Thank you Al! Been trying out a few of your curries over the last month or so and today the Mrs said she'd rather have one of 'my' curries - based on your 30 minute bhuna - than a takeaway! Loving the Rogan as well - superb when left in the fridge for 24 hours before eating!
Cheers Al I've just subscribed and will join the SCC on FB shortly. I enjoyed that episode though I think it was a bit mean to not let your mate have a lager to wash it down with, it makes all the difference you know. All the best from Thailand
I've tried Al's curries and they are simply awesome. However they taste almost the same, pretty close anyways, since the spices and other ingredients are almost identical. Would be great to have something with spinach and lamb etc. What do you think? Not a complaint, but rather a request.
Al!! Poor John! That fella is a legend. Look after him. The Ceylon is one of my favourite BIR choices. After beging dumpd out the FA cup by that man u, I think I need to cook this. Cheers Tony
The comedy value of just how far you can push John before he keels over or disintegrates 🤣🤣🤣 Joking aside, I've switched from chicken breast to chicken thigh over the last few months and it makes a big difference to the flavour of my curries. I've also been using olive oil instead of vegetable/sunflower oil or ghee, and I can't detect any difference in taste. Big difference in calories though!
Glad your back!!!....will try this next cook up!!...you proper tucked him up there!!😂...but he finished it!!! What a machine!!!..hats off to you John!!!...Mr naga is more thane enough for me!!!...keep the recipes coming Al...I've been doing them every weekend since Christmas!!!😗👍
Try starting with your whole spices & ginger & garlic, then add your chicken thigh, seal over, add spices stir in, then add a pint (or what you want) of fresh blended tomatoes. No onion curry and no need to boil onions. I was super surprised how good & easy this is.
Big Al , love the curries every week ! Need to take these absolutely beautiful curries to the next level , it would be a dream to own a puri tandoori and compliment these amazing dishes with quality tikka , win or lose! Looking forward to the future content 👌 😀 🍛
Just made this curry and I must admit the amount of oil worried me a bit... But my God that curry was delicious! You've gained a subscriber my friend ❤️
Will be trying this tomorrow can’t wait ….. cheers Al, keep them coming. Any chance you could lease with Latiff in Alsager, local to me and would love to see you down here in Alsager.
Al, love the videos! Do/have you ever used black cardamon pods? They are bigger, bit stronger and have a nice smokey flavour to them. I'd highly recommend trying them. Keep up the good work mate.
Right, where to begin.... I've never made a Ceylon curry with any recipe before...until now! Holy Moly this recipe is absolutely amazing! It's now arguably my favourite curry. And I have 4 portions of it! Yeeeeehaaaaar! 😊 Thanks Rik! PS: I made double onion paste so I have one to freeze for my next recipe in this series.
The 30 min curries for me, be it blended onions or blended tomatoes work much better than using the base gravy, less faffing. Also, got 4 of your curry mixes from Spicy Joe's. Very slow service getting them!, however the blends are great. I've had staff, vindaloo, rogan josh and bassar. I do recommend them.
Hi Al. My wife is allergic to coconut, I know it's an odd one, but what could I substitute it for? Just to clarify, looking for a coconut substitute, not a wife substitute
Love this curry but would love to try it with lamb. Can you advise how best to use lamb? 1kg cubed lamb? You say precooked, how? Would you use your masala base here and allow the lamb cubes to slow cook? Or how long do you estimate that the lamb would need? Really want the lamb just like an Indian restaurant where it melts in your mouth.
@@AlsKitchen will do that next time however, happy to report that I successfully got the result I was looking for by browning the lamb in the onion base and adding the spices. Thereafter instead of following the thirty minute process just allowed it to slow cook. In fact I transferred from my big pot (like Al’s) to my ninja slow cooker. Took about 4-5 hours however the result was absolutely amazing with deep flavours and melt in the mouth lamb. I even threw the bone in the slow cooker. Will make up some pre cooked lamb next time (when my wallet recovers).
Nice one al...just to say that in your ingredients list you have Missed out the Ginger Past mateo...i presume it's the same amount as the Garlic paste? well i'm going to put the same amount in as i don't suppose it will matter that much o will it?
Thanks Al .. Poor John ... TBH my favourite ever Chicken Cylon you have done was the very original BIR one you ever did, I still cook that one at least once a month to this day.
Oh poor John! This happened to a friend of mine when he ordered a Ceylon at the restaurant In Valley near the airbase on Anglesey. He was ill for days!
Very tasty , though i added pre-cooked Lamb near the end and also instead of the onion water i added 50/50 lamb stock that it had been cooked in and onion water.
