When you do find that jewel make sure to tell us will have to go for a look in home bargains bit out the way for me but will have to make the effort keep em coming Andy 👍👍👍
That jewel might be Green Chicken Curry using Mae Ploy green curry paste. Loosen the paste up with oil (quite a bit of oil) in a small dish beforehand because you need to fry it until fragrant otherwise it has no flavour or heat. It is Thai so it has a lot of heat - I use half the recommended dose of paste in the "single" serve packet with 1 chicken breast - I freeze the rest of the paste for another time. Give it a shot. You need to add the juice of a lime and 1tbsp of fish sauce which isn't on the instructions. Basil if you want. I add green beans, a chopped zucchini and some red capsicum to mine. If you poach the sliced chicken breast in the curry at the end it doesn't get tough. Serve with medium grain rice which is quite sticky. Fin.
Andy, yes mate they do that brand in Vindaloo… I’ve bought it a few times for my missus. It’s hard to come by so always buy a few when I see it. Farmfoods, Home Bargains do it if I remember rightly. Try it, it’s very very nice 👌🏻
so to get colour on the chicken you'd wanna get the oil hotter first but more importantly piling it on top in a saucepan will cause it to steam and it's near impossible to caramelize so ideally you'd wanna use a frying pan with more surface area and allow space between the pieces or brown it off in batches - this also applies to most things so just a tip all love keep grinding
Brilliant as always Andy! I make a lot of chicken curry's, you really need to spend a few minutes to cut off the sinue on the chicken. Makes a big difference. 😇 happy days.
Looks nice. Will try the Jalfrezi & the Madras. Good value too for most people at £2.50 a meal (approx). Couldn’t even buy one Big Mac or other rubbish for that…👍…
Kohinoor is my go to curry now, usually go for madras myself as I like the heat. Your chicken looked overcooked to me mate as it was stringy in texture. I miss out that whole browning step when I do it though. oven proof dish put the thigh fillets in whole cover with sauce, cover with foil lid, cook in preheated oven at 180 for about 40 mins & its done. Sometimes chop a green pepper up & put that in with the thighs first too.
You may not be the jewel in the crown, but you're defo a diamond Geezer, mate💎! Chicken thighs all day long👍. £2•50 a pop's gotta be a bangin' bargain 💥. All that's missing is a squeeze of lemon juice, for me. Ruby's not a ruby without 🍋☝️.
Kohinoor do a sauce called Bombay Egg curry and it's great, I usually alway go for meat in a curry but with this you hard boil 3-4 eggs then cut them in half and sear some vindaloo or equivalent hot curry powder onto them in a pan then just add the sauce.
Nice review Andy and I'll give it a go but won't add the cream to me it made it look like a korma and to quote Smithy from Gavin and Stacey a korma is pointless and add extra onions and green and red peppers PS how do those big Iceland nann breads compare to the ones from Aldi ?? 👍👍🥘🌶🍺
@@fatandy surprisingly for something without meat it was fantastic, one of the best curries I've ever had, but then again she was a hippie and she'd been studying the correct way to and making curries for years
Do they do Rogan Josh Andy?? 🤔 That's my favourite Indian but I find the jars just all taste the same and nothing like the real thing... But maybe these pouches might be different 😉😉
I was wondering Andy why you cooked it for a hour,and a half when the instructions said 20 minutes,you could have added 5-10 minutes because it was thigh,not breast.Also if you used a frying pan you would get a better sear on the chicken,more space for the meat to brown,and your sauce would have been thicker,more concentrated,so much more tasty.Just a few ideas from an old time cook,who is a pastry chef by trade.See you tomorrow Andy.😊
Thanks for that, don’t know really I just let it cook on a very low heat, hoping really to get all the spices infused, do you still do the pastry, or have you retried? Thanks for the tips 👍🏻
@@fatandy when COVID reared it’s ugly head I was 75,and still working in a top restaurant in NY,the owner closed the restaurant ,and I knew that I was retired as nobody was about to hire a person of my age after COVID,I had worked over twenty years at that restaurant.I now follow some of the British YTers,,as I was born,and raised in Birmingham,but I have lived in the States for 58 years.Things in the UK food world have changed so much,it’s hard for me to believe,we were still buying food in small shops when I left,and no refrigerators,or freezers.
This is a super awesome food hack.
Thanks for sharing .
Thanks
When you do find that jewel make sure to tell us will have to go for a look in home bargains bit out the way for me but will have to make the effort keep em coming Andy 👍👍👍
Will do
That jewel might be Green Chicken Curry using Mae Ploy green curry paste. Loosen the paste up with oil (quite a bit of oil) in a small dish beforehand because you need to fry it until fragrant otherwise it has no flavour or heat. It is Thai so it has a lot of heat - I use half the recommended dose of paste in the "single" serve packet with 1 chicken breast - I freeze the rest of the paste for another time. Give it a shot. You need to add the juice of a lime and 1tbsp of fish sauce which isn't on the instructions. Basil if you want. I add green beans, a chopped zucchini and some red capsicum to mine. If you poach the sliced chicken breast in the curry at the end it doesn't get tough. Serve with medium grain rice which is quite sticky. Fin.
That sounds really good thanks for that I’ll have to give that a go 👍🏻
Its an amazing curry paste!!
