Yay you made a TH-cam channel! I’m Honestly so glad you did, it’s much more detailed and more of your personality is coming through which is awesome. Oh and I’ll deffo be making this IA!
I thought this was going nowhere fast at the start. This is pretty much the ingredients for a staff curry (only miss mustard seed). You nailed it mate. Thanks for the content.
Brilliant, I tend to not watch stuff like this.... Presented really well, with some humour ....and this dish looks amazing. Also kudos to your slippers😂
Made this today and turned out brilliant. I did add more chilli though and I used a whole chicken instead of just chicken breast. Loving seeing more young asian men showcasing their talents on youtube. As a fellow Bengali man, I salute you good sir.
No onion? Madness, but I'm going to try it. This looks wonderful (and since I emigrated to Australia, I've had to learn how to cook proper curry -- amazing food here, but the Indian/Pakistani food is not quite there yet). Really enjoyed your video.
I like onions too but this recipe really doesn't need them. However, if you want, you can fry up some roughly chopped onion in butter/ghee to add at the end. Don't fry it too long, so it still has a bit of crunch & texture. Or you can make a surprisingly nice onion relish by just soaking sliced red onion in lemon juice & a touch of fresh mint for a few hours. This relish is superb with chilli con carne too btw.
Nice recipe. Looks very similar to how my bengali friends mom cooks. Pakistani chicken karahi is slightly different and instead of black peper powder try grinding fresh, it wont make the karahi dark and we use ghee. But looked delicious ❤
Can you please do a chicken tikka masala recipe❤ i would love to learn to do curry the proper way. Im unsure on amounts of spices to put in Thank you New viewer
Looks great, but is there an alternative to the corriander? Just can't stand it. I really have to find a supermarket that sells those frozen ginger/garlic sticks! Sounds amazing.
I had no idea karahi had no onion! I'm not sure I can bring myself to attempt a curry without the essential first step of cooking down copious amounts of onion
First time here and apart from really enjoying the video and wanting to try to make this...the tomato booty hole collection had me roiling! 😂 Brilliant.
Tasty recipe, love it! Just a quick note on tinned tomatoes - because San Marzano tomatoes are under a European protected designation of origin, aka D.O.P., any tinned product containing these tomatoes are under strict guidelines and regulations so typically will only ever have 2 ingredients: Whole Peeled San Marzano Tomatoes, San Marzano Tomato Juice. This means there's no Acidity Regulator or any other junk in there! The reason companies use Acidity Regulators in tinned tomatoes is because they make their products with a variety of different tomatoes that are sold to them cheaply in bulk because they aren't suitable for sale fresh to supermarkets, so they need to balance out the different acidity levels across all the different tomatoes they are putting in the tin. Because San Marzano tomatoes are sold under D.O.P., they can only put one type of tomato in the tin (San Marzano obviously), and each tomato has to be of a certain quality standard for it to be put in the tin. This obviously makes the San Marzano tomatoes more expensive than regular supermarket tinned tomatoes, but understanding all of this has allowed me to always have access to good quality tomatoes for all my soups, stews, and curries no matter the seasonality, quality, or price of good fresh tomatoes in my country. Seems stupid to write this all out on a TH-cam comment, but this "hack" has benefitted me greatly over the years and thought someone out there might also benefit if they ever read this. Much love and happy cooking!
Advise for viewers would be that ALWAYS cook meat with bone, especially if it's chicken. The flavour comes from the bone. The breast on its own is just a piece of rubber, might as well not make a curry at all (personal opinion).
Wrong. If you know how to seal the chicken at the beginning using high temp it will never be like rubber...it remains moist. It's a total myth perpetuated by people who cannot cook and have no idea about timing. Ever tried grilled chicken breast? Amazing how it's moist inside ...right? Because the heat seals the outside almost immediately.
