Here's a help for people who need it: it's like this: 2 onions 1/2 green pepper fresh chillis garlic ----- cook few mins colour onions ----- tomatoes cinnamon stick black cardomoms green cardomoms corriander seeds chickenturmeric paprika bay leaves ----- cook 15 mins to dry ----- water fenugreek leaves cumin powder corriander powder ----- simmer medium 15 mins ----- fresh coriander
Looks good and I have all the ingredients, if only there were some measurements so I knew how much of the spices to use. I can always guess, but I want to make it the same as the chef.
Saf is an incredible cooks , we eat here almost every Friday and have to say having tried most of the menu there’s not many dishes I don’t like, I’ll be asking for the staff curry next time I’m in 👍🏻
Pracowałem kiedys 3 lata jak pomoc na kuchni u kacharzy z Bangladeszu i oni na koniec pracy zawsze właśnie takie staff curry robili. Uwielbiałem je. Tam kurczak był w małych kawałkach, pewnie by taniej było. Zawsze z ryżem. Na ostro...
Good call using whole coriander seeds. Even when freshly ground, it's too subtle for my liking. I love the zesty, fruity notes that the whole or coarsley crushed seeds provide. It really elevates the dish and in a sense, almost refreshes your palate.
I'm in Australia and I recently bought "Paprika" at an Indian Grocer that is actually Kashmiri Chilli Powder. I've spoken to an Indian chef who said they are the same thing. Sweet Paprika from the supermarket has no heat at all. Katoomba brand Paprika is not sweet paprika. Kashmiri Chilli Powder is said to be mild / used for colour, but this isn't the case. It has chilli heat and needs to be used accordingly. I've had to use my Indian paprika sparingly (like chilli powder) otherwise dishes are too hot. I'd like to know if the paprika used by this chef is absolutely non-heating or similar to Kashmiri Chilli Powder.
Amazingly no SALT - this would be fantastic for me as I have a medical condition that limits me to 2g of salt a day.... try living like this if you buy anything from a supermarket, one slice of white bread has 0.7g of salt and a can of soup has 2g of salt.... it is almost impossible!! lol
Oh wow that sounds terrible. Hopefully your medical condition improves so that you can increase that 2g limit over time. MSG has a similar effect on food to salt, maybe that's something to look into.
@@KillerFoods It is what it is, I have relaxed my looking at labels all the time now so I know I am not eating less than 2g a day, however I am just keeping it in the back of my mind, I don't add extra salt to anything and try and avoid things that are "extra salty". Sure it is not perfect and my doctor will moan at me etc but I am at least cutting down and aware of how much salt is in stuff.... I think "normal" people are allowed 6g of salt a day, even that is hard to stick to if you eat processed foods or eat out now and again. It is something we do not think about until your doctor tells you.
I remember this chap, he was on the Hairy Bikers Best of Britain, he made a balti for them that looked excellent!
After having tried this dish it was amazing full of flavour and the chicken was so tender 🔥👌🏻
I've just eaten my main meal for the day so not hungry at all but watching this ... I'm droolin' and starvin'
Here's a help for people who need it:
it's like this:
2 onions
1/2 green pepper
fresh chillis
garlic
----- cook few mins colour onions -----
tomatoes
cinnamon stick
black cardomoms
green cardomoms
corriander seeds
chickenturmeric
paprika
bay leaves
----- cook 15 mins to dry -----
water
fenugreek leaves
cumin powder
corriander powder
----- simmer medium 15 mins -----
fresh coriander
Add salt to taste. Be aware, the traditional Indian style is to taste and observe as things progress.
Looks proper good !!! These chiefs are so generous letting you in the kitchen. Your books have been a god send to me.
Looks good and I have all the ingredients, if only there were some measurements so I knew how much of the spices to use. I can always guess, but I want to make it the same as the chef.
Saf is an incredible cooks , we eat here almost every Friday and have to say having tried most of the menu there’s not many dishes I don’t like, I’ll be asking for the staff curry next time I’m in 👍🏻
Shababs is my local, they even freeze them to order so you can stock up
Pracowałem kiedys 3 lata jak pomoc na kuchni u kacharzy z Bangladeszu i oni na koniec pracy zawsze właśnie takie staff curry robili. Uwielbiałem je. Tam kurczak był w małych kawałkach, pewnie by taniej było. Zawsze z ryżem. Na ostro...
will be trying this soon as I'm down to my last base gravy👍
Hi can you please share your recipe for base gravy. Thanks
Sure... mistyricardo.com/base-gravy-recipe/
Wow looks lovely thank you chef
Nice easy tasty curry. 🤤
Good call using whole coriander seeds. Even when freshly ground, it's too subtle for my liking. I love the zesty, fruity notes that the whole or coarsley crushed seeds provide. It really elevates the dish and in a sense, almost refreshes your palate.
Looks fantastic. Quite surprised at the spices going in after the water though
I’ll be cooking this in a couple of days, any tips on scaling up to double?
Paprika! Love it
Very nice
Nice
Looks great 👍 Might have missed it - Any salt in it, Richard?
Yes there was. Must have missed the filming of it.
Salt 🧂 to taste, as always.
Where can I get recipe please?
His book - check description
I was surprised by whole coriander seeds, as well.
I'm making this for my folks tomorrow, wish there was some measurements for the spices though 🥴
Hope you enjoy
@@MistyRicardo any tips for the powdered spice ratio Richard?
@@dudestyle01use them as little or as much as you wish he said
Paprika?, that's a new one on me...which paprika? I think I'll stick to my Kashmiri chilli powder.
Regular non-smoked paprika.
I'm in Australia and I recently bought "Paprika" at an Indian Grocer that is actually Kashmiri Chilli Powder. I've spoken to an Indian chef who said they are the same thing. Sweet Paprika from the supermarket has no heat at all. Katoomba brand Paprika is not sweet paprika. Kashmiri Chilli Powder is said to be mild / used for colour, but this isn't the case. It has chilli heat and needs to be used accordingly. I've had to use my Indian paprika sparingly (like chilli powder) otherwise dishes are too hot.
I'd like to know if the paprika used by this chef is absolutely non-heating or similar to Kashmiri Chilli Powder.
Too many Green chillies, and please use boneless chicken.
No salt or chilies
Salt was added 👍
he should have used red onion 🌰
Why?
@@andrewhayes7055 there sweeter. Is my guess.
Amazingly no SALT - this would be fantastic for me as I have a medical condition that limits me to 2g of salt a day.... try living like this if you buy anything from a supermarket, one slice of white bread has 0.7g of salt and a can of soup has 2g of salt.... it is almost impossible!! lol
Oh wow that sounds terrible. Hopefully your medical condition improves so that you can increase that 2g limit over time. MSG has a similar effect on food to salt, maybe that's something to look into.
@@KillerFoods It is what it is, I have relaxed my looking at labels all the time now so I know I am not eating less than 2g a day, however I am just keeping it in the back of my mind, I don't add extra salt to anything and try and avoid things that are "extra salty". Sure it is not perfect and my doctor will moan at me etc but I am at least cutting down and aware of how much salt is in stuff.... I think "normal" people are allowed 6g of salt a day, even that is hard to stick to if you eat processed foods or eat out now and again. It is something we do not think about until your doctor tells you.
Did he marinate the chicken first? @mistyrichardo?
No you can see he added completely raw and plain chicken to the dish mate
This real Indian or Pakistani
It's Bangladeshi bro
That feeds me not a lot of people herehe