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Hi Rik. me again. Did this Nahari last weekend. God. To die for! here is a request for you.. can you do a recipe for the thai Tom Ka chicken soup please? there are loads of recipes on here but most of the ingredients are difficult to get in the UK? maybe a recipe using stuff that you can get from Asda maybe? best Tim

Love making this curry everyone loves it so miss this channel 😢

Rick, seen you and followed you for about a year now. Desipite being a Chestefield resident, your down to earth Yorkshire accent and attitude is so calm and easygoing, I love it, its so familiar, makes everything cooking-wise calm and feel so simple. Can I ask for some insight on adding the garlic and ginger first, followed by onion paste ( although i see you have the onion paste well cooked and caramelised already)? I have seen it alot in BIR cooking , but with Als recipes and many authentic ones, it always comes after the onions. What is the perspective on 'burning' etc? I have seen many curry house recipes brown, bitter or obvously take the g&g too far 😂 ( not sure what they put it on youtube!) Cheers dude Love your content and channels ❤

Looks great mate

Where can I find your recipe for this dish that you referred to in video tried your other cannel BYC but can not find it ..thanks in advance

⚽🏏🏉 Hi Rik just come across your great curry site and subscribed how do i find the recipes for your great looking curries?

Any new videos coming rik?

I want to eat this immediately.

'in with our spices' What spices?

As a vindaloo enthusiast it looks gorgeous Rik and only just come across this video. You're clearly a man with whatever dish you're cooking, have a natural flair and feel for what the recipe and the dish requires with regards ingredients. Talents of a great cook and chef! Keep up your great work. 👍 Roger

The tomato paste is it tomato puree watered down or passata?

Holy s**te...rik....put some onions 🌰 in brov ...lol....must admit, it's looking damn fine....massive respect 🙏 🫡

Finally....a truly decent curry 🍛....simply explained....absolute quality, and respect 🙏 🫡....brother, you did super good....(am coming round to yours for tea 😂😂)....

At least explain why you don’t make videos anymore so we can all jog on and find someone else .

A little bit of oil. Jus one bottle. 🤣

So sad this guy don’t make curries anymore gone on to sausage and mash but good while it lasted 😢

Hi Rik, thanks for this fantastic video. I love your channel. What milk fat percentage is the natural yoghurt you use? And what percentage is your milk? Thanks!

You made a staw put it's a curry

Brilliant thanks

Hi, I've been attempting to cook curry since the early '70s , I've never seen this hack before but I'll definitely try it out. I always cook with chicken thighs and throw the skins away. Great videos

❤❤

Such a great cannel but sadly nothing new for months ☹️

Hi Rick I just started just boiling onions then blending them to a paste makes a cracking sauce

nice vindaloo infused oil , with that amount of oil , that is what it seems to be , probably tastes really nice though .

I am literally salivating....... can seen that there is a personal need to extend my range of spices......

Hello rik the quantities of the onion paste are not listed in the description

OMG Rik. Discovered your backyard chef channel a little while ago and have tried a few of the trad Brit dishes. But here we love curries and S.E. Asian food as well (if not more). So absolutely thrilled to have now found this link. As before, love your passion and no frills style which helps us 'home chefs' through the delightful complexities of such wonderful dishes. Chicken Balti is definitely on the menu!

Top man Rik, love Chicken Balti and that looked totally delicious.

Hi Rick. Would you consider having your wife on the show to demonstrate her chopping and cooking skills??

You have so many ingenious methods of cooking. Oil in angled pot amazing ❤❤

I love all your premade sauces. ❤❤

Wonderful cooking rik

Rick my Chef 🥰

Mate, just watched your vid on the Vindaloo paste, delish. you have a new fan and subscriber, cheers mate.

Will you be making more on this channel Rik?

What is chicken oil?

Looks so good do you deliver 😂

That looks so good. Thank you for sharing.

Rik you forgot the flip flops buddy. Love your work.

Rik am I missing something or have you stopped unloading new videos ?

It looks like this oil is just left on the counter not refrigerated. How long can you do that? I’m sure it goes solidified if refrigerated.

I could not find your recipe for the mint sauce😪

I love this channel Rik. Just found it a few days ago. I find it relaxing, nice and laid back.

Hello Rik, i hope you are doing well. Please,please,please,please,please,please,please, pretty please with sugar on top can we have another curry video. Lots of love from Huddersfield.

I love all your videos, I've made most of all the base curries and they are all amazing. 😛 Just a quick one, youv'e listed cumin seeds but say coriander seeds when mixed with the fennel seeds? I've used cumin seeds but not sure if this is correct? Also you have listed kalonji seeds, but not sure when they were suppose to go in ? Not sure if I'm being thick lol. Keep all the good work, looks like having curries everyday now..... ha ha You're defo the best curry maker in Yorkshire and also youtube 😊😊😊

I think I want more than it sour, it’s sweet, it’s tomatoey, it’s alright….. for the sauce! Your face said it all and does not inspire me to make it. You have not listed the onions in the recipe…….. All that said…..your Bombay potatoes are the best I’ve ever had, they are amazing!

Hi ya Rik! Thanks for a great recipe, have made this Chasni tonight for the family - tastes fab, but did put in too much water, so will try and reduce down before adding the cream :-/

Doing this ditty tomorrow but the goat meat i have is mainly attached to bone so hopefully add more flavour but more fiddle to eat but hay ho

My dads a big fan of your videos - he was asking about the pan you are using in this video. Is it a particular brand? Size?Any info on it would be greatly appreciated. Thanks in advance