Watched your video last night, went out and bought the ingredients this morning and made the curry this afternoon. So easy and so very tasty, the best curry ive ever made 😋 Thank you so much for sharing the recipe, its going to be a regular now in my house ❤
Hi Angela. Well, what can I say. To be honest, I’ve thought about giving up on the channel lately. It’s comments like this that inspire me to keep going and creating content. Thanks so much for taking the time to leave a comment. I’m so chuffed that this recipe worked out for you and it will now become a staple recipe! Much love to you and your family. Thanks for your support 🙋🏻♂️😀RTF
Aww that’s great. Thanks so much for letting me know! It means a lot to me! Hopefully it will become your go to curry. Appreciate your support 🙋🏻♂️😀❤️RTF
Aw thanks. It’s a classic taste which I feel this recipe is very close to. I hope this recipe brings back fond memories for you. Please let me know what you think. I appreciate the support 😀🙋🏻♂️RTF
Thanks so much for watching, I really appreciate your support 😀 Which takeaway would you like to see me cook? I’d be honoured if you’d consider subscribing to my channel ruclips.net/user/RichieTheFoodie
H Dave, thanks for taking the time to comment. The results for such little effort is very surprising. Good luck with it, let me know how it turns out for you. I appreciate your support. All the best - 🙋🏻♂️😀RTF
That’s excellent mate! Really glad it worked out for you. To be honest, I’ve never thought of trying it with prawns, I must give it a go. Thanks very much for your support, I appreciate it 🙋🏻♂️😀RTF
@jon Eggar definitely give it a go mate! Really simple with great results. Let me know how you get on with it. Thanks is for your support mate! 🙋🏻♂️😀RTF
Aww, thanks, you’re more than welcome. Really glad you enjoyed it it. Very easy to make isn’t it? Thanks for stopping by and supporting my channel, I appreciate it 🙋🏻♂️😀RTF
Lovely recipe. I like to add chunks of onion too as well as the onion in the sauce, Could you do a crispy shredded beef please !!? Greetings from Crete.
Hiya, thanks is for the lovely comment, I’m glad you’ve found it useful. As for adding onion, you can never have enough onion. Crispy shredded beef? I’ll certainly take a look for you. Stay tuned! Thanks for supporting my channel, I appreciate it 🙋🏻♂️😀RTF
@philip strickland - brilliant mate! Follow along and you can’t go wrong really, just don’t dry the chicken out. Do let me know how it turns out please. Thanks for stopping by and supporting my channel. It’s much appreciated 🙋🏻♂️😀RTF
Another nice video Richie, I recognised your Thermie working in the background at the beginning of the video Mate 😊 Funny enough I made a Pork Curry last week but it was all made in my TM6. I cooked the rice then kept it hot in my Thermosever while I cooked the curry. My Favourite takeaway that I could eat until the cows come home is Chinese Shredded Chicken Chow Mein. I’m obsessed with it forever Mate ❤️😊
Andrew Thomas thanks as always mate! I really appreciate the regular support. Yes indeed, it was cooking my rice. How did the pork curry turn out? I haven’t tried that one in the TM6. Thanks for stopping by 😀🙋🏻♂️RTF
Oh no, not another one 'persuading' me that I should buy the Thermie (this is said in JEST in case anyone is wondering ....) - as I said to Richie, it 'seemed' like the Thermie was really designed for more 'adventurous cooking' rather than the simpler dishes like curries and the like. I'm a very boring cook but as this lovely young chap has already said to me, it can make you a more creative cook so I think I will finally be pressing 'buy' - or at least my Advisor will be!! :-)
looks nice but Chinese take out has potato also and I personally add some mushroom and green bell pepper too if you really want the taste infuse to the chicken make the chicken and sauce the day before and then add green pea and (potato, mushroom, and green pepper if you like) before serving the next day, specially if you have guests and you want to impress them
Aw thanks! I’d definitely add the potatoes if I was eating this as a one pot dish, but as I served this with rice, one carb is enough really. As for the mushrooms, definitely! I just didn’t have any to hand on the day of the filming. Thanks for stopping by and sharing your thoughts, I really appreciate the support 🙋🏻♂️😀RTF
It’s just an attempt at recreating a chicken curry which you’d buy from a Chinese takeaway here in the U.K. I used supermarket branded medium curry powder. I hope this helps. Thanks for stopping by 🙋🏻♂️😀RTF
@@RichieTheFoodie I had the "Salty Black Dog" cocktail recipe drop this morning and I have another cocktail video shot that needs edited still. Also have another "Cause" video shot that needs edited which will probably be out next week. The "Cause" videos are very complex and take a looooooong time to edit.
