Hey Al. I'm from the UK but I live in China. You can't find any BIR food here. I've been craving a curry for ages. This week, I'm going to knock up a curry and spread your recipes with my Chinese friends. Thanks for your videos mate!
Looks lovely, we as a family watch all your videos and have tried lots of your recipies. We've been wanting to ask, our local indian takeaway does a curry (special) called Shahi Tukra , it's amazing but can't find a recipie anywhere for it, wondered if you'd heard of it and if you have a recipie? Thanks
Hey Al, made this recipe yesterday and it came out great! We're in the US, so used heavy whipping cream and we added a little chopped cilantro to the curry and a few golden raisins as that's common in the Kormas we get at Indian restaurants here. This was our first attempt of your recipes, can't wait to try more of them!
Absolutely love that garden area and your curries aren't too bad either. My freezer always has your base gravy recipe ready to go. Looking forward to seeing more lovely content.👍👍
Curry looks amazing. Garden isnt too shabby neither. And usng the hot tub as a worktop for the ingredients 👨🍳 🤌 Looking forward to attempting this curry.
I was gutted that I was in Portugal when this was released and vowed to make it on my return. I made it tonight Al. I’m almost lost for word after making it tonight. One thing I will say is ….. Wow, probably the best flavour in a chicken curry that I’ve ever tasted. I know it’s hard work for you Al. Thanks mate.
I made this tonight. I pre-empted the recipe after seeing the ingredients and cooked the chicken. I had to improvise with ingredients given. Hubby said the best Indian he has had in a long time. 😊
Yet again must just say how yummy and refreshing to see some new and authentic recipes from you . Just know its going to be amazing and will be making big batch in next few days so I can freeze some.❤❤
@@kdot_thfc2129 I'm wondering if you can just use double coconut. I don't want almond flavour anyway and I don't think a lot of Indian restaurants put it their korma. My wife used to eat it and I always checked the ingredients.
Watched this on my break at work yesterday while on back shift. Was munching down on your chicken chasi 😋 nothing better than watching Al's kitchen while eating your food at the same time 😂
I can practically make your chicken korma with my eyes closed. Everyone loves it. Tastes so good. This recipe looks like the dogs doodads good!! With the black cardamon pods especially. I'm so looking forward to making this 👍
I notice you use regular European bay leaves in your cooking, have you ever tried the Tez Patta or Bangladeshi bay leaves. I feel they give a dish a slightly differently taste. Very slight mind you. I started with the common leaves but then wanted to try the Tez Patta leaves so stocked up last time i was in London, very hard to get here in Ireland
Making me hungry again Al. I love your show and follow your recepies. My favorite so far is the Scottish red one. That came out well. Have you moved to Thailand then? Or is Babera Cartland designing your sets now? 😂 love you man!
Thanks. Relatively new to your page and have watched about a dozen videos, but none of the 30 minute recipes. Were making your Shahi chicken korma recipe today, our first attempt at one of your recipes
Bought the ingredients last night and had ago at making this based of your regular korma, before you aired the video, now after watching the video we got it way wrong but what we made was still delicious. Will be making this dish again following your video Al. Keep up the good work Al and thanks. Paul in Florida. From England originally grew up on BIR but lived in Florida for last 30years hard to find a good Indian over here but over the years they are getting better lol.
Such a top bloke with An amazing channel al my missus made your beef massaman it blew our socks off better than any massaman I had in Thailand top job mate ❤❤❤❤
Al, I love your recipes. I've made a few cracking curries following your videos. I used to live in Balti Triangle in Birmingham so I'm quite demanding. But, dare I say it, your pan's too big for that induction top. You can see the chicken frying beautifully on one side of the pan and on the other, no action.
Al.. Always love your curries.. Top notch mate. Off topic ..coming back on Erdinger Weiss. I'm in South Africa and can buy them for R56/ 500ml.. equals to GBP 2.44..
This looks a “banger” Al. Having gone through the video it’s not clear when you put in all the other dry ingredients. (Apart from the Kashmiri chilli powder for the marinade)
@@AlsKitchen Sorry Al. I was in too much of a rush to get through the video. This one is next on my list. I have all ingredients including a kilo of chicken thighs in the freezer.
Was there a possibility I saw you in Sainsbury's Winchmore Hill a week or so ago? If not you have a doppelgänger matey!!! Gonna try this recipe this week.
I made this a couple of days ago. Everything went well until the last stage. My friend called and I got caught up talking to her. Luckily hubby caught it before it burnt. Not as perfect as yours, but still delicious.
