Just made this today. Very good. Love your videos. Straight forward, not a lot of chit chat. Love your uses for scraps. I add veggie scraps to bbq beef rib bones to make a delicious stock for a great base for many types of soups. I also like that you give the reasoning for spices, such as "for warmth" etc.
Have just finished this and enjoyed it, thank you. Please consider doing a recipe for a proper, super sweet UK takeaway style curry. cocunut, cream etc. The kind it's almost impossible to find here in AUS
The website looks nice. The photography is excellent. I appreciate being able to go to a website and copy the recipes from there as I’m not a good note taker. Keep the curry recipes coming!
I really do appreciate it! Thank you. If you printed it off my website, this recipe is not yet on there and you may have printed a different curry of mine.
Well, this was serendipitous Jack, I was going to have a Korma this week! As ever, your versions of classic dishes are the best! TFS and have a good evening! 👍💖
Never stop making videos Jack i cook from age of 8 :D all my ex gf loved my dishes i find your recipes very simple to learn you are always straight to everything just keep up :) greetings from Slovakia mate!
Made this recipe and it's so good! I let it simmer for an hour or so to reduce down a bit more but this is definitely going to become a regular :) so rewarding when you cook something new that turns out great
Your curry playlist will diversify my palate and boost my culinary skills! Also, your name, Jack Ovens, is one of the best names possible for a chef! It would be like a physicist being named: John Gravity. It just works! I look forward to watching some of your curry cooking culinary creations! Thanks, Jack!
Before watching this - Chef Jack - When I lived in Australia (and previously England) this was my fave takeaway... Now in Argentina - I have to attempt!!! (there is NO takeaway) I am hoping to 'get it right' with you... lol
@@ChefJackOvens Temperature has dropped dramatically!!!! (What a cheek?) So tonight could be the night to 'Dig In'... Thank You so much for the recipe...
Hi Chef just a question not related to the recipe, is American tomato paste the same as uk tomato puree or is it something completely different? If it is the same as you know most is double concatenated so does that mean only use half of what the recipe asks ? Btw your bolognese recipe was the bomb !!! 🤘
Hey Adam. Unfortunately I can’t tell you the exact answer to that as I’ve never used those ingredients from both countries. They should be similar and hopefully someone from England or USA can better answering this question
@@ChefJackOvensThanks for getting back to me as I bet your mega busy😵 Chef its really funny no one can give me the answer so far and I've tried googling the answer and it just gives me different answers that dont correlate if that makes any sense? Its really difficult when you are trying to follow an American recipe and they seem to use tomato paste alot. Going to try and ask a Chef working in one of the local restaurants and see what I can come up with 👍ps great show btw going to do your bolognese again tonight it's really good!!
Looks amazing, can't wait to give this version a try. Chef Jack could you possibly make a Sweet Potato Pie receipe, would absolutly love to watch your take on it.
Drooling🤤. It's perfect for Friday lunches the whole family's day off and everyone is together. I hope it's not unbearably spicy or my Mum will kill me 😅
Im currently making this. I dont have any fresh coriander, can i use a squirt of washing up liquid instead 🤭 I'll report back later. Edit: This was incredible, really enjoyed this. Tried your butter chicken and tikka masala recipes too. All great. Thanks a lot brother. Browny points with the wife too 😘
@@ChefJackOvens Ha ha no, it's a shame. Wish i could eat coriander. It's a chemical thing i believe. Using the seeds doesn't have the same effect. Thanks again mate. Any plans on a recipe book? 😁
I hesitate to correct a professional chef……. But it’s tuRmeric, not tewmeric. Love the channel and love your recipes. I’ve done a few and they were all fab.
Actually, the chicken korma does not require the chicken to be marinated. Additionally, there were a few spices missing, but I will consider that a taste factor...
