It's a bit odd watching videos from the times of the pandemic... It's so easy to forget, now that things are back to normal, just how weird things were.. My lockdown obsession was cooking carbonara properly! I have now gone through the Italian range which interested me and have moved on to curry. Thank you for doing this, Al, when times were hard. I'm sure it helped a lot of people. It's certainly helping me now, even though times are (apparently) better. You have taught me loads and my curries have improved so much. Knowledge is power!
Doing this tonight Al! The lamb has been tenderising for almost 2 hours and is delicious. Cannot wait till my wife gets home and I can start the curry. Your vids are amazing and has really got me through a tough year. Thank you so much X
I have been everywhere on this RUclips and have done every recipe going for years. Al you are a legend and love your recipes. Your personality combined with your methods. Brilliant. Thanks
I cooked this last night to great success. I pressure cooked the base gravy and pre-cooked lamb. Tastes just like I remember the restaurant version. Thanks for your videos!
Al, I stumbled upon your channel about 3 weeks ago and I am now literally addicted to watching you. As a result of that, I have bought a 24cm pan from your list & also spent a small fortune on spices. I am just about to make my very first base gravy so wish me luck! I then hope to build great food based on all those wonderful recipes & using your vlogs. Definitely get a cooking/chat video on the go, it will be great!
Absolutely the best curry I have ever made thank you Al. Made the powder mix and the base curry yesterday then the lamb first thing today then put them together today to make the curry. Well worth all the effort
I used to be a gas man but after moving to Spain, no installed gas over here. So got a similar induction plate to yours just to try, now i would not use anything else so fast and clean. A book of the recipes would be great as long as it,s shipped over here, love your curries made a lot here. Keep up the good work.
Hi Al, I'm Steve from Bradford and we are spoilt for curries here. Got to say though that your recipes are just as amazing (if not better). A book sounds great but I also love the live cooking blogs and it wouldn't be as good with just a cook book only (my opinion ofcourse) I never used to cook before lockdown and you have inspired me and as a result I have inspired my family and friends too. I love cooking curries now and its all thanks to you. TC and Cheers 🍻
Lovely stuff Al. Been watching your videos and cooking your curries for a couple of years now. I’m from UK (Sunny Margate) originally but moved to Australia 11 years ago and it’s very difficult to get a good BIR curry over here. Thanks for giving us expats a curry lifeline!
I think having a guest round while u cook is a great idea. Also realising a book would be amazing. I love making your curries and can’t wait to make this one.
After years of trying to make a decent curry I’d all but given up and sunk into the lowest depths in desperation, yes, I’m not ashamed to say it, I’ve been dishing up jar sauced “curry’s”. I’ve just finished my first Al’s Kitchen BIR family dinner, it went down a bomb, loved it. Accompanied with a plain rice, popadoms and AK’s onion bhaji’s. I’ve been researching and testing for a few weeks but tonight was the night, I cooked exactly as AK instructs. It’s been a real pleasure researching Al’s detailed but easy to follow recipes. I came across them via a neighbour / friend whose curry’s were amazing. I asked him his secret expecting him to clam up but credit to him he pointed me to the RUclips tutorials and I have not looked back. Restocked my aging spices from Spicy Joes, yes a few issues with delivery times and I’ve spoken to Nigel who apologised for the delay but the surge in orders since he linked with AK caused a backlog which he assures me he is getting to grips with. Then a compared AK work to other chefs. I generally try to do Mada Jeffrey’s recipes but they are more authentic and not the BIR I was chasing. The Curry Guy is good but a bit too detailed at times and didn’t find the recipes as easy to follow as AK’s RUclips outputs. So, I’m here, I’m cookin and looking forwards to family curry nights every Monday and no “jars” in sight. Al, you ask in your lamb rogan Josh for comments so here a few trying to be constructive. 1. Please update your recipes now you have launched the spice ready mixes. Just highlight which ingredients to leave out and how much of the “mixed spice” to put in. I bought half a dozen and the QR takes me to correct RUclips video but it doesn’t explain to the beginner what to leave out and how much “spice mix” to put in. 2. Please document your recipes in a book. I love the RUclips channel as a learning tool and I love your delivery, it’s like cooking with a mate in the kitchen but i would prefer a book at the right page next to the pan when it comes to the actual cooking. It’s an age thing, at 71 I can adapt to change but I just prefer a recipe to follow. If not a book a “Print” sheet in the links. Thanks for relighting my curry passion Al, keep up the good work.😀
Hi Al, I’ve been following you for a few years really glad your back regularly, my sister and I love to cook your curries not had a bad one yet! Great idea of yours to have guests, I’m sure you’ll have a long queue of people wanting tuition from the best teacher! Thanks for all your tips and advice you always explain things properly, cheers!
