Please please please click Like, and Leave a comment. The mean people at RUclips make this a requirement to shift my videos up the charts so more people see them. Thanks loads .Al
We’ll that’s me sorted for tonight’s dinner, just going to nip out to our local deli to pick up some toms. Love cooking your curries here with the windows wide open so as to get the neighbours curious as to what’s cooking? A little easier to do here in Calahonda, southern Spain. Have a great weekend Al.
Yes please Al, can you do a chicken curry with turnip or cauliflower or any of those brassica family vegetables....Turnip is AWESOME in a curry.. Lends itself really well.. Used to love curry with turnip side dishes as a child but surely you can concoct a meat dish INCLUDING these type of vegetables for us all to enjoy.....leaving that thought with you and ill unsubscribe from the channel if you don't do it justice to humanity!! 🤣 🙏
I am from pakistan and your karahi looks absolutely delicious. I also like to add a little yoghurt in my karahi at the end. And then i cook it for 5 more mins. You are right, there's no onions added in karahi. Great authentic recipe 👌
Al ive tried an do love your recipes very authentic and as you know water is a currys enemy...so i never kp the lid on as it creates its own water with steam so i never leave the liď on i just reduce it slowly keeping the tastes in 👍
@@paulfisher1949 I think leaving the lid on is to speed up the cooking of the chicken and the tomatoes. Plus I do it if I'm pissed or doing something else because for that time I get a break.
I have been a chef, kitchen manager, accredited kitchen manager of over 50 restaurants and know how to cook. When I get time I do exactly the same as you Al, but I don't film it. Get half pissed and just get on with it and every one that I cook for at home loves the food. Well done for editing your video so you keep in the funny parts and well done for your knowledge of curry's and sharing it with us
I very rarely comment on posts, but this time I had to. Cooked this a few days ago and omg... Stunning. A few tweaks (less butter, chicken breast and no yoghurt) but still fantastic. I love garlic so added a bit extra, but the flavours are still there. Nice to have what is possibly a 'traditional' dish and no base gravy. I'll definitely do this again. Keep 'em coming. PS. Washed down with a German Warsteiner Premium Beer from Tesco!
I followed your recipe but had the 4 pints of beer first. It then took me 3 hours to prepare the ingredients by which time I’d thoroughly failed at doing it in 30 mins so I had another pint and called it a night. Is it absolutely necessary to drink the beer during this recipe?
Al In you long and Illustrious career, you have brought the art and love of cooking to many of us, so much so i genuinely believe you have turned this great country of ours into a nation of cooks. I believe this is the 3rd version of your chicken Karahi recipe you have shared with us. The other two have been excellent but this is the best yet. I,d love to see what your take of a family version of a authentic lahore Lamb Karahi would be? Would it beat the Mirch masala ghost i wonder? Other family recipes you could consider doing, is chicken Jalfrezi, dopiaza but i know you have done BIR versions of these. Keep going Al and thanks a million.
I’ve made several of your curries, as well as Latif, Ajay etc. I have to say this was the easiest but also the BEST and most authentic I’ve done. Very impressed, and the fam also said it was most like a good restaurant curry.
Like I’ve said before , I owe you a lot regarding the way your easy to follow recipes. I always follow your videos Al. Long may you stay on RUclips and deliver these mouth watering dishes ✊
Al, would be great to see a video about all your cooking equipment, pans, kadai, balti bowls ect, where you get them and what situations they are used in. Cracking dish by the way, will be trying this one soon
Been watching you channel for a while now and been dieing to make a curry..a took the plunge and made this karahi (which av never had befor) and I have to say 😍😍 ABSOLUTELY OUTSTANDING!!! Am buzzing with it and was so simple to make 👌 karahi is my new fav curry now a think 😉 Cnt wait to make a different one next…THANKS MATE 👍 love the channel
Just made and ate your black pepper chicken, I have to say Al you have literally changed my Saturday nights, I now eat fabulous curries without leaving the house. Well done sir and please keep delivering your wonderful dishes, bless you
Hi Al, this is now my favourite curry to make and so easy, some curries take half a day to prepare! I recommend anyone to try this, you will not be disappointed, well done Al 👏
7800 to go! Thanks for the continual great content Al! Being an expat with limited to none decent curry houses here (Texas) your channel has been awesome to get me some BIR! - Cheers!!!
