Made this curry today with a few slight modifications ( Fresh garlic and ginger added to onion plus some coconut milk towards the end ) Used slightly less chilli but ended up with an amazing curry. Very impressed with the results. Probably spent nearer an hour making it but it tasted as good as a takeaway curry and by that I mean a decent one. First curry I have ever made from scratch and it was amazing Thank you AL's Kitchen😁 Reply
Some of the comments and questions are hilarious on here!😂 Just follow the recipe! (as I do and I’ve never had one disaster) I just pause the video as I go along and follow Al’s instruction. Expecting Al to do the directions/ingredients as a print out, and asking ridiculous questions eg asking if the cinnamon stick needs to be removed? Really? If you need to ask that question it’s worrying! Al puts everything out there to help us create a beautiful curry. Failing him turning up and cooking if for you there’s not much more he can do. Thank you Al for the inspiration, you are appreciated ❤️
Al taught me BIR back in lockdown 1.0, it kept me out of trouble! As a decent cook prior to learning BIR, a few tips if anyone is interested! A good squirt of ketchup in the tomato paste helps. Save little raw garlic/ginger paste back and stir in just before you turn the final heat off Extra black pepper and malt vinegar helps a vindaloo.
I've been on the curry scene for over twenty year now ( various forums ETC) and have always heard that now and again a touch of Tom sauce adds to the dish. This seems the perfect curry to give it a go.
Hi Al - I've been eating curries for 40 years and had never perfected a home cooked version. Your recipes and instructions are fabulous and spot on for BIR curries - well done. Cannot wait to try another one. Thank you
Al! I am English but an ex pat living in Thailand for the last 20 years. All of the dried ingedients are available online here so I made your curry. It was delicious! So much so I kept it going for three days. Thank you very much for this recipe! Jonathan
I have just made it - cooked the whole day - the curry base (i have done it before using your instructions) and the chicken. It came out beautifully. Fantastic! Now, to decant the curry base and freeze it in portions (I do not run a restaurant :) . Thank you very much for your channel and the lovely explanations you give. Just the right rhythm! Love your English and your Bismillah! Best wishes from Cape Town XXXX
I love the fact I can clean up as I go along with this! The 10 min gaps allow me to fill the dishwasher in between! The curry is awesome, always my go to. Thanks Al!
Made this yesterday for three of us. Had to take a portion out before adding the naga (wife doesn't like curries too hot). The added the naga and cooked it a little longer. Absolutely banging, everyone loved it. Also the wife who tried some of mine with the naga in it. Thank you so much for another hit curry. Rogan Josh next Saturday.
Made this yesterday! For this evening’s tea! Letting the flavours get to know each other! As per recommendation! Had to ‘taste test’ yesterday! Just in case! 🤣 Amazing! Thanks Al! Legend!
Hi Al been a subscriber for some years making curries with the base gravy its good but takes some time but the 30 min curries are a revolution and so good, Madras and colourd rice is to die for better than the local takeaway
Made this last night(vegetarian version)Just had for my lunch. I'm normally my biggest critic but it was outstanding. So many layers of flavour and not oily at all. I've saved this one. Thanks Al. 10/10
I’ve just finshed cooking this and it’s outstanding - it really does take 30 minutes. And I don’t like hot curries, so you must be doing something right. Many thanks, @alskitchen❤😊
Adding water to frying onions activates enzymes that increase the speed at which the sugars are released. It's coun ter intuitive - and contrary to the teaching of french cooking- but adding water in the first stages of 'frying' (i.e. boiling!) makes vegetables caramelise more quickly. Works for courgettes, cabbage, spring greens, aubergine, onions, carrots, mushrooms- only tried these so far.
I put it in the pressure cooker for last 10 minutes. Al that was superb. My favourite so far out of about 7 I have made of yours. No going back to base sauce - blended onions is the future.
