I like this new approach. The usual BIR curries are a bit samey, but the base gravy does give you a lot more sauce with a more complex flavour profile.
Hello Julian....good to see your back. my wife and i came and had one of you courses with you and Adey. pleased you are both keeping well. ill look forward to your videos.i can cook good currys from your books and training. i can see they will only get better now.......
Great information on the chicken Karahi certainly looks restaurant style will certainly try making this to your spec.. great to see you back doing what you do best keep them coming.👏👏👏
Good call with the chicken thigh. I’ve always used them in my curries. Thigh in my experience tends to really suck in the flavours much more than breast. On another note, I remember in a previous video, you mentioned that generally when we make curry and something seems to be missing from it upon tasting, it’s usually only something small like 1 ingredient. I made curry with jarred garlic one time thinking that it wouldn’t really make much of a difference but, it definitely did. There’s something about fresh garlic that just takes curry to the next level. Nuttiness and sweetness in particular. Just to throw it out there to everyone, if you don’t have or want to use the base gravy like myself most of the time, but, still want to get that thick gravy consistency and still keep it plenty saucy, a good tip is to use more tomato paste than usual before adding the liquid. In this case, water or regular stock. When I do cook curry it’s usually in big batches, so 2 tablespoons worth is a good estimate. Always making sure to cook it out properly though especially if you don’t mix it with water beforehand.
I cooked it a few days ago. Used your recipe for marinating and pre-cooking the chicken as well. I usually only ever cook vegetarian curry dishes but I decided to try this one and I thoroughly enjoyed it. Very rich and tasty!
i dont mean to be off topic but does any of you know a way to log back into an Instagram account? I stupidly forgot my password. I love any tricks you can give me!
@Riley Jesiah Thanks so much for your reply. I found the site on google and Im in the hacking process atm. Looks like it's gonna take a while so I will reply here later when my account password hopefully is recovered.
Hi Julian, I’m using both your ebooks, I assume your recipes are all one portion ingredients, what should I do if cooking for four, should multiply all the ingredients by four?
Well I must first say that looks absolutely mouth watering and very well explained how to make. I Have always had a few issues with base gravy mostly to do with storing then defrosting it before use it just tends to become a bit of a hassle and I've never really felt comfortable cooking with it. I tend to be more suited to traditional style but besides all that I really liked how you used it to pre cook the chicken in it and how it then kind of becomes a stock it just looked the right amount to add to most curries. Great video and thanks for expanding my mind.
Eating this as I type... Beautiful. Ive tried cooking Adies staff curry in the past and really enjoyed it, this is similar, full of flavour a lovely gravy and beautiful tender chicken definitely my favourite karahi recipe yet, thanks.
Welcome back 🙏 just what we need at this crazy time! Was that you're Pakistani gravy recipe from the Ebooks and by good brand garam masala you mean whole spice mix from eastend etc? 👍
Just finished making it. It's excellent. I had to reduce the number of chillies because my wife isn't able for the heat. It's still gorgeous. Thanks for the recipe.
Awesome stuff Julian and welcome back. Would love to see your version of : Dopiaza , Jalfrezi, Pathia and Ceylon (my 4 favourites lol) Subscribed 👍🏼🍺👍🏼
@@leviteish Thanks for your reply. Yes I do add it at the end. I use this *Mary Ann's Dairy Low Fat Natural Yogurt 500g* www.sainsburys.co.uk/gol-ui/Product/sainsburys-low-fat-natural-yogurt--basics-500g
Could you tell me where you got you fabulous pan from please? I’ve got some chicken breast in as I couldn’t get chicken thighs this shop (lockdown issues 🙄 how long do I pre cook chicken breast please? Going forward... I was wondering if you have any upcoming plans to write a new cookbook to compliment your new video tutorials.... Big Thanks...
This looks awesome Julian, great to see you back (have both your ebooks!) I learned to make Karahi from this link ruclips.net/video/dJG1ur46xwg/видео.html (I use a pressure cooker for the Lamb and initial cook) and it was absolutely stunning, only thing I did different was actually added a good ladle of your pakistani style base to the pressure cooker instead of water! Looking forward to trying your BIR version!
Hi Julian. Where do you buy those deep aluminium pans from? I've seen some on ebay, but they don't look the same depth or quality. PS I bought all your books and ebook which are brilliant, now I have lots of friends!