Al, great show and have enjoyed this one without base gravy. I can't freeze much because of our small freezer. How about a few lentil dishes, mains and starters would be brilliant.
This is the bomb Al! Really senstional and the perfectly paired with a few Hertog Jans' (prenounced Yan here in Holland). And the highly entertaining video, as always.
Made this Curry this afternoon and i can say with my hand on my heart that it is super tasty and so easy to prepare. I love onions and i don't even miss them in this dish!. Took a fair bit longer than 30 mins but i'm using an ordinary hob and to be honest i was more interested in the recipe than the cooking time. So glad i found your channel and i'll certainly be cooking more of your currys in future!
Made this one tonight! It’s the third I have done (Pathia and Punjabi Tariwala were the other two) and I have to say that this one is another winner!😊 I ended up needing to cook for longer to get to the desired consistency but that is no problem at all and the end result is truly excellent. Surprising depth of flavour given the ingredients and I was delighted! Thanks, Al
Fantastic, I’m definitely trying this, although I’m not keen on ginger but I can hold back on the strips 😂 A good tip Al with tomatoes is never keep them in the fridge. The coke makes them turn tangy. I screwed up dry jan straight away. I was still slurping at 3am 1/1 😂😂
This was such a success last week that I'm going to make it for the whole family (7 of us) tonight. So I'll be scaling it up by about 2.5x. Has anyone else tried making a MUCH larger quantity of this and have any idea of the Stage 2 reduction timing. I will probably split it between my two largest diameter pans and do Stage 2 uncovered - I'm guessing maybe allow up to about 1 hr of simmering like that to get rid of the expected HUGE amount of initial tomato liquid.
Looks fantastic! Will be doing this tonight. A little tip I got from a friend was to make sure the Yog is at room temp and add it into a bowl first with some of the gravy , mix it into a paste then add it, will stop any chance of curdling. Can’t wait to cook this !!!
I have just seen that Hong Kong and Singapore have banned sales of some Everest spices over elevated levels of ethylene oxide, a cancer-causing pesticide. Also, the US is investigating Everest and another company over the pesticide. As yet, I don't know if this includes kashmiri lal from Everest.
Al - I’m absolutely hanging today, but I managed to muster the energy to get down Tesco and pick up the ingredients for this! Despite the current tomato shortage. I’m certain this is going to get me back in the room 🌶️ Thanks Al. Your channel has been part of our dinner table for years - my favourite is still your chasni x
Al, I made this tonight with paneer to cater for my vegetarian folks. You'll probably shake your head at this bit, but I also added spinach and mushroom (cooked and reduced in a separate pan). It was a huge hit! This recipe delivers delicious fresh flavours and it was super easy to make. Nice one, fella.
Just cooked this tonight for the first time, with a few adjustments. I used red chillies, rather than green, and I used a 3:1 smoked paprika/cayenne mix instead of Kashmir powder, and I've got to say that this is seriously one of the best curries I've ever had. My only warning is for anyone who doubled the recipe so it makes enough for four, DO NOT double the amount of oil. It's way too much. Cheers, Al.
Al, oh Al - I used your Spicy Joe’s Karahi spice mix and made this the other night. My Wench says it was the best curry she’d ever tasted (she’s gluten intolerant, onions give her gyp, and she’s a bloody vegetarian to boot - so I swapped out the chicken for Quorn and veggies). I agree with her though - it’s bloody delicious. I also cooked your Birmingham Balti (again with your Balti spice mix) and it’s the closest I’ve ever got at home to that rich, unique, nostalgic Birmingham Balti flavour. Superb. I’m a Brummy living in Somerset and lamenting the fact that none of the restaurants down here can cook a proper Balti to save their lives. Just awful. I lament no more! Thanks for such fantastic and fantastically presented videos and advice. You’ve made me a VERY happy man. 👍🤘😁
Another belter Al! It's hard to imagine that a curry with so few ingredients can taste so good. But it does. I love Desi style cooking, and in particular Northern India, Pakistan, Bangladeshi, and Nepalese cooking. (How about doing a Nepali curry?) Khasi-Moola-Chhaype. (Goat with radish and green onions). From the book "Taste of Nepal" by Jyoti Pathak. I can assure you it's good!
