
the karahi is the go to food in birmingham now so tasty and no gravy those that know we all love it Im 52 year old englishman will definately be trying your take on it have pressured cooked the tomatoes/garam masala previously your method much less hassle looks amazing cheers
Tried it tonight. There's only me, so I cut down a little on the meat. Extremely tasty!! Quite pleased with myself to be honest (first time I've cooked a curry). There was enough left for me to have some more tomorrow.
I have been a chef, kitchen manager, accredited kitchen manager of over 50 restaurants and know how to cook. When I get time I do exactly the same as you Al, but I don't film it. Get half pissed and just get on with it and every one that I cook for at home loves the food. Well done for editing your video so you keep in the funny parts and well done for your knowledge of curry's and sharing it with us
Cooked this tonight an it taught me alot about why I was terrible at making curries before learning about base gravey. Heat on my stove is waaaay to low to hit the timings you mentioned but that was OK. I tasted this as the water was still bubbling away, probably where i would have stopped cooking before i learned about base and it tasted watery and devoid of flavor. Kept going and going, took about 50 mins but it got down to a nice massala with the oils coming through. Let it cool and it tastes really good. Water is really the enemy of the curry. I'll say that if you have a bad stove like I do at the moment, base gravy is the way to go as it gets you that richness way faster. Not knocking this curry though it was great!
I followed your recipe but had the 4 pints of beer first. It then took me 3 hours to prepare the ingredients by which time I’d thoroughly failed at doing it in 30 mins so I had another pint and called it a night. Is it absolutely necessary to drink the beer during this recipe?
We’ll that’s me sorted for tonight’s dinner, just going to nip out to our local deli to pick up some toms. Love cooking your curries here with the windows wide open so as to get the neighbours curious as to what’s cooking? A little easier to do here in Calahonda, southern Spain. Have a great weekend Al.
Made a good few of your curries. This one really tickles my fancy & I’m going to make it tonight, for tomorrow’s tea . Thanks Al love your channel keep up the excellent work
Another belter Al! It's hard to imagine that a curry with so few ingredients can taste so good. But it does. I love Desi style cooking, and in particular Northern India, Pakistan, Bangladeshi, and Nepalese cooking. (How about doing a Nepali curry?) Khasi-Moola-Chhaype. (Goat with radish and green onions). From the book "Taste of Nepal" by Jyoti Pathak. I can assure you it's good!
Can I just say that looks like such a lovely curry. You presented it in such and easy to follow and an interesting way. Thanks, I will try it within the next 5 days. Please keep them coming I have subscribed.
I just made this but had no kasmiri chilli powder, substituted kasmiri chilli flakes and cayenne powder instead. Absolutely lovely with a few chapattis. I'll be ordering some kasmhiri chilli powder for next time. Karahi lamb used to be my curry house staple, I now favour a rogan josh.
Love ya work bud, it's nice having recipes that we can cook when we have run out of base. I don't understand your dislike of jarred ginger or garlic paste. I sometimes use Sapna jars from my local Nepalese shop and it's brilliant. Maybe some are worse than others.
Hi Al, I love curry and love cooking it even more, especially for friends and family. Could you possibly do updates on your base gravy, please, for batch cooking enough for at least 4
2nd one of these I'm trying tonight. The Madras was amazing. Really, really good. Ate it all myself. Found there's enough for 4 big portions. Along with the mushroom rice it's a good night in. 😂 Edit, turned out amazing. Reducing it makes all the difference. Definitely making again. So easy and delicious. 😊
plastic/rubber spatula spoon in stead of that wooden thing. and all that delicious mixture would'nt be burning on the sides above the bubbling curry. you could get more flavour into then
Looks cracking that, Al ! A few beers on the go as well, pukka ! I really need to get my aris in gear and cook one of your recipes. Lazy git me, order takeaways from my local which is fantastic here in Leicester !
Just done this for tonight , very tasty and hot but I found you can only do this in 30mins if you have a pan the size of als as mine took ages to reduce down as I was using a wok, you need a big surface area pan otherwise you'll be there over an hour. Cheers al
Same here. I made this for the first time last night. Great success with the family, but I too had a vast amount of liquid to reduce down compared to Al's video. I use a large Circulon wok and powerful induction hob so I don't think it was due to lack of gas flame heat. Wasn't 100% sure whether the 2nd 10mins was supposed to be covered or uncovered. In the video Al goes away with the lid off, but when he comes to look after that stage the lid is on. So I did it Lid On. Perhaps Al could clarify?