Your cooking is an inspiration , i love your passion . Another method to learn how to toss is one i learned from a Chinese chef , take a small t-towel & tie a knot in it so it is not going to break or smash into anything & practise the toss with a wok or similar pans . Push out & toss , pull back .
First time trying the 30mins curry instead of the BIR Base gravy ones and i've got to say it's absolutely spot on, really flavourful can't wait to try the next one
Me and the missus used to have the richest Balti on the planet before our local Indian closed, any chance of a 30 minute ultra rich Balti please Al? Earn me some serious brownie points 🙏
Love it Al Absolutely love the curry’s you make Putting the curry houses out of business. An the best of all is the day after no bad belly. Makes you wonder what the curry houses cook up. ❤❤❤
Al, I’ve been a follower for ages now and I’ve always followed your base gravy method many times but this recipe is the absolute bollocks!!! Well done mate you are a legend 👍
Hi AL ,im just starting out cooking curries after watching your channel,is there a recommended base list of ingrediants to buy available on your channel mate
Hi Al, just made this and about to serve it up. A teaspoon of the sauce had me hanging onto the kitchen counter for dear life (in a good way). Stonking! Thank you for sharing your curry magic 🤩 Phoebe x
I have to confess I was a bit sceptical that it was possible to make a restaurant quality Madras in 30 minutes. Having just tried it, I now have to eat my words - and what turned out to be a bl@@dy great Madras! Great recipe and method, easy to follow and I’ll certainly be trying other recipes in this 30 minute series 👏👏👏😋
Absolutely banging this is. I was a big fan of Glebe but this is defo my new fave resource for Curry cooking. The method for rice is easily the best I’ve found. Comes out spot on. Great channel Al!
I made this last night Al. . . Family loved it and nothing left ! Thanks Al for all your great recipes. I have been retired now for about 18 months and I really enjoy making your recipes. Going out to eat now is just too expensive and your recipes are just like we get at the restaurant. Cheers mate, keep up the great work 👍👍👍👍👍
The Mr Naga really does make a difference! I put 2 TSP Kashmiri chilli instead of the extra hot chilli, and added the 2tbsp of mango chutney at the end, absolutely fantastic!
The best beer from aldi is the rheinbacher, it's their version of krombacher. One of my fave beers. They also have a reserve version of it, which is very similar to peroni resvera, which is even better if you liked stronger beer.
Another great vid Al. I don't have the storage for base gravy where I live so I love watching and learning from these recipes. The staff curry is definitely one of my favourites to make and I also enjoy tweaking the spices a bit. Cheers
Love your videos Al, easy to follower with everything listed properly, going to be making a chicken chasni later in the week, not something I've tried before.
I have made a load of your curries and everyone is most excellent. Im now a lot fatter than when I started making them. This is the first time I have made your rice and it compliments your curries so well, I am adding raisins to it. Who would have though my years of tossing would be so useful. Nice one AL
Due to the BREXIT vote I sold up in the UK and moved to France...The only thing I ever missed was Curry... Since finding your channel I see little reason to return to the UK, apart from buying a few spices... Many Thanks Al, every dish I have tried has been a great sucess, sod French food give me a curry anyday.............
Looks good! I had to look up what Methi was because I had never heard of the term before and realized it's called Fenugreek here in the States. Cheers!
Tried this for the first time tonight. OMG it was beaut. One of my favourites! I did have to add the ginger and garlic paste late though as i didnt see you add it in the video. Thanks though. Quality curry 👌
Did this last night Al. Got to say - truly excellent. This hybrid BIR process works so well. Next project for you is a keema BIR hybrid!! What do you say? Keep the recipe's coming Al
I have that same Scoville pan Al and they are awesome pans, great for frying noodles up too. I practiced tossing loads but I'm just not a good tosser, I throw my load all over the hob!