Tried it tonight. There's only me, so I cut down a little on the meat. Extremely tasty!! Quite pleased with myself to be honest (first time I've cooked a curry). There was enough left for me to have some more tomorrow.
Hi Al, I’ve done Dry January three times in my life and, last year, I swore I would never do it again. I had an epiphany midway through when I realised ‘I have nothing to prove’, I’ve shown I can abstain from beer. So much happier now. To quote Kevin Bloody Wilson, ‘I’m A Born Again Piss Tank’.
plastic/rubber spatula spoon in stead of that wooden thing. and all that delicious mixture would'nt be burning on the sides above the bubbling curry. you could get more flavour into then
This is my favourite curry from the takeaway (Chicken Karahi Asian style). I have tried to replicate it time and time again, but i can't get that depth of flavour. Is it the Asian Style! Does anybody know how to cook Asian Style?
Al your Karahi is great made it 5 times now It’s my go to Im planning on making it for a friend who’s vegetarian What would recommend with regards veg And what time in the stages? If they go in with the tomatoes and then mash them down wouldn’t look right
Protect this man at all costs!!! Al you are a national treasure.I was at uni in Bham 20 years ago and first fell in love with curries like this, but ive never known how to replicate them, until now. Just cooked this with a nice big pint from the home keg, there isn't much more happiness in life.
I've only just got into cooking Indian food from scratch and I'm loving it. Your videos are inspiring. I can't tolerate heat very well, so everything is flavoursome less the molten lava feeling.
I just made this but had no kasmiri chilli powder, substituted kasmiri chilli flakes and cayenne powder instead. Absolutely lovely with a few chapattis. I'll be ordering some kasmhiri chilli powder for next time. Karahi lamb used to be my curry house staple, I now favour a rogan josh.
If you are measuring your spices, you still haven't mastered it. That's what my gran says. Best food comes out when you have progressed to the cook by feel.
I think the measurements are more for us than for Al because without them the measurements I would not know what to add of each ingredient. I’m sure it took your Gran a while to achieve this too. 😂
Al, had a look on your website, crackin that mate ! Was looking for the wok you use in this video, what size please mate and where can I get one ? cheers, Daz. PS...Ive got a Ninja 28in wok for use on a induction hob, could I use this and cook it on the induction hob, I'm guessing I could ?
2nd one of these I'm trying tonight. The Madras was amazing. Really, really good. Ate it all myself. Found there's enough for 4 big portions. Along with the mushroom rice it's a good night in. 😂 Edit, turned out amazing. Reducing it makes all the difference. Definitely making again. So easy and delicious. 😊
Hertog Jan. First keg I ever had in my PD and still my favourite. Not sure if I'd be keen to drink it after a whole month of being opened though 😂 blame the shits on the curry I suppose 💁♂️
Nice one, al. I love curry my favourite food. Tryed this recipe and its superb and so easy. I added a few extra chillis. But so quick easy and, tasty. 👌
Made a good few of your curries. This one really tickles my fancy & I’m going to make it tonight, for tomorrow’s tea . Thanks Al love your channel keep up the excellent work
Amazing Al!! This curry is a banger!! Made it last night, super quick prep time, maximum flavour, and the thin flecks of ginger add another dimension to it, I think Pakistani food in general is slept on, so good to see one of their curry's being cooked well. I think your tip about using quality tomatoes here is definitely key, I used ripe vine large tomatoes, as instructed. I think my Kashmiri powder is legit (at least it says it is , lol). For those of you that like a nice heat without ruining the flavour, go for 8 green finger chillies. I have to give this 10/10 for time vs result. I have cooked some of you more labour intensive curry's and although they were great too, this is my new favourite. I have to do your Korma next, it's my boys birthday and he has asked for it, so will be knocking up your base gravy at some point next week. It would be great to see you make an all day curry, one that cooks slow but has really intense flavours cos of the cook time.