@@CookinWithSquirrl I love a good cocktail. They’re a bit dangerous though 🤪 I have to shots left to edit yet. Editing is the worst part about being a content creator
Making this for my family but I need to almost double the curry. I’m putting more stock to make more but then it’s turning out too thin. I added corn flour and it helped but it tastes a bit watery. Any tips?
Hello. A few factors here, it might be a bit late as you’ve probably already doubled the stock. I’d definitely double all of the ingredients other than the stock, I’d add about 500-600ml of stock if I was doubling this up. If your sauce is plentiful, remove the chicken from the pan and run on a high heat to reduce your sauce to intensify the flavour, reduce enough so you have just enough sauce for what you need then add the chicken back to heat through. You could also add more curry powder if you want. I hope this helps - good luck and thanks for your support 🙋🏻♂️😀RTF
@@RichieTheFoodie thanks so much for ur reply sorry for my late response. I have doubled everything and it ended up great but I’ll try leaving the stock as is and seeing how that turns out thanks again for the advice.
@@c.dd1238 aw that’s okay, I figured I might have replied a bit late with the advice for you to be able to rescue your curry. Sometimes when doubling/halving these recipes, it can take a few goes to get the dish where you’d like it to be. Thanks again for supporting my channel, I hope you try some more of my recipes 🙋🏻♂️😀
Thanks, Richie, I will definitely make this, I usually put mushrooms in mine as well as peas, this is one of my favourite breakfasts I usually have it with chips when im working near Smithfield market, it's something of a treat
@Bob S you’re very welcome mate! This one is so close to the takeaway version, but much better and healthier! Let me know how it turns out. Thanks for stopping by and supporting the channel 🙋🏻♂️😀RTF
Nice one Rich, I assume you are aware but there's a superb Chinese supermarket at The Spot in Derby which I use quite a bit for those "hard to find" ingredients............How's the job going?
MARK CRESSWELL no mate, not at all! I appreciate the tip and I’ll keep it in mind! Thanks. The job is going really, really well thanks mate, the best move I’ve ever made to he honest. I take it all is well at Nenplas?
Dude , this is so far from an authentic Chinese curry sauce, but it certainly is the healthiest. lol. Here`s ,how a original one is made. Loads of oil in a deep pan ,fry onions and whole spices and fruit until dark golden colour in oil all together.then remove, leaving the flavored oil to use. Then add the curry powder usually a mild madras , once cooked for a while on low heat now add the flour , loads to thicken the sauce to nearly a paste. Cook that flour out. then the coconut usually goes in , that dried stuff in the box or coconut cream or milk. but has a longer shelf life in a fridge if you add dried ingredients less if watery ingredients but can freeze. , And that becomes your curry paste, once very thick where it heaps up on a spoon,it ends up like the stuff people buy in the square tubs in the UK, And as its a paste you just add water to how much you want to make it into a sauce, , But ill give your one a try,try the healthy version.