Also always use thigh meat if you’re making anything with a longer than 5-10min cook time. I usually buy skin on bine in chicken thighs, then remove skin and bones and dry fry them in a skillet first until crispy for 10-12mins before you start the cook. No need to add oil then and you get an incredible boost of flavour.
I made this last night and it was really delicious. I loved the simplicity and easy to follow steps and the results were amazing. I’ve been cooking for over fifty years and sometimes I find when making a curry it can be time consuming and every spice needs to be dry fried and then blitzed to a powder etc. I was delighted at how much easier and faster you made this with unfailing results. Thanks for the tips at the end, very helpful addition. Your microphone cracks me up as does your sense of humour. Now that I’ve found your channel I can look forward to making more curries without the worries. Many thanks 🙏
Thank you for the kind message, I really appreciate it. Glad the video has helped!! That’s the aim, to make it as easy as possible to follow. Cooking curries shouldn’t be hard at all.
Love this bro but surely chicken breast cooked for 30 minutes plus will dry out? When i make it i add the breast pieces for 6 minutes at most. Your thoughts?
This looks so awesome and easy. This dish is native to Punjab Province in Pakistan. I’m half Pashton (Pakistani) and half Tajikistani 🇹🇯, I would love to see you cook some dishes from those parts of Pakistan 🇵🇰 or Tajikistan 🇹🇯!
I'm a Latifs Inspired disciple and your video popped up on my suggested videos this morning. Being the curious person I am, I went out to buy a few ingredients to make this dish and, well, it's absolutely delicious. I've not made a curry without onions before but this was divine. I wish I could show you a pic as I think mine is better than yours 😮😂. Kidding. Thanks for sharing 👍🏻
You're using the wrong bay leaf, those are European bay leaf, the Indian Bay leaf has 3 veins running through it and is actually from the cinnamon family. They taste completely different.
35 minute curry? I counted all the recommended minutes throughout the video and they actually amounted to 51 minutes. Not that it really matters, but ---.
"Get good tomatoes", and then you live in the UK and you are screwed since it's impossible to get any remotely decent ones that are not hard as plastic or have any taste at all.
Stop buying cheap shit then. Most of our tomatoes are imported from Continental Europe so you really don’t need to buy ones that may have been grown here.
@@donnag5820 For your information I bought probably the most expensive tomatoes you can buy in Europe here in the UK and no matter what the quality is way below anything I tried in some other countries on the continent. The UK does not have enough sunlight and proper climate for growing good tomatoes and the ones that we get from other countries cannot come ripe for simple logistic reasons.
You really are very underrated. Alhumdullilah you seem humble and polite. You are funny, equally you are an amazing cook. Ma'shAllah tabarakhallah. Well done 🎉
Thanks very much for this. Super easy and really tasty. My 3 year old son (who's quite picky with his food) said it tastes better than pasta and pizza, that's high praise!
Tried this recipe this week. Best curry I’ve had all year. Reminded me of the authentic curry you get in northern India. First time I made it, used the vine tomatoes, second time, used tinned tomatoes. I’d say using the tinned tomatoes is probably more akin to the type of flavour were used to in the uk. I’m confident enough to be able to adjust spices to taste now for friends. Thankful of your videos , suggestion why don’t you set a buy me a coffee account, I’m sure people would be happy enough to donate some well earned cash for your recipes and time and effort, Keep up the good work!!! Cheers
I never comment, but felt compelled to say - this recipe is really really good! Also, got the cook book, worth it for anyone wondering :) Also, this + the cook book demystified how to cook Indian food! Thanks Imran
Tried making it tonight. It was one of the better curry recipes I’ve tried to make, but it’s still missing the mark somehow. Could be a technique issue on my end. Could just be my expectations. My favorite curry to make at home is a Jamaican curry. It’s hard to mess that one up.
The slippers!......🤣🤣 They're Priceless (Adorable)
Yes! did you see them too?😂
I noticed that as well, so cool
Those slippers from primark 😂👍❤️
@@nawaz8855 They are excellent!