What a fantastic curry. Making it for a family event next week, needs to be for 16 people so I was thinking perhaps making 4 separate portions rather than approaching the minefield of scaling up. Wish me luck
Hi Al.. I have made this twice now and did your curry to the exact recipe, I used milder fresh chillis rather than hot ones, as my family don’t like it to hot. I used your curry powder mix and a home made Garam masala mix. It was tasteless and very watery.. , but didn’t add any water. I used large vine ripened tomatoes from Lidl . Trust me .. I do all your recipes and they all turn out 100%, so what do you think I did wrong? I know it’s not your recipe . I really want to get it spot on so please help me AL!!
Did you simmer the sauce for a while with no lid on ? this is explained in the latter stage where the water from the tomatoes needs to be reduced to create the thicker sauce, just bubble away until the desired consistency is reached.
Please please please click Like, and Leave a comment. The mean people at TH-cam make this a requirement to shift my videos up the charts so more people see them. Thanks loads .Al
We’ll that’s me sorted for tonight’s dinner, just going to nip out to our local deli to pick up some toms. Love cooking your curries here with the windows wide open so as to get the neighbours curious as to what’s cooking? A little easier to do here in Calahonda, southern Spain. Have a great weekend Al.
Al, where would I get a cast iron balti pan like the one you are using here. Can't find one like that online ?
Yes please Al, can you do a chicken curry with turnip or cauliflower or any of those brassica family vegetables....Turnip is AWESOME in a curry.. Lends itself really well.. Used to love curry with turnip side dishes as a child but surely you can concoct a meat dish INCLUDING these type of vegetables for us all to enjoy.....leaving that thought with you and ill unsubscribe from the channel if you don't do it justice to humanity!! 🤣 🙏
@@davidmartin128 try googling Birmingham balti pans... Should find a link there somewhere.. Were about £22 each for a large one.
I am from pakistan and your karahi looks absolutely delicious. I also like to add a little yoghurt in my karahi at the end. And then i cook it for 5 more mins. You are right, there's no onions added in karahi. Great authentic recipe 👌
@@Dionysos640 Gimp.
@@Dionysos640 Weird comment, you ok bud?
@@wakkawakka63 given his name he partied a few thousand years and is now a bit
emotionally unstable. may take a while....
Al ive tried an do love your recipes very authentic and as you know water is a currys enemy...so i never kp the lid on as it creates its own water with steam so i never leave the liď on i just reduce it slowly keeping the tastes in 👍
@@paulfisher1949 I think leaving the lid on is to speed up the cooking of the chicken and the tomatoes. Plus I do it if I'm pissed or doing something else because for that time I get a break.
I’ve made several of your curries, as well as Latif, Ajay etc. I have to say this was the easiest but also the BEST and most authentic I’ve done. Very impressed, and the fam also said it was most like a good restaurant curry.
I very rarely comment on posts, but this time I had to. Cooked this a few days ago and omg... Stunning. A few tweaks (less butter, chicken breast and no yoghurt) but still fantastic. I love garlic so added a bit extra, but the flavours are still there. Nice to have what is possibly a 'traditional' dish and no base gravy. I'll definitely do this again. Keep 'em coming. PS. Washed down with a German Warsteiner Premium Beer from Tesco!
I followed your recipe right down to the on-the-vine tomatoes. Had it with a naan and some coconut yoghurt. ...absolutely lovely Al.
Cooked this last night, after searching the country for tomatoes…and I must say that it was both easy and delicious. Thanks Al
Made this Curry this afternoon and i can say with my hand on my heart that it is super tasty and so easy to prepare. I love onions and i don't even miss them in this dish!. Took a fair bit longer than 30 mins but i'm using an ordinary hob and to be honest i was more interested in the recipe than the cooking time. So glad i found your channel and i'll certainly be cooking more of your currys in future!
Just cooked this Al. OMG one of the nicest flavours I’ve ever produced.
Looks fantastic! Will be doing this tonight. A little tip I got from a friend was to make sure the Yog is at room temp and add it into a bowl first with some of the gravy , mix it into a paste then add it, will stop any chance of curdling. Can’t wait to cook this !!!
That's a great tip.
Al - I’m absolutely hanging today, but I managed to muster the energy to get down Tesco and pick up the ingredients for this! Despite the current tomato shortage. I’m certain this is going to get me back in the room 🌶️
Thanks Al. Your channel has been part of our dinner table for years - my favourite is still your chasni x
Al,
I made this tonight with paneer to cater for my vegetarian folks. You'll probably shake your head at this bit, but I also added spinach and mushroom (cooked and reduced in a separate pan). It was a huge hit! This recipe delivers delicious fresh flavours and it was super easy to make. Nice one, fella.