Hey there. Many thanks for taking the time to write such a detailed and informative comment. It’s much appreciated. I guess it’s not supposed to be authentic, just a simple method of trying to create a similar flavour, and like you say, making it much healthier 😂 I think I’ll try the method you’ve suggested though, I’m very intrigued to see how it would taste. Thanks again for supporting my channel 🙋🏻♂️😀RTF
@@RichieTheFoodie yes ` just remember never allow the curry powders to stick to the bottom ,because if you allow burnt powder or flour you will destroy the flavor in the oil and will need to be thrown away.,here is a example oil to flour ratio, 1 liter of oil to 500 grams of plain flour, also very important to keep the oil at a low degree so it don`t burn, because you cook the curry powders out and then the flour, it takes anywhere from 1 hour to 2 hours from start to finish, not a quick paste to make slow and steady, There should be many video out there for better info, Most curry powders in my experience take a long time to cook to the point you don`t get a powdery texture when testing on the tongue to pallet, And a day or to left helps the flavors and texture, become more flavored and smoother, But in the real world not all will afford to cook powders for long time, so cooking something like the real item is good enough, Better to learn `then eat` than to eat bought shop ready made foods, When I used to cook curries often I used ghee as it takes a high temp, And I new when the powders were cooked enough when the oil came up to the top and would darken to a lovely color but was not burnt , But for those who cook a curry in veg oil witch is cheaper than ghee, If cooking, a typical curry with dry powders, once the powders are cooked, by placing the curry on the smallest ring on very low flame, most of the oil will come up to the top surface, just keep removing the oil from the surface, for a less oily and healthier curry sauce, you need oil to cook and break down the powders.to begin with but then can be removed once its done its job. Most oil does not have flavor from the curry most curry powders are bitter, so what you get come into the oil is minimal of flavor, its a myth from what I have tested in my opinion , The flavor is in the combined powders used once cooked, Unless you start off cooking and infusing whole spices in the oil first to flavor the oil, Onions and garlic and ginger will set you off on a good stead, And adding / cream / yogurt, coconut milk, or tomatoes, brings a bitter curry flavors to a nicer rich taste, with an add of sugar or if you caramelize the onions first . if you don`t know how to use spices and herbs correctly for flavor, use ghee for better high temp and flavor than veg oil, and use one of the cream , yogurt etc, and infuse whole spices in the ghee first . IF you think about curry ie gravy ,there are several things to remember, The overall look, the aromatics , flavor, texture , color ,if one of these are lacking it will be noticed, know your herbs and spices . The best advice I can give any one is to start knowing what gives you the (smell but have no taste), and what gives (taste but haves no smell) when it comes to using herbs spices . when it comes how and what spices , and herbs to use it will help you become better in producing a great gravy than an every day normal gravy sauce. To many gravy ie curries are covered up by adding cream etc at the end for flavor, But many are made purposely with these to produce that sauce. Concentrate on the oil , spices and herbs and how best to infuse them, There are thousands of spices we will never in our life time use ,and no one is an expert in every sauce or how to use the spices ,this is what makes chefs and there food so diverse, But there are fundamental rules that have been mastered to a point they can`t be improved as yet,when it comes down to cooking,to get the best out of the spice without destroying it them rules are past on. Hope there will be some advice here you will take on board , some you may not agree` that`s what makes us individual from another,
@@piecetoyou8285 wow! This post is amazing, thanks so much for writing it. I really do appreciate it. Words fail me actually. What a lovely thing to do. I’ve learned so much reading this post!
That curry looks delish my friend - and 'finished off' in the Thermie too, boom! From what I've seen, other than your fab reviews of course (I probably shouldn't say that 'you mean she looks at other YT videos, how very dare she...! ;-) ) and most of the Thermie recipes 'seem' to be a little 'fussy' and long-winded but this has helped to show that the recipes can be easy as pie - or moreover, you can use the Thermie for other things other than following recipes - thanks a mil - I fear a very expensive Monday coming on!! :-)
@Toria Summers thanks so much! It almost tastes exactly the same as the traditional Chinese takeaways we have here. You’re more than welcome to watch all of my content! It so helps if I’m honest 😀. It sounds like you decided to purchase a thermie then? 🙋🏻♂️😀RTF