Hey Al’ great curry video loving John’s hickups made me laugh. I spent three weeks in Sri Lanka and yours is very close to the authentic one I had out there.
Done this chicken Ceylon, absolutely amazing. My favourite has always been the madras but now it's the Ceylon. Only thing is Worcestershire sauce, would never put that in any curry. Still you are a curry god👊
We've known each other a long time Al and you know I'm a fan anyway, but this torturing big John addition is a whole new comedy level, I start laughing as soon as you mention him! 😂
Great curry. Have made my own but a few ingredients here weren't included so will cook again and add these. Poor John! lol 😂😂😂 Though hat's of to him, as he's as game as a badger!
Naga has been overtaken in scoville heat levels by a few chillies. I have eaten a Naga a Trinindad Scorpion & a Carolina Reaper one after the other. Only needing to drink a small glass of milk after eating all 3 chillies. I make very hot chilli oils & sauces for my own use. Others have tried them in very small quantities. Naga is no where near as hot as the CR.
Hi Al can you advise, you using coconut milk in this recipe I get tinned coconut milk which always seems to be partially solidified. Am I buying the wrong milk ??
You said that 30 minutes is the perfect amount of time for cooking the chicken thighs. But the first 10 minutes was spent on cooking the onions, the chicken only cooked for 20 minutes which I thought was the perfect time for breast. Please explain.
@@fantasyproduct1042 it varies. My local uses fresh. Or at least frozen stuff rather than canned. Sometimes the canned stuff can make the curry like a green soup rather than a curry with spinach in it. I guess it comes down to how you use it.
I agree on the olive oil, but would use it along with coconut oil. Most oils that are from seeds that they've rammed down are throats are actually very unhealthy for us.
There's a lot of misinformation out there regarding seed oils, though. People think Rapeseed is bad for them. Despite humans evolving alongside its consumption. That's how long we've been consuming it. Very good for us.
@@philstevens9914 The traditional rapeseed oil we have in England is good for us. We've evolved alongside its consumption. It is one of the oldest consumed oils. Canola Oil, I know nothing about. Other than it being a Canadian variant of rapeseed oil. I know enough about biology to understand that they could be two drastically different things while seemingly being the same.
@@K.R.O1875 Seems to me that the two are the same and origins are from the 70's in Canadia. What I do know is that seed oils are not good for you in general. The process of them going rancid starts almost immediately after they have been pressed. I am from the UK and live in the States. I have a toe in both countries. There is more noise here about seed oils in general. When making curries I exclusively use coconut oil. It's better for flavor ad far safer which is a fact. Look at Al from Al's kitchen. He uses olive oil in all his curries. In the end he says there is no difference in taste. We all know olive oil is actually good for us. Perhaps he is on to something.
Going to try this one next. Been looking at getting myself one of those 3 ring gas burners but reading lots of comments that they shouldn't be used indoors?
![Ice On My Teeth - ATEEZ エイティーズ 에이티즈 [Music Bank] | KBS WORLD TV 241115](http://i.ytimg.com/vi/c-n92OgbbwA/mqdefault.jpg)
Thank you Al! Been trying out a few of your curries over the last month or so and today the Mrs said she'd rather have one of 'my' curries - based on your 30 minute bhuna - than a takeaway! Loving the Rogan as well - superb when left in the fridge for 24 hours before eating!
1. Cinnamon and cardamon to release oils
2. Blended onion 8 mins
3. Add garlic / ginger, 2 mins
4. Lower heat, dry spices (basar, chilli, fennel, black pepper, coconut powder)
5. Tomato paste
6. Heat to medium, coat chicken, 600 ml onion stock
7. 10 mins with lid
8. Lid off, mango chutney, kasoori methi, salt, Worcester, lemon
9. Coconut milk, 10 mins til reduced
Cheers Al I've just subscribed and will join the SCC on FB shortly. I enjoyed that episode though I think it was a bit mean to not let your mate have a lager to wash it down with, it makes all the difference you know. All the best from Thailand
Thanks Al. I made your earlier Ceylon as it's a favourite of mine in a BIR. Will definitely be giving this one ago as well.
Fantastic!
Good t see ya back Al. 👍
BY ECK THAT JOHN MUST HAVE AN ASPESTOS TONGE 😂😂😂
I've tried Al's curries and they are simply awesome. However they taste almost the same, pretty close anyways, since the spices and other ingredients are almost identical. Would be great to have something with spinach and lamb etc. What do you think? Not a complaint, but rather a request.