Brilliant, you reminded of Keith Floyd style cooking , let’s just have a quick slurp lol 😂 I’ll definitely be trying this , I’ve never cooked a curry that doesn’t start with frying onions 🤘🏻😎🤘🏻
Watched your channel for some years now and it’s fantastic how much they’ve progressed. Love the way you present them, so natural and you’re prepared to try different styles and methods. All the curries I’ve tried ( and I’ve tried loads) have been amazing. Not tried this one yet, but I will be doing tonight and I’ll report back. Brilliant stuff Al, please keep up the grand work. Oh aye, forgot to say, good info about the Kashmiri chilli powder, thanks for that.
It’s almost 01:00, had a couple of beers, and back in the day, it’s about the time I would arrive at my local restaurant (Royal Watan in Selly Park Brum) - so now I’m older, I eat at a more respectable time 😂 but right now, I could tuck into that Karahi and be very happy 👍
Can I just say that looks like such a lovely curry. You presented it in such and easy to follow and an interesting way. Thanks, I will try it within the next 5 days. Please keep them coming I have subscribed.
I've been cooking BIR for a while now and have been thinking recently that I wanted to try cooking something authentic and without base gravy. This was simple and fun to cook, with minimal prep, and of course didn't require the pre-made base gravy and cooked chicken. It also felt less rushed than cooking BIR. The result was a curry that I will definitely cook again, great flavour and the right depth of taste for me with an overall different taste to base gravy based dishes. I'm not into this whole BIR vs authentic argument I should add, I will continue to cook both, but really pleased I tried this. Thanks for the video Al!
Great channel Al , I'll defo be trying out your curry's. It's opened my eyes to what I'm doing wrong . Got my aluminium pan ordered and dishes at the ready . Keep up the channel it's brilliant 👏👏👏👏❤️
Please please please click Like, and Leave a comment. The mean people at RUclips make this a requirement to shift my videos up the charts so more people see them. Thanks loads .Al
We’ll that’s me sorted for tonight’s dinner, just going to nip out to our local deli to pick up some toms. Love cooking your curries here with the windows wide open so as to get the neighbours curious as to what’s cooking? A little easier to do here in Calahonda, southern Spain. Have a great weekend Al.
Al, where would I get a cast iron balti pan like the one you are using here. Can't find one like that online ?
Yes please Al, can you do a chicken curry with turnip or cauliflower or any of those brassica family vegetables....Turnip is AWESOME in a curry.. Lends itself really well.. Used to love curry with turnip side dishes as a child but surely you can concoct a meat dish INCLUDING these type of vegetables for us all to enjoy.....leaving that thought with you and ill unsubscribe from the channel if you don't do it justice to humanity!! 🤣 🙏
@@davidmartin128 try googling Birmingham balti pans... Should find a link there somewhere.. Were about £22 each for a large one.
I am from pakistan and your karahi looks absolutely delicious. I also like to add a little yoghurt in my karahi at the end. And then i cook it for 5 more mins. You are right, there's no onions added in karahi. Great authentic recipe 👌
@@Dionysos640 Gimp.
@@Dionysos640 Weird comment, you ok bud?
@@wakkawakka63 given his name he partied a few thousand years and is now a bit
emotionally unstable. may take a while....
Al ive tried an do love your recipes very authentic and as you know water is a currys enemy...so i never kp the lid on as it creates its own water with steam so i never leave the liď on i just reduce it slowly keeping the tastes in 👍
@@paulfisher1949 I think leaving the lid on is to speed up the cooking of the chicken and the tomatoes. Plus I do it if I'm pissed or doing something else because for that time I get a break.
I have been a chef, kitchen manager, accredited kitchen manager of over 50 restaurants and know how to cook. When I get time I do exactly the same as you Al, but I don't film it. Get half pissed and just get on with it and every one that I cook for at home loves the food. Well done for editing your video so you keep in the funny parts and well done for your knowledge of curry's and sharing it with us
Nothing better than having a few beers and cooking one of your curries. Luv it !!
I very rarely comment on posts, but this time I had to. Cooked this a few days ago and omg... Stunning. A few tweaks (less butter, chicken breast and no yoghurt) but still fantastic. I love garlic so added a bit extra, but the flavours are still there. Nice to have what is possibly a 'traditional' dish and no base gravy. I'll definitely do this again. Keep 'em coming. PS. Washed down with a German Warsteiner Premium Beer from Tesco!
I followed your recipe but had the 4 pints of beer first. It then took me 3 hours to prepare the ingredients by which time I’d thoroughly failed at doing it in 30 mins so I had another pint and called it a night. Is it absolutely necessary to drink the beer during this recipe?