Another winner from the number one curry chef!!! Al, please!!!! We're still waiting for the classic PRAWN CURRY and PRAWN VINDALOO!!! If you do them, I'll give you some Thai recipes that you can cook from scratch including making your own chili pastes.
So tonight I made Al Kitchen’s Lamb Rogan Josh. I have for years looking for an authentic BIR style Lamb Rogan. I have tried Al’s old recipe, I have tried Dan’s, I have tried Misty’s and none were right. To be honest I didn’t think any were really close. I made the precooked lamb today in the Instant Pot pressure cooker. I did 25 mins plus 10mins natural pressure release then let the rest of the pressure out by quick pressure release. Next time I would do it for less as the lamb was in my opinion a little too tender. But I didn’t fancy doing the stove top version for 90 mins. The taste of the cooked lamb was incredible and I had to have willpower not to eat that with rice! I used Al’s version 2 base gravy. If you have not tried it I urge you to. That base tastes and smells great on its own. Well I have at long last found the holy grail of Lamb Rogan Josh. This is just on another level, I would be delighted to be served it at a restaurant. The underlying tomato flavour running through is lovely. Al this recipe is a game changer. As you can guess I loved it.
long time lurker, first time commenter. Thanks Al for all the great recipes, I use your tutorials at least twice a week and they're always a success! :-)
this is a new channel for me can you help me with where to buy ingredients in the uk i was at tesco and asda but its little jars not big bags. thanks for the channel i love it already
Hi, I am so looking forward to making this and will definitely do the lamb first with the other recipe you have. I'm from Scotland. I really think a book would be a best seller as your recipes are amazing. Thanks again for all your wonderful recipes.😊👍👍👍
Not prepped any pre cooked lamb, definitely get a book out Al, would be a great stocking filler if you had released it earlier! Guests would be fun get them to cook under your instruction to show everyone at home how easy it is to churn out BIR curries! Keep up the good work
Cook on gas and must say I have cooked using most of the other BIR chefs but can honestly say your method is the best! Loved the Madras and Bhuna keep the great work up Al🤘
I cook on gas, induction and AGA. Induction is best IMHO. One important thing I quickly learnt is you need a tri-ply pan to get BIR style results on induction. Aluminium sandwiched between two layers of stainless steel. Get one from Procook and consider their tri-ply wok causes less splashes because of its height.
Hi Al, greetings from Canada. I'm from Yorkshire originally and a massive curry fan. I'm going to make Lamb Rogan Josh next weekend using your method. I've been using an induction range for a while now and really like it. As I live in a small town (Goderich, Ontario) and there are no Indian restaurants, I make my own curries and also Pork Pies for a taste of over 'ome.
Yes please to the book mate, my curry stained scrap of paper collection is getting a bit out of hand now :) Thank you for this fantastic channel, its been a godsend, cheers from Australia.
welcome to the world of induction hobs :-). We swapped over about 2 years ago.. so easy to keep clean and quite easy to control !. We have been enjoying all these vid's Al. it's become also become a family favorite, now tried around six or seven of the recipes, & both base gravies (excellent & no excuses not to do), explained by you brilliantly. So far the Chicken Chasni, & the King Prawn Bengal, both absolutely superb & has become a firm request from the family. I fancy this latest one with lamb & probably divide it with Prawns into a separate pan. Now on the the list for next weekend. PS ref. bringing a mate / guest in to jazz it up, could be fun for you and us viewers, Bringing a book out, for me watching the dishes come together & listening to you is part of the experience but good luck if you do, bringing a mate/guest in. Try it what have you got to lose !. keep going either way, its really enjoyable to watch and learn
The problem I have Al, is that my wife will not let me cook anything other than Chicken Chasni!! Just got back from Sidari, in Corfu. If anyone yearns for a proper, old school Lamb Madras with huge succulent chunks of lamb, get down to the ‘Bed Bar’, next door to Madisons. It’s the best I have eaten in decades. Al, I’ll cook the Rogan with Chicken and await the response I’ve had for over a year.......... ‘Can you do Chicken Chasni next time’! Arghhhhhh! Chasni is amazing, though. Cheers Al.