Spinach and mush be just fine in there I reckon
@@philnotley5138 Can confirm. It worked perfectly.
Made this tonight for the family and just followed your recipe Al all the way through was fantastic 👍 keep them coming
Al, I made this today for the first time but without meat. It was easy and delicious. I will certainly be making it again. Thank you
Al, would be great to see a video about all your cooking equipment, pans, kadai, balti bowls ect, where you get them and what situations they are used in. Cracking dish by the way, will be trying this one soon
Made that video already. What you need to make curry. Al's Kitchen. Search that
Al, I’ve cooked this 5 times since you uploaded it.
Bloody brilliant and so easy
Been watching you channel for a while now and been dieing to make a curry..a took the plunge and made this karahi (which av never had befor) and I have to say 😍😍 ABSOLUTELY OUTSTANDING!!! Am buzzing with it and was so simple to make 👌 karahi is my new fav curry now a think 😉 Cnt wait to make a different one next…THANKS MATE 👍 love the channel
It's got me back into cooking them because I hate making base gray. 😂
Brilliant recipe, Al. Fascinating how you put that one together. It looks a gem. 👍
I made this curry for dinner this evening. I thought it was outstanding.....I had no idea that such a delicious curry could be made without onions.I used frozen garlic and ginger cubes.Game changer for me. Thanks Al
Protect this man at all costs!!! Al you are a national treasure.I was at uni in Bham 20 years ago and first fell in love with curries like this, but ive never known how to replicate them, until now. Just cooked this with a nice big pint from the home keg, there isn't much more happiness in life.
Aw thanks Tim. Great message
Bloody lovely. Nice and easy to make and so quick to cook. Thanks Al
Good job in the new site Al! Keep the recipes coming!
Just cooked this tonight for the first time, with a few adjustments. I used red chillies, rather than green, and I used a 3:1 smoked paprika/cayenne mix instead of Kashmir powder, and I've got to say that this is seriously one of the best curries I've ever had. My only warning is for anyone who doubled the recipe so it makes enough for four, DO NOT double the amount of oil. It's way too much. Cheers, Al.
Al, oh Al - I used your Spicy Joe’s Karahi spice mix and made this the other night. My Wench says it was the best curry she’d ever tasted (she’s gluten intolerant, onions give her gyp, and she’s a bloody vegetarian to boot - so I swapped out the chicken for Quorn and veggies). I agree with her though - it’s bloody delicious.
I also cooked your Birmingham Balti (again with your Balti spice mix) and it’s the closest I’ve ever got at home to that rich, unique, nostalgic Birmingham Balti flavour. Superb. I’m a Brummy living in Somerset and lamenting the fact that none of the restaurants down here can cook a proper Balti to save their lives. Just awful. I lament no more!
Thanks for such fantastic and fantastically presented videos and advice. You’ve made me a VERY happy man. 👍🤘😁
7800 to go! Thanks for the continual great content Al! Being an expat with limited to none decent curry houses here (Texas) your channel has been awesome to get me some BIR! - Cheers!!!
Made this and had it last night, absolutely delicious 😋
Fuck aye min
Hi Al, I’ve done Dry January three times in my life and, last year, I swore I would never do it again. I had an epiphany midway through when I realised ‘I have nothing to prove’, I’ve shown I can abstain from beer. So much happier now. To quote Kevin Bloody Wilson, ‘I’m A Born Again Piss Tank’.
It's a total con. If you drink that much that it makes a difference, you need to look at yourself. Stopping for a month has zero health benefits.
Tried this one last night and is my wife's favourite of the three of your curry's I've tried so far so well done Al!
I've been cooking BIR for a while now and have been thinking recently that I wanted to try cooking something authentic and without base gravy. This was simple and fun to cook, with minimal prep, and of course didn't require the pre-made base gravy and cooked chicken. It also felt less rushed than cooking BIR. The result was a curry that I will definitely cook again, great flavour and the right depth of taste for me with an overall different taste to base gravy based dishes. I'm not into this whole BIR vs authentic argument I should add, I will continue to cook both, but really pleased I tried this. Thanks for the video Al!
I've only just got into cooking Indian food from scratch and I'm loving it. Your videos are inspiring. I can't tolerate heat very well, so everything is flavoursome less the molten lava feeling.
Glad you like them!
the karahi is the go to food in birmingham now so tasty and no gravy those that know we all love it Im 52 year old englishman will definately be trying your take on it have pressured cooked the tomatoes/garam masala previously your method much less hassle looks amazing cheers
Best one yet !
