Chef Abdul, I don't know if you will be reading this, but you your homestyle curries are the best that this website has to offer, and so i implore you to share more videos of your tremendous creations. Thank you and have a lovely day.
Abdul, great recipe. Just made this dish tonight and the family agreed that it’s the best curry they’ve ever had! I look forward to when the Eastern Eye is fully open again and we can eat out! All the best from a Lichfield fan.
Thank you Chef - I look forward very much to trying this. Good to see a chicken curry being cooked on the bone, as used to be the norm in Britain 50 years ago ...
Very interesting thank you. This video, and the base gravy video before it challenges what I thought I knew about BIR style cooking. Chef Abdul is cooking in a style which I guess is a higher quality version of the standard bland base gravy, fast-fry spices and add watered down base sauce to produce a curry in five mins flat. From what I observed, this chef’s approach is more like a hybrid between a BIR style cooking and a home cooked curry, and I suppose the flavours he is able to achieve are better as a result.
He has been cooking for over 40 years and he has managed to develop the art of cooking and fine tune it but he is adaptable and he has adapted this approach for home cooks
I noticed the same as I cook in a similar way. I've cooked Indian home style and British Indian Restaurant for over 50 years. Initially home style as few secrets were out, then Kris Dhillon gave the first secrets in her book The