You’ll always have a better flavour from marinating so just like any recipe, it doesn’t need to be marinated but it’s recommended for maximum flavour. As for missing ingredients there’s loads of variants of this recipe. The combination from this, is just right without being too much
Just made this today. Very good. Love your videos. Straight forward, not a lot of chit chat. Love your uses for scraps. I add veggie scraps to bbq beef rib bones to make a delicious stock for a great base for many types of soups. I also like that you give the reasoning for spices, such as "for warmth" etc.
I love how you explain things with such clarity, making it easy for us novice chefs to follow - you are a gem!
Glad you like it! 🙏🙏
Have just finished this and enjoyed it, thank you.
Please consider doing a recipe for a proper, super sweet UK takeaway style curry. cocunut, cream etc. The kind it's almost impossible to find here in AUS
I remember asking for this, thank you chef
🙏🙏🙏
Love all your recipes. Easy to follow and not complicated.
Thank you, Jenny
The website looks nice. The photography is excellent. I appreciate being able to go to a website and copy the recipes from there as I’m not a good note taker. Keep the curry recipes coming!
Oh thank you so much! I’ve been trying to follow the recipes on a phone! Always wishing I could print the recipe!
Thank you so much! I really do appreciate it.
www.chefjackovens.com
Just printed off the recipe, one of many! Best Chef on TH-cam!
I really do appreciate it! Thank you. If you printed it off my website, this recipe is not yet on there and you may have printed a different curry of mine.
@@ChefJackOvens Thanks Jack, praise where it's due, just love the simple instructions of your recipes. I took the recipe below on this page
Well, this was serendipitous Jack, I was going to have a Korma this week! As ever, your versions of classic dishes are the best! TFS and have a good evening! 👍💖
Looks like perfect timing! Please enjoy 😊
I'm just making this right now.. is it the hot chili powder you use, Jack?
Made it and the flavour is wonderful! I have christened my new saute pan!
Thank you, thank you, thank you - for being direct and to the point. I will definitely try this korma recipe.
It’s a pleasure! Thank you 🙏
Never stop making videos Jack i cook from age of 8 :D all my ex gf loved my dishes i find your recipes very simple to learn you are always straight to everything just keep up :) greetings from Slovakia mate!
Thank you so much 😊
Jack, I have fresh bay leaves, will they be ok instead of dried? Or is dried better?
omg my favorite dish! def trying this out. Thank you!!!
Please do
Beautiful!
Would you usually use cocounut milk for a Korma or am I losing my mind?
You’re not losing your mind haha don’t worry. Some people do and some people don’t. The addition of coconut milk would be very nice though.
India has 6 billion variations of korma based on where you are. Some parts of the south use coconut.
I put down the menu and made this. Tasted great Jack just added a little brown sugar but that me. Thanks for sharing!!
Absolutely delicious!! Made it today for a dinner
Made this recipe and it's so good! I let it simmer for an hour or so to reduce down a bit more but this is definitely going to become a regular :) so rewarding when you cook something new that turns out great
So glad you enjoyed it! Thank you 🙏
Salvatating while watching! Can’t wait to try this!
It’s so good 😊
I love the introduction to the ingredients. The arms swing from the sides, down, and in front of the camera HAHA!
Haha 😂
Fabulous....i wouldn't change anything...will surely try your recipe.... Thank you Chef Jack... Have a wonderful day dear... Take care💕💕💕💕
Please do Smita! I hope you enjoy it. Take care and have a wonderful day too
I really like your videos, I tried this recipe and it was great. thank you, please keep producing these great videos.
Thank you so much 😊
Thank you Chef Jack, it looks scrumpdillyicious! 😋♥️👍🏼👏🏼👏🏼👏🏼
Thank you, Jane 😊🙏
The rice by itself look s amazing, …..as always a recipe with a lot of flavor, I can only imagine the aroma…. Thanks chef
This one is fantastic! It’s a pleasure
Delicious! Definitely going to try this!
Please do 😊
Thankyou, looks great.
Thank you 🙏
Your curry playlist will diversify my palate and boost my culinary skills! Also, your name, Jack Ovens, is one of the best names possible for a chef! It would be like a physicist being named: John Gravity. It just works! I look forward to watching some of your curry cooking culinary creations! Thanks, Jack!