@@RichieTheFoodie I have to say that I've never had a Chinese curry here in the UK, only ever from an Indian restaurant/take-away so this dish could be interesting - it certainly looks delicious. I've watched many, if not most, of your content including your vids on the Sage Kitchen Whizz Pro etc... :-)
@@toriasummers2670 oh I’m sorry, sometimes made me think you were from the U.S. I’m unsure why lol. Thanks for checking my videos out. I can highly recommend the microwave toasty maker, it’s amazing! Thanks again for your support 🙋🏻♂️😀RTF
@Just Grub - thanks for stopping by man. I really appreciate your support. I recall you giving my channel a shout out on your group. It took me from 65 to over 100 subscribers. Really appreciate it 🙋🏻♂️😀RTF
@@royalanethridge333 like a traditional one. I have to cut mine down more as my wife struggles to digest vegetables. Thanks for dropping and leaving a comment, I appreciate it 🙋🏻♂️😀RTF
@Dom - hey there. I must say, this is the most random question I’ve ever been asked on here! I have to say my football career reached its pinnacle in 1994 playing for the Dog & Duck! Thanks for stopping by, it’s much appreciated 🙋🏻♂️😀RTF
Very true Andrew! I have a jar of MSG but wanted to keep the ingredients accessible and as simple as possible. Hope you try this one. Thanks very much for stopping by 🙋🏻♂️😀RTF
Watched your video last night, went out and bought the ingredients this morning and made the curry this afternoon. So easy and so very tasty, the best curry ive ever made 😋 Thank you so much for sharing the recipe, its going to be a regular now in my house ❤
Hi Angela. Well, what can I say. To be honest, I’ve thought about giving up on the channel lately. It’s comments like this that inspire me to keep going and creating content. Thanks so much for taking the time to leave a comment. I’m so chuffed that this recipe worked out for you and it will now become a staple recipe! Much love to you and your family. Thanks for your support 🙋🏻♂️😀RTF
Very good, it’s the second time I’m making it ❤
Aww that’s great. Thanks so much for letting me know! It means a lot to me! Hopefully it will become your go to curry. Appreciate your support 🙋🏻♂️😀❤️RTF
I used to live in the UK and really miss this style of Chinese. Thanks Richie, I am definitely going to try this out :)
Aw thanks. It’s a classic taste which I feel this recipe is very close to. I hope this recipe brings back fond memories for you. Please let me know what you think. I appreciate the support 😀🙋🏻♂️RTF
Thanks so much for watching, I really appreciate your support 😀 Which takeaway would you like to see me cook?
I’d be honoured if you’d consider subscribing to my channel ruclips.net/user/RichieTheFoodie
Looks great gonna give it a go
H Dave, thanks for taking the time to comment. The results for such little effort is very surprising. Good luck with it, let me know how it turns out for you. I appreciate your support. All the best - 🙋🏻♂️😀RTF
Did it last night with king prawns and was fantastic 🎉well done mate 👍 cheers from Australia 🇦🇺
That’s excellent mate! Really glad it worked out for you. To be honest, I’ve never thought of trying it with prawns, I must give it a go. Thanks very much for your support, I appreciate it 🙋🏻♂️😀RTF
That looks absolutely perfect
Thanks so much, I really appreciate the nice feedback. I hope you give it a try. Thanks also for dropping by 😀🙋🏻♂️RTF
I’m gonna cook this tonight I reckon 😋
@jon Eggar definitely give it a go mate! Really simple with great results. Let me know how you get on with it. Thanks is for your support mate! 🙋🏻♂️😀RTF
tried it and its really good. thank you
Hi there. You’re more than welcome, I’m glad you enjoyed it! I appreciate your support and thanks very much for watching 🙋🏻♂️😀RTF
Tried this tonight...it was beautiful, Thankyou 😊
Aww, thanks, you’re more than welcome. Really glad you enjoyed it it. Very easy to make isn’t it? Thanks for stopping by and supporting my channel, I appreciate it 🙋🏻♂️😀RTF
Don't give up I only just found you 😁 I'm off out again tomorrow to get the ingredients for your donna kebab recipe 👍
Lovely recipe. I like to add chunks of onion too as well as the onion in the sauce,
Could you do a crispy shredded beef please !!? Greetings from Crete.
Hiya, thanks is for the lovely comment, I’m glad you’ve found it useful. As for adding onion, you can never have enough onion. Crispy shredded beef? I’ll certainly take a look for you. Stay tuned! Thanks for supporting my channel, I appreciate it 🙋🏻♂️😀RTF
Good video mate 👍🇺🇲💯😎
Thanks for commenting, that’s very kind of you. I appreciate the support 🙋🏻♂️😀RTF
That looks great!
@falovepa thanks very much for watching! I appreciate your support. It all helps so much. 🙋🏻♂️😀RTF
That looks fantastic! We hope you fully recover from that grizzly injury!
Hi there. Indeed I have! Thanks very much for asking. I appreciate you stopping by and showing your support 🙋🏻♂️😀RTF
Looking to cook this now, better be good, or I will send the boys around. Let you know tomorrow if we all live. lol
@philip strickland - brilliant mate! Follow along and you can’t go wrong really, just don’t dry the chicken out. Do let me know how it turns out please. Thanks for stopping by and supporting my channel. It’s much appreciated 🙋🏻♂️😀RTF
I will. if we survive. lol.
@@Cocker43 😂 I’m sure it was an absolute winner!