Al
In you long and Illustrious career, you have brought the art and love of cooking to many of us, so much so i genuinely believe you have turned this great country of ours into a nation of cooks. I believe this is the 3rd version of your chicken Karahi recipe you have shared with us. The other two have been excellent but this is the best yet. I,d love to see what your take of a family version of a authentic lahore Lamb Karahi would be? Would it beat the Mirch masala ghost i wonder? Other family recipes you could consider doing, is chicken Jalfrezi, dopiaza but i know you have done BIR versions of these. Keep going Al and thanks a million.
I followed your recipe right down to the on-the-vine tomatoes. Had it with a naan and some coconut yoghurt. ...absolutely lovely Al.
Just cooked this Al. OMG one of the nicest flavours I’ve ever produced.
I’ve made several of your curries, as well as Latif, Ajay etc. I have to say this was the easiest but also the BEST and most authentic I’ve done. Very impressed, and the fam also said it was most like a good restaurant curry.
Like I’ve said before , I owe you a lot regarding the way your easy to follow recipes.
I always follow your videos Al. Long may you stay on RUclips and deliver these mouth watering dishes ✊
I love a chicken Karahi and that looks awesome mate.
Brilliant video.
Al, would be great to see a video about all your cooking equipment, pans, kadai, balti bowls ect, where you get them and what situations they are used in. Cracking dish by the way, will be trying this one soon
Made that video already. What you need to make curry. Al's Kitchen. Search that
Made this tonight for the family and just followed your recipe Al all the way through was fantastic 👍 keep them coming
Would love to see you make a Rajasthani Jalfrezi, Al! I used to enjoy them at my favourite local curry house for many years!
Been watching you channel for a while now and been dieing to make a curry..a took the plunge and made this karahi (which av never had befor) and I have to say 😍😍 ABSOLUTELY OUTSTANDING!!! Am buzzing with it and was so simple to make 👌 karahi is my new fav curry now a think 😉 Cnt wait to make a different one next…THANKS MATE 👍 love the channel
It's got me back into cooking them because I hate making base gray. 😂
Just made and ate your black pepper chicken, I have to say Al you have literally changed my Saturday nights, I now eat fabulous curries without leaving the house. Well done sir and please keep delivering your wonderful dishes, bless you
Hi Al, this is now my favourite curry to make and so easy, some curries take half a day to prepare! I recommend anyone to try this, you will not be disappointed, well done Al 👏
7800 to go! Thanks for the continual great content Al! Being an expat with limited to none decent curry houses here (Texas) your channel has been awesome to get me some BIR! - Cheers!!!
My husband made me this last night and it was fab, full of flavour, super easy to do and economical. Thank you Al.
‘8 large vine tomatoes’
Me in 2023…’shit’
Very tasty - thank you. I've never had a BIR curry as good as this !
Brilliant recipe, Al. Fascinating how you put that one together. It looks a gem. 👍
Al, I made this today for the first time but without meat. It was easy and delicious. I will certainly be making it again. Thank you
Cooked this last night, after searching the country for tomatoes…and I must say that it was both easy and delicious. Thanks Al
Al, great show and have enjoyed this one without base gravy. I can't freeze much because of our small freezer. How about a few lentil dishes, mains and starters would be brilliant.
In this case onions don't make you karahi!!!
This is the bomb Al! Really senstional and the perfectly paired with a few Hertog Jans' (prenounced Yan here in Holland). And the highly entertaining video, as always.
Hi Al. Definitely going to try this one. Could you show a methi gosht or revisite the lamb Ceylon. Keep them coming .
Made this Curry this afternoon and i can say with my hand on my heart that it is super tasty and so easy to prepare. I love onions and i don't even miss them in this dish!. Took a fair bit longer than 30 mins but i'm using an ordinary hob and to be honest i was more interested in the recipe than the cooking time. So glad i found your channel and i'll certainly be cooking more of your currys in future!
Made this one tonight! It’s the third I have done (Pathia and Punjabi Tariwala were the other two) and I have to say that this one is another winner!😊 I ended up needing to cook for longer to get to the desired consistency but that is no problem at all and the end result is truly excellent. Surprising depth of flavour given the ingredients and I was delighted! Thanks, Al
Al I would really love to see you make a Desi Garlic chicken, it’s not a common curry but mouth watering.