Great video and definitely one I'll be trying, looking forward to next weeks!
Glad to see you back n RUclips Julian. Great videos, looking forward to a lot more!!
thanks Ewen!
Love the setup, Julian. Good to see you back.
Great to see you cooking again
Definitely be cooking this at weekend 😋
Looks great 👍
I like this new approach. The usual BIR curries are a bit samey, but the base gravy does give you a lot more sauce with a more complex flavour profile.
Looks lovely! I will be giving this a try.
Love this channel. Many thanks, Julian.
Looks amazing, I'm going to try that this weekend
Good to see you back Julian 👍
looks ace glad to see you back
Great stuff!
This looks amazing chef
Welcome back brother
Hello Julian....good to see your back. my wife and i came and had one of you courses with you and Adey. pleased you are both keeping well. ill look forward to your videos.i can cook good currys from your books and training. i can see they will only get better now.......
Hey Hayley, yes I remember you guys, hope you are keeping well!
@@leviteish please send me your both ebooks links
Great information on the chicken Karahi certainly looks restaurant style will certainly try making this to your spec.. great to see you back doing what you do best keep them coming.👏👏👏
Thank you Richard!
Good call with the chicken thigh. I’ve always used them in my curries. Thigh in my experience tends to really suck in the flavours much more than breast.
On another note, I remember in a previous video, you mentioned that generally when we make curry and something seems to be missing from it upon tasting, it’s usually only something small like 1 ingredient. I made curry with jarred garlic one time thinking that it wouldn’t really make much of a difference but, it definitely did. There’s something about fresh garlic that just takes curry to the next level. Nuttiness and sweetness in particular. Just to throw it out there to everyone, if you don’t have or want to use the base gravy like myself most of the time, but, still want to get that thick gravy consistency and still keep it plenty saucy, a good tip is to use more tomato paste than usual before adding the liquid. In this case, water or regular stock. When I do cook curry it’s usually in big batches, so 2 tablespoons worth is a good estimate. Always making sure to cook it out properly though especially if you don’t mix it with water beforehand.
Absolutely, small changes do make a huge difference. I agree more flavour with chicken thigh for sure!
Good effort Julian. Can't wait to try this myself m8
I cooked it a few days ago. Used your recipe for marinating and pre-cooking the chicken as well. I usually only ever cook vegetarian curry dishes but I decided to try this one and I thoroughly enjoyed it. Very rich and tasty!
Just made this with chicken thighs on the bone and wow amazing thanks Julian ❤️👍👍
great to hear.
Great to watch you again... ps your kindle link does not work and connect to Amazon UK
Thanks for the heads up Nina, I have now fixed that :)
No worries
I had your both your e-books ages ago which were really good.. Looking forward to see how you go about making your base gravy a few years later
i dont mean to be off topic but does any of you know a way to log back into an Instagram account?
I stupidly forgot my password. I love any tricks you can give me!
@Nathaniel Bode instablaster :)
@Riley Jesiah Thanks so much for your reply. I found the site on google and Im in the hacking process atm.
Looks like it's gonna take a while so I will reply here later when my account password hopefully is recovered.
@Riley Jesiah it did the trick and I actually got access to my account again. I'm so happy!
Thank you so much you really help me out :D
@Nathaniel Bode no problem =)
Hi Julian, I’m using both your ebooks, I assume your recipes are all one portion ingredients, what should I do if cooking for four, should multiply all the ingredients by four?
No, with each multiplication reduce added ingredients (spices, garlic and ginger) by a third due to the cumulative effect.
Well I must first say that looks absolutely mouth watering and very well explained how to make. I Have always had a few issues with base gravy mostly to do with storing then defrosting it before use it just tends to become a bit of a hassle and I've never really felt comfortable cooking with it. I tend to be more suited to traditional style but besides all that I really liked how you used it to pre cook the chicken in it and how it then kind of becomes a stock it just looked the right amount to add to most curries. Great video and thanks for expanding my mind.
Eating this as I type... Beautiful.
Ive tried cooking Adies staff curry in the past and really enjoyed it, this is similar, full of flavour a lovely gravy and beautiful tender chicken definitely my favourite karahi recipe yet, thanks.
Hey glad you like it!