Another nice video Richie, I recognised your Thermie working in the background at the beginning of the video Mate 😊
Funny enough I made a Pork Curry last week but it was all made in my TM6.
I cooked the rice then kept it hot in my Thermosever while I cooked the curry.
My Favourite takeaway that I could eat until the cows come home is Chinese Shredded Chicken Chow Mein.
I’m obsessed with it forever Mate ❤️😊
Andrew Thomas thanks as always mate! I really appreciate the regular support. Yes indeed, it was cooking my rice.
How did the pork curry turn out? I haven’t tried that one in the TM6.
Thanks for stopping by 😀🙋🏻♂️RTF
Oh no, not another one 'persuading' me that I should buy the Thermie (this is said in JEST in case anyone is wondering ....) - as I said to Richie, it 'seemed' like the Thermie was really designed for more 'adventurous cooking' rather than the simpler dishes like curries and the like. I'm a very boring cook but as this lovely young chap has already said to me, it can make you a more creative cook so I think I will finally be pressing 'buy' - or at least my Advisor will be!! :-)
looks nice but Chinese take out has potato also and I personally add some mushroom and green bell pepper too
if you really want the taste infuse to the chicken make the chicken and sauce the day before and then add green pea and (potato, mushroom, and green pepper if you like) before serving the next day, specially if you have guests and you want to impress them
Aw thanks! I’d definitely add the potatoes if I was eating this as a one pot dish, but as I served this with rice, one carb is enough really. As for the mushrooms, definitely! I just didn’t have any to hand on the day of the filming. Thanks for stopping by and sharing your thoughts, I really appreciate the support 🙋🏻♂️😀RTF
Making this tonight mate 👌
@Aiden Cliff Brilliant mate! You must let me know how it turns out. Thanks for your continued support 🙋🏻♂️😀RTF
What makes this Chinese? also what curry powder did you use
It’s just an attempt at recreating a chicken curry which you’d buy from a Chinese takeaway here in the U.K. I used supermarket branded medium curry powder. I hope this helps. Thanks for stopping by 🙋🏻♂️😀RTF
Looks great! Nicely done, sir.
@Cookin’ With Squirrl thanks very much! I appreciate you stopping by and leaving a comment. What’s next for you? 🙋🏻♂️😀RTF
@@RichieTheFoodie I had the "Salty Black Dog" cocktail recipe drop this morning and I have another cocktail video shot that needs edited still. Also have another "Cause" video shot that needs edited which will probably be out next week. The "Cause" videos are very complex and take a looooooong time to edit.
@@CookinWithSquirrl I love a good cocktail. They’re a bit dangerous though 🤪 I have to shots left to edit yet. Editing is the worst part about being a content creator
Making this for my family but I need to almost double the curry. I’m putting more stock to make more but then it’s turning out too thin. I added corn flour and it helped but it tastes a bit watery. Any tips?
Hello. A few factors here, it might be a bit late as you’ve probably already doubled the stock. I’d definitely double all of the ingredients other than the stock, I’d add about 500-600ml of stock if I was doubling this up. If your sauce is plentiful, remove the chicken from the pan and run on a high heat to reduce your sauce to intensify the flavour, reduce enough so you have just enough sauce for what you need then add the chicken back to heat through. You could also add more curry powder if you want. I hope this helps - good luck and thanks for your support 🙋🏻♂️😀RTF
@@RichieTheFoodie thanks so much for ur reply sorry for my late response. I have doubled everything and it ended up great but I’ll try leaving the stock as is and seeing how that turns out thanks again for the advice.
@@c.dd1238 aw that’s okay, I figured I might have replied a bit late with the advice for you to be able to rescue your curry. Sometimes when doubling/halving these recipes, it can take a few goes to get the dish where you’d like it to be. Thanks again for supporting my channel, I hope you try some more of my recipes 🙋🏻♂️😀
@@RichieTheFoodie Well thanks again, the family loves it and I’ll definitely try more of your recipes in the future!
Thanks, Richie, I will definitely make this, I usually put mushrooms in mine as well as peas, this is one of my favourite breakfasts I usually have it with chips when im working near Smithfield market, it's something of a treat
@Bob S you’re very welcome mate! This one is so close to the takeaway version, but much better and healthier! Let me know how it turns out.
