🏆🏆 Mr Naga Winners 🏆🏆 Well done to Declan Ilett & Terry Martin on winning a jar of Mr Naga in the Insanity draw. Get in touch with your details :) 👉 If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh
Another great vid and pathia is one of my faves too. Its good to have a few "non base gravy" curries in the locker for when you've ran out or just can't be arsed defrosting one. Deffo will try this one. You've posted some great recipes recently CK, keep up the good work mate 👍🌶🌶
@@TheCurryKid HaHa, sounds like my freezer, full of base gravy, chicken tikka, naan breads, ginger garlic paste and chips. Just organised all my spices too with a load of jars I bought from hobbycraft. Thanks for posting these easy to follow vids fella, have a good weekend 👍
Thanks so much, appreciate your support. It’s just a basic camping stove from Aldi but they also have them on Amazon if it helps www.amazon.co.uk/dp/B0CXVGC3QN
Hi, great job on this channel! Can I make a request - please show your storage system, BIR cookware solution, how you store all the prep (eg freezing base gravy) and spices and where you get all your containers etc for it! I am so impressed by how organised and clean your set up is. Hope you get lots of subscribers and success!
Hi Josh, great video and recipe as always! I’m cooking this tomorrow but have never cooked with prawns before. They’re raw just like yours in the video. How long approximately would they need to cook (I’m assuming on medium-high heat as you didn’t specify in the video)? Thank you 🙏
Many thanks, really appreciate the support. I add them for the last 4 ish minutes when the dish is nearly ready so as soon as they are cooked it can be served. stirring after a couple of minutes to turn them over. medium-low heat will be fine, too high can make them rubbery. Enjoy :)
@@TheCurryKid Thanks Josh! Again your videos and recipes are so good, I’ve made many curries from your channel. I’m a big fan of sweet, creamy dishes, but unfortunately I don’t know of too many aside from korma and butter chicken. I think the best thing I’ve made with the help of your channel was butter chicken, but I used chicken tikka for the meat. Your korma recipe is also a regular for me!
Thanks ever so much Josh for showing us the most basic way of making a good curry (mostly without base gravy). Since last Nov I have made your Dopiaza, Rogan Josh, Jalfrezi, Biryani (Lamb and Chicken) and Korma all with great success. I print out the ingredients and the method and then follow that. Sometimes I may just tweak the amount of chilli slightly as I'm not mad on a lot of "heat" and those powders can be quite potent. I will one day make a base gravy but the amount of it means I need a lot of freezer space and I don't wan't my freezer full of base gravy, I would rather have it full of ready made curries just waiting to be defrosted or stuck in the microwave, and even if they are scratch free I still find them really tasty. Still learning to control the "heat levels" with the chilli and such like a bit but overall really enjoy trying to make them. Only issue so far has been trying to precook the chicken, it wasn't that great for some reason, maybe because I cut the chicken up first before placing in the water and so different sized pieces made a difference, I did keep the water within temp tho. The pre-cooked Lamb came out perfect and was delicious, especially when added to the sauce. Next on my list is your Chicken Tikka - so looking forward to that. Thanks again, it's been a great learning experience, and my frezzer now has all sorts of delightful curries waitig to be eaten.
Fantastic to hear, thanks so much for all the support. Chicken wise it could be the quality of meat you are using. Restaurants and takeaways use the cheapest stuff, crammed full of extra water which of course keeps it soft. I'm going to do a new pre-cooked one soon for chicken as that was one I did ages ago (but still use) It could also simply be it's cooked for too long, the size you use may need a little less time. How it's stored (I vacuum pack mine) or how ling it's reheated in the dish for (I go for around 5 mins) Do you cook it then store it, or cook it then use it straight in the dish?
@@TheCurryKid Thanks for getting back with info on the chicken situation. it would only have been chicken breasts from Asda or may have even been from the local butcher, I forget now. Anyway I did portion it up into small freezer bags and freeze it for a few weeks. I took it out, defrosted it and then used it, but it was a bit hard. My "normal" method is to cut it into chunks, cook the chicken for a few mins just to brown it a little and cook it half way through, and then add it to the spices and cook it fully then (temp checking it is 75C) in the sauce I have created. I will try it again tho. One other thing I need to look into is yougurt splitting, I think it's too cold and the curry is too hot when I put it in, will have to let it get a bit to more room temp before adding it, as well as reducing the heat on the cooker.. Thanks again, really appreciate it.