Love the slippers bro 😆👍
Fuck I didn't even see them. Hahahahahaha
@7.53😂@@SwagimirPutin
They’re his real feet. Too many years next to a hot oven. 😂😂😂
Yay you made a TH-cam channel! I’m Honestly so glad you did, it’s much more detailed and more of your personality is coming through which is awesome. Oh and I’ll deffo be making this IA!
Thank you, I appreciate that
I’m Sikh and I definitely approve this curry bro 👊🏽
That's Sikh
I've made this 3 times now, and it's fast becoming one of my favourites. Thanks so much for sharing it
I thought this was going nowhere fast at the start. This is pretty much the ingredients for a staff curry (only miss mustard seed). You nailed it mate. Thanks for the content.
I rarely comment on videos but your presentation is one of the best I’ve seen on any cooking video (and I watch a lot of them)
Thanks Oli, I appreciate that a lot
Brilliant, I tend to not watch stuff like this.... Presented really well, with some humour
....and this dish looks amazing. Also kudos to your slippers😂
I made this last night and it was the first curry that tasted amazing and as good as from a restaurant. Will be buying the book!
I appreciate that!! Glad you enjoyed it.
This is the first time I'm come across you and I love it haha. Brilliant. Top man.
Made this today and turned out brilliant. I did add more chilli though and I used a whole chicken instead of just chicken breast. Loving seeing more young asian men showcasing their talents on youtube. As a fellow Bengali man, I salute you good sir.
Love it, and I’m glad you adapted it to your liking!! That’s the best part
Loved it! A good cooking video always leaves the viewer feeling confident that they can replicate the dish. Yours did 👏
Glad you liked it!!
No onion? Madness, but I'm going to try it. This looks wonderful (and since I emigrated to Australia, I've had to learn how to cook proper curry -- amazing food here, but the Indian/Pakistani food is not quite there yet). Really enjoyed your video.
I like onions too but this recipe really doesn't need them. However, if you want, you can fry up some roughly chopped onion in butter/ghee to add at the end. Don't fry it too long, so it still has a bit of crunch & texture. Or you can make a surprisingly nice onion relish by just soaking sliced red onion in lemon juice & a touch of fresh mint for a few hours. This relish is superb with chilli con carne too btw.
A good quality brand like Mutti from Italy works fine. They don't use acidity regulators in their canned tomatoes, or passata.
Nice recipe. Looks very similar to how my bengali friends mom cooks. Pakistani chicken karahi is slightly different and instead of black peper powder try grinding fresh, it wont make the karahi dark and we use ghee. But looked delicious ❤
Imran…. The tomato skin removal thing is Absolutely ace.. I normally just throw them in and go digging for the skins later… who needs onions ?? 😊👍
Imran, this recipe is banging bruv. My kids love it too. It's so easy
Glad you all enjoyed it 🙏🏽
As a seasoned curry maker, this is amazing! 🍛
Tried this today - truly delicious thank you
Can you please do a chicken tikka masala recipe❤ i would love to learn to do curry the proper way.
Im unsure on amounts of spices to put in
Thank you
New viewer
Yesss thx for the long recipes appreciate it ‼️‼️
Love the quality of this video 🙂
Best chicken curry recipe. We made using thighs, spot on! Thanks bud!
I appreciate that 🙏🏽
Great video. That's me next curry and I just ordered me cooking slippers.
Best Karahi on the net, looking forward to trying your other recipes :)
To be fair your presentation is excellent and you have a very amusing personality 👍🏻
I appreciate that a lot
I have an idea with this dish. Pre-boil the rice and stack it and make it like a biryani style. It is fantastic
"Didnt see that coming, did you?" no, I didnt. And I laughed when you said it :)
Great video I will try this
No onions which is great
Love this! I want to make authentic curries. I'm a thigh man too 🙂Subscribed 👍
short sweet simple love your content💗
wait why did you add more ginger if you used the blocks?