I love the ease and speed of getting it made.
And the taste is awesome considering how few ingredients.
Cheers!
Like many have said. I honestly would never of thought i could cook such amazing curries at home! Never ceases to amaze any one round for food!
Tried it tonight. There's only me, so I cut down a little on the meat. Extremely tasty!! Quite pleased with myself to be honest (first time I've cooked a curry). There was enough left for me to have some more tomorrow.
I have been a chef, kitchen manager, accredited kitchen manager of over 50 restaurants and know how to cook. When I get time I do exactly the same as you Al, but I don't film it. Get half pissed and just get on with it and every one that I cook for at home loves the food. Well done for editing your video so you keep in the funny parts and well done for your knowledge of curry's and sharing it with us
Cheers Al, I made this for tea with our home grown tomatoes and finger chillis, went for 7.... was absolutely banging!!! Thanks so much!
Cooked exactly to the video, and it came out sensational. Awesome work!
Cooked this tonight an it taught me alot about why I was terrible at making curries before learning about base gravey.
Heat on my stove is waaaay to low to hit the timings you mentioned but that was OK. I tasted this as the water was still bubbling away, probably where i would have stopped cooking before i learned about base and it tasted watery and devoid of flavor.
Kept going and going, took about 50 mins but it got down to a nice massala with the oils coming through. Let it cool and it tastes really good. Water is really the enemy of the curry. I'll say that if you have a bad stove like I do at the moment, base gravy is the way to go as it gets you that richness way faster. Not knocking this curry though it was great!
That looks great , trying that tomorrow 👍
I followed your recipe but had the 4 pints of beer first. It then took me 3 hours to prepare the ingredients by which time I’d thoroughly failed at doing it in 30 mins so I had another pint and called it a night. Is it absolutely necessary to drink the beer during this recipe?
We’ll that’s me sorted for tonight’s dinner, just going to nip out to our local deli to pick up some toms. Love cooking your curries here with the windows wide open so as to get the neighbours curious as to what’s cooking? A little easier to do here in Calahonda, southern Spain. Have a great weekend Al.
Made a good few of your curries. This one really tickles my fancy & I’m going to make it tonight, for tomorrow’s tea . Thanks Al love your channel keep up the excellent work
Just found your videos and honestly your stuff is so good, and you seem like a proper class act. Defo makin one of these at one point
My family loved this curry , thanks for the recipe
Love all your curry recipes and tips etc. for cooking them..thanks
I haven't started watching the video yet and my mouth is already watering !😋
Another belter Al! It's hard to imagine that a curry with so few ingredients can taste so good. But it does. I love Desi style cooking, and in particular Northern India, Pakistan, Bangladeshi, and Nepalese cooking. (How about doing a Nepali curry?) Khasi-Moola-Chhaype. (Goat with radish and green onions). From the book "Taste of Nepal" by Jyoti Pathak. I can assure you it's good!
Will definitely be trying this one. Looks nice and easy.
Thanks.
Brilliant video Al. It looks delicious, can't wait to make it!
Ive just made this karahi and it really is amazing. Thanks Al.
Can I just say that looks like such a lovely curry. You presented it in such and easy to follow and an interesting way. Thanks, I will try it within the next 5 days.
Please keep them coming I have subscribed.
This is a firm favourite of ours, I was sceptical that such a simple curry could be tasty but it's seriously good.
Cooking it for the 7th time tonight !! Love it - in my top 5 😉 thanks Al 👌 👍
You're a dead set champ Al, love your recipes
Looks terrific Al, will definitely give it a try.
Cheers Big Al, going straight out to get the bits for that tonight. Looks banging
I just made this but had no kasmiri chilli powder, substituted kasmiri chilli flakes and cayenne powder instead.
Absolutely lovely with a few chapattis.
I'll be ordering some kasmhiri chilli powder for next time.
Karahi lamb used to be my curry house staple, I now favour a rogan josh.
Just followed your recipe. It's absolutely banging..👊🏾💯
Love the new website ....would be nice if you could include some naan, chapati, roti recipes all essential curry accompaniments.
Al, where did you get your cooking pan in this video from please?
Absolutely amazing Al the best yet in my opinion
Superb mate, made this so ofton, great tutorial. Keep going.
Thoroughly enjoyed watching this Al, you can tell you enjoyed it too 😂 must do this week. 👍
I have tomatoes left after making your Rogan Josh, so I’ll be making this dish during the week. Thanks Al!!