Great recipie tastes fantastic. Love that Wok where did you get it from ??
Bloody lovely. Nice and easy to make and so quick to cook. Thanks Al
Al - have you got a link to this wok/pan that you cook in? Is it cast iron?
Fantastic, I’m definitely trying this, although I’m not keen on ginger but I can hold back on the strips 😂
A good tip Al with tomatoes is never keep them in the fridge. The coke makes them turn tangy.
I screwed up dry jan straight away. I was still slurping at 3am 1/1 😂😂
Why not fry your spices first on this one? I'd always add the spices to the oil before adding liquid
Try both ways and see if there is any difference.
This was such a success last week that I'm going to make it for the whole family (7 of us) tonight. So I'll be scaling it up by about 2.5x. Has anyone else tried making a MUCH larger quantity of this and have any idea of the Stage 2 reduction timing. I will probably split it between my two largest diameter pans and do Stage 2 uncovered - I'm guessing maybe allow up to about 1 hr of simmering like that to get rid of the expected HUGE amount of initial tomato liquid.
Looks fantastic! Will be doing this tonight. A little tip I got from a friend was to make sure the Yog is at room temp and add it into a bowl first with some of the gravy , mix it into a paste then add it, will stop any chance of curdling. Can’t wait to cook this !!!
That's a great tip.
“Some without base” ....goes against the grain of All about the base aprons 😂...genius Al.
Curry looks banging fella
I have just seen that Hong Kong and Singapore have banned sales of some Everest spices over elevated levels of ethylene oxide, a cancer-causing pesticide. Also, the US is investigating Everest and another company over the pesticide. As yet, I don't know if this includes kashmiri lal from Everest.
Update to my earlier reply below.....had this for my tea made exactly as Al described and it was amazing with superb flavour.
Al - I’m absolutely hanging today, but I managed to muster the energy to get down Tesco and pick up the ingredients for this! Despite the current tomato shortage. I’m certain this is going to get me back in the room 🌶️
Thanks Al. Your channel has been part of our dinner table for years - my favourite is still your chasni x
Al,
I made this tonight with paneer to cater for my vegetarian folks. You'll probably shake your head at this bit, but I also added spinach and mushroom (cooked and reduced in a separate pan). It was a huge hit! This recipe delivers delicious fresh flavours and it was super easy to make. Nice one, fella.
Spinach and mush be just fine in there I reckon
@@philnotley5138 Can confirm. It worked perfectly.
Curries without base! Sacrilege!
Al, where did you get your cooking pan in this video from please?
That looks great , trying that tomorrow 👍
Thank you. Very clearly explained. Looks great
Glad it was helpful!
Al, I’ve cooked this 5 times since you uploaded it.
Bloody brilliant and so easy
Just cooked this tonight for the first time, with a few adjustments. I used red chillies, rather than green, and I used a 3:1 smoked paprika/cayenne mix instead of Kashmir powder, and I've got to say that this is seriously one of the best curries I've ever had. My only warning is for anyone who doubled the recipe so it makes enough for four, DO NOT double the amount of oil. It's way too much. Cheers, Al.
Al, oh Al - I used your Spicy Joe’s Karahi spice mix and made this the other night. My Wench says it was the best curry she’d ever tasted (she’s gluten intolerant, onions give her gyp, and she’s a bloody vegetarian to boot - so I swapped out the chicken for Quorn and veggies). I agree with her though - it’s bloody delicious.
I also cooked your Birmingham Balti (again with your Balti spice mix) and it’s the closest I’ve ever got at home to that rich, unique, nostalgic Birmingham Balti flavour. Superb. I’m a Brummy living in Somerset and lamenting the fact that none of the restaurants down here can cook a proper Balti to save their lives. Just awful. I lament no more!
Thanks for such fantastic and fantastically presented videos and advice. You’ve made me a VERY happy man. 👍🤘😁
Just made this - very nice and I think authentic - halved the chilli amount but still blown my head off!