Aroma 😏
Oldhamer in Australia, here. Are you from my old stomping ground?🤔
Imran I’m glad you mentioned using thigh. Looks great.👍
We only have fresh spices where I live. Those powdered things are hard to find and expensive.
Nope. I did not see that coming i.e. removing the tomato skins. Awesome.
Bro, the tomato skin technique is genius.
Enjoyed the vid bro 👊🏿. Love my onions though, so I'd have to add them........sorry 😑.
SUBBED!
Looks great, but is there an alternative to the corriander? Just can't stand it. I really have to find a supermarket that sells those frozen ginger/garlic sticks! Sounds amazing.
class banter lad and that looks tremendous
Thanks man
Your slippers are hilarious 😂
That's a nice watch.
Thank you
And the skins come off after 10-12 minutes do they mate? 20 minutes later mine were still super glued to the tomatoes
Thanks bhai. Im going to make it
I've just eaten but am hungry again :)
Any substitutes for fenugreek? I live in Japan and I can't find it anywhere...
You forgot the thai broken thing coming from italy and spain with the hat thing on the other side.
I'm def gonna make this for the famalam.
Just use ripe vine tomatoes ❤❤❤
Great video and I love your slippers lol 😅
Looks yum
Nice man!
This dude is funny. I sorta cant understand him but really I can sorta lol. Oh by the way those tomatoes were fire!!
Hahaha man I’m speaking English!!!
I had no idea karahi had no onion! I'm not sure I can bring myself to attempt a curry without the essential first step of cooking down copious amounts of onion
First time here and apart from really enjoying the video and wanting to try to make this...the tomato booty hole collection had me roiling! 😂
Brilliant.
Great presentation style, subscribed :)
I appreciate that 🙏🏽
By teaspoon do you actually mean tablespoon? Because those are LARGE teaspoons
Sorry did you add salt here?
Don't burn the garlic - low heat after the chicken fried
If you add an onion or two will it ruin the taste?
No but it will take longer than 35 minutes
No onion?
hah, those house shoes are brilliant!
Love your slippers, mate! 🐻🐻😂🤣😅
WTF?! 😲 Did I really just see what I saw? 1:26 👀😨
Alien
Alien teaching us to cook curry
Tasty recipe, love it! Just a quick note on tinned tomatoes - because San Marzano tomatoes are under a European protected designation of origin, aka D.O.P., any tinned product containing these tomatoes are under strict guidelines and regulations so typically will only ever have 2 ingredients: Whole Peeled San Marzano Tomatoes, San Marzano Tomato Juice. This means there's no Acidity Regulator or any other junk in there! The reason companies use Acidity Regulators in tinned tomatoes is because they make their products with a variety of different tomatoes that are sold to them cheaply in bulk because they aren't suitable for sale fresh to supermarkets, so they need to balance out the different acidity levels across all the different tomatoes they are putting in the tin. Because San Marzano tomatoes are sold under D.O.P., they can only put one type of tomato in the tin (San Marzano obviously), and each tomato has to be of a certain quality standard for it to be put in the tin. This obviously makes the San Marzano tomatoes more expensive than regular supermarket tinned tomatoes, but understanding all of this has allowed me to always have access to good quality tomatoes for all my soups, stews, and curries no matter the seasonality, quality, or price of good fresh tomatoes in my country. Seems stupid to write this all out on a TH-cam comment, but this "hack" has benefitted me greatly over the years and thought someone out there might also benefit if they ever read this. Much love and happy cooking!
I didn't know this, thank you!
Really good tip, the fresh tomatoes around here are tasteless anyway, will buy some, I love tomatoes, would grow my own but only have a shady balcony.
I wondered why they cost 3 times as much, now I'll have to try to see if its worth
This makes so much sense, thanks for enlightening me
Thanks for the info.
