My passion for preparing and enjoying tasty food has driven me to create this channel and to share with you recipes and secrets that i have learned over the years. Food has always been a joy to me, whether eating out or at home, the objective has always been the same for me, to eat tasty food, that looks good and is easy to create.
It's my pleasure to share recipes that are favourites of mine both growing up and in adulthood.
I've been cooking for over 20 years now and know exactly what I like. It is these dishes i wish to share with you. So welcome to Al's Kitchen. It would be my joy to create a following of food lovers from all over to come together on RU-vid in my Kitchen.
Looks really great this one, but I don't see why you need to make it a 30 minute meal, its ready when it's ready in my opinion. I much prefer the from scratch curries myself these days. You really helped me learn so much over the last 5 years watching you.
just cooked this up. lamb rather than chicken. cooked it for 5 hours. added a little more water and in last 30 mins coconut milk. rice is just cooking before i tuck in. it smells amazing.
I made a really nice curry today with 20% fat pork mince and used the fat to cook the onions etc so didn't need to add any veg oil. Maybe you could do a Pork mince Keema, I'm sure a lot of people would love it, it's even easier than a normal curry because there's no raw chicken to deal with.
I made this last night. It's a banging curry, i had a load of ingredients i grew in the garden to make it with. If i was making it again i would definitely add less spices, tbsp garam masala, tbsp cumin, tbsp coriander powder, tbsp tandoori powder, plus the chilli powders, for 4 people makes the spicing too strong. And i suspected it would be and added a little bit less.
Making base gravy and storing it in the fridge has been a game changer for me. I use 1 onion, 1 red bell pepper, 1 c diced carrot, 1 diced roma tomato, 1 tsp chicken base, and water to cover. Boil 5 minutes, drain and reserve broth. Puree and store in the fridge until needed. Makes about 4 cups and 2 cups is 1 curry for 4. Having a base gravy cuts total cook time in half. Thank you!
Any decent alternative to coriander leaves in curry? I cannot stand the taste and it gives my riotous indigestion. My wife tells me it’s genetic! The curry looks amazing too. I love curry on the bone (chicken and mutton/lamb) and this hits the spot big time.
Stunning Al absolutely stunning. I`m agreeing with Timvas, Would love to see You knock up a bunch of starters, I rarely get round to making anything but Naan bread when i make curries.
Yes. This curry looks amazing. Can’t wait to cook it.. I love the staff curry as I’ve mentioned. It’s one of my most cooked. So this one I think is going to be an every week one. Or perhaps one week chicken, one week lamb etc etc. I do prefer curries cooked from scratch rather than the BIR’s. Although I do love a curry from the takeaways. At least once a week. And cook one or two myself a week. I have shared your curries with work colleagues. They love them. You may remember I recently cooked your railway curry. Infant three times in two weeks. But this reminds me of the staff curry. So yes as you say. This dish and other staff curries are more traditional.. My favourites. And you can quite simply make these hotter or Mir sauce etc etc.. sweeter:: Simon and so on.. Great video Al. I’m a bit busy next couple of days.. So it might even get to next week before I cook it..: 👍👍👍
Just back after watching sunlnd draw against leeds😂😂😂..in Cita's "game on" sports bar.. to watch you making this wow!!!. I'm going to make this next week.. I can tell it'll be a good one. Cheers🎉😊
Hi Great curry recipe ,as per usual . Can you tell me eere did you get your big red catering pan from , as it really looks good to cook with . Please do let me know . Many thanks .😊👌👍👍👍
I am a complete novice, but I enjoy watching this channel and Latif etc, because I love curry. However, I still think 95% of the ingredients are the same. Am I missing something? Al said at the start that the BIR curries are never eaten by Bengal, Pakistani or Indian chefs and then proceeds to add all the same spices, base aromatics and onions....what am I missing here? Like I said, love the food...just not sure of the difference!
Hi Al I love making your curries, today I made a batch of rainbow rice & boiled onion for the base masala gravy, can't wait to make that staff curry. I want to make a vindaloo I used to have it years ago but now it's to hot, want can I do to calm it down, any advise welcome.x