Another fantastic curry. I made your lemon rice for a change at the weekend fantastic as is your pilau rice i also make your Aloo Gobi as a side with a chicken chasni which i add extra mint too just because we like mint and as you have said there is so much flexibility in your curry recipes. Unfortunately i use an induction hob as we have no gas in our village in Devon but i found using a deep cast iron dish works well and a little less over spill. You have inspired me to buy authentic serving dishes which look great when having friends around. Made your special curry powder and of course the all important base gravy. Thank you for your continued curry recipes.
If I wasn't making a batch of your recipe lamb samosas tomorrow I'd be giving this a shot. Bizarrely, just had an induction hob fitted this week, its amazing. Thanks again for these videos.
Hi Al That looks absolutely delicious!! Lamb is my favourite meat in any curry but rogon is perfect for lamb. Great recipe and thank you for sharing 👍🏻 Cheers mate Kev
I have a halogen hob which I don’t like for curries so I use a camping stove set on top of it! I have a portable single induction hob which I set beside me with my base on it. Works well! And yes, please write a book.
Al just found your channel, you are a man after my own heart, love to cook, love indian food - love the channel, love your techniques and enthusiasm! - tried this as it is one of my favourites - brilliant work keep going! I'm more real ale person but always like a lager with curry!
Hey Al, cheers from New Hampshire, USA. Torquay originally and a huge curry fan. Oh crap, I sound like the bloke below. We have a 5 ring induction cook-top in our kitchen. Lovely! Plenty of Indian and Nepalese restaurants in our city - Manchester but not as many as Rusholme in your Manchester.
My first attempt at one of your curries tonight Al. Lamb Rogan with lemon rice for my husband's birthday. I made Curry Gravy last week and found all the spices (not easy as I live in Devon). Will let you know the verdict. I think all your curries look fantastic.
Hi Al, I’m Alison but my family call me Al ... I made your curry Lamb Rogan completely keeping to your instructions and the Lemon Rice and it was absolutely superb, the best curry I have ever made. Only thing that let me down was the Naan Bread which I bought from Waitrose and we threw them away mostly uneaten. Would love a video on how to make them properly. Next curry is 5 Spice Chicken Dhansak. A book would be great. I sit for hours typing your recipes out on a split screen on my computer. Thanks again.
Al we have just finished devouring this lamb rogan...adding all the sauce from the cooked lamb makes it even richer. Never understood what BIR curries were or why the recipes I made were nothing like the restaurant ones. Your chicken madras and now lamb rogan I can now make to replicate the taste at home. Hubby is quite pleased as well ;p
Hi Al, love the genuine sincerity of your videos - I can almost smell them through my iPad! Go for the book, I’ll order one. Can you do a nice madras and vindaloo soon?
Yes book would be gr8 Al👍 Said before Hyderabadi Chicken curry. Had it in Aagrah Yorkshire, different to anything i ever had before. I think it had fresh Mint and a touch of coconut. But heat as well fantastic it was? Keep vids coming . Love the details this what makes your vids worth watching as i learnt so much Thanks🙏
Looks great! I had my kitchen renovated a couple years back and switched from gas to induction. Gas is a slightly better means of cooking and I miss being able to swing the pan about as I cook as well as being able to use a wok but induction makes for a much easier clean down after and is superior for simmering. Two years on and a lot more experience with induction and I can get great results. You just need the right pans and know what heat settings work best. I think a lot of people are put off induction because cheap hobs can heat unevenly and cause hot spots but if you get a good quality hob (mine is a Neff) then you het nice even heat with great temperature control. I don't think I would go back to gas in the future.
