Made this and my husband and I absolutely loved it! He's a fussy eater too. Very easy to follow and fortunately had all the ingredients at home. Thanks!
This is exactly how I, my mum, or my aunts would make chicken curry at home. The funny thing is that everyone's takes different despite using essentially the exact same ingredients. One tip if you like more curry is to use more onion but use red onions - otherwise it will be too sweet.
I cooked it exactly like billy did, though with my own homemade garam masala (clovers, bay leaf, cinnamon, cumin, black pepper, coriander, mace and green cardamo pods). It really tasted lovely. It was really hard to stop munching.
I really like the way the chef explains - no nonsense - on how to cook the ingredients for this. I live 'oop North' too, so me & the Mrs, who like our curries, might be doing a bit of travelling (not TOO far for us to Preston) to try out your restaurant!. Thx very much for the video..... 👍
I've never really been satisfied with my chicken currys up until doing this recipe I have done it a few times now and every time comes out delicious. I had quite a lot of sauce left the day after so rather than wasting it I fried up some cauliflower and added that to sauce brought it back to a simmer and left it for about 15min until I made some chippatis and wow absolutely delicious it was.
I know this is quite a old video now but I do keep re watching some of Julian's videos to re cap when I do my cooking, looks like that Choma grill as now closed. shame really as there is not a lot of old school cafeteria type Asian cafés round by me, they say there authentic but their not, we need more places like the Choma.
hi julian , just made chicken on the bone curry from billy's with pakistani onìon rice, it was the best meal i've had for a long time , thanks to you and BILLY, Legend.
That's the beauty of Indian/south asian cooking. It's simple and tasty. I was once invited into a punjabi kitchen that caters to local Indians and most of the food they made is not "rocket science" like billy stated, it just seems like it because most non asians aren't used to this cooking style and cooking with spices.
Will try this. Two things. About one and a half onion? Not sure. can you tell me please? Also, at the start of the video, Billy names the ground spices to be used, including cumin, and excluding the ground coriander. When he adds the ground spices at the cooking stage, he does the opposite. Puts in the coriander and excludes the cumin. Can you confirm the spices to be used please? Thanks for this
I always fry the onions slowly then add garlic ginger paste, water, tomatoes, spices, cook slowly until I have a very thick gravy then last thing to go in is the chicken on the bone.....cover and simmer....
I just made it a second time - used ghee instead of oil and didn't work out - a word of warning. Too oily and chicken burned a little. Maybe I got the ghee to hot? I still ate it though (!), but back to oil next time.
The first thing I noticed was how little spice he used compared to yourself. Especially with the turmeric. He uses just the right amount - namely a small quantity. When I see you putting the same amount of turmeric as you would use paprika, chilli, cumin, coriander seeds, etc, I shudder. If you put a teaspoon of the aforementioned in a dish, you want to be adding half a teaspoon of turmeric at the most.
as they said near the start, this dish is a simple curry, typically what they'd have as basic home made asian chicken curry. base gravy in the uk tends to be for used in takeaway food, so multiple dish can be served up quick and easily, but also because it caters to the british taste more. julian seems to be on somewhat of an adventure at the moment, sampling the grass root dishes that are a staple for the asian communities here in the uk. it's a shame more food eateries don't announce that they'd be willing to cook traditional foods alongside the bir, but I guess a the end of the day, it's time is money vs the love of cooking foods.. so props to choma grill for that!
Simon Johnny , That's exactly what I tried to do at Fusion. Home style cooking alongside BIR. unfortunately, save the odd few, the punters insisted on BIR menu! Very strange.........
I have been cooking indian food at home for years. I never use base gravy, I use specific spices for specific curries to obtain different flavours. Only base i sometimes use is something called a daag base which is tomatoes, onions, ginger, garlic and a few basic spices.
@@toffeetone77 Or unless you work late and have to come home and feed a family of 4 in about half an hour... base gravy works wonders ;). I do love these recipes too and will spend a couple of hours at the weekend happily cooking more traditional styles for my family.
I wouldnt want pree cooked chicken id rather wait to have it fresh small pices i really dont agree with pre cooked stuff at all. Love this curry an actual substance to it apart from sauce and 5 pieces of chicken
How do you go about removing the bones when you about to eat? Some of the bones break up and then you have tiny bones in your curry that you don’t want to be eating
