I like this new approach. The usual BIR curries are a bit samey, but the base gravy does give you a lot more sauce with a more complex flavour profile.
Well I must first say that looks absolutely mouth watering and very well explained how to make. I Have always had a few issues with base gravy mostly to do with storing then defrosting it before use it just tends to become a bit of a hassle and I've never really felt comfortable cooking with it. I tend to be more suited to traditional style but besides all that I really liked how you used it to pre cook the chicken in it and how it then kind of becomes a stock it just looked the right amount to add to most curries. Great video and thanks for expanding my mind.
Good call with the chicken thigh. I’ve always used them in my curries. Thigh in my experience tends to really suck in the flavours much more than breast. On another note, I remember in a previous video, you mentioned that generally when we make curry and something seems to be missing from it upon tasting, it’s usually only something small like 1 ingredient. I made curry with jarred garlic one time thinking that it wouldn’t really make much of a difference but, it definitely did. There’s something about fresh garlic that just takes curry to the next level. Nuttiness and sweetness in particular. Just to throw it out there to everyone, if you don’t have or want to use the base gravy like myself most of the time, but, still want to get that thick gravy consistency and still keep it plenty saucy, a good tip is to use more tomato paste than usual before adding the liquid. In this case, water or regular stock. When I do cook curry it’s usually in big batches, so 2 tablespoons worth is a good estimate. Always making sure to cook it out properly though especially if you don’t mix it with water beforehand.
Hello Julian....good to see your back. my wife and i came and had one of you courses with you and Adey. pleased you are both keeping well. ill look forward to your videos.i can cook good currys from your books and training. i can see they will only get better now.......
Great information on the chicken Karahi certainly looks restaurant style will certainly try making this to your spec.. great to see you back doing what you do best keep them coming.👏👏👏
I cooked it a few days ago. Used your recipe for marinating and pre-cooking the chicken as well. I usually only ever cook vegetarian curry dishes but I decided to try this one and I thoroughly enjoyed it. Very rich and tasty!
Eating this as I type... Beautiful. Ive tried cooking Adies staff curry in the past and really enjoyed it, this is similar, full of flavour a lovely gravy and beautiful tender chicken definitely my favourite karahi recipe yet, thanks.
Welcome back 🙏 just what we need at this crazy time! Was that you're Pakistani gravy recipe from the Ebooks and by good brand garam masala you mean whole spice mix from eastend etc? 👍
i dont mean to be off topic but does any of you know a way to log back into an Instagram account? I stupidly forgot my password. I love any tricks you can give me!
@Riley Jesiah Thanks so much for your reply. I found the site on google and Im in the hacking process atm. Looks like it's gonna take a while so I will reply here later when my account password hopefully is recovered.
Just finished making it. It's excellent. I had to reduce the number of chillies because my wife isn't able for the heat. It's still gorgeous. Thanks for the recipe.
Hi Julian, I’m using both your ebooks, I assume your recipes are all one portion ingredients, what should I do if cooking for four, should multiply all the ingredients by four?
Awesome stuff Julian and welcome back. Would love to see your version of : Dopiaza , Jalfrezi, Pathia and Ceylon (my 4 favourites lol) Subscribed 👍🏼🍺👍🏼
@@leviteish Thanks for your reply. Yes I do add it at the end. I use this *Mary Ann's Dairy Low Fat Natural Yogurt 500g* www.sainsburys.co.uk/gol-ui/Product/sainsburys-low-fat-natural-yogurt--basics-500g
Could you tell me where you got you fabulous pan from please? I’ve got some chicken breast in as I couldn’t get chicken thighs this shop (lockdown issues 🙄 how long do I pre cook chicken breast please? Going forward... I was wondering if you have any upcoming plans to write a new cookbook to compliment your new video tutorials.... Big Thanks...
Hi Julian. Where do you buy those deep aluminium pans from? I've seen some on ebay, but they don't look the same depth or quality. PS I bought all your books and ebook which are brilliant, now I have lots of friends!
This looks awesome Julian, great to see you back (have both your ebooks!) I learned to make Karahi from this link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dJG1ur46xwg.html (I use a pressure cooker for the Lamb and initial cook) and it was absolutely stunning, only thing I did different was actually added a good ladle of your pakistani style base to the pressure cooker instead of water! Looking forward to trying your BIR version!