Hi Al great as usual. Can you please do a:- Rezala Up north i had this wonderful curry, but it varies from place to place. Best one so far i had was up North with Chicken and Mince Meat. Definitely one for the winter months. But really nice dish. The other again i had up North in Aagrah Restaurant, was a, Hyderabadi, Again fantastic dish. Very different flavour to any other curry. Please, if you were to post these dishes it would be great Thanks Al Your Tikka recipe is fantastic. I even purchased a hotplate to serve it like the restaurants👍
Great video again Al, I've spent hours following your recipes and they are all superb. I've also spent a small fortune on pans, pots and spices. I've already told the wife what we're having for dinner tomorrow - no compromising as far as I'm concerned, Lamb Rogan al the way.
Looks superb as always, genuinely really grateful for the new skills I've learnt from you while we were all stuck on furlough in the spring. Im from Wolverhampton and my local used to do an amazing Garlic Chilli Chicken which I'm on tonight.👌 Great your getting some freebies, as you say it would be a fantastic for the garden in the summer but I prefer my old gas cooker. Ah mate you need to get on the book, 'Al's Curry and beer book' got to be a winner
Great video and enjoy hearing what beer you are having 😆 i reckon you was dying to shake that pan though😆 Really great video and some good ideas mentioned too.The book would be good as i still follow along to videos when i do my curries just in case i miss anything (you know what its like having a beer whilst cooking). A book would be great if it contained all the curries on your channel and ingredients and a short step by step guide maybe.I would buy it anyway! Made my base gravy tonight ready for curries tomorrow night.Just wanna also say id love you to come make curry at our house 😆 i get mocked by friends and wife saying i love Al as they always hear your videos on when im cooking curry as i double check as i said to make sure i get them bang on.🤣 imagine Al special guest! Be genius and plenty beer 🍻
outstanding yet again,say i was cooking for 4 how much to i increase the ingredients.also asked the better half for an induction for my birthday. keep up the good work.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
It's a bit odd watching videos from the times of the pandemic... It's so easy to forget, now that things are back to normal, just how weird things were.. My lockdown obsession was cooking carbonara properly! I have now gone through the Italian range which interested me and have moved on to curry. Thank you for doing this, Al, when times were hard. I'm sure it helped a lot of people. It's certainly helping me now, even though times are (apparently) better. You have taught me loads and my curries have improved so much. Knowledge is power!
Doing this tonight Al! The lamb has been tenderising for almost 2 hours and is delicious. Cannot wait till my wife gets home and I can start the curry. Your vids are amazing and has really got me through a tough year. Thank you so much X
Release the book: I can get rid of all those scraps of paper!!
Al is one of my favorite chefs to watch on RUclips
I have been everywhere on this RUclips and have done every recipe going for years. Al you are a legend and love your recipes. Your personality combined with your methods. Brilliant. Thanks
Made this many times but tried it with the proper pre cooked lamb recipe also. Game changer! Nicest curry I’ve ever eaten.
Book 📖 definitely Al love what you do . Covid is crap but encouraging me to be at home and cook more of your recipes
I cooked this last night to great success. I pressure cooked the base gravy and pre-cooked lamb. Tastes just like I remember the restaurant version. Thanks for your videos!
Al, I stumbled upon your channel about 3 weeks ago and I am now literally addicted to watching you.
As a result of that, I have bought a 24cm pan from your list & also spent a small fortune on spices.
I am just about to make my very first base gravy so wish me luck!
I then hope to build great food based on all those wonderful recipes & using your vlogs.
Definitely get a cooking/chat video on the go, it will be great!
Absolutely the best curry I have ever made thank you Al. Made the powder mix and the base curry yesterday then the lamb first thing today then put them together today to make the curry. Well worth all the effort
Love every recipe! Such a dedicated guy. A natural entertainer too. Love to listen to your commentary and banter....
Thanks Stuart. Appreciate your comment. Thx
I used to be a gas man but after moving to Spain, no installed gas over here. So got a similar induction plate to yours just to try, now i would not use anything else so fast and clean. A book of the recipes would be great as long as it,s shipped over here, love your curries made a lot here. Keep up the good work.
Having a guest is a great idea, interaction can be quite entertaining. Keep up the good work Al
Best curry I ever had. You certainly know how to cook them.