Awesome video Al... Im often cooking for Ma and Pa this is next on my hit list ✌️
Tried this last night ,Brilliant
Cant wait for this one, looks brilliant.
Fantastic curry and good to see the return of the beer.
Made it today. I think it is my new favorite curry
Brilliant video so easy too make , looks lush .I like yogurt with it as well adds an extra dimension .Curry and beer , food of the Gods.
Love ya work bud, it's nice having recipes that we can cook when we have run out of base.
I don't understand your dislike of jarred ginger or garlic paste. I sometimes use Sapna jars from my local Nepalese shop and it's brilliant. Maybe some are worse than others.
Hi Al, I love curry and love cooking it even more, especially for friends and family. Could you possibly do updates on your base gravy, please, for batch cooking enough for at least 4
Brilliant recipe thanks so much al
Love the videos Al keep them coming 👍
Nice one Al. Gonna try it out tomorrow!
Top notch video Al. Well done M8
2nd one of these I'm trying tonight. The Madras was amazing. Really, really good. Ate it all myself. Found there's enough for 4 big portions. Along with the mushroom rice it's a good night in. 😂
Edit, turned out amazing. Reducing it makes all the difference. Definitely making again. So easy and delicious. 😊
He’s back! Woohoo
I love your videos Al
plastic/rubber spatula spoon in stead of that wooden thing. and all that delicious mixture would'nt be burning on the sides above the bubbling curry. you could get more flavour into then
what is your website so I can try out some of your recipes
Hi Al I've done this today it is fantastic cheers 👍
Glad you enjoyed it.
Im always amazed just how good your curries are
So weird to have a curry without onions. Thanks a lot
Naan breads,chapatis and barjee recipe please Al
I must order as your food looks amazing!
Loving these No base curry Recipies.
Glad you like them!
Looks cracking that, Al ! A few beers on the go as well, pukka ! I really need to get my aris in gear and cook one of your recipes. Lazy git me, order takeaways from my local which is fantastic here in Leicester !
Hi Al, brilliant !! Can almost taste it . Where would I get a cooking pan like the one you use ?
That's just jawdropping that thumbnail... Mouth watering
Looks really nice mate you no me so I might do this tomorrow or Sunday 😉😋Al's Kitchen 👌
Officially taken over as my favourite go to curry. This curry is immense!
thanks Al, i did ask and you delivered, cheers mate
No worries
Hi Al, where do you get the pan you made this in? Cheers
there are some pans in the shop on his website
Just tried this one last night and it was absolutely fantastic. This is definitely going into my little book of quick meals.
Cheers Al.
Great to hear!
Just done this for tonight , very tasty and hot but I found you can only do this in 30mins if you have a pan the size of als as mine took ages to reduce down as I was using a wok, you need a big surface area pan otherwise you'll be there over an hour.
Cheers al
Same here. I made this for the first time last night. Great success with the family, but I too had a vast amount of liquid to reduce down compared to Al's video. I use a large Circulon wok and powerful induction hob so I don't think it was due to lack of gas flame heat. Wasn't 100% sure whether the 2nd 10mins was supposed to be covered or uncovered. In the video Al goes away with the lid off, but when he comes to look after that stage the lid is on. So I did it Lid On. Perhaps Al could clarify?
Well once I added the dry spices after the 1st 10 mins I just cooked with lid off for about 40mins
Tonight's curry for the kids, thanks al
What a fantastic curry. Making it for a family event next week, needs to be for 16 people so I was thinking perhaps making 4 separate portions rather than approaching the minefield of scaling up. Wish me luck
You're in luck. Authentic can be scaled up by doubling as there is no base gravy.
@@AlsKitchen Great news! That's literally made my evening. Cheers Al
going to make this today
Great video’s Al. One for the list, my local place do a lamb gosht pata - like a slow cooked lamb curry, would love to know how to make it.
Hi Al.. I have made this twice now and did your curry to the exact recipe, I used milder fresh chillis rather than hot ones, as my family don’t like it to hot.
I used your curry powder mix and a home made Garam masala mix.
It was tasteless and very watery.. , but didn’t add any water.
I used large vine ripened tomatoes from Lidl .
Trust me .. I do all your recipes and they all turn out 100%, so what do you think I did wrong? I know it’s not your recipe . I really want to get it spot on so please help me AL!!
Did you simmer the sauce for a while with no lid on ? this is explained in the latter stage where the water from the tomatoes needs to be reduced to create the thicker sauce, just bubble away until the desired consistency is reached.
Can't go wrong with a Philips perfect pint 👍👍