Knocked up a big pot of base gravy the other day. 100% making this rice. Als a legend even got me making perfect rice something i really struggled with, best curry cooking channel out there. Well done on your you tube achievement pal its well deserved
I sometimes use lamb & beef , precooked your meat by boiling it with a 1/2 tsp of coriander, 1/2 tsp cumin, 1/2tsp turmeric, 1 tsp curry powder, 1/2tsp garam masala, 1tsp salt per 2kg of meat cover well with water & simmer till tender, brisket is really nice but takes a while to cook unless you have a pressure cooker(edit) 6 cardamom pods & 1 piece of cinnamon too
Thanks for the video tried this last night was awesome!! Once cooked I transferred to a baking dish, topped with a layer of cheese and popped under the grill Was amazing!!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Made this curry today with a few slight modifications ( Fresh garlic and ginger added to onion plus some coconut milk towards the end ) Used slightly less chilli but ended up with an amazing curry. Very impressed with the results. Probably spent nearer an hour making it but it tasted as good as a takeaway curry and by that I mean a decent one.
First curry I have ever made from scratch and it was amazing
Thank you AL's Kitchen😁
Reply
Come on folks, lets try & get over 100,000 views for Al again. The man's a genius
Some of the comments and questions are hilarious on here!😂 Just follow the recipe! (as I do and I’ve never had one disaster)
I just pause the video as I go along and follow Al’s instruction. Expecting Al to do the directions/ingredients as a print out, and asking ridiculous questions eg asking if the cinnamon stick needs to be removed? Really? If you need to ask that question it’s worrying! Al puts everything out there to help us create a beautiful curry. Failing him turning up and cooking if for you there’s not much more he can do. Thank you Al for the inspiration, you are appreciated ❤️
Al taught me BIR back in lockdown 1.0, it kept me out of trouble! As a decent cook prior to learning BIR, a few tips if anyone is interested!
A good squirt of ketchup in the tomato paste helps.
Save little raw garlic/ginger paste back and stir in just before you turn the final heat off
Extra black pepper and malt vinegar helps a vindaloo.
I've been on the curry scene for over twenty year now ( various forums ETC) and have always heard that now and again a touch of Tom sauce adds to the dish. This seems the perfect curry to give it a go.
A tip for the onions chop them into quarters, toss in oil then bung them in a air fryer for 10-12mins at 200c until a bit charred/roasted then puree😉
Also check out glebe kitchen recipe for this 30 minute madras
@@deancollins1973 I made his hotel gravy and can’t stop eating it on its own, it’s so delicious
What about the onion water?
Hi Al - I've been eating curries for 40 years and had never perfected a home cooked version. Your recipes and instructions are fabulous and spot on for BIR curries - well done. Cannot wait to try another one. Thank you
Thanks! Nearly at 100k. lets go! love your stuff
THANKS MAN. Appreciated 👍 ❤️🍺
Al! I am English but an ex pat living in Thailand for the last 20 years. All of the dried ingedients are available online here so I made your curry. It was delicious! So much so I kept it going for three days. Thank you very much for this recipe! Jonathan
I have just made it - cooked the whole day - the curry base (i have done it before using your instructions) and the chicken. It came out beautifully. Fantastic!
Now, to decant the curry base and freeze it in portions (I do not run a restaurant :) .
Thank you very much for your channel and the lovely explanations you give. Just the right rhythm!
Love your English and your Bismillah!
Best wishes from Cape Town
XXXX
I love the fact I can clean up as I go along with this! The 10 min gaps allow me to fill the dishwasher in between! The curry is awesome, always my go to. Thanks Al!
Bleedin nora Al, that looks bloody lovely!
Thanks, Al I love your passion and most of all the curries wicked I will cook this for sure the weekend cheers
I guarantee I'm going to be the first one of Al's viewers to cook this one in Japan...
Made this yesterday for three of us. Had to take a portion out before adding the naga (wife doesn't like curries too hot). The added the naga and cooked it a little longer. Absolutely banging, everyone loved it. Also the wife who tried some of mine with the naga in it. Thank you so much for another hit curry. Rogan Josh next Saturday.