These are the best curries I've ever made!! Definitely bring out a book, and yes to having guests!
Hi Al, I'm Steve from Bradford and we are spoilt for curries here. Got to say though that your recipes are just as amazing (if not better). A book sounds great but I also love the live cooking blogs and it wouldn't be as good with just a cook book only (my opinion ofcourse) I never used to cook before lockdown and you have inspired me and as a result I have inspired my family and friends too. I love cooking curries now and its all thanks to you. TC and Cheers 🍻
I'm from Bradford too!! And I batch cook these instead of buying them.now!!
Loved this video. Will be making this for sure. Your ace!!!
Lovely stuff Al. Been watching your videos and cooking your curries for a couple of years now. I’m from UK (Sunny Margate) originally but moved to Australia 11 years ago and it’s very difficult to get a good BIR curry over here. Thanks for giving us expats a curry lifeline!
Cheers for addressing burnout concerns and doing this on your terms.
Al's Kitchen ..Picasso of the curry world..great video
I think having a guest round while u cook is a great idea. Also realising a book would be amazing. I love making your curries and can’t wait to make this one.
Just recently joined ,fantastic to watch and learn waiting for the book definitely,pleasure to watch.
After years of trying to make a decent curry I’d all but given up and sunk into the lowest depths in desperation, yes, I’m not ashamed to say it, I’ve been dishing up jar sauced “curry’s”.
I’ve just finished my first Al’s Kitchen BIR family dinner, it went down a bomb, loved it. Accompanied with a plain rice, popadoms and AK’s onion bhaji’s. I’ve been researching and testing for a few weeks but tonight was the night, I cooked exactly as AK instructs.
It’s been a real pleasure researching Al’s detailed but easy to follow recipes. I came across them via a neighbour / friend whose curry’s were amazing. I asked him his secret expecting him to clam up but credit to him he pointed me to the RUclips tutorials and I have not looked back.
Restocked my aging spices from Spicy Joes, yes a few issues with delivery times and I’ve spoken to Nigel who apologised for the delay but the surge in orders since he linked with AK caused a backlog which he assures me he is getting to grips with.
Then a compared AK work to other chefs. I generally try to do Mada Jeffrey’s recipes but they are more authentic and not the BIR I was chasing. The Curry Guy is good but a bit too detailed at times and didn’t find the recipes as easy to follow as AK’s RUclips outputs.
So, I’m here, I’m cookin and looking forwards to family curry nights every Monday and no “jars” in sight. Al, you ask in your lamb rogan Josh for comments so here a few trying to be constructive.
1. Please update your recipes now you have launched the spice ready mixes. Just highlight which ingredients to leave out and how much of the “mixed spice” to put in. I bought half a dozen and the QR takes me to correct RUclips video but it doesn’t explain to the beginner what to leave out and how much “spice mix” to put in.
2. Please document your recipes in a book. I love the RUclips channel as a learning tool and I love your delivery, it’s like cooking with a mate in the kitchen but i would prefer a book at the right page next to the pan when it comes to the actual cooking. It’s an age thing, at 71 I can adapt to change but I just prefer a recipe to follow. If not a book a “Print” sheet in the links.
Thanks for relighting my curry passion Al, keep up the good work.😀
Hi Al, I’ve been following you for a few years really glad your back regularly, my sister and I love to cook your curries not had a bad one yet! Great idea of yours to have guests, I’m sure you’ll have a long queue of people wanting tuition from the best teacher! Thanks for all your tips and advice you always explain things properly, cheers!
Hi Al made the lamb Rogan me my kids and all family think it is the best thanks for taking your time to make the vid for us all.
My mum doesn't like lamb, but this turned her over! She absolutely loved it and so did i!!
Another great video.... REAL beer and a curry, my 2 favourite things and yes to a book
Another winner from the number one curry chef!!! Al, please!!!! We're still waiting for the classic PRAWN CURRY and PRAWN VINDALOO!!! If you do them, I'll give you some Thai recipes that you can cook from scratch including making your own chili pastes.
So tonight I made Al Kitchen’s Lamb Rogan Josh. I have for years looking for an authentic BIR style Lamb Rogan.
