What coconut powder do you use al? It’s one thing I’ve never used so need to get some in before trying this curry out but don’t want to get the wrong thing so many on the internet
I am really enjoying these 30 minute curries mate! I made the Chicken Tikka Masala today and it tasted amazing! I am going to make this Garlic Chilli Chicken next, as it is one of my favourite curries! The boiled and blended onions, I think is a master stroke mate. I haven't got the time these days to cook a base gravy, or the room to store it, so this is a great alternative. Thanks Al.
WOW! Al!! I thought you were younger than 47, not that that is old. I'm 57 and was 9 when I experienced that very hot summer of 1976. I lived in Herne Bay then and spent the entire summer down the beach as we only lived a mile or so away from the coast. This curry looks amazing, thanks for another great vid mate, cheers !!
Hi Al, great videos love it, can you please give me some advise in regards to base gravy and how do you store it (freezer) also what do you think is the best kind of cooking dishes cast iron, or for balti’s Shababs dish. We are new to this cuisine and need to buy some new kit. Already visited your shop and have got some spices etc. Help us out mate. Thanks Bob Oxford…
I portion base out in 300ml freezer bags and freeze. Cooking dishes, depends what type of curry you are cooking. Propers balti curries you can beat Shababs balti bowl. My 30 min series, any large non stick wok type pan with lid. BIR curies (British Indian restaurant style,). A 24-26 cm aluminium pan. Hope this helps
Hi Al, I visited SpicyJoes today and tried to watch you using your base gravy mix but I couldn’t get the QR code thing to work. Could you please post the link so that I can watch this video. I am assuming that your mix would save trying to find all the spices and have them ready to go from the mix. Thanks Bob Oxfordshire…
Hi Al, a quick question for you. I have been an air rifle man all of my life and recently have been shooting pigeons that venture onto my veg patch. Whilst keeping the pests under control I have been feeding my dogs with boiled pigeon breast as a treat for them. My question to you, what sort of curry would you use pigeon in? A garlic chilli pigeon, pigeon Madras, pigeon Biriyani? Just a thought could you do a video on what you come up with? Cheers Steve
Made this last weekend for the first time (more on that later) have followed you for years but could never muster up the courage or time to go the full hogg with a base gravy and the rest. OMG.. this was unbelievably simple and straight forward to follow, took me a couple of hours from start to finish including washing up! The taste was absolutely amazing, like really amazing! Have repeated again today. Superb Al 👏🏼👏🏼👏🏼
I first notice this video 28 minutes after you posted it, but held off watching for 24 hours, as I had more important things to do..... What's more important than watching Al's videos??.....I was busy eating Al's Madras Balti 🤪🤪 I made the 30 min Punjabi the other week, as a meal prep, and I reckon I'll give this one a crack in the morning as a meal prep for the coming week. Love both your BIR and 30 minute series. I live alone, but as the 30min series is a portion for 4, I I treat it as meal prep to fridge or freeze... Was never really into curry until I found your channel, Al. Cheers from Australia. ps....a coworker is from the Punjab, and a mate of mine is from Mumbai, so I'll try to get their opinion....but another mate of mine is an anglo brummie curry lover, and he reckoned that the shababs chicken balti and madras balti I cooked for him were amongst the best curries he'd ever had. 😀
Best one yet. Made it last night for a mate said was the best curry he had in years. Added 1/2 a teaspoon of naga pickle in as well for some extra kick. Spot on Al, good work 👍
Ohh, looks lovely Al. Mal would have loved to make that. Oh I remember 1976, I had both shoulders covered in blisters from the sun! I also remember being in a queue for water at the stand pipes x
I saw a video by Backyard Chef on TH-cam who oils the onions and cooks them in the oven until they're nice and charred and caramelised then blends them up. This sounds like a great tip because I struggle to really cook out those blended raw onions in 10 mins. They're just too moist. Anyone else find the same problem? Amazing curry this though I made it last night 🤤
Hi Al, just watched the video and your right it looks great, simple question If I was using your Garlic Chilli Chicken 30 minute blend from Joes is that it in regards to spices? Thanks Bob Oxford.