What's Naga ?
Made this yesterday! For this evening’s tea!
Letting the flavours get to know each other! As per recommendation!
Had to ‘taste test’ yesterday! Just in case! 🤣 Amazing!
Thanks Al!
Legend!
Hi Al been a subscriber for some years making curries with the base gravy its good but takes some time but the 30 min curries are a revolution and so good, Madras and colourd rice is to die for better than the local takeaway
Made this last night(vegetarian version)Just had for my lunch. I'm normally my biggest critic but it was outstanding. So many layers of flavour and not oily at all. I've saved this one. Thanks Al. 10/10
Don't normally eat Madras but defo giving this a shot. Thanx Al your efforts are appreciated
Made this today,it did take me at least an hour, but the spice flavours and heat was spot on,like al says don't rush it,thanks al
Thanks!
Thanks so much
I’ve just finshed cooking this and it’s outstanding - it really does take 30 minutes. And I don’t like hot curries, so you must be doing something right. Many thanks, @alskitchen❤😊
Adding water to frying onions activates enzymes that increase the speed at which the sugars are released. It's coun ter intuitive - and contrary to the teaching of french cooking- but adding water in the first stages of 'frying' (i.e. boiling!) makes vegetables caramelise more quickly. Works for courgettes, cabbage, spring greens, aubergine, onions, carrots, mushrooms- only tried these so far.
I put it in the pressure cooker for last 10 minutes. Al that was superb. My favourite so far out of about 7 I have made of yours. No going back to base sauce - blended onions is the future.
absolutely brilliant Al both of them looked delicious you are a star
Your cooking is an inspiration , i love your passion . Another method to learn how to toss is one i learned from a Chinese chef , take a small t-towel & tie a knot in it so it is not going to break or smash into anything & practise the toss with a wok or similar pans . Push out & toss , pull back .
Hey Al and John.. you fellas make my weekends come alive! Thanks for posting.. I’m doing this one tonight.
First time trying the 30mins curry instead of the BIR Base gravy ones and i've got to say it's absolutely spot on, really flavourful can't wait to try the next one
Wow, looks amazing, Al! I'm definitely doing this
Me and the missus used to have the richest Balti on the planet before our local Indian closed, any chance of a 30 minute ultra rich Balti please Al? Earn me some serious brownie points 🙏
Making this for me and the girls tomorrow night, looks delicious... we love your recipes Al, keep em coming
Just made this and everyone loved it , thanks Al. I put the mango & the coconut powder in, game changer
How much coconut powder?
@@TommyTimebomb100 1tbsp
@@michaelrussell6218 Thanx 👍
oooooooooohhhhhhh Al, 100k Subs, RUclips Award on its way 💯💯
Deserved, with high end camera, and fine presentations style etc. Pity that a guy like Steve Heap's channel is so criminally undersubscribed.....🤦♂️
@@tonyburton419 Yeah I don't get it.
@@AlsKitchen Respect your response Al.
Love it Al
Absolutely love the curry’s you make
Putting the curry houses out of business. An the best of all is the day after no bad belly. Makes you wonder what the curry houses cook up.
❤❤❤
Pre cooking chicken and then leaving it sitting at room temperature is never a great idea
Al, I’ve been a follower for ages now and I’ve always followed your base gravy method many times but this recipe is the absolute bollocks!!! Well done mate you are a legend 👍
Itching for the 100k for you mate. Literally changed my fakeaways forever ❤❤
Amazing recipe! It tastes like what we call up north a Chicken Naga...delicious!! Wow!
Hi AL ,im just starting out cooking curries after watching your channel,is there a recommended base list of ingrediants to buy available on your channel mate
Give this a try this weekend. Thank you 🙂👍
Been looking forward to this one - Thanks Al!