I have tried Al’s old recipe, I have tried Dan’s, I have tried Misty’s and none were right. To be honest I didn’t think any were really close.
I made the precooked lamb today in the Instant Pot pressure cooker. I did 25 mins plus 10mins natural pressure release then let the rest of the pressure out by quick pressure release. Next time I would do it for less as the lamb was in my opinion a little too tender. But I didn’t fancy doing the stove top version for 90 mins. The taste of the cooked lamb was incredible and I had to have willpower not to eat that with rice!
I used Al’s version 2 base gravy. If you have not tried it I urge you to. That base tastes and smells great on its own.
Well I have at long last found the holy grail of Lamb Rogan Josh. This is just on another level, I would be delighted to be served it at a restaurant. The underlying tomato flavour running through is lovely.
Al this recipe is a game changer. As you can guess I loved it.
lamb rogan josh is my favorite curry cant wait to try it al
Would buy your book 100% Al, keep up the great work
long time lurker, first time commenter. Thanks Al for all the great recipes, I use your tutorials at least twice a week and they're always a success! :-)
mate you are the man! keep this going love it rogan is my fav curry and always go lamb as well gonna try this at the weekend
Great recipe Al and definitely yes to a book too ! ... Your channel continues to inspire as do you so keep up the good work !
Glad you enjoy it!
Al I’m watching from North Carolina! Love your curries.
That's great. Are you British?
this is a new channel for me can you help me with where to buy ingredients in the uk i was at tesco and asda but its little jars not big bags. thanks for the channel i love it already
You are my favourite channel for Indian curries.
I love the way you speak..Obviously you are master at cooking,but also a good bloke
looks fanstastic got to try this thanks for all the tips you tell us keep it up AL
I love that food yummy cooking thank you my friend
Hi, I am so looking forward to making this and will definitely do the lamb first with the other recipe you have. I'm from Scotland. I really think a book would be a best seller as your recipes are amazing. Thanks again for all your wonderful recipes.😊👍👍👍
Not prepped any pre cooked lamb, definitely get a book out Al, would be a great stocking filler if you had released it earlier! Guests would be fun get them to cook under your instruction to show everyone at home how easy it is to churn out BIR curries! Keep up the good work
Fantastic! That’s my Friday night dinner sorted! Off to the shops!
Cook on gas and must say I have cooked using most of the other BIR chefs but can honestly say your method is the best! Loved the Madras and Bhuna keep the great work up Al🤘
This looks great, I can’t believe I’ve not seen this channel before!
Will try this new version of the recipe 👍
I cook on gas, induction and AGA. Induction is best IMHO. One important thing I quickly learnt is you need a tri-ply pan to get BIR style results on induction. Aluminium sandwiched between two layers of stainless steel. Get one from Procook and consider their tri-ply wok causes less splashes because of its height.
Really appreciate the video’s, great content. I made a couple of your dishes and they have been amazing.
Keep it up.
Hi Al, greetings from Canada. I'm from Yorkshire originally and a massive curry fan. I'm going to make Lamb Rogan Josh next weekend using your method. I've been using an induction range for a while now and really like it. As I live in a small town (Goderich, Ontario) and there are no Indian restaurants, I make my own curries and also Pork Pies for a taste of over 'ome.
Yes to a book! Yes to guests! Love the videos.
Yes please to the book mate, my curry stained scrap of paper collection is getting a bit out of hand now :)
Thank you for this fantastic channel, its been a godsend, cheers from Australia.
A book sounds great! Lamb Rogan Josh is my go-to dish at any BIR so I’m looking forward to trying this one.
welcome to the world of induction hobs :-). We swapped over about 2 years ago.. so easy to keep clean and quite easy to control !. We have been enjoying all these vid's Al. it's become also become a family favorite, now tried around six or seven of the recipes, & both base gravies (excellent & no excuses not to do), explained by you brilliantly. So far the Chicken Chasni, & the King Prawn Bengal, both absolutely superb & has become a firm request from the family. I fancy this latest one with lamb & probably divide it with Prawns into a separate pan. Now on the the list for next weekend. PS ref. bringing a mate / guest in to jazz it up, could be fun for you and us viewers, Bringing a book out, for me watching the dishes come together & listening to you is part of the experience but good luck if you do, bringing a mate/guest in. Try it what have you got to lose !. keep going either way, its really enjoyable to watch and learn
The problem I have Al, is that my wife will not let me cook anything other than Chicken Chasni!!
