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
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
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.
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!!!😗👍
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 👌 😀 🍛
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.
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! 😂
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.
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 ❤️
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.
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
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.
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!
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!
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👊
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).
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.
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.
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?
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.
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.
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.
Simply another masterclass of a recipe. Unbelievable guidance, resulting with a high quality curry when completed. You're simply missing out massively if you're not following, or cooking these recipes. Can't thank you enough for the tutorials Al. YNWA 🔴🔴🔴
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 ??
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?
