Hi I’m Rik, On this channel I will show you how to make your favourite curry and many more at home without all the fuss and hassle of base gravies and hours of preparation - this channel combines my passion, love of a good curry, 40 more years of experience working in takeaways and restaurants with BIR, TRADITIONAL methods, simplicity, the use of everyday and specialised ingredients.
For those who like to eat a curry and want that taste at home this channel is for you! You can make it!
As a vindaloo enthusiast it looks gorgeous Rik and only just come across this video. You're clearly a man with whatever dish you're cooking, have a natural flair and feel for what the recipe and the dish requires with regards ingredients. Talents of a great cook and chef! Keep up your great work. 👍 Roger
Wow! I Appreciate Roger, very much - I usually have all the tosh comments from the so-called curry gurus who have never worked in a restaurant of takeaway. Thank you. Best, Rik
@NOTANOTHERCURRYSHOWSAMEButDiff Pleasure Rik. There is an old saying which you may be aware of that if a Chef can cook a tasty, quality vindaloo then their other dishes are likely to be very tasty and of high quality too!
Finally....a truly decent curry 🍛....simply explained....absolute quality, and respect 🙏 🫡....brother, you did super good....(am coming round to yours for tea 😂😂)....
Hi Rik, thanks for this fantastic video. I love your channel. What milk fat percentage is the natural yoghurt you use? And what percentage is your milk? Thanks!
Hi, I've been attempting to cook curry since the early '70s , I've never seen this hack before but I'll definitely try it out. I always cook with chicken thighs and throw the skins away. Great videos
OMG Rik. Discovered your backyard chef channel a little while ago and have tried a few of the trad Brit dishes. But here we love curries and S.E. Asian food as well (if not more). So absolutely thrilled to have now found this link. As before, love your passion and no frills style which helps us 'home chefs' through the delightful complexities of such wonderful dishes. Chicken Balti is definitely on the menu!
Not stopped will be coming soon mate - had to concentrate on my other channel I'm sure you can appreciate - that has 112k subs now - will be back on here soon. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff Great and I’m all so a big fan of your BYC channel in fact Marry me Chicken is my next project . Best of luck and well done you deserve your success 👏
Hello Rik, i hope you are doing well. Please,please,please,please,please,please,please, pretty please with sugar on top can we have another curry video. Lots of love from Huddersfield.
Thinks he’s called it a day now been mouths since he put a video .I think he just does his backyard chef cannel since RU-vid told him how many people watched it lost interest in this one ow well good while it lasted 😢
I love all your videos, I've made most of all the base curries and they are all amazing. 😛 Just a quick one, youv'e listed cumin seeds but say coriander seeds when mixed with the fennel seeds? I've used cumin seeds but not sure if this is correct? Also you have listed kalonji seeds, but not sure when they were suppose to go in ? Not sure if I'm being thick lol. Keep all the good work, looks like having curries everyday now..... ha ha You're defo the best curry maker in Yorkshire and also youtube 😊😊😊
I think I want more than it sour, it’s sweet, it’s tomatoey, it’s alright….. for the sauce! Your face said it all and does not inspire me to make it. You have not listed the onions in the recipe…….. All that said…..your Bombay potatoes are the best I’ve ever had, they are amazing!
Hi ya Rik! Thanks for a great recipe, have made this Chasni tonight for the family - tastes fab, but did put in too much water, so will try and reduce down before adding the cream :-/
My dads a big fan of your videos - he was asking about the pan you are using in this video. Is it a particular brand? Size?Any info on it would be greatly appreciated. Thanks in advance
Very good video with good presentaion well done. Over the years I have collected 100s of curry recipes but they are all very much the same. At last your methods are a little different, so I will enjoy to try them out soon. Cheers
Hi Rik, in the strictest platonic sense - I LOVE YOU and your recipes. If anybody is as hesitant as myself, TRY THEM OUT! Life is too short to overlook or dither around making something delicious! [Experience report: At 04.30 A.M (!) today I started making *paneer/ cottage cheese*, using *3 l milk*, the *juice of one lemon*, and *vitamin C powder* (liberally) for additional acidity/ separation of whey and solids (not as large as the ones in store-bought cottage cheese, but distinguishable!) and ca. half a teaspoon of fine grain salt. I then strained the solids as you show it (with a strainer that is over 120 years old - they don't make this quality anymore ;-) ) through 1. a metal folding basket lined with cotton nappy 2. put in a glass steaming bowl (holes in its bottom -> adios whey) that 3. fits over one of my pots. Then I pressed the whey out of the cheese dough (a bit too enthusiastically, but I won't get worked up about this ;-) ). The recipe is really easy and convenient, one only needs time and patience to always stir the pot, because in my case it was literally one second milk foam, the next curds forming! Fascinating ;-))) I also recommend to make this during the hours when energy costs less, if it is possible - I always try to bake or wash etc. using a less pricy time slot. As for the *taste*: my daughter and I are sold! The product does not taste of salt or acid, but "milky" like it should. Some homemade pineapple preserve went into my portion -> happy days! ] Now I have to find creative WHEYS to use the liquid... Maybe this would be interesting for enough viewers to be addressed in a separate video? Thank you in advance and all the best *off to prepare the topping for your garlic bread recipe ;-) *