I’ve got this simmering right now! Thanks for these videos, love them
Made the Ceylon today and what a tasty treat! Will definitely be making again! Thanks Al!
Al!! Poor John! That fella is a legend. Look after him. The Ceylon is one of my favourite BIR choices. After beging dumpd out the FA cup by that man u, I think I need to cook this.
Cheers
Tony
Can’t wait to try this, so glad you’re back.
Another banger Al. I’ve made these for years and this one will every bit as good. 👏🏻👏🏻👏🏻👏🏻
looks delicious - why don't you serve it with a naan or rice when tasting?
I used to make the BIR one. Today, I did this one, and it's a winner. It's a really nice curry on all levels. Thanks, Al.
Looking forward to trying this, it looks amazing thanks Al..
The comedy value of just how far you can push John before he keels over or disintegrates 🤣🤣🤣
Joking aside, I've switched from chicken breast to chicken thigh over the last few months and it makes a big difference to the flavour of my curries.
I've also been using olive oil instead of vegetable/sunflower oil or ghee, and I can't detect any difference in taste. Big difference in calories though!
Glad your back!!!....will try this next cook up!!...you proper tucked him up there!!😂...but he finished it!!! What a machine!!!..hats off to you John!!!...Mr naga is more thane enough for me!!!...keep the recipes coming Al...I've been doing them every weekend since Christmas!!!😗👍
A great tasting curry that Al, thank you, really enjoyed it
The 30 min jobs are working out really well for me.
I NEED A PURI TANDOOR AL!!! thanks for the awesome currys!!
Roast the onions in the oven for 45 mins on 195 much better flavour than boiled Al
The blitzed onions give these curries a great texture. I prefer them to base gravy.
Try starting with your whole spices & ginger & garlic, then add your chicken thigh, seal over, add spices stir in, then add a pint (or what you want) of fresh blended tomatoes. No onion curry and no need to boil onions. I was super surprised how good & easy this is.
Yes they do
@ianthomas1060 the beauty with curries is you can try anything you like 👍
@@fantasyproduct1042 sure can!
Love it ! Thanks dude, keep it up this stuff rules! Proud!
Welcome back Al. Another great looking recipe to try out.
Just making this one now. Thanks Al, will post a pic on the Secret Curry Club.
Ceylon is still on the menu at my local Indian restaurant and it is very tasty I highly recommend it so I'm sure this recipe will be a banger
I need a Puri Tandoor, AL. Thank you for your great content, mate!
Big Al , love the curries every week ! Need to take these absolutely beautiful curries to the next level , it would be a dream to own a puri tandoori and compliment these amazing dishes with quality tikka , win or lose! Looking forward to the future content 👌 😀 🍛
I’ll definitely be doing this one for when I get back from the pub tomorrow evening 👍😊
So good to see you back and hope you are well. This will be made on Sunday!!!!
Hope you like it!
Al and John the test pilot... That curry looks like my next 30 curry making challenge.. Wish me luck, though I will be using Mr Naga Naga.
I would like to see a few curries using your spice packs in them
I have been looking forward to this all week!
love a madras so very much looking forward to trying this one, great episode Al 👌
I just cooked this, and it's another winner. Loved it. Thanks Al.
Just made this curry and I must admit the amount of oil worried me a bit... But my God that curry was delicious! You've gained a subscriber my friend ❤️
Brilliant, love the humour (poor John)
Missed you more, Al. Doing my favourite curry of all time but I've recently turned to a fried tofu version. It's amazing.
Will be trying this tomorrow can’t wait ….. cheers Al, keep them coming. Any chance you could lease with Latiff in Alsager, local to me and would love to see you down here in Alsager.
Al, love the videos! Do/have you ever used black cardamon pods? They are bigger, bit stronger and have a nice smokey flavour to them. I'd highly recommend trying them. Keep up the good work mate.
Yes a few of my recipes have them in fact. I mainly use with red meat dishes.
Literally just finished making your korma for the weekend Al. Can’t wait to give this one a go!
Hope you enjoy
Is the pot 320 mm wide Al? Looks bigger on the telly. Love the channel
36cm
I've just bought the 32cm through the link 36 wasn't available
Glad to see Big John back! Where is his lager for the curry?!?!
In the end I forgot to get it.
Ceylon has got to be up there with my favourite Curry 🍛
"Have you got good Health Insurance" 😂 Brilliant!
Disclaimer 📝🤣😂
Great to see you Al, hope you are well bro.
Cracking job John 😮
Brave chap. Johnny Cash in the morning I bet!!