LOL john gravity hilarious!!
@@alexperkins8433 Haha! Thanks!
Another great recipe to make this week. Thanks Jack, looks delicious. x
Thank you 🙏
Hi Jack. Great recipe. Would shrimp work as well? Saludos from México.
I don’t see why not. I’ve never made this with shrimp but I’m sure it would be good
I am Indian and this looks amazing!
Thank you 🙏
Love your curries made them all!! Make a tikka jalfrezi please. 👍🏼
Thank you 🙏 leave it with me
Simply amazing!
Thank you 🙏
Hi Jack curry looked real good thank you for the recipe.
Not a problem at all. Thank you 🙏
Just the rice alone is great for other such dishes or even without the chicken.
The rice is so good and works with nearly anything that requires rice. Maybe not rice pudding though 😉
Nice! Thanks chef!
No problem mate
Before watching this - Chef Jack - When I lived in Australia (and previously England) this was my fave takeaway...
Now in Argentina - I have to attempt!!! (there is NO takeaway) I am hoping to 'get it right' with you... lol
You should have no problems at all with this one 😊
@@ChefJackOvens Temperature has dropped dramatically!!!! (What a cheek?) So tonight could be the night to 'Dig In'... Thank You so much for the recipe...
Chopping of the Onion was so satisfying to watch!!
👌👌
Cant wait to try this.
It’s so good 😊
Hi Chef just a question not related to the recipe, is American tomato paste the same as uk tomato puree or is it something completely different? If it is the same as you know most is double concatenated so does that mean only use half of what the recipe asks ? Btw your bolognese recipe was the bomb !!! 🤘
Hey Adam. Unfortunately I can’t tell you the exact answer to that as I’ve never used those ingredients from both countries. They should be similar and hopefully someone from England or USA can better answering this question
@@ChefJackOvensThanks for getting back to me as I bet your mega busy😵 Chef its really funny no one can give me the answer so far and I've tried googling the answer and it just gives me different answers that dont correlate if that makes any sense? Its really difficult when you are trying to follow an American recipe and they seem to use tomato paste alot. Going to try and ask a Chef working in one of the local restaurants and see what I can come up with 👍ps great show btw going to do your bolognese again tonight it's really good!!
I think it's the same, Adam.
Yummmiiiii thank you gorgeous 🙏🏻❤️🙏🏻🌹
My pleasure 😊
Looks tempting great Mr jack
🙏🙏🙏
Looks absolutely delish!!!
Thank you 🙏
Awesome recipe Thank you chef🌹
Anytime!
Looks amazing, can't wait to give this version a try. Chef Jack could you possibly make a Sweet Potato Pie receipe, would absolutly love to watch your take on it.
I’ve been meaning to do pies for so long. I’ll do it soon
@@ChefJackOvens Very much appreciated
Serious curry fans across the UK will laugh at the title ;)
Another great and concise tutorial. Awesome.
Haha 😂
Really great looking dish Jack. I like mine a lot spicier, so I’ll be adding more chili powder and more fresh chilies.
Great video and recipe!!
I love spice too and added more chilli for when I ate the whole dish. It’s so good with the extra chilli
I have never used ghee. What is the benefit of using ghee vs regular butter?
Ghee or clarified butter has had its milk fat removed which is what burns. With that removed it will reach a much higher smoke point
I Love your cooking! 🥰
🙏🙏
Thanks for the recipe chef. Just one thing, please add spices while sauteing the onions last one minute to remove the raw flavor.
With this one you don’t want the spices in the nut mix but it can be done. There’s no benefits to doing it either way.
I LOVE KORMA
It’s so good 😊
as always making the best recipes appear simple and understandable, great job !
Thank you 🙏 glad you
Like them
Thanks Chef Jack, looks delicious 🙂
Thank you 🙏
onions and nuts should be blended with the cardamom pods?
Yep 😊
Well done!