Just got back from Sidari, in Corfu.
If anyone yearns for a proper, old school Lamb Madras with huge succulent chunks of lamb, get down to the ‘Bed Bar’, next door to Madisons.
It’s the best I have eaten in decades.
Al, I’ll cook the Rogan with Chicken and await the response I’ve had for over a year.......... ‘Can you do Chicken Chasni next time’! Arghhhhhh!
Chasni is amazing, though.
Cheers Al.
Another fantastic curry.
I made your lemon rice for a change at the weekend fantastic as is your pilau rice i also make your Aloo Gobi as a side with a chicken chasni which i add extra mint too just because we like mint and as you have said there is so much flexibility in your curry recipes.
Unfortunately i use an induction hob as we have no gas in our village in Devon but i found using a deep cast iron dish works well and a little less over spill.
You have inspired me to buy authentic serving dishes which look great when having friends around.
Made your special curry powder and of course the all important base gravy.
Thank you for your continued curry recipes.
If I wasn't making a batch of your recipe lamb samosas tomorrow I'd be giving this a shot. Bizarrely, just had an induction hob fitted this week, its amazing. Thanks again for these videos.
Looks great Al, my husband and I love re-creating your recipes
Yes to a book please 🙏 Enjoying all the recipes for your delicious curries and the added bonus of being relatively low fat 👍🙂
Hi Al
That looks absolutely delicious!!
Lamb is my favourite meat in any curry but rogon is perfect for lamb.
Great recipe and thank you for sharing 👍🏻
Cheers mate
Kev
Just found you from FB link. Very well presented makes it very easy to follow. Looks delicious
I have a halogen hob which I don’t like for curries so I use a camping stove set on top of it! I have a portable single induction hob which I set beside me with my base on it. Works well! And yes, please write a book.
Thanks Al, great as usual, you have made my curry cooking experience great, many thanks from Turkey.
Yes to the book and having guests 👍
Great recipe Al and definitely yes to the book 👍
Looks great
Watching from New Zealand Al, would definitely buy a cook book!
WOW - this was my first of your curries and it is easily the best meal I have ever cooked. Now I just need a freezer for the gravy!
Made the sauce tonight to have with chicken....tasted brilliant .. will make again for sure cheers bud
Al just found your channel, you are a man after my own heart, love to cook, love indian food - love the channel, love your techniques and enthusiasm! - tried this as it is one of my favourites - brilliant work keep going! I'm more real ale person but always like a lager with curry!
Thank you so much 🙂
I'm absolutely loving your videos. So much passion and genuine love for food. .
Hey Al, cheers from New Hampshire, USA. Torquay originally and a huge curry fan. Oh crap, I sound like the bloke below. We have a 5 ring induction cook-top in our kitchen. Lovely! Plenty of Indian and Nepalese restaurants in our city - Manchester but not as many as Rusholme in your Manchester.
Love your recipes Al, amazing
Excellent video as always buddy, looking forward to seeing your next one
Atb
Paul
My first attempt at one of your curries tonight Al. Lamb Rogan with lemon rice for my husband's birthday. I made Curry Gravy last week and found all the spices (not easy as I live in Devon). Will let you know the verdict. I think all your curries look fantastic.
Hi Al, I’m Alison but my family call me Al ... I made your curry Lamb Rogan completely keeping to your instructions and the Lemon Rice and it was absolutely superb, the best curry I have ever made. Only thing that let me down was the Naan Bread which I bought from Waitrose and we threw them away mostly uneaten. Would love a video on how to make them properly. Next curry is 5 Spice Chicken Dhansak. A book would be great. I sit for hours typing your recipes out on a split screen on my computer. Thanks again.
Love your videos, cracking food and tips, defo one I will try soon, great to see u keeping up the good work.