Loo roll in the freezer pal 😂😂😂
Right, where to begin....
I've never made a Ceylon curry with any recipe before...until now!
Holy Moly this recipe is absolutely amazing! It's now arguably my favourite curry.
And I have 4 portions of it!
Yeeeeehaaaaar! 😊
Thanks Rik!
PS: I made double onion paste so I have one to freeze for my next recipe in this series.
The 30 min curries for me, be it blended onions or blended tomatoes work much better than using the base gravy, less faffing. Also, got 4 of your curry mixes from Spicy Joe's. Very slow service getting them!, however the blends are great. I've had staff, vindaloo, rogan josh and bassar. I do recommend them.
Sounds great!
Great stuff Al.
Hi Al. My wife is allergic to coconut, I know it's an odd one, but what could I substitute it for?
Just to clarify, looking for a coconut substitute, not a wife substitute
I'm not sure there is a substitute for coconut. Not unless there is some kind of flavouring that's artificial.
Love this curry but would love to try it with lamb. Can you advise how best to use lamb? 1kg cubed lamb? You say precooked, how? Would you use your masala base here and allow the lamb cubes to slow cook? Or how long do you estimate that the lamb would need?
Really want the lamb just like an Indian restaurant where it melts in your mouth.
Serve for Al's pre cooked lamb. Follow the video. Good luck
@@AlsKitchen will do that next time however, happy to report that I successfully got the result I was looking for by browning the lamb in the onion base and adding the spices. Thereafter instead of following the thirty minute process just allowed it to slow cook. In fact I transferred from my big pot (like Al’s) to my ninja slow cooker. Took about 4-5 hours however the result was absolutely amazing with deep flavours and melt in the mouth lamb. I even threw the bone in the slow cooker.
Will make up some pre cooked lamb next time (when my wallet recovers).
Al you're a legend bro thanks for this mate
Any time!
Looks amazing and I have cooked a few of yours but I leave the salt out… anyone who wants it can add it themselves after
Al - should we buy from spicy joes or Als kitchen website??
Nice one al...just to say that in your ingredients list you have Missed out the Ginger Past mateo...i presume it's the same amount as the Garlic paste? well i'm going to put the same amount in as i don't suppose it will matter that much o will it?
Thanks Al .. Poor John ... TBH my favourite ever Chicken Cylon you have done was the very original BIR one you ever did, I still cook that one at least once a month to this day.
Oh poor John! This happened to a friend of mine when he ordered a Ceylon at the restaurant In Valley near the airbase on Anglesey. He was ill for days!
Very tasty , though i added pre-cooked Lamb near the end and also instead of the onion water i added 50/50 lamb stock that it had been cooked in and onion water.
Hi Al please could you revisit your onion bhajis as I can’t get them right many thanks
John is a hero!
Brilliant mate! The dog''s.
Hi Al, at what stage would you put chicken breast or prawns? Brilliant channel BTW.
Chicken Breast 10 min from the end, prawns 5 mins
Another winner, looks awesome as always 🏆
nice one Al
Missed a joke there Al.
It’s been Ceylon since you’ve had this curry
This my favourite so far! 😍
AWESOME RECIPES!!!
Hi Al, what coconut powder do you use for the Ceylon? Great work on the videos, Dhansak was insane!
Maggi brand
Iam a big fan of your recipes.
Hey Al’ great curry video loving John’s hickups made me laugh. I spent three weeks in Sri Lanka and yours is very close to the authentic one I had out there.
Glad you enjoyed it
That was hilarious lol I need one of those thermometers
I
If you’re using 2tsp here of hot chilli powder, approximately how much extra hot chilli powder provides the same level of heat? 1.5tsp? Thx!
Done this chicken Ceylon, absolutely amazing. My favourite has always been the madras but now it's the Ceylon. Only thing is Worcestershire sauce, would never put that in any curry. Still you are a curry god👊
Any tips on prepping chicken thighs, how best to remove the bone? Thanks love your work!
Easy peasy once you've done it a few times:
ruclips.net/video/3uYLdbTuYuE/видео.html
You need a really good sharp knife
Buy the ones already prepared, not much extra in price.
We've known each other a long time Al and you know I'm a fan anyway, but this torturing big John addition is a whole new comedy level, I start laughing as soon as you mention him! 😂
look`s amazing once again Al
Great vid Al, love the colour of the curry . Haha big John got hiccups 😅😂
Great curry. Have made my own but a few ingredients here weren't included so will cook again and add these.
Poor John! lol 😂😂😂 Though hat's of to him, as he's as game as a badger!