Andy, yes mate they do that brand in Vindaloo… I’ve bought it a few times for my missus. It’s hard to come by so always buy a few when I see it. Farmfoods, Home Bargains do it if I remember rightly. Try it, it’s very very nice 👌🏻
Thanks mate I will look out for it when I find it, I will definitely review it, thanks 👍🏻
I haven’t tasted many Indian dishes but the jalfrezi is top drawer. Well done. 👍
Thanks
so to get colour on the chicken you'd wanna get the oil hotter first but more importantly piling it on top in a saucepan will cause it to steam and it's near impossible to caramelize so ideally you'd wanna use a frying pan with more surface area and allow space between the pieces or brown it off in batches - this also applies to most things so just a tip all love keep grinding
Thanks
Nice video Andy, looks great though XXX
Thanks
Brilliant as always Andy! I make a lot of chicken curry's, you really need to spend a few minutes to cut off the sinue on the chicken. Makes a big difference. 😇 happy days.
Thanks
Very nice mate
Thanks 👍
Fifty bob a meal ain't bad, especially if you like it! Looks nice Fandy!
Thanks
Looks nice. Will try the Jalfrezi & the Madras. Good value too for most people at £2.50 a meal (approx). Couldn’t even buy one Big Mac or other rubbish for that…👍…
It was good, try the indi grand madras from home bargains, it’s really good, it in my playlist under home bargains 👍🏻
Indi grand madras has disappeared from the shelves can’t find it anywhere, keep trying Andy hopefully find another 10/10🍻
I was looking for that on Friday and couldn’t find it, I did a video on that, it’s in my playlist under home bargains 👍🏻
Kohinoor is my go to curry now, usually go for madras myself as I like the heat. Your chicken looked overcooked to me mate as it was stringy in texture. I miss out that whole browning step when I do it though. oven proof dish put the thigh fillets in whole cover with sauce, cover with foil lid, cook in preheated oven at 180 for about 40 mins & its done. Sometimes chop a green pepper up & put that in with the thighs first too.
Yeah did leave it a bit longer than normal, got a bit sidetracked 😂👍🏻
That madras video has picked up Andy 🎉🎉🎉
👍🏻
Always wash your chicken first! Great vlog, looking forward to trying this. Thanks!
You don't wash chicken. Ugh!
I never do
The food administration’s says not to wash chicken as it spreads germs around the kitchen.
You may not be the jewel in the crown, but you're defo a diamond Geezer, mate💎! Chicken thighs all day long👍. £2•50 a pop's gotta be a bangin' bargain 💥. All that's missing is a squeeze of lemon juice, for me. Ruby's not a ruby without 🍋☝️.
Cheers mate 👍🏻
Kohinoor do a sauce called Bombay Egg curry and it's great, I usually alway go for meat in a curry but with this you hard boil 3-4 eggs then cut them in half and sear some vindaloo or equivalent hot curry powder onto them in a pan then just add the sauce.
That sound good, I’ll look out for that, thanks 👍🏻
Nice review Andy and I'll give it a go but won't add the cream to me it made it look like a korma and to quote Smithy from Gavin and Stacey a korma is pointless and add extra onions and green and red peppers PS how do those big Iceland nann breads compare to the ones from Aldi ?? 👍👍🥘🌶🍺
I thought they were really nice I like them both, they were nice 👍🏻
I'm no vegetarian but a couple of years ago a friend of mine made a jalfrezi curry with potato and red, green and yellow peppers and it was delicious
That’s sounds good 👍🏻
@@fatandy surprisingly for something without meat it was fantastic, one of the best curries I've ever had, but then again she was a hippie and she'd been studying the correct way to and making curries for years
Do they do Rogan Josh Andy?? 🤔 That's my favourite Indian but I find the jars just all taste the same and nothing like the real thing... But maybe these pouches might be different 😉😉
Had a Quick Look on google can’t see it, so I’m not sure
@@fatandy cheers Andy, in fairness I should have done the same myself 😂🤦
Top quality review as always bud
Thanks
Would this or could this have been done in the Slow Cooker Andy ?
Yeah I can’t see why not 👍🏻
Try the East at home British indian restaurant style sauces find online there as close as you will get mate
Thanks for that 👍🏻
Jalfrezi rocks 😊😊😊😊😊
👍🏻
I was wondering Andy why you cooked it for a hour,and a half when the instructions said 20 minutes,you could have added 5-10 minutes because it was thigh,not breast.Also if you used a frying pan you would get a better sear on the chicken,more space for the meat to brown,and your sauce would have been thicker,more concentrated,so much more tasty.Just a few ideas from an old time cook,who is a pastry chef by trade.See you tomorrow Andy.😊
Thanks for that, don’t know really I just let it cook on a very low heat, hoping really to get all the spices infused, do you still do the pastry, or have you retried?
Thanks for the tips 👍🏻
@@fatandy when COVID reared it’s ugly head I was 75,and still working in a top restaurant in NY,the owner closed the restaurant ,and I knew that I was retired as nobody was about to hire a person of my age after COVID,I had worked over twenty years at that restaurant.I now follow some of the British YTers,,as I was born,and raised in Birmingham,but I have lived in the States for 58 years.Things in the UK food world have changed so much,it’s hard for me to believe,we were still buying food in small shops when I left,and no refrigerators,or freezers.
U needed garlic and onions peppers
Yeah definitely 👍🏻
@@fatandy try it in slow cooker with beef is lovley
Looks lovely but I don't eat it korma my limit
To be fair that wasn’t that hot 👍🏻
maybe 2 packets with that much chicken?
There was definitely enough sauce, ended up getting four good portions 👍🏻
looked a bit watery to me maybe made it that way from the chicken
Possibly, it was nice but not the best