Thanks for stopping by and supporting the channel 🙋🏻♂️😀RTF
Nice one Rich, I assume you are aware but there's a superb Chinese supermarket at The Spot in Derby which I use quite a bit for those "hard to find" ingredients............How's the job going?
MARK CRESSWELL no mate, not at all! I appreciate the tip and I’ll keep it in mind! Thanks.
The job is going really, really well thanks mate, the best move I’ve ever made to he honest. I take it all is well at Nenplas?
Dude , this is so far from an authentic Chinese curry sauce, but it certainly is the healthiest. lol.
Here`s ,how a original one is made.
Loads of oil in a deep pan ,fry onions and whole spices and fruit until dark golden colour in oil all together.then remove, leaving the flavored oil to use.
Then add the curry powder usually a mild madras , once cooked for a while on low heat now add the flour , loads to thicken the sauce to nearly a paste.
Cook that flour out. then the coconut usually goes in , that dried stuff in the box or coconut cream or milk. but has a longer shelf life in a fridge if you add dried ingredients less if watery ingredients but can freeze. ,
And that becomes your curry paste, once very thick where it heaps up on a spoon,it ends up like the stuff people buy in the square tubs in the UK,
And as its a paste you just add water to how much you want to make it into a sauce, ,
But ill give your one a try,try the healthy version.
Hey there. Many thanks for taking the time to write such a detailed and informative comment. It’s much appreciated.
I guess it’s not supposed to be authentic, just a simple method of trying to create a similar flavour, and like you say, making it much healthier 😂
I think I’ll try the method you’ve suggested though, I’m very intrigued to see how it would taste. Thanks again for supporting my channel 🙋🏻♂️😀RTF
@@RichieTheFoodie yes ` just remember never allow the curry powders to stick to the bottom ,because if you allow burnt powder or flour you will destroy the flavor in the oil and will need to be thrown away.,here is a example oil to flour ratio,
1 liter of oil to 500 grams of plain flour, also very important to keep the oil at a low degree so it don`t burn, because you cook the curry powders out and then the flour, it takes anywhere from 1 hour to 2 hours from start to finish, not a quick paste to make slow and steady,
There should be many video out there for better info,
Most curry powders in my experience take a long time to cook to the point you don`t get a powdery texture when testing on the tongue to pallet,
And a day or to left helps the flavors and texture, become more flavored and smoother,
But in the real world not all will afford to cook powders for long time,
so cooking something like the real item is good enough,
Better to learn `then eat` than to eat bought shop ready made foods,
When I used to cook curries often I used ghee as it takes a high temp,
And I new when the powders were cooked enough when the oil came up to the top and would darken to a lovely color but was not burnt ,
But for those who cook a curry in veg oil witch is cheaper than ghee,
If cooking, a typical curry with dry powders, once the powders are cooked, by placing the curry on the smallest ring on very low flame, most of the oil will come up to the top surface, just keep removing the oil from the surface, for a less oily and healthier curry sauce, you need oil to cook and break down the powders.to begin with but then can be removed once its done its job.
Most oil does not have flavor from the curry most curry powders are bitter, so what you get come into the oil is minimal of flavor, its a myth from what I have tested in my opinion ,
The flavor is in the combined powders used once cooked,
Unless you start off cooking and infusing whole spices in the oil first to flavor the oil,
Onions and garlic and ginger will set you off on a good stead,
And adding / cream / yogurt, coconut milk, or tomatoes, brings a bitter curry flavors to a nicer rich taste, with an add of sugar or if you caramelize the onions first .
if you don`t know how to use spices and herbs correctly for flavor, use ghee for better high temp and flavor than veg oil, and use one of the cream , yogurt etc, and infuse whole spices in the ghee first .
IF you think about curry ie gravy ,there are several things to remember,
The overall look, the aromatics , flavor, texture , color ,if one of these are lacking it will be noticed,
know your herbs and spices .
The best advice I can give any one is to start knowing what gives you the (smell but have no taste), and what gives (taste but haves no smell) when it comes to using herbs spices .
when it comes how and what spices , and herbs to use it will help you become better in producing a great gravy than an every day normal gravy sauce.
To many gravy ie curries are covered up by adding cream etc at the end for flavor, But many are made purposely with these to produce that sauce. Concentrate on the oil , spices and herbs and how best to infuse them,
There are thousands of spices we will never in our life time use ,and no one is an expert in every sauce or how to use the spices ,this is what makes chefs and there food so diverse,
But there are fundamental rules that have been mastered to a point they can`t be improved as yet,when it comes down to cooking,to get the best out of the spice without destroying it them rules are past on.