Advise for viewers would be that ALWAYS cook meat with bone, especially if it's chicken. The flavour comes from the bone. The breast on its own is just a piece of rubber, might as well not make a curry at all (personal opinion).
Defo. Plus just only breasts is too expensive compared to one medium sized chicken.
Wrong. If you know how to seal the chicken at the beginning using high temp it will never be like rubber...it remains moist. It's a total myth perpetuated by people who cannot cook and have no idea about timing. Ever tried grilled chicken breast? Amazing how it's moist inside ...right? Because the heat seals the outside almost immediately.
With all those spices you can taste bones?
Also always use thigh meat if you’re making anything with a longer than 5-10min cook time.
I usually buy skin on bine in chicken thighs, then remove skin and bones and dry fry them in a skillet first until crispy for 10-12mins before you start the cook. No need to add oil then and you get an incredible boost of flavour.
Eh that’s just your opinion though, I like chicken breast in curry’s, doesn’t taste like rubber to me at all
I made this last night and it was really delicious. I loved the simplicity and easy to follow steps and the results were amazing. I’ve been cooking for over fifty years and sometimes I find when making a curry it can be time consuming and every spice needs to be dry fried and then blitzed to a powder etc. I was delighted at how much easier and faster you made this with unfailing results. Thanks for the tips at the end, very helpful addition. Your microphone cracks me up as does your sense of humour. Now that I’ve found your channel I can look forward to making more curries without the worries. Many thanks 🙏
Thank you for the kind message, I really appreciate it. Glad the video has helped!! That’s the aim, to make it as easy as possible to follow. Cooking curries shouldn’t be hard at all.
Love this bro but surely chicken breast cooked for 30 minutes plus will dry out? When i make it i add the breast pieces for 6 minutes at most. Your thoughts?
My thoughts too, surely it’d feel like rubber?
6:42
This looks so awesome and easy. This dish is native to Punjab Province in Pakistan. I’m half Pashton (Pakistani) and half Tajikistani 🇹🇯, I would love to see you cook some dishes from those parts of Pakistan 🇵🇰 or Tajikistan 🇹🇯!
That's an interesting mix, welcome to the family 😊
Why @@youknow6968
I'm a Latifs Inspired disciple and your video popped up on my suggested videos this morning. Being the curious person I am, I went out to buy a few ingredients to make this dish and, well, it's absolutely delicious. I've not made a curry without onions before but this was divine. I wish I could show you a pic as I think mine is better than yours 😮😂. Kidding. Thanks for sharing 👍🏻
You're using the wrong bay leaf, those are European bay leaf, the Indian Bay leaf has 3 veins running through it and is actually from the cinnamon family. They taste completely different.
35 minute curry? I counted all the recommended minutes throughout the video and they actually amounted to 51 minutes. Not that it really matters, but ---.
"Get good tomatoes", and then you live in the UK and you are screwed since it's impossible to get any remotely decent ones that are not hard as plastic or have any taste at all.
This is so true 😂😂😂
Stop buying cheap shit then. Most of our tomatoes are imported from Continental Europe so you really don’t need to buy ones that may have been grown here.
@@donnag5820 For your information I bought probably the most expensive tomatoes you can buy in Europe here in the UK and no matter what the quality is way below anything I tried in some other countries on the continent. The UK does not have enough sunlight and proper climate for growing good tomatoes and the ones that we get from other countries cannot come ripe for simple logistic reasons.
@@deanbomanthe tomatoes I’m eating right now are lovely and sweet. They cost me £3 from Sainsburys.
@@donnag5820 good for you, travel somewhere in southern Central Europe try any tomatoes at an open local market and see the difference for yourself.
You really are very underrated. Alhumdullilah you seem humble and polite. You are funny, equally you are an amazing cook. Ma'shAllah tabarakhallah. Well done 🎉
Ok abdool
Instead of tomatoes, if you're in the uk... Do half tomatoes, half passata ... Tomato's in uk are glorified flavoured tomato water lol.