Al we have just finished devouring this lamb rogan...adding all the sauce from the cooked lamb makes it even richer. Never understood what BIR curries were or why the recipes I made were nothing like the restaurant ones. Your chicken madras and now lamb rogan I can now make to replicate the taste at home. Hubby is quite pleased as well ;p
Hi Al, love the genuine sincerity of your videos - I can almost smell them through my iPad! Go for the book, I’ll order one. Can you do a nice madras and vindaloo soon?
Yes book would be gr8 Al👍
Said before Hyderabadi Chicken curry.
Had it in Aagrah Yorkshire, different to anything i ever had before.
I think it had fresh Mint and a touch of coconut.
But heat as well fantastic it was?
Keep vids coming . Love the details this what makes your vids worth watching as i learnt so much
Thanks🙏
Looks great!
I had my kitchen renovated a couple years back and switched from gas to induction. Gas is a slightly better means of cooking and I miss being able to swing the pan about as I cook as well as being able to use a wok but induction makes for a much easier clean down after and is superior for simmering. Two years on and a lot more experience with induction and I can get great results. You just need the right pans and know what heat settings work best.
I think a lot of people are put off induction because cheap hobs can heat unevenly and cause hot spots but if you get a good quality hob (mine is a Neff) then you het nice even heat with great temperature control. I don't think I would go back to gas in the future.
Simply delicious! Thank yooooou ❤️
I think it's criminal if you don't release a book tbh, it's been years in the making!
Hi Al great as usual.
Can you please do a:-
Rezala
Up north i had this wonderful curry, but it varies from place to place. Best one so far i had was up North with Chicken and Mince Meat.
Definitely one for the winter months. But really nice dish.
The other again i had up North in Aagrah Restaurant, was a,
Hyderabadi,
Again fantastic dish. Very different flavour to any other curry.
Please, if you were to post these dishes it would be great
Thanks Al
Your Tikka recipe is fantastic. I even purchased a hotplate to serve it like the restaurants👍
A book would be great for Christmas!
Hi Al may be a live Q&A? Great vid mate thank you for sharing
Great idea Al, be nic to see you cook for somone oth than yourself
Do the book and get some fans in the kitchen. Love your work!!
Looks amazing 👏. How many millimetres of base gravy did you use in total, please?
You are a legend Al, thank you, your recipes are the best!
Great video again Al, I've spent hours following your recipes and they are all superb. I've also spent a small fortune on pans, pots and spices. I've already told the wife what we're having for dinner tomorrow - no compromising as far as I'm concerned, Lamb Rogan al the way.
Please release a book, I'd definitely buy it. I like cooking along, but I prefer to gave s book too.
wonderful dish Al, will definitely try that and that induction hob cooks fantastically, I may consider buying one. Can you do a phall next please?
Looks superb as always, genuinely really grateful for the new skills I've learnt from you while we were all stuck on furlough in the spring.
Im from Wolverhampton and my local used to do an amazing Garlic Chilli Chicken which I'm on tonight.👌
Great your getting some freebies, as you say it would be a fantastic for the garden in the summer but I prefer my old gas cooker.
Ah mate you need to get on the book, 'Al's Curry and beer book' got to be a winner
Much appreciated!
As per usual, Great job mate. Put me down for the first edition.
Great video and enjoy hearing what beer you are having 😆 i reckon you was dying to shake that pan though😆 Really great video and some good ideas mentioned too.The book would be good as i still follow along to videos when i do my curries just in case i miss anything (you know what its like having a beer whilst cooking). A book would be great if it contained all the curries on your channel and ingredients and a short step by step guide maybe.I would buy it anyway! Made my base gravy tonight ready for curries tomorrow night.Just wanna also say id love you to come make curry at our house 😆 i get mocked by friends and wife saying i love Al as they always hear your videos on when im cooking curry as i double check as i said to make sure i get them bang on.🤣 imagine Al special guest! Be genius and plenty beer 🍻
Trying this tonite looks yum yum
outstanding yet again,say i was cooking for 4 how much to i increase the ingredients.also asked the better half for an induction for my birthday. keep up the good work.
Definitely release a book with al your lovely curry's I'll buy it thanks al
Nice one Al, looks like another winner...
I prefer induction over gas as IMO induction gives you better control at lower temperatures which is handy for stews, sauces etc.
A book would be fantastic!!