Al, I'm subscribed to your channel but never received any notification of your 30-minute dishes. Only came across them by accident.
Naga has been overtaken in scoville heat levels by a few chillies. I have eaten a Naga a Trinindad Scorpion & a Carolina Reaper one after the other. Only needing to drink a small glass of milk after eating all 3 chillies. I make very hot chilli oils & sauces for my own use. Others have tried them in very small quantities. Naga is no where near as hot as the CR.
Naga doesn't seem as hot these days
John is absolutely STAUNCH
Yes Al....really decent one that bro, am gonna make it next weekend...gonna pass on the naga chilli 🌶, though..😂😂😂..Great vlog, massive respect 🙏....
looks good al ill have to make it
Hi Al can you advise, you using coconut milk in this recipe I get tinned coconut milk which always seems to be partially solidified. Am I buying the wrong milk ??
Give the tin a really good shake before opening. :)
Place in warm water for 20 mins and give it a good shake. The coconut days have solidified that's all
Hey up sue I found the can's from Asian shops seem to be lots better, before buying try shaking the can, hope this helps
thank you will give it a go. @@johngibson3837
Thanks Dan worth a try @@danhaynes7897
That pod cast was fantastic btw Al 👍🏻
Thanks. Glad you enjoyed it
What is that chilli paste you put in and can it be ordered online
I'm not on fb Al😢.
I can honestly say your base gravy 2 ceylon is outstanding so I'm gonna give this a bash, and compare.
He loved it! Brave man...
FYI, milk or yogurt are good antidotes for hellish spices.
Yes they are!
And you gave him water. That is approaching evil, especially to a good unsuspecting 'friend'.
No sh!t Sherlock 😂
Reads to me like a new onion barji video to me!
You said that 30 minutes is the perfect amount of time for cooking the chicken thighs. But the first 10 minutes was spent on cooking the onions, the chicken only cooked for 20 minutes which I thought was the perfect time for breast. Please explain.
i always have ceylon with tikka meat my fave curry
Can I have a bit of advice on what is coconut powder, been to Asian supermarket but couldn't see it only desiccated
Thanks
Hi I used to get it from my local Asian supermarket but coconut block works just as well if you grate it. Cheers
When did you add the hot spice?
Not sure if the right video but - I need a Puri Tandoor (please) Al
Can I request a chicken saag.
I agree 😂
Yes! A 30 minute chicken saag would be very much appreciated. Preferably with fresh spinach leaves rather than the canned stuff.
@frodorabbit do BIR use fresh or canned?
@@fantasyproduct1042 it varies. My local uses fresh. Or at least frozen stuff rather than canned. Sometimes the canned stuff can make the curry like a green soup rather than a curry with spinach in it. I guess it comes down to how you use it.
@@frodorabbitI prefer the frozen.
😂😂 Poor John. Think that was a bit cruel Al 😂
John is a legend. My kind of guy. Hope he got his lager Al 😂
I agree on the olive oil, but would use it along with coconut oil. Most oils that are from seeds that they've rammed down are throats are actually very unhealthy for us.
There's a lot of misinformation out there regarding seed oils, though. People think Rapeseed is bad for them. Despite humans evolving alongside its consumption. That's how long we've been consuming it. Very good for us.
@@K.R.O1875 Rape seed oil is marketed in the US as Canola oil. It is proven to be bad!
@@philstevens9914
The traditional rapeseed oil we have in England is good for us. We've evolved alongside its consumption. It is one of the oldest consumed oils.
Canola Oil, I know nothing about. Other than it being a Canadian variant of rapeseed oil. I know enough about biology to understand that they could be two drastically different things while seemingly being the same.
@@K.R.O1875 Seems to me that the two are the same and origins are from the 70's in Canadia. What I do know is that seed oils are not good for you in general. The process of them going rancid starts almost immediately after they have been pressed. I am from the UK and live in the States. I have a toe in both countries. There is more noise here about seed oils in general. When making curries I exclusively use coconut oil. It's better for flavor ad far safer which is a fact. Look at Al from Al's kitchen. He uses olive oil in all his curries. In the end he says there is no difference in taste. We all know olive oil is actually good for us. Perhaps he is on to something.
My favourite curry ceylon ❤
Going to try this one next. Been looking at getting myself one of those 3 ring gas burners but reading lots of comments that they shouldn't be used indoors?
I only use it for my recordings. Not for general use. It's on for literally 30 mins.
They’re fine with enough ventilation, windows and door open. Butane more safer than propane to use indoors