Hi Al. loving these 30 mins Family Curry's. Can you attempt a Jalfrezi ?. I would like to say, i only have an Induction hob, but i did see somewhere a guy set the oil alight to give the smoky flavour with a blow torch lol
My 1st BIR curry was an early garlic chilli chicken recipe. It was definitely an 'oh my goodness I've made that' moment. Done this one and got to say well impressed. Bonus points, I've now got freezer space, no base! ❤
Curry looks fantastic, will try next weekend. And yes, the summer of 76 was amazing, I was 10 and ran around for what felt like months in just a pair of shorts.
Home alone for the weekend, so I think I'll make this enough for 2 people and eat it today and tomorrow! But since I'm the only one eating it, I think I'll replace some of the green chilis with one of the super hot but super flavourful what I think might be scotch bonnet or maybe it's just a very flavourful cultivar of habanero (they weren't labelled) that I bought from my nearest asian food store. I bought one and it was fantastic so as soon as they came back in stock I bought around 10 of them and keep them in the freezer so I always have some.
Roasted chillis and the onion paste made this I think. I added fresh curry leaves and some other odds and sods, too much turmeric (misread the notes) no tandoori masala (can’t get it here in the Middle East) and a fresh tomato that was on the turn. Turned out far beyond my expectations. I disagree about the jar garlic / ginger paste: an acidic hint is welcome here. Also it is salty enough such that no extra was needed. Awesome Al, best curry I’ve ever had. Keep up the excellent work!
No! NO! NO!. It cannot be! My belief system shattered!. Amazing!. After three years of perfecting base gravies, spiced oil etc etc. Several of the best BIR books etc etc. This method is better. Tried it yesterday. Could not believe how good this is! Tried it out of curiosity. Honestly it has THAT elusive taste.
Just made this dish today at it was absolutely delicious. I used serranos for the peppers. Only question is how much oil Al likes to use - it is not listed in the recipe? This time I just eyeballed it to be similar to the video.
Been a subscriber for quite some time now and have pretty much seen all your videos. In have to say you seems like such a decent bloke who's passionate about cooking curries. Not just for yourself but to share with us all . Much respect to you bro 👍 Always look forward to the next one
I’ve just made this Al, and it’s by far the best curry I’ve tasted in my life! Keep them brilliant recipes coming Al. The chillies I used were grown in my greenhouse but the way you char them at the beginning took some of the spicy heat they had, just right with ten.😃😃😃😃😃😃😃😃😃
Great looking curry Al and definitely on my to do list....When i think of St Etienne i think of the Masters at work dub of only love can break your heart which is amazing 👌
Hey Al, My family and I bought the 30 minute spice blend for this recipe. Could you tell me how much we should use when making it? Many thanks, and keep the videos coming!
I'm a big fan of your base so looking forward to this. One question. When you're frying the blended onion, its almost deep frying. Have you tried with less oil?
Looks great! I would love to try this but what can I use to substitute the coconut milk powder needed in this recipe? All the powered brands here in South Africa have nasty additives in.
Wow. What a great video and recipe. I will definitely try. Can I just ask? I’m no expert, but would it useful to take out the onion paste after it’s 8 min cooking, then add it back in after all spices, chicken and tomato paste has been added? Just so that you can really fry off all those spices and extract the flavours? It just looked like the spices were only boiling in that onion paste.
Hi Al. What can I say about this Garlic Chilli Chicken. Truly amazing!!! I've done 2 meals now and they've gone down a treat. However us greedy Yorkshire folk can't stretch it to 4 portions. Two and a bit left (which I freeze) I like the boiled onion 'trick' beforehand. Makes it that bit easier to blend and cook. I'm looking forward to trying your new Chicken Bhuna next. These 30 minute curries are so much more convenient and just as good. Keep those recipes coming AL and I'm looking forward to a lamb keema.
Just cooked this dish tonight. Absolutely delicious. I also cooked your lamb samosas in our new air fryer. They came out golden and crunchy. Your well presented instructions are great. My brother lives your curry recipes too. Keep it up.