Omg that's the best madras I've ever tasted, cheers Al 👍
❤
I didnt see you add the garlic/ginger paste? or did i miss it
Hi Al, just made this and about to serve it up. A teaspoon of the sauce had me hanging onto the kitchen counter for dear life (in a good way). Stonking! Thank you for sharing your curry magic 🤩 Phoebe x
I have to confess I was a bit sceptical that it was possible to make a restaurant quality Madras in 30 minutes. Having just tried it, I now have to eat my words - and what turned out to be a bl@@dy great Madras! Great recipe and method, easy to follow and I’ll certainly be trying other recipes in this 30 minute series 👏👏👏😋
Absolutely banging this is. I was a big fan of Glebe but this is defo my new fave resource for Curry cooking. The method for rice is easily the best I’ve found. Comes out spot on. Great channel Al!
Al, yet another winner. Made this last night and it was absolutely brilliant. Good work mate, thanks very much 😍👍👍👍👍
just come across your channel Al and am looking forward to trying out some of your wonderful cooks.
Thank god you’ve sent this I’ve been waiting all week !!!!
Thanks Al.. just discovered your channel.. your curries look amazing and I’ll be starting this one at weekend. 👍🏼
Perfecto Al! Thanks for the video as always!👍🏽
I made this last night Al. . . Family loved it and nothing left ! Thanks Al for all your great recipes. I have been retired now for about 18 months and I really enjoy making your recipes. Going out to eat now is just too expensive and your recipes are just like we get at the restaurant. Cheers mate, keep up the great work 👍👍👍👍👍
Fantastic!
An amazing dish, fun to make and I learned a lot. I appreciate your videos . Thank you!
Awesome, cheers Al. Good tossing. Nice rice tips. Where did you get your wok from?? 🤪
The Mr Naga really does make a difference! I put 2 TSP Kashmiri chilli instead of the extra hot chilli, and added the 2tbsp of mango chutney at the end, absolutely fantastic!
Looks lush gonna have too try your rice now too
Al, this curry is phenomenal. I made it last night and that gravy is the mutts nuts. I added a tsp of mango chutney and its so more-ish.
Thanks Al. 😊
I love this!!! Another fabulous video
Great video Al as usual, I'll add this to my recipes. Can't wait to make it!
I’ll need to try this after my base gravy is used up. Been making vindaloo every weekend for the last month. Can’t get enough of it 😆
This is the best way for home cooked currys, I prefer this no base Gravy no & pre cooked chicken, Thumbs up Al.
You cant beat a classic chicken madras with a nice cold beer
The best beer from aldi is the rheinbacher, it's their version of krombacher. One of my fave beers.
They also have a reserve version of it, which is very similar to peroni resvera, which is even better if you liked stronger beer.
Another great vid Al. I don't have the storage for base gravy where I live so I love watching and learning from these recipes. The staff curry is definitely one of my favourites to make and I also enjoy tweaking the spices a bit. Cheers
Love your videos Al, easy to follower with everything listed properly, going to be making a chicken chasni later in the week, not something I've tried before.
Can’t wait to try this!! Love the look of the rice too… 🤤
Made this for some lads at work.. said the best curry they've ever had
Could you use coconut oil instead of vegetable oil? Looks fantastic. Cooked the Pathia recipe and it was superb, look forward to trying this one.
I have made a load of your curries and everyone is most excellent. Im now a lot fatter than when I started making them. This is the first time I have made your rice and it compliments your curries so well, I am adding raisins to it. Who would have though my years of tossing would be so useful. Nice one AL
Due to the BREXIT vote I sold up in the UK and moved to France...The only thing I ever missed was Curry...
Since finding your channel I see little reason to return to the UK, apart from buying a few spices...
Many Thanks Al, every dish I have tried has been a great sucess, sod French food give me a curry anyday.............