Hope there will be some advice here you will take on board , some you may not agree` that`s what makes us individual from another,
@@piecetoyou8285 wow! This post is amazing, thanks so much for writing it. I really do appreciate it. Words fail me actually. What a lovely thing to do. I’ve learned so much reading this post!
You said whole spices and fruit but don't mention which ones and quantities? would love to have a go at your recipe !
That curry looks delish my friend - and 'finished off' in the Thermie too, boom! From what I've seen, other than your fab reviews of course (I probably shouldn't say that 'you mean she looks at other YT videos, how very dare she...! ;-) ) and most of the Thermie recipes 'seem' to be a little 'fussy' and long-winded but this has helped to show that the recipes can be easy as pie - or moreover, you can use the Thermie for other things other than following recipes - thanks a mil - I fear a very expensive Monday coming on!! :-)
@Toria Summers thanks so much! It almost tastes exactly the same as the traditional Chinese takeaways we have here.
You’re more than welcome to watch all of my content! It so helps if I’m honest 😀. It sounds like you decided to purchase a thermie then? 🙋🏻♂️😀RTF
@@RichieTheFoodie I have to say that I've never had a Chinese curry here in the UK, only ever from an Indian restaurant/take-away so this dish could be interesting - it certainly looks delicious. I've watched many, if not most, of your content including your vids on the Sage Kitchen Whizz Pro etc... :-)
@@toriasummers2670 oh I’m sorry, sometimes made me think you were from the U.S. I’m unsure why lol. Thanks for checking my videos out. I can highly recommend the microwave toasty maker, it’s amazing! Thanks again for your support 🙋🏻♂️😀RTF
@@RichieTheFoodie I'm definitely based in and from the UK! 😛
@@toriasummers2670 😂😜
Ooooo. Delish! 😛
@Xadrum thanks mate. I really appreciate you stopping by and showing your support! 🙋🏻♂️😀RTF
@@RichieTheFoodie no worries bro.
Lovely 😍
@Just Grub - thanks for stopping by man. I really appreciate your support. I recall you giving my channel a shout out on your group. It took me from 65 to over 100 subscribers. Really appreciate it 🙋🏻♂️😀RTF
@@RichieTheFoodie that's brilliant
@@justgrub top man
I've always wondered how they get the chicken so soft in the curry
@Camp Cop absolutely mate. Your chicken will dry out if you fully cook it before adding the sauce. Thanks for watching 🙋🏻♂️😀RTF
About half a teaspoon of baking soda in the marinade is what does it in the takeaway. Is called 'velveting' the meat.
@@PEGGLORE I hate it when they " velvet it" too much, the meat looses its texture.
Mine must have chunky onions and slivers of chicken
@@royalanethridge333 like a traditional one. I have to cut mine down more as my wife struggles to digest vegetables. Thanks for dropping and leaving a comment, I appreciate it 🙋🏻♂️😀RTF
Chicken in black bean plase
That’s a great idea Jason, thanks very much for your suggestion, it’s some I’ll definitely do in the near future. I appreciate your support 🙋🏻♂️😀RTF
Onions should not be diced
Thanks for the wonderful insight chef! This will change my whole outlook on cooking! Bless you, sending much love ❤️
Didnt you used to play for villa?
@Dom - hey there. I must say, this is the most random question I’ve ever been asked on here! I have to say my football career reached its pinnacle in 1994 playing for the Dog & Duck! Thanks for stopping by, it’s much appreciated 🙋🏻♂️😀RTF
Quite a lot of chicken in pan that size.
It’s all good chef, still turned out very nice indeed. Thanks for stopping by and sharing your thoughts 😀🙋🏻♂️RTF
And no MSG
Very true Andrew! I have a jar of MSG but wanted to keep the ingredients accessible and as simple as possible. Hope you try this one. Thanks very much for stopping by 🙋🏻♂️😀RTF
Cheers I cook it often I add coconut milk and coriander bit of a cheat but love it
I don't think you can over cook chicken 🐔
I guess you can a little, or at least dry it out a little where you lose the texture. Thanks very much for dropping by 🙋🏻♂️😀RTF