Family sized tikka masala pleaaase
Another belter Al! It's hard to imagine that a curry with so few ingredients can taste so good. But it does. I love Desi style cooking, and in particular Northern India, Pakistan, Bangladeshi, and Nepalese cooking. (How about doing a Nepali curry?) Khasi-Moola-Chhaype. (Goat with radish and green onions). From the book "Taste of Nepal" by Jyoti Pathak. I can assure you it's good!
That looks great. Can't wait to try it. Very simple. Gonna share the video with my wife so she can cook it for when I get home from work.
Tried it tonight. There's only me, so I cut down a little on the meat. Extremely tasty!! Quite pleased with myself to be honest (first time I've cooked a curry). There was enough left for me to have some more tomorrow.
Hi Al, I’ve done Dry January three times in my life and, last year, I swore I would never do it again. I had an epiphany midway through when I realised ‘I have nothing to prove’, I’ve shown I can abstain from beer. So much happier now. To quote Kevin Bloody Wilson, ‘I’m A Born Again Piss Tank’.
It's a total con. If you drink that much that it makes a difference, you need to look at yourself. Stopping for a month has zero health benefits.
Love big portion authentic No base curries. Can’t wait for this new series 👍
plastic/rubber spatula spoon in stead of that wooden thing. and all that delicious mixture would'nt be burning on the sides above the bubbling curry. you could get more flavour into then
Another winner from Al. I mainly cook desi-style and this is a winner every time. Cheers Al 👍🏻
Made this and had it last night, absolutely delicious 😋
Fuck aye min
All 'base gravy' recipes are pretty mediocre and tasteless. Please leave out the 'authentic' stuff, you are capable of better.
This is my favourite curry from the takeaway (Chicken Karahi Asian style). I have tried to replicate it time and time again, but i can't get that depth of flavour. Is it the Asian Style! Does anybody know how to cook Asian Style?
Al, help!!!!
I made it tonight it was amazing 👏
How was the morning after
Have you got the links for your curry’s without base gravy please as I’ll be giving this ago tomoro
If only I had those several spices and Greek yogurt etc....oh and the tme.
Good job in the new site Al! Keep the recipes coming!
Al your Karahi is great made it 5 times now
It’s my go to
Im planning on making it for a friend who’s vegetarian
What would recommend with regards veg
And what time in the stages?
If they go in with the tomatoes and then mash them down wouldn’t look right
I would like potato and chick peas. Just pre cook and dice the potatoes and throw in at the end. Sweet potato is great too. Diced
You're a dead set champ Al, love your recipes
Made this today, absolutely loved it.
spot on this Alberto, gonna try it tomorrow my dude
Hi Al, where do you get the pan you made this in? Cheers
there are some pans in the shop on his website
"Vine ripened tomatoes"??? Where else do tomatoes grow?
Protect this man at all costs!!! Al you are a national treasure.I was at uni in Bham 20 years ago and first fell in love with curries like this, but ive never known how to replicate them, until now. Just cooked this with a nice big pint from the home keg, there isn't much more happiness in life.
Aw thanks Tim. Great message
Naan breads,chapatis and barjee recipe please Al
I've only just got into cooking Indian food from scratch and I'm loving it. Your videos are inspiring. I can't tolerate heat very well, so everything is flavoursome less the molten lava feeling.
Glad you like them!
I just made this but had no kasmiri chilli powder, substituted kasmiri chilli flakes and cayenne powder instead.
Absolutely lovely with a few chapattis.
I'll be ordering some kasmhiri chilli powder for next time.
Karahi lamb used to be my curry house staple, I now favour a rogan josh.
Write a riddle and have a Tommy tiddle??🤣🤣🤣🤣
This was fun Al... subbed.
If you are measuring your spices, you still haven't mastered it.
That's what my gran says.
Best food comes out when you have progressed to the cook by feel.
I think the measurements are more for us than for Al because without them the measurements I would not know what to add of each ingredient. I’m sure it took your Gran a while to achieve this too. 😂
Al, had a look on your website, crackin that mate ! Was looking for the wok you use in this video, what size please mate and where can I get one ? cheers, Daz. PS...Ive got a Ninja 28in wok for use on a induction hob, could I use this and cook it on the induction hob, I'm guessing I could ?
Another amazing curry! I made this last weekend. Where did you get the karahi? I’m sure you’ve said in another video but I can’t find it. Thanks!