1. Marinate chicken with yoghurt, garlic ginger paste, 3tsp kashmiri chili powder 2. Fry dry spices (cinnamon, 6 regular cardomom, 2 black cardomom, 4 cloves, 2 bay leaves) 3. Fry chicken, caremelise both sides 4. Add spices (2tsp corriander, 3tsp cumin, 1.5tsp garam masala, 1tsp tumeric) 5. Add blended onion. Mix, but no need to fry off. Simmmer for 30 mins on low. 6. Make paste with 4 tbsp coconut and 4 tbsp almond milk powder. Use onion water. Add. 7. Add onion water as necessary. Salt to taste. Simmer for 20 mins. 8. 1tsp tomato puree. 1 tbsp double cream. Garnish and serve.
You need to recreate the old style curries of la hore in newport, bayleaf risca or handi in risca! Get to south Wales mate and copy these especially the old style pathia 👍
I'm going to make the first comment on this one 😂❤. Chocolaty Guy with Julienned Ginger, finesse and refinement? There's fancy Al, what's come over you, my man? Is everything OK 🧐🤗🤔? Rock, rock, rock, rock, rock, rock Ouch!
Goan pork vindaloo. I know you’ve done one before but you’ve also done at least 5 Madrasses and several Kormas. Your old Goan pork vindy was a banger but maybe you can improve on it? I’ve noticed you’re back to using cheap oils. Stay with mild olive, ghee, coconut or even lard or beef dripping.
Just made this. Best korma I've had. My other half not tried it yet but I know she won't like the slight kick you get from the kashmiri chilli powder, she is a soft shite 😂
Your garden looks absolutely 💯 beautiful Al.
Thank you kindly
Amazing garden thanks for the recipes
Great video as usual. Your garden looks amazing!
Looks amazing!!
Hey Al. I'm from the UK but I live in China. You can't find any BIR food here. I've been craving a curry for ages. This week, I'm going to knock up a curry and spread your recipes with my Chinese friends. Thanks for your videos mate!
Sounds great!
Nice one, Al. Perfect for the footy on Sunday.
Nice one Al - can't wait to make this one!
Fill yer boots, Lad!!
Looks lovely, we as a family watch all your videos and have tried lots of your recipies. We've been wanting to ask, our local indian takeaway does a curry (special) called Shahi Tukra , it's amazing but can't find a recipie anywhere for it, wondered if you'd heard of it and if you have a recipie? Thanks
Looks a great dish Al, I'll make it next week. YNWA
I'm preparing it right this second Al, what a great video, thank you 😊
Jaffna Fries are all the rage now in Toronto. Al, can you show us how to make some. Thanks and best regards to you and the missus.
Hey Al, made this recipe yesterday and it came out great! We're in the US, so used heavy whipping cream and we added a little chopped cilantro to the curry and a few golden raisins as that's common in the Kormas we get at Indian restaurants here. This was our first attempt of your recipes, can't wait to try more of them!
Looks so good I wanted lick the screen, great work once again Sir.
Absolutely love that garden area and your curries aren't too bad either. My freezer always has your base gravy recipe ready to go. Looking forward to seeing more lovely content.👍👍
Thanks Al, I’ll be doing this one over the weekend 👨🍳 👍
Yup curry day Sunday, I like the new ginger rocker on the block.
Love watching your channel , x
looking forward to the Rogan Josh when you do it Al.
Bangin' recipe AL !
You know it!
This is a great take on Shahi Al 👏🏻👏🏻👏🏻
Al! Looks amazing and I'm sure it tasted even better! Thanks for sharing! 🙂😋😎❤
I would eat that of a junkies carpet. There is no higher praise in the food world. Lol. Huge thanks sir as always for taking the time to share these.
😂😂😂
Hi Al great looking dish! When did you use the black cardamoms?
Here we go!!! Can’t wait to try this one Al! Cheers 🍻
Thanks so much for sharing this Al, looks brilliant. The wife 'n' I will try it Wednesday :-)
Hello al this looks amazing how do you make onion paste properly or can you use base gravy instead?
Just boil onions for about 10 mins with slits cut in the top then blitz them with a blender👍
Hey up pal looking forward to making this at the weekend
Not to take anything away from your cooking, but your garden looks amazing!
Thank you so much 😊
Looks absolutely fabulous sir! Great knife work too 🔪 🧅🥥X
Nice one Al. Will try this. Can you do an authentic vindaloo. It tastes different to a bir one. 👍
Looks delicious..
Definitely the rogan... got a recipe I've been using for years from an Indian chap ... but would love to see your version.