Love your method al you’ve perfected it. Just so happen to be eating last nights garlic chilli chicken I cooked. Next time I do it it will be the same as yours. Cheers 🍻
Hello. My first time coming across your channel, as my husband loves garlic l will definitely will try this garlic chicken curry. Thank you so much for the recipe 😊
WOW!! Just made this now, didn’t have the coconut milk powder unfortunately but what a curry! Unbelievable flavours, I will deffo be making it again. My favourite one yet. Thanks Al
Hi Al i done your Prawn balti on friday , man that was good flames smoke the whole shabang well nice. will be doing the others i just love the theatre of it and it tastes fantastic. thanks pal for doing what you do.
Al, my base gravy often comes out quite orange looking rather than the darker red / brown colours i see in BIRs. Do you have any tips to get a darker colour?
Can you tell me why you use sliced garlic and crushed garlic please and is it right if I used more home-made crushed garlic if you have a more strong garlic taste as I’m led to believe the more you crush and bruise the garlic, the stronger the garlic becomes
Curry is banging Al, I cooked this recipe exactly as your described for my first attempt. This might be sacrilegious but I think next time I will make it will slow cooked beef instead of chicken and let it stew in that gravy
Just stumbled on your channel and i must say am so looking forward to trying most if not all the wonderful curries you make WELL DONE 👍 great channel and a new subscriber for sure
Absolutely superb again. I followed your recipe to a tee apart from 1 tablespoon more coconut milk powder. Think this Is the best yet but I think with the new onion tip they will all be better again.
I'm going to make this tonight. I've watched through the video twice and I can't see any mention of the coconut milk powder. When does that go in? And can I use coconut milk instead?
Noticed a few chef's blending the onions first before frying and ive found it takes alot more than 8 minutes to make them a softish slightly brown colour,mine are still the greenish still raw onion and my stove is gas and isn't cheap either so is it the quantity of oil/ghee you put in???....I just find it alot easier to slowly fry off the onions first in not as much oil until lightly browned and soft then blend and add to the curry when the spices etc have been added.
I've just made this. The best curry I've ever had. Thank you so much for this recipe Al! I'll be making it for friends who come over for many years to come.
Great fan of your site…..have now cooked about 5-6 of your dishes, my next one is the lamb shank curry! Just wondering….. would love to do a biryani. Had a look on here and noticed you did a chicken biryani 7years ago😱😂 Have you got a recipe for a lamb biryani? Thanks….
Just made this curry Al and OMG its delicious!, even without the star anise and coconut milk powder, just didn't have any, perfectly good enough without tho! This might just be your best yet!👍👏👏👏
Al, you are the BIR Guru. Even these 30 minute simulations are better than most of the restaurants I come across. Loving making these for the fam as the base gravy is a chore I rarely get around to. Can you show us a ❤Chicken Tikka Massander please ❤. It's my favourite.
@@AlsKitchen It was banging anyway. Blown away actually! I will try just garlic next time but honestly this was awesome with ginger/garlic. After cooking this I think I might take a break from making base gravies and try a few more onion paste recipes... I suppose you could say it's still making a base gravy only it's being cooked into the dish as opposed to being added with a ladle. 10/10 👍🏻
Cheers Al.. I subscribed a couple of weeks ago and I’ve not made one of your curries yet as I keep re-watching what you’ve done whilst I’m in the bath.. I’m going to tackle the vindaloo first.. I’ll let you know how it goes. Thanks again. Have you thought about a lamb roasty or lamb nihari? 😀
Please like and comment and let me know what you think. Much appreciated. Al
What coconut powder do you use al? It’s one thing I’ve never used so need to get some in before trying this curry out but don’t want to get the wrong thing so many on the internet
Fantastic Al made this straight after I watched your video and I can safely say this garlic chilli chicken is a real winner 👌😉
Do u need to use a lid none of mine have a lid with it 😂
Mate you need to sort the editing out, love the content but the editing makes it hard to watch 🫣
@@lianneb9471 no
Keep coming back to this recipe, I went for 12 garlic and 6 chilli as the missus isn’t so good with spice and it’s her all time favourite.
Made this last night and it was spot the best curry I have ever had 😊 Thank You for sharing
Yes! I'm saying it - this is tomorrow night's dinner!!
Cheers Al!
1976 was epic! Stand pipes on the streets and all that!
I am really enjoying these 30 minute curries mate! I made the Chicken Tikka Masala today and it tasted amazing! I am going to make this Garlic Chilli Chicken next, as it is one of my favourite curries! The boiled and blended onions, I think is a master stroke mate. I haven't got the time these days to cook a base gravy, or the room to store it, so this is a great alternative. Thanks Al.