@@snipturn If you're making meals from scratch just add the raw chicken after the 2nd lot of water. I rarely pre-cook now (only for the vids as it's quicker), then when the meat is cooked the dish is ready. If it reduces too much just add 50-100ml boiling water, stir through and keep reducing and cooking the meat. It's how my Indian friends families always cook, the meat is always added to the dish raw :) As for the splitting, for cream I use Elmlea, it goes in at any temperature, even frozen blocks and never splits. For your yoghurt take the amount you want to add and rather than adding it to the sauce, add some of the sauce to the yoghurt. It will bring the heat of the yoghurt up and then add it all to the dish, also never fails, hope it helps :)
@@TheCurryKid thanks again, yes I do keep adding splashes of water and it soon disappears :). When it comes to chicken I think I will stick to the raw method and just temp check it. When I have done it this way before and then frozen the meal, upon reheating I find the chicken is still soft. Maybe it's just the restaurants I got to but I do find chicken is often tough or rubbery, and sometimes Lamb can be a bit hit/miss. With the cream I would have got Elmlea but they only had the double cream, but I will take on board your tips for adding it. Thanks again , I'm off to watch your Chiken Tikka video
@@snipturn No worries, this is the from scratch Tikka marinade and Tikka Masala dish video I would recommend. It's the one I use now as there are some old ones of mine still out there ruclips.net/video/k33NJFsZFfM/видео.html
💜👍👍💜👍👍👍👍 an other great looking dish👍👍
Thank you 😋
🏆🏆 Mr Naga Winners 🏆🏆
Well done to Declan Ilett & Terry Martin on winning a jar of Mr Naga in the Insanity draw. Get in touch with your details :)
👉 If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh
Another nice one josh xx👍👍👍👍🏴🏴🏴🏴
Glad you enjoyed it
Gonna have to give this a try😎👌🏻
Fantastic dish this one, one of my regulars. Hope you enjoy
Did this one tonight, great.
Awesome, thanks for trying. I have this every single friday, been my favourite for a while now 😁🙏
Another great vid and pathia is one of my faves too. Its good to have a few "non base gravy" curries in the locker for when you've ran out or just can't be arsed defrosting one. Deffo will try this one. You've posted some great recipes recently CK, keep up the good work mate 👍🌶🌶
Many thanks. Lol, totally agree. As soon as I remove a base mum puts ice cream in the space 😂
@@TheCurryKid HaHa, sounds like my freezer, full of base gravy, chicken tikka, naan breads, ginger garlic paste and chips. Just organised all my spices too with a load of jars I bought from hobbycraft. Thanks for posting these easy to follow vids fella, have a good weekend 👍
Nice job CK looked the biz, didn't get to comment on the last video but boy would that curry of been a ringa stinga!
lol, yes it was a bit toasty. fantastic flavours though, this one's a bit more sensible :)
Love your videos. what is the cooking hob your using please
Thanks so much, appreciate your support. It’s just a basic camping stove from Aldi but they also have them on Amazon if it helps www.amazon.co.uk/dp/B0CXVGC3QN
This looks fab!
Thanks Lynn, one of my favourites :)
About to dish this up thanks curry kid
My pleasure. Hope you enjoy 😋
Pathia always my favourite in a restaurant so I will be trying this recipe. Looks excellent.
Hope you enjoy :)
Hi, great job on this channel! Can I make a request - please show your storage system, BIR cookware solution, how you store all the prep (eg freezing base gravy) and spices and where you get all your containers etc for it! I am so impressed by how organised and clean your set up is. Hope you get lots of subscribers and success!
Thanks for the idea, that's a great one. Sure I'll get something sorted :) Thanks for the support
Do a live vid one day Josh can all say hi to you then great video again mate
I will soon, trouble is no-one (apart from my family) know I do this but will when I get the confidence :)
@@TheCurryKid I understand mate fair play to you u do some great videos anyway
Thanks for the support. Probably something I'll do when I leave school, won't get it in the neck all the time then :)
Hi Josh, great video and recipe as always!
I’m cooking this tomorrow but have never cooked with prawns before. They’re raw just like yours in the video. How long approximately would they need to cook (I’m assuming on medium-high heat as you didn’t specify in the video)?
Thank you 🙏
Many thanks, really appreciate the support. I add them for the last 4 ish minutes when the dish is nearly ready so as soon as they are cooked it can be served. stirring after a couple of minutes to turn them over. medium-low heat will be fine, too high can make them rubbery. Enjoy :)
@@TheCurryKid Thanks Josh!