Only if you buy them in supermarkets. Tomatoes bought from street markets are way tastier...
slippers in check ! Humour in check 'dancing around like Michael Jackson! :D and subscribed!! and we have the same name HEHEH
Thanks very much for this. Super easy and really tasty. My 3 year old son (who's quite picky with his food) said it tastes better than pasta and pizza, that's high praise!
Don't it misses some garlic and onion?
Tried this recipe this week. Best curry I’ve had all year. Reminded me of the authentic curry you get in northern India. First time I made it, used the vine tomatoes, second time, used tinned tomatoes. I’d say using the tinned tomatoes is probably more akin to the type of flavour were used to in the uk. I’m confident enough to be able to adjust spices to taste now for friends. Thankful of your videos , suggestion why don’t you set a buy me a coffee account, I’m sure people would be happy enough to donate some well earned cash for your recipes and time and effort, Keep up the good work!!! Cheers
Does it miss garlic and onion? Or doesnt it matter
@M86fijv if you want that flavor, you could probably just get the powder version. Not using onions just really makes it cook fast.
Please review my recipe
youtube.com/@cookwithsabrif?si=_tlwIcD3TE6vAmvs
Best curry in the world is in Durban south Africa ... not only curry but the best food .....
How many tins of tomatoes did you use? One?
Why have you put foil around the hob burners? If yhats to keep it clean its a smart idea. 👌
My mother used to do the same to protect the burners. It's a smart idea indeed.
Great video but I can’t see how the diced chicken breast is not over done. My 2c but I would remove them and add them back later.
That would just create bland chicken breast, the meat needs to stay in the dish to continuously soak in the spices, it enhances the flavours.
Can I ask why you don’t fry the spices with the chicken but put them in with the sauce ? Thanks
I never comment, but felt compelled to say - this recipe is really really good!
Also, got the cook book, worth it for anyone wondering :)
Also, this + the cook book demystified how to cook Indian food! Thanks Imran
Please review my recipe
youtube.com/@cookwithsabrif?si=_tlwIcD3TE6vAmvs
Love the slippers, Imran!
Love those wolf slippers bro 😂🏴
For years i have enjoyed Lamb Kahari in restaurants... could i use lamb in this recipe instead of chicken? Thanks
Yes.
I definitely have to try making this curry, thanks for the great recipe. This, and a boat load of garlic naan to dip...
Just finished the vid looks rlly good ill try make it one day
Bruhhhhhhh... Make that day today
Karahi is my fav, this looks excellent 👌
I grow my own. Ailsha Craig. The best flavour and can be grown outdoors.
Whst you dont use can be frrozen for later use.
Teaching myself to cook now I've moved out so I'm on a bit of a recipe binge. Love the look of this, think I'll be trying this one out.
Everyone’s so passionate about how it’s done. Because at the end of the day we all like good food no matter where we come from.
I've just subscribed for the slippers alone. 😂
The delicious recipes are a bonus. 😂
I appreciate that 🙏🏽
Penchaud BPA & PFA leaking from that plastic spatula..forever chemical karahi chicken innnitttt. Love from daddy khutteyaaaa
Dancing like Michael Jackson 😂😂😂😂😂😂❤
Just made this. I think it’s the best chicken curry I’ve ever done, thank you! Buying book
That chicken is not flash frying, it's boiling, it's grey
Tried making it tonight. It was one of the better curry recipes I’ve tried to make, but it’s still missing the mark somehow. Could be a technique issue on my end. Could just be my expectations.
My favorite curry to make at home is a Jamaican curry. It’s hard to mess that one up.
Pakistani food is Indian food
Firstly it’s not “curry” it’s Shorba or Saalan, secondly this is fake as anything. No Karahi has bayleaf & cinnamon. You must be a BBCD or ABCD
Looks ace and I really like your delivery style, very funny. “Because I’m afraid of bones’ 😂