Brilliant one Al, love ❤️ channel
Coiin in Reading
excellent analogy to a base gravy. yes, it's wild! Al you did it again!
WOW! Al!! I thought you were younger than 47, not that that is old. I'm 57 and was 9 when I experienced that very hot summer of 1976. I lived in Herne Bay then and spent the entire summer down the beach as we only lived a mile or so away from the coast. This curry looks amazing, thanks for another great vid mate, cheers !!
Hi Al, great videos love it, can you please give me some advise in regards to base gravy and how do you store it (freezer) also what do you think is the best kind of cooking dishes cast iron, or for balti’s Shababs dish. We are new to this cuisine and need to buy some new kit. Already visited your shop and have got some spices etc. Help us out mate. Thanks Bob Oxford…
I portion base out in 300ml freezer bags and freeze.
Cooking dishes, depends what type of curry you are cooking. Propers balti curries you can beat Shababs balti bowl. My 30 min series, any large non stick wok type pan with lid. BIR curies (British Indian restaurant style,). A 24-26 cm aluminium pan. Hope this helps
Hi Al, I visited SpicyJoes today and tried to watch you using your base gravy mix but I couldn’t get the QR code thing to work. Could you please post the link so that I can watch this video. I am assuming that your mix would save trying to find all the spices and have them ready to go from the mix. Thanks Bob Oxfordshire…
Hi Al, a quick question for you. I have been an air rifle man all of my life and recently have been shooting pigeons that venture onto my veg patch. Whilst keeping the pests under control I have been feeding my dogs with boiled pigeon breast as a treat for them. My question to you, what sort of curry would you use pigeon in? A garlic chilli pigeon, pigeon Madras, pigeon Biriyani? Just a thought could you do a video on what you come up with? Cheers Steve
Excellent Al!
Been watching your videos for years, glad to see you're still making quality content like this.
NO BIR
Made this last weekend for the first time (more on that later) have followed you for years but could never muster up the courage or time to go the full hogg with a base gravy and the rest. OMG.. this was unbelievably simple and straight forward to follow, took me a couple of hours from start to finish including washing up! The taste was absolutely amazing, like really amazing! Have repeated again today. Superb Al 👏🏼👏🏼👏🏼
I first notice this video 28 minutes after you posted it, but held off watching for 24 hours, as I had more important things to do.....
What's more important than watching Al's videos??.....I was busy eating Al's Madras Balti 🤪🤪
I made the 30 min Punjabi the other week, as a meal prep, and I reckon I'll give this one a crack in the morning as a meal prep for the coming week.
Love both your BIR and 30 minute series. I live alone, but as the 30min series is a portion for 4, I I treat it as meal prep to fridge or freeze...
Was never really into curry until I found your channel, Al.
Cheers from Australia.
ps....a coworker is from the Punjab, and a mate of mine is from Mumbai, so I'll try to get their opinion....but another mate of mine is an anglo brummie curry lover, and he reckoned that the shababs chicken balti and madras balti I cooked for him were amongst the best curries he'd ever had. 😀
Thanks for that post. Thanks for trying the curries
Best one yet. Made it last night for a mate said was the best curry he had in years. Added 1/2 a teaspoon of naga pickle in as well for some extra kick. Spot on Al, good work 👍
Ohh, looks lovely Al. Mal would have loved to make that. Oh I remember 1976, I had both shoulders covered in blisters from the sun! I also remember being in a queue for water at the stand pipes x
He would have loved it Trish. Knowing Malc, he would of added more chillies. He would make the coloured rice to go with it. Take care xx
And a ladybird plague
Thank you, looking forward to making this.
I saw a video by Backyard Chef on TH-cam who oils the onions and cooks them in the oven until they're nice and charred and caramelised then blends them up. This sounds like a great tip because I struggle to really cook out those blended raw onions in 10 mins. They're just too moist. Anyone else find the same problem? Amazing curry this though I made it last night 🤤
Yes. It takes me about 30 minutes.
