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Wonderful Ric! Another one ive never heard of. Must get myself a book to transfer all these recipes in. Im going to be very busy.( Obviously not as busy as you) I dont know how hou keep going, its your love of cooking I'll bet. Ive always enjoyed cooking, it brings such pleasure. X

Ive just ordered some chaat masala to cook this, as it looked perfect, and the way you were eating it with such relish sold it to me. Ive never even heard of it before, so cant wait to try it. Thank you. X ps iv made your vindaloo again and it really improves each time i make it. Ive also done your madras and your keema matar. Delicious every one of them.

I am really enjoying your curry recipes. Do you have a video for a lamb korma too?

Going to try this now. I’m scaling the recipe down to make only 6 naans, can I omit the egg entirely? Seems silly to add only 1/3 of an egg but if it’s crucial then I will

i love your choice for plating. That raised lip plate, perfect for rustic camping and easy to store. Just made a leak soup, and turned it into a Leak Vidaloo. Thanks for the tutorial

Thanks!

looks like my kind of curry Rik, just one question, is the tamarind pulp the kind of raw stuff out of a jar or the stuff you can pour from a bottle like tomato ketchup [kind of sweet] if that makes sense, thanks in advance

Looks great! Will make this one!

Wow that's a lot of oil, almost a whole bottle. I hope this recipe comes with a defribulator!

Just found this channel from a comment on your main channel, instant subscribe because I like to make Saturday night curry night.

I made this and then used it for the Bombay potatoes but I don't know how to work it into other curry recipes that don't call for onion paste. How do I find the recipes that do? Do I just use it in place of onions? If so how much is equal to how much onions? I'm afraid it's just going to rot in my refrigerator.

My god! Your better than brilliant! I made your chicken vindaloo today and it was AMAZING!!! Ive done the madras, and now going to go for the garlic chilli chicken. Thank god for your channel. X

9:14 Im going to cook this as well, fabulous! Im slowly working through your recipes i cant believe how many varieties of curries you have. Amazing! X I wish I had found your channel years ago, but as they say ( better late than never) x

I've made this Rik, I had to guess at the temperature and time as your first video didn't give any. But I was pleased to see that I got them both correct. It does give the sauce a nicer taste doing them this way. X

Just finished making this 12:01 and wow! Well worth all the effort. But I must admit Rik, if I never see another garlic clove it will be too soon. I said to my daughter that if I get this wrong, I'm never making another curry. But thankfully, it turned out perfect. I didn't even need to add any colouring, as it had a nice reddish hue( probably because I put more tomato paste in than necessary, but it didn't reflect in the taste. I must have watched your video a dozen times before I felt confident enough to actuallyake it. But I'm so glad I did. Looking forward to lots of vindaloos in the forseen future. Thank you so much! X

I just luv how you show such delight when you test taste. You just know its going to be good. X

Must try that, looks delicious! X

Chicken Bhuna is my favourite, although I've never seen it cooked at home with green peppers....Try cooking with meat on the bone 🍗 It transforms the meal.

Im not a vegetarian, but i love a good Dahl, and that looks superb. Next menu to try! Thank you! X

Im not ever going to follow anyone else's curry channel again as i have all i need to learn here. X

Love the music Rik, my word! Your videos have come on leaps and bounds. Wonderful representation! X

I also love potatoes in vindaloo.x

Oooh!! You are my hero!! Can't thank you enough Rik. I've got almost all of the ingredients already. Hello Amazon! And here I go! Thank you so very much.x

I have all the spices for the masal, so definitely going to make this, although i do prefer tomatoes or puree in my currys, so im going to add some. X

My daughters favourite curry, looks lovely, must try this.

The ingredients say 3 cups of ketchup is that right or should it be tablespoons? 3 cups is 709 ml I’m sure that’s not correct.

I can watch you all day, because you are so clever and confident when you come across any difficulties. I find you so entertaining. Love it! X

Hi Rik, any chance of a lamb and potato recipe please! Please! X

I love all curries, and your is the exception to the rule. Each one has a different colours different textures, its like been taken back to the sixties when restaurants cooked each curry individually. Oh how i would just love to be your taster. X

That is what ive been looking for a genuine vindaloo recipe. Ever since the takeaway restaurants started using base sauces, i never got an authentic vindaloo from them. It didnt matter what district i tried so i have up ordering and used cooking channels to try and make my own, because of all the indian recipes ( and i love them all) Vindaloo was and always will be my favourite. It was my first curry in a restaurant ( when i didnt quite know how hot it was) made my lips explode, but the taste! Wow!!! That was 60 years ago. Now thanks to you/ you wonderful man i can now cook my own. Thank you so much.x

Looks lovely and it sounds very tasting . Will be making it today

Please make Peshwari naan 🥥

HI Rick..... Is it possible to use melted beef tallow (dripping) in the blender with the garlic/ginger/chillis, and when frying the other stuff... Thank you

Hi Rick.... could the chicken be marinated in the vindaloo paste overnight the night before, or it not necessary... Thanks

Banging

How hot are those chilli’s rik?

You are the man and the old school real deal, thank you bro!

why the stupid music?

Bangin!

I’ve made of few of your curry recipes and can say that they are excellent !

ruclips.net/video/z5Ksz3GHK_0/видео.htmlsi=UKUENwST2o6WNh_o

Hi Rik, I have just found your channel and am very impressed. I'm going to make this bhuna and also your madras. Can you please tell me if I use on bone chicken thighs how it will affect the cooking time? 😊

Rik. . . .In THIS video how long did it take you to get the result you wanted???

I made mine in the slow cooker on low worked a treat, I love the shows Rik your a breath of fresh air straight to the point love it!

Just happened upon this particular video Rik. All your curries are clearly excellent with your experience and this particular dish inspired by Bumbi looks fantastic. Love the use of Ghee and think us Brits like our curries a little sweeter, hence the added sugar.

I made this last night for my wife and daughter. We all really enjoyed it, lovely rich sauce, tastier than bhuna from our local takeaway. Definitely best chicken bhuna made by a Yorkshireman ! Keep the recipes coming Rick, really enjoying them.

Thanks Rik gonna try this tomorrow 🤗

This is how I make my curry powder too! And here I was thinking I was so clever in devising this recipe all by myself…Rik, Thank you for accrediting my recipe. I can now say that Rik the super chef makes his curry this way so Kum by yah

Rik’s vindaloo is easily the best dish I’ve ever cooked. A life saver as in the US I can’t just pop round to the local BIR…

Great to see you posted this on here. You transformed my curries with the onion paste and cooking techniques. I would love to see more on this channel. I'm a regular on your other channel which has so many great home cooking recipes.