Did tjis curry for 2 al and used 6 tomatoes but we borh felt 2 teesppoons of salt was too much.. gunnactry it with 1 nextvtime
I say in the video use 1 and the second if you need to.
Velvety red, think your colour blind
2nd one of these I'm trying tonight. The Madras was amazing. Really, really good. Ate it all myself. Found there's enough for 4 big portions. Along with the mushroom rice it's a good night in. 😂
Edit, turned out amazing. Reducing it makes all the difference. Definitely making again. So easy and delicious. 😊
Hertog Jan. First keg I ever had in my PD and still my favourite. Not sure if I'd be keen to drink it after a whole month of being opened though 😂 blame the shits on the curry I suppose 💁♂️
Nice one, al. I love curry my favourite food. Tryed this recipe and its superb and so easy. I added a few extra chillis. But so quick easy and, tasty. 👌
Made a good few of your curries. This one really tickles my fancy & I’m going to make it tonight, for tomorrow’s tea . Thanks Al love your channel keep up the excellent work
Amazing Al!! This curry is a banger!! Made it last night, super quick prep time, maximum flavour, and the thin flecks of ginger add another dimension to it, I think Pakistani food in general is slept on, so good to see one of their curry's being cooked well. I think your tip about using quality tomatoes here is definitely key, I used ripe vine large tomatoes, as instructed. I think my Kashmiri powder is legit (at least it says it is , lol). For those of you that like a nice heat without ruining the flavour, go for 8 green finger chillies. I have to give this 10/10 for time vs result. I have cooked some of you more labour intensive curry's and although they were great too, this is my new favourite. I have to do your Korma next, it's my boys birthday and he has asked for it, so will be knocking up your base gravy at some point next week. It would be great to see you make an all day curry, one that cooks slow but has really intense flavours cos of the cook time.
Just received in the post three of your spice mixes from spicy Joe, I'm not sure how much I add to make a curry. Your help would be much appreciated
Does it not say on the back? What ones did you get?
@@AlsKitchen . Sorry I need to go to Specsavers I just looked at the QR code. I got the madras balti and Karahi , can't wait to try them
Brilliant, you reminded of Keith Floyd style cooking , let’s just have a quick slurp lol 😂 I’ll definitely be trying this , I’ve never cooked a curry that doesn’t start with frying onions 🤘🏻😎🤘🏻
Watched your channel for some years now and it’s fantastic how much they’ve progressed. Love the way you present them, so natural and you’re prepared to try different styles and methods. All the curries I’ve tried ( and I’ve tried loads) have been amazing. Not tried this one yet, but I will be doing tonight and I’ll report back. Brilliant stuff Al, please keep up the grand work. Oh aye, forgot to say, good info about the Kashmiri chilli powder, thanks for that.
It’s almost 01:00, had a couple of beers, and back in the day, it’s about the time I would arrive at my local restaurant (Royal Watan in Selly Park Brum) - so now I’m older, I eat at a more respectable time 😂 but right now, I could tuck into that Karahi and be very happy 👍
Fantastic Al
Can you maybe try doing a sweet shally curry but I usually have mine madras hot and with some fresh chillis just as a garnish, perfecto
Can I just say that looks like such a lovely curry. You presented it in such and easy to follow and an interesting way. Thanks, I will try it within the next 5 days.
Please keep them coming I have subscribed.
I've been cooking BIR for a while now and have been thinking recently that I wanted to try cooking something authentic and without base gravy. This was simple and fun to cook, with minimal prep, and of course didn't require the pre-made base gravy and cooked chicken. It also felt less rushed than cooking BIR. The result was a curry that I will definitely cook again, great flavour and the right depth of taste for me with an overall different taste to base gravy based dishes. I'm not into this whole BIR vs authentic argument I should add, I will continue to cook both, but really pleased I tried this. Thanks for the video Al!
Just followed your recipe. It's absolutely banging..👊🏾💯
Looks a banging curry mucka.I love a Phall cut throat curry.❤️✌️👊
Look forward to the series, Al!
Great channel Al , I'll defo be trying out your curry's. It's opened my eyes to what I'm doing wrong . Got my aluminium pan ordered and dishes at the ready . Keep up the channel it's brilliant 👏👏👏👏❤️