@@coooldogx Wow, bit of a meltdown there. Full-on red faced, sputtering, gammon temper tantrum in the comments, you just love to see it.
I made this last week and loved it. Making it again this weekend 👍😋
Looking forward to cooking this one tomorrow evening.Great video as ever...well done for the caption re the missing ingredients!!!❤
Made this last night and WOW what a tasty banger, the rice is excellent also!!
Looks good! I had to look up what Methi was because I had never heard of the term before and realized it's called Fenugreek here in the States. Cheers!
Yes al I know what I'm making tomorrow night can't wait
Tried this for the first time tonight. OMG it was beaut. One of my favourites! I did have to add the ginger and garlic paste late though as i didnt see you add it in the video. Thanks though. Quality curry 👌
Al would u recommend freezing garlic and onion paste in batches keep up the great vids
Yes mate I would
@@AlsKitchen cheers i already have your base gravy frozen il, do a big batch off onion garlic chilli bag it up 👍👍👍
Only just found this channel… love it. Have subscribed. Do you have a “store cupboard / essential ingredient” list anywhere on the channel Al?
Hi Al. Do you use madras curry powder OR the individual spices in the ingredients??? Or both????
Just the recipe I was waiting for! I'm definitely making this one, nice one Al!👍😋
Just made it and it tastes great. I can't wait to eat it tomorrow 😋
Hi mate new to the channel love what you’re doing and nice to see someone with the same curry addiction as me haha
Thanks and welcome
100,000. Awesome. Keep up the great work. Love it.
Just found your channel & going shopping tomorrow with a list of spices
Did this last night Al. Got to say - truly excellent. This hybrid BIR process works so well. Next project for you is a keema BIR hybrid!! What do you say? Keep the recipe's coming Al
This is on the to do list alongside a packet of legendary staff curry mix! 😋😋😋💯💯💯
I have that same Scoville pan Al and they are awesome pans, great for frying noodles up too. I practiced tossing loads but I'm just not a good tosser, I throw my load all over the hob!
Best channel for curry's AL your a legend mate keep it up!!
Haha, a beer to start. What a guy !!
Beautiful Al thanks again looks mouthwatering
One of the best madras I’ve ever had credit where credit is due well done Al amazing thank you 👌
Knocked up a big pot of base gravy the other day. 100% making this rice. Als a legend even got me making perfect rice something i really struggled with, best curry cooking channel out there. Well done on your you tube achievement pal its well deserved
A white guy cooking curry on a wok?? Nothing against nobody but there are better "curry cooking channels".
CONGRATS ON 100K MATEY!
9:35 What's in that jar? It hasn't been mentioned anywhere in the vid so far.
Mr Naga
Looks brilliant as do all your curries.
Could I make the madras paste in advance and store in the fridge, if so how long would it last?
Thanks
Al, how would I get beef into this dish? Pre-cook the beef? Any suggestions on how? Cheers mate
I sometimes use lamb & beef , precooked your meat by boiling it with a 1/2 tsp of coriander, 1/2 tsp cumin, 1/2tsp turmeric, 1 tsp curry powder, 1/2tsp garam masala, 1tsp salt per 2kg of meat cover well with water & simmer till tender, brisket is really nice but takes a while to cook unless you have a pressure cooker(edit) 6 cardamom pods & 1 piece of cinnamon too
Made this again. Delicious. Thanks Al😊
Subscribed. I found your channel from a comment you left on the Macmasters. Looks delicious. Happy Sunday.
Welcome 👍🍺
your spice blends on ur website ( madrass ) is that all the spices id need to make ur madrass ?
Great video. That Wok/Pan looks great.
nearly at 100k mate. I can't wait to see you show that Silver badge on a live video. Make sure you do it dude
Thanks for the video tried this last night was awesome!!
Once cooked I transferred to a baking dish, topped with a layer of cheese and popped under the grill
Was amazing!!
Cheese, crikey 😮😅😊
WTAF