Again your videos and recipes are so good, I’ve made many curries from your channel. I’m a big fan of sweet, creamy dishes, but unfortunately I don’t know of too many aside from korma and butter chicken. I think the best thing I’ve made with the help of your channel was butter chicken, but I used chicken tikka for the meat. Your korma recipe is also a regular for me!
fantastic to hear, many thanks. You could try the Tikka Masala, Rogan Josh and Pasanda dishes, they are mild
Thanks ever so much Josh for showing us the most basic way of making a good curry (mostly without base gravy). Since last Nov I have made your Dopiaza, Rogan Josh, Jalfrezi, Biryani (Lamb and Chicken) and Korma all with great success. I print out the ingredients and the method and then follow that. Sometimes I may just tweak the amount of chilli slightly as I'm not mad on a lot of "heat" and those powders can be quite potent. I will one day make a base gravy but the amount of it means I need a lot of freezer space and I don't wan't my freezer full of base gravy, I would rather have it full of ready made curries just waiting to be defrosted or stuck in the microwave, and even if they are scratch free I still find them really tasty. Still learning to control the "heat levels" with the chilli and such like a bit but overall really enjoy trying to make them. Only issue so far has been trying to precook the chicken, it wasn't that great for some reason, maybe because I cut the chicken up first before placing in the water and so different sized pieces made a difference, I did keep the water within temp tho. The pre-cooked Lamb came out perfect and was delicious, especially when added to the sauce. Next on my list is your Chicken Tikka - so looking forward to that. Thanks again, it's been a great learning experience, and my frezzer now has all sorts of delightful curries waitig to be eaten.
Fantastic to hear, thanks so much for all the support. Chicken wise it could be the quality of meat you are using. Restaurants and takeaways use the cheapest stuff, crammed full of extra water which of course keeps it soft. I'm going to do a new pre-cooked one soon for chicken as that was one I did ages ago (but still use)
It could also simply be it's cooked for too long, the size you use may need a little less time. How it's stored (I vacuum pack mine) or how ling it's reheated in the dish for (I go for around 5 mins)
Do you cook it then store it, or cook it then use it straight in the dish?
@@TheCurryKid Thanks for getting back with info on the chicken situation. it would only have been chicken breasts from Asda or may have even been from the local butcher, I forget now. Anyway I did portion it up into small freezer bags and freeze it for a few weeks. I took it out, defrosted it and then used it, but it was a bit hard.
My "normal" method is to cut it into chunks, cook the chicken for a few mins just to brown it a little and cook it half way through, and then add it to the spices and cook it fully then (temp checking it is 75C) in the sauce I have created. I will try it again tho.
One other thing I need to look into is yougurt splitting, I think it's too cold and the curry is too hot when I put it in, will have to let it get a bit to more room temp before adding it, as well as reducing the heat on the cooker..
Thanks again, really appreciate it.
@@snipturn If you're making meals from scratch just add the raw chicken after the 2nd lot of water. I rarely pre-cook now (only for the vids as it's quicker), then when the meat is cooked the dish is ready. If it reduces too much just add 50-100ml boiling water, stir through and keep reducing and cooking the meat. It's how my Indian friends families always cook, the meat is always added to the dish raw :)
As for the splitting, for cream I use Elmlea, it goes in at any temperature, even frozen blocks and never splits. For your yoghurt take the amount you want to add and rather than adding it to the sauce, add some of the sauce to the yoghurt. It will bring the heat of the yoghurt up and then add it all to the dish, also never fails, hope it helps
:)
@@TheCurryKid thanks again, yes I do keep adding splashes of water and it soon disappears :). When it comes to chicken I think I will stick to the raw method and just temp check it. When I have done it this way before and then frozen the meal, upon reheating I find the chicken is still soft. Maybe it's just the restaurants I got to but I do find chicken is often tough or rubbery, and sometimes Lamb can be a bit hit/miss.
With the cream I would have got Elmlea but they only had the double cream, but I will take on board your tips for adding it.
Thanks again , I'm off to watch your Chiken Tikka video
@@snipturn No worries, this is the from scratch Tikka marinade and Tikka Masala dish video I would recommend. It's the one I use now as there are some old ones of mine still out there ruclips.net/video/k33NJFsZFfM/видео.html