Thank you, Mark
Looks insane mate
Thank you 🙏 it’s so good
Drooling🤤. It's perfect for Friday lunches the whole family's day off and everyone is together. I hope it's not unbearably spicy or my Mum will kill me 😅
The spice is only subtle and can be left out if you don’t like the heat
Hi jack. You have probably been asked this a million times but what knives are you using in your videos please??
Hey Luke. I use shun premier knives. I’ve got them linked in the tools and equipment page on my website.
@@ChefJackOvens brilliant thank you so much. Keep going with the videos. 😎✌
🙏🙏🙏
Looks delicious.
Thank you 🙏
the rice gets a 10/10 but chicken 9/10. good job
I'll take that. Thank you!
I always use cumin (spice, Not the seed cumin)) with chicken, it's beyond delicious :D I tried a few bit that one works for me :D
It really is a good spice!
Im currently making this. I dont have any fresh coriander, can i use a squirt of washing up liquid instead 🤭 I'll report back later.
Edit: This was incredible, really enjoyed this. Tried your butter chicken and tikka masala recipes too. All great. Thanks a lot brother. Browny points with the wife too 😘
Haha! Hope you didn't use dish soap 🤭 Glad you both enjoyed it!
@@ChefJackOvens Ha ha no, it's a shame. Wish i could eat coriander. It's a chemical thing i believe. Using the seeds doesn't have the same effect. Thanks again mate. Any plans on a recipe book? 😁
Love curries 😋 🥘
They’re so good
Delicious curry 😋😋😋😋😋😋😋
Thank you so much
I’ve never had korma-now I’m not sure why!
You can’t go wrong with a korma
Very good 😋
Thank you 🙏
Wouldn't it taste better to cook the chicken first, remove to cool, then add the onion mix / process that way?
You can do it that way if you have the time
Well I know what I'm making tonight
Please enjoy 😊
yummy
🤤🤤
5:53 is says TSP instead of TBSP
Thanks for pointing that out 🙏
Hi, what to do if the sauce seems too watery?
Cook it for longer and it will reduce
"...depending on the size of your thighs". Mine are voluptuous, so this will serve 1 or 2 🤩
Haha 😂
Good video
Thank you 🙏
I hesitate to correct a professional chef……. But it’s tuRmeric, not tewmeric. Love the channel and love your recipes. I’ve done a few and they were all fab.
Haha tomAto - Tomato 😉
*@Jack, Where is the cream?* 😋 🇺🇸🗽
Haha not this one 😊
Somebody got a mega sized container of cardamon pods on Christmas Day from Costco.......
Haha Nope just have lots of spices
Chef, please Germany food🙏🙏
I do the curries as that’s what does well on the channel and lots of people love them
I’ll have a look into Bavarian cuisine
👍🏾
👌👌
I agree the best curry too, however - if you ask an indian, then this is not even a curry
True!
7:16 “Serving 3 to 4 people depending on the size of your thighs” .. they should be really large thighs to cope with that demand. :P
Haha definitely
Easier to count those nuts then to weigh them
Looks very tasty but as someone with a nut allergy. I will give this a miss
The nuts can easily be left out 😊 if you do this, don’t worry about blending it and skip that step
Could you use Peanut Butter instead of the nuts? Just I already have Peanut Butter and don't want to buy two packs of nuts to use 10 nuts from each 🤣
Yeah you can haha 😂
Love your food but the curries always look watery, I reduce more .
I appreciate the feedback! On camera they may look watery but the sauces are actually quite thick. 🙏
@@ChefJackOvens always tasty too !
Cracking recipe, but that isn’t a korma
Cheers. It’s a version of
Actually, the chicken korma does not require the chicken to be marinated. Additionally, there were a few spices missing, but I will consider that a taste factor...
You’ll always have a better flavour from marinating so just like any recipe, it doesn’t need to be marinated but it’s recommended for maximum flavour. As for missing ingredients there’s loads of variants of this recipe. The combination from this, is just right without being too much