Tip 💁: Before frying - Boil in pan with small amount of water & salt - The salt will breakdown Onions & Garlic in 4-5 mins - then fry as normal 😉
Hi Al, just watched the video and your right it looks great, simple question If I was using your Garlic Chilli Chicken 30 minute blend from Joes is that it in regards to spices? Thanks Bob Oxford.
Yes, 5 tablespoons (i use measuring spoons. You would still need a star anise and small bit of cinnamon
Thank you for this. Just made it and loved it. The flavour is perfect and the texture is wonderful. Very happy belly right now.
Hi Al. loving these 30 mins Family Curry's. Can you attempt a Jalfrezi ?. I would like to say, i only have an Induction hob, but i did see somewhere a guy set the oil alight to give the smoky flavour with a blow torch lol
My 1st BIR curry was an early garlic chilli chicken recipe. It was definitely an 'oh my goodness I've made that' moment. Done this one and got to say well impressed. Bonus points, I've now got freezer space, no base! ❤
I frikkin love your videos, you break everything down so well.
Curry looks fantastic, will try next weekend. And yes, the summer of 76 was amazing, I was 10 and ran around for what felt like months in just a pair of shorts.
Made this 10 times, always different always amazing
Ingredients bought, prepping it now and cooking later tonight. Can’t wait to taste it
Hope you enjoy
Home alone for the weekend, so I think I'll make this enough for 2 people and eat it today and tomorrow!
But since I'm the only one eating it, I think I'll replace some of the green chilis with one of the super hot but super flavourful what I think might be scotch bonnet or maybe it's just a very flavourful cultivar of habanero (they weren't labelled) that I bought from my nearest asian food store. I bought one and it was fantastic so as soon as they came back in stock I bought around 10 of them and keep them in the freezer so I always have some.
Just watched, now out to begin prep. Looks wonderful. Thanks Al!!
Made it last night. Probably one of my best curries I’ve made ! Amazing. Will add a little more chilli next time though.
I was thinking this might be too HOT 😂 and add less chilli 🌶 😮 Guess not?
Winner, winner, Chilli 🌶️ chicken 🐔 dinner 😎
Hey Al..great recipe! Can I ask where you got the pan you use in the video? Thanks 😊
Hi Al, I’ve purchased the cast iron pot via your link. Do you have a link for the lid please?
Just watched, heading out for a couple of ingredients and going to make this for supper. Can’t wait
Hope you enjoy
Roasted chillis and the onion paste made this I think. I added fresh curry leaves and some other odds and sods, too much turmeric (misread the notes) no tandoori masala (can’t get it here in the Middle East) and a fresh tomato that was on the turn. Turned out far beyond my expectations. I disagree about the jar garlic / ginger paste: an acidic hint is welcome here. Also it is salty enough such that no extra was needed. Awesome Al, best curry I’ve ever had. Keep up the excellent work!
Great idea. The way you cooked the onions
No! NO! NO!. It cannot be! My belief system shattered!. Amazing!. After three years of perfecting base gravies, spiced oil etc etc. Several of the best BIR books etc etc. This method is better. Tried it yesterday. Could not believe how good this is! Tried it out of curiosity. Honestly it has THAT elusive taste.
Bang on point 👉 again. Yet another great flavourful curry in 30 mins. Wife did find it a touch hot 😅. Please keep them coming. Thank you.
Just made this dish today at it was absolutely delicious. I used serranos for the peppers. Only question is how much oil Al likes to use - it is not listed in the recipe? This time I just eyeballed it to be similar to the video.
thanks Al really looking forward to trying this one
Yep, another absolute banger of a curry from legendary Al! Definitely making this one! Can't wait! Nice one big man, Ta v much!👍
This is my go to takeaway at the local Curry house. Thanks for showing this, trying it out tonight. Nice one Al appreciated
Wow Al that is amazing thank you for the video I learned a lot from you I will do that with the onions thanks again Xx👍👍👍👍
Great reicipe Al, Will be doing this next week Al, I'll let you know how it goes 👌
Looks fantastic Al. Thanks for sharing. I'll give it a go this week 🙂
Made this last night. It was banging! Will definitely make again. Thanks Al!
I know what we’re having for dinner tomorrow! Looks great. Thank you
Thanks Al. Brilliant. Another one added to the list😎👌
Been a subscriber for quite some time now and have pretty much seen all your videos. In have to say you seems like such a decent bloke who's passionate about cooking curries. Not just for yourself but to share with us all . Much respect to you bro 👍 Always look forward to the next one
Wow, thank you!