Just finished cooking it and tucking into it now - delicious Al, thank you.
Looks lovely! My partner's allergic to nuts. Any ideas about alternatives to the almond powder.
Curry looks amazing. Garden isnt too shabby neither. And usng the hot tub as a worktop for the ingredients 👨🍳 🤌
Looking forward to attempting this curry.
You just get better and better. Been watching you making curries from when you first started
Curry looks great, but your garden is looking incredible, Al! Who's the green fingered one?!
Me. I've got the green fingers
@AlsKitchen very good!
First attempt at any of your curry’s . Mint👍
Great 👍
you should do a 30 minute Jaipur chicken curry recipe
Hello Al....is it boneless thighs? Your BIR Korma is a massive hit round mine BTW....my daughter, my mum love it! Thanks so much😃😃😃
It is yes
Definitely need to try this ❤
I was gutted that I was in Portugal when this was released and vowed to make it on my return. I made it tonight Al. I’m almost lost for word after making it tonight. One thing I will say is ….. Wow, probably the best flavour in a chicken curry that I’ve ever tasted. I know it’s hard work for you Al. Thanks mate.
Hope you enjoy it!
The most unintentionally hilarious cook on TH-cam. 😂 Another quality recipe Al mate
Glad you enjoyed it
Delicious 😋, how’s about cooking a chicken pathia
Done that already mate
I made this tonight. I pre-empted the recipe after seeing the ingredients and cooked the chicken. I had to improvise with ingredients given. Hubby said the best Indian he has had in a long time. 😊
Looks superb thank you just one comment You have gone back to Vegetable oil after saying Olive oil was better for you ? I always use Olive oil now 🙂
Because it's the authentic series I thought I better use veg for the video. But use olive at home
@@AlsKitchen Thank you
Yet again must just say how yummy and refreshing to see some new and authentic recipes from you .
Just know its going to be amazing and will be making big batch in next few days so I can freeze some.❤❤
Thanks a lot 😊
I have a nut allergy, what can I substitute the almond flour with? This looks awesome 😎
Also would appreciate any tips to make without nuts
@@kdot_thfc2129 I'm wondering if you can just use double coconut. I don't want almond flavour anyway and I don't think a lot of Indian restaurants put it their korma. My wife used to eat it and I always checked the ingredients.
@@stuart207 thanks!
Watched this on my break at work yesterday while on back shift. Was munching down on your chicken chasi 😋 nothing better than watching Al's kitchen while eating your food at the same time 😂
That’s going to be a taste sensation 😋😋
Think I'll do this with chunky tika chicken, just need to experiment a bit 👍👍
I can practically make your chicken korma with my eyes closed. Everyone loves it. Tastes so good. This recipe looks like the dogs doodads good!! With the black cardamon pods especially. I'm so looking forward to making this 👍
I notice you use regular European bay leaves in your cooking, have you ever tried the Tez Patta or Bangladeshi bay leaves. I feel they give a dish a slightly differently taste. Very slight mind you. I started with the common leaves but then wanted to try the Tez Patta leaves so stocked up last time i was in London, very hard to get here in Ireland
Making me hungry again Al. I love your show and follow your recepies. My favorite so far is the Scottish red one. That came out well. Have you moved to Thailand then? Or is Babera Cartland designing your sets now? 😂 love you man!
Oh give us a taste Al. 😃👍👍👍
Trying to find a video with your process for making the onion paste . . .
The process is in nearly every 30 minute recipe video
Thanks. Relatively new to your page and have watched about a dozen videos, but none of the 30 minute recipes. Were making your Shahi chicken korma recipe today, our first attempt at one of your recipes
Bought the ingredients last night and had ago at making this based of your regular korma, before you aired the video, now after watching the video we got it way wrong but what we made was still delicious.
Will be making this dish again following your video Al. Keep up the good work Al and thanks. Paul in Florida. From England originally grew up on BIR but lived in Florida for last 30years hard to find a good Indian over here but over the years they are getting better lol.
I’ll be doing this on Sunday. Chicken will be marinading over night. Have all the ingredients stacked up and ready. Can’t wait.
Such a top bloke with An amazing channel al my missus made your beef massaman it blew our socks off better than any massaman I had in Thailand top job mate ❤❤❤❤
Al, I love your recipes. I've made a few cracking curries following your videos. I used to live in Balti Triangle in Birmingham so I'm quite demanding.
But, dare I say it, your pan's too big for that induction top. You can see the chicken frying beautifully on one side of the pan and on the other, no action.