Check it out....None of your links seem to connect....
fixed those now nina
Quick Worker 🙂.... stay well and keep safe
Gotta make this. Love how you build the curry up and when it comes together at the end it looks so good. Well done 👍
Excellent dish and explanation. If you want a more velvety and viscous finish to your sauce, add full fat yoghurt instead.
Welcome back 🙏 just what we need at this crazy time! Was that you're Pakistani gravy recipe from the Ebooks and by good brand garam masala you mean whole spice mix from eastend etc? 👍
No this was a new base I am trialing, more about that soon...
@@leviteish mmmmm looking forward to a new base recipe?
Looks fantastic. I take it your base gravy recipe from a few years ago is still the one used?
Just tried this tonight and it was definitely one of the nicest curries I've had so far. Thank you!
Hey glad you liked it, thanks for subscribing!
Nice to see you back
Just finished making it. It's excellent. I had to reduce the number of chillies because my wife isn't able for the heat. It's still gorgeous. Thanks for the recipe.
Where is that pan from buddy?
He's back yesss
Perfect as per chef! You're actually making my mouth water! 😂😉🤟
Hey Chef thank you! Hopefully we'll do a collaboration in the future ;)
@@tagada7 1. Onions 2. Ginger&Garlic 3. Tomatoes 4. Carrot 5. Peppers . Ya mix powder and ya good to go.
Is that a new aluminium pan??…..link please 😊
Love the new content
Awesome stuff Julian and welcome back. Would love to see your version of : Dopiaza , Jalfrezi, Pathia and Ceylon (my 4 favourites lol)
Subscribed 👍🏼🍺👍🏼
Please can you do a vegan curry? 🙏
Sure I have some veggie and vegan recipes planned :)
💜💜💜💜💜💜💜💜💜💜💜💜💜💜 looking good💜💜💜💜💜💜💜💜many thanks for the video
Great pan, is it a particuar make/size. Yes, I know its Aluminium lol
I use 26cm
Curry’s curry loads of hassle to make spicy soup ..
?
Base gravy ?
Just made this and it is absolutely amazing, thank you and keep up the great work.
Brilliant video. That looks fantastic!
Great video!
That’s one I’ve got to try looks rich and tasty and nice method 👏👏👏
Where did you get the pan from ?
Lovely just the ticket.
Cheers for the upload. Keep them coming 👍
Good to have you back Julian
When I add the natural yoghurt is sours quite badly. What am I doing wrong?
Do you add it in just at the end? Also, could be the type of yoghurt you are using, I always use low fat natural.
@@leviteish Thanks for your reply. Yes I do add it at the end.
I use this *Mary Ann's Dairy Low Fat Natural Yogurt 500g* www.sainsburys.co.uk/gol-ui/Product/sainsburys-low-fat-natural-yogurt--basics-500g
Looks lovely and tasty : Great camera work up close and personal
Thanks Andy
Could you tell me where you got you fabulous pan from please? I’ve got some chicken breast in as I couldn’t get chicken thighs this shop (lockdown issues 🙄 how long do I pre cook chicken breast please? Going forward... I was wondering if you have any upcoming plans to write a new cookbook to compliment your new video tutorials.... Big Thanks...
This looks awesome Julian, great to see you back (have both your ebooks!) I learned to make Karahi from this link ruclips.net/video/dJG1ur46xwg/видео.html (I use a pressure cooker for the Lamb and initial cook) and it was absolutely stunning, only thing I did different was actually added a good ladle of your pakistani style base to the pressure cooker instead of water! Looking forward to trying your BIR version!
For the love of God please come back again or at least upload a video saying you've finished for good! 😟
I'll be giving this dish a try. Just ordered a new pan for cooking curries, any tips on seasoning pans please?
What is base gravy though that's the bit I don't know...,?
Superb! Thank you Julian 🙏
Hi Julian. Where do you buy those deep aluminium pans from? I've seen some on ebay, but they don't look the same depth or quality. PS I bought all your books and ebook which are brilliant, now I have lots of friends!
Bought from Asian wholesaler in Preston Kashmir Watan
Made it a few days ago and everyone loved it. Since then have made 10 litres of base gravy. Will try it again with thigh meat on the bone.
Glad you liked it
Love your videos julian.
thanks neil!
Go bak to ur work kitchen get ady in aswel