Welcome mate. Keep up the good work 👍
I’ve just made this Al, and it’s by far the best curry I’ve tasted in my life! Keep them brilliant recipes coming Al. The chillies I used were grown in my greenhouse but the way you char them at the beginning took some of the spicy heat they had, just right with ten.😃😃😃😃😃😃😃😃😃
Great recipe brilliantly presented. You've come a long way Al. I remember the "76 St Ettienne game well. Supersub David Fairclough starred I think 👍
Great looking curry Al and definitely on my to do list....When i think of St Etienne i think of the Masters at work dub of only love can break your heart which is amazing 👌
Hey Al, My family and I bought the 30 minute spice blend for this recipe. Could you tell me how much we should use when making it? Many thanks, and keep the videos coming!
Just watched this n avidly writing it all out. Can wait to make it. Thank you Al ❤
Loving the 30 minute curry’s! Al wee need a cookbook 😉
I'm a big fan of your base so looking forward to this. One question. When you're frying the blended onion, its almost deep frying. Have you tried with less oil?
This is the first of your recipes I’ve tried, loved it! Will start working through some of your others. Cheers
Great to hear!
Looks great! I would love to try this but what can I use to substitute the coconut milk powder needed in this recipe? All the powered brands here in South Africa have nasty additives in.
Wow. What a great video and recipe. I will definitely try. Can I just ask? I’m no expert, but would it useful to take out the onion paste after it’s 8 min cooking, then add it back in after all spices, chicken and tomato paste has been added? Just so that you can really fry off all those spices and extract the flavours? It just looked like the spices were only boiling in that onion paste.
What size lid you using Al for covering with? Thanks👍 looks epic by the way🤤❤️
These have been so good to make. Looking forward to this one. Is there an online shop to get the ingredients other than your main powder shop, Al?
Hi Al. What can I say about this Garlic Chilli Chicken. Truly amazing!!! I've done 2 meals now and they've gone down a treat. However us greedy Yorkshire folk can't stretch it to 4 portions. Two and a bit left (which I freeze) I like the boiled onion 'trick' beforehand. Makes it that bit easier to blend and cook. I'm looking forward to trying your new Chicken Bhuna next. These 30 minute curries are so much more convenient and just as good. Keep those recipes coming AL and I'm looking forward to a lamb keema.
Just cooked this dish tonight. Absolutely delicious. I also cooked your lamb samosas in our new air fryer. They came out golden and crunchy. Your well presented instructions are great. My brother lives your curry recipes too. Keep it up.
Simply Brilliant! Thank you Al !
Made this last night... absolutely spot on, knocks socks off my locals!! ❤❤
Love your method al you’ve perfected it. Just so happen to be eating last nights garlic chilli chicken I cooked. Next time I do it it will be the same as yours. Cheers 🍻
Hello. My first time coming across your channel, as my husband loves garlic l will definitely will try this garlic chicken curry. Thank you so much for the recipe 😊
Hope you enjoy
WOW!! Just made this now, didn’t have the coconut milk powder unfortunately but what a curry! Unbelievable flavours, I will deffo be making it again. My favourite one yet. Thanks Al
Wonderful!
OMG that was out of this world! The curry gods have been round my house tonight. Thanks again Al 😊
Great vid all , looks a smashing curry 🎉
Hi Al i done your Prawn balti on friday , man that was good flames smoke the whole shabang well nice. will be doing the others i just love the theatre of it and it tastes fantastic.
thanks pal for doing what you do.
Looks great son! I always add some Geetas mango chutney too Like the out takes bit like Smokey and the bandit !!😂😂
definitely will make this one . Well done! Cheers
Al, my base gravy often comes out quite orange looking rather than the darker red / brown colours i see in BIRs. Do you have any tips to get a darker colour?