Al.. Always love your curries.. Top notch mate. Off topic ..coming back on Erdinger Weiss. I'm in South Africa and can buy them for R56/ 500ml.. equals to GBP 2.44..
I`ve tried korma and just found too sweet made today this is another level quite flavoursome
Glad you like it.
Made this today absolute banger thanks Al 👍
This looks a “banger” Al. Having gone through the video it’s not clear when you put in all the other dry ingredients. (Apart from the Kashmiri chilli powder for the marinade)
It's all in the video John
@@AlsKitchen Sorry Al. I was in too much of a rush to get through the video. This one is next on my list. I have all ingredients including a kilo of chicken thighs in the freezer.
Infact - I'm on with now...................we plan to eat it watching the match.
Yess Al love your currys but as a jock i cant bring myself to cheer u on 😂😂😂but i feel it could be the time for a win
Woohoo!
Apeitising Recipe..
Tried this tonight. Much better flavour than traditional Korma
Was there a possibility I saw you in Sainsbury's Winchmore Hill a week or so ago? If not you have a doppelgänger matey!!! Gonna try this recipe this week.
I would love for you to think about making and selling your own version of naga pickle i bet it would be pukka.
Is making and eating curry videos your full time job al if so what a dream
It's not. Wish it was
I made this a couple of days ago. Everything went well until the last stage. My friend called and I got caught up talking to her. Luckily hubby caught it before it burnt. Not as perfect as yours, but still delicious.
1. Marinate chicken with yoghurt, garlic ginger paste, 3tsp kashmiri chili powder
2. Fry dry spices (cinnamon, 6 regular cardomom, 2 black cardomom, 4 cloves, 2 bay leaves)
3. Fry chicken, caremelise both sides
4. Add spices (2tsp corriander, 3tsp cumin, 1.5tsp garam masala, 1tsp tumeric)
5. Add blended onion. Mix, but no need to fry off. Simmmer for 30 mins on low.
6. Make paste with 4 tbsp coconut and 4 tbsp almond milk powder. Use onion water. Add.
7. Add onion water as necessary. Salt to taste. Simmer for 20 mins.
8. 1tsp tomato puree. 1 tbsp double cream. Garnish and serve.
wont cooking the paste until it splits make for better flavor, by cooking off all the water?
Oh a vindaloo next please 😊😊😊😊
Yesssss. Vindaloo 🤘👍👍
You need to recreate the old style curries of la hore in newport, bayleaf risca or handi in risca! Get to south Wales mate and copy these especially the old style pathia 👍
It's all about the Base , but not this one ! I am trying now to think of how to make it vegetarian. This looks so delicious. Luxurious Korma.
Hi Al - can you tell me what electric hob you are using?
I love coriander in curry.
Could this be tweaked as a 30 minute version?
Tried tonight.Very nice but can't help feel the puréed onions is not a patch on the base sauce 🤔🤔
Vindaloo please 😊
Sitting in the garden sun waiting to watch this lol!
you have sun ? are you in Barbados 🤣
You're not in the UK then..!! 😂
Haha Scotland actually
, 👍👍👌👌
I can’t get any coconut powder but I do have a block could I use that instead
i have that same knife, tesco jobby, its a nice knife though.
Please Upload Chicken Sausage 🌭 recipe..
Very jealous. It’s 2am and I’m now feeling really hungry!
I'm going to make the first comment on this one 😂❤. Chocolaty Guy with Julienned Ginger, finesse and refinement? There's fancy Al, what's come over you, my man? Is everything OK 🧐🤗🤔? Rock, rock, rock, rock, rock, rock Ouch!
This is the north indian style korma, and the yellow korma is the south india style korma
Goan pork vindaloo. I know you’ve done one before but you’ve also done at least 5 Madrasses and several Kormas. Your old Goan pork vindy was a banger but maybe you can improve on it?
I’ve noticed you’re back to using cheap oils. Stay with mild olive, ghee, coconut or even lard or beef dripping.
Cooking tomorrow !
Would you do lamb in the same way? What lamb would you use?
Al, is desicated coconut suitable instead of coconut milk powder, its much easier to obtain?
No no will be big mistake. Desiccated will make your curry grainy
Where on earth did you get coconut milk and almond powder
smashed it
Just made this. Best korma I've had. My other half not tried it yet but I know she won't like the slight kick you get from the kashmiri chilli powder, she is a soft shite 😂
What a fucking garden that is mate
I know it's not the typical BIR korma but if my mates found out I had a korma, I would die alone and despised.
....Fro yer flies in....
Your supposed to add the garlic &ginger and chilli to the chicken and put the curd in last.