Don't worry about the colour mate. It's not important. If you have the right amount of onions in it that's the main thing
Brown the onions first
Can you tell me why you use sliced garlic and crushed garlic please and is it right if I used more home-made crushed garlic if you have a more strong garlic taste as I’m led to believe the more you crush and bruise the garlic, the stronger the garlic becomes
Curry is banging Al, I cooked this recipe exactly as your described for my first attempt. This might be sacrilegious but I think next time I will make it will slow cooked beef instead of chicken and let it stew in that gravy
Looking forward to make this today. Thanks
Wow wow just wow can’t wait to cook this great work al keep up the great videos 😎😎😎😎😎😎👍👍👍👍👍👍👍👍👍👍👍👍
Just stumbled on your channel and i must say am so looking forward to trying most if not all the wonderful curries you make WELL DONE 👍 great channel and a new subscriber for sure
How many blocks of the Taj garlic cubes are equivalent to 4 Tbsp Garlic Paste ? Thanks
Absolutely superb again. I followed your recipe to a tee apart from 1 tablespoon more coconut milk powder. Think this Is the best yet but I think with the new onion tip they will all be better again.
Tried this yesterday and wow what a great curry. Thanks for the easy steps on how to make. Thoroughly enjoyed it, with plenty left over!
Tried this at my local restaurant a few days ago and now i want to make your version. Keep it up al thanks for showing all the methods you use.
I'm going to make this tonight. I've watched through the video twice and I can't see any mention of the coconut milk powder. When does that go in? And can I use coconut milk instead?
Noticed a few chef's blending the onions first before frying and ive found it takes alot more than 8 minutes to make them a softish slightly brown colour,mine are still the greenish still raw onion and my stove is gas and isn't cheap either so is it the quantity of oil/ghee you put in???....I just find it alot easier to slowly fry off the onions first in not as much oil until lightly browned and soft then blend and add to the curry when the spices etc have been added.
I've just made this. The best curry I've ever had. Thank you so much for this recipe Al! I'll be making it for friends who come over for many years to come.
Al! Looks delicious! Thanks for sharing! 🙂😋
My pleasure 😊
Just discovered your channel - oh the joys of TH-cam! Very impressed with this dish. Subscribed! Mark.
Thanks and welcome
Going to attempt today, but don't have coconut milk powder locally. Can you please recommend an alternative?
Hi there! What can I use instead of coconut power?
Loved the video! Where can I buy the gas hob you use?
Cheers Al. Gonna cook this tomorrow. Love these 30 minute curries.
Excellent reciepes mate, a question what is your prefered side with your currys ? rice or ? . keep on keeping on .
Great fan of your site…..have now cooked about 5-6 of your dishes, my next one is the lamb shank curry!
Just wondering….. would love to do a biryani. Had a look on here and noticed you did a chicken biryani 7years ago😱😂 Have you got a recipe for a lamb biryani? Thanks….
Just made this curry Al and OMG its delicious!, even without the star anise and coconut milk powder, just didn't have any, perfectly good enough without tho! This might just be your best yet!👍👏👏👏
Can you make the shopping list and method "cut & paste'...
I will be doing this one tomorrow, thanks for another great vid mate !
Al, you are the BIR Guru. Even these 30 minute simulations are better than most of the restaurants I come across. Loving making these for the fam as the base gravy is a chore I rarely get around to. Can you show us a ❤Chicken Tikka Massander please ❤. It's my favourite.
Hi Al what could I use in place of coconut and almond powder as can't find them at the supermarket 😊
I have coconut milk so any idea what 2 tablespoons of coconut milk powder equates to? Thanks
Is it just garlic paste as per video or garlic/ginger paste as per description? I'm making it now and using garlic/ginger 🤷🏻♂️
You can use either but i used just garlic paste. I've updated the instructions.
@@AlsKitchen It was banging anyway. Blown away actually! I will try just garlic next time but honestly this was awesome with ginger/garlic. After cooking this I think I might take a break from making base gravies and try a few more onion paste recipes... I suppose you could say it's still making a base gravy only it's being cooked into the dish as opposed to being added with a ladle. 10/10 👍🏻
Cheers Al.. I subscribed a couple of weeks ago and I’ve not made one of your curries yet as I keep re-watching what you’ve done whilst I’m in the bath.. I’m going to tackle the vindaloo first.. I’ll let you know how it goes. Thanks again. Have you thought about a lamb roasty or lamb nihari? 😀
Absolutely loving these vids you should be on TV seriously
I'm definately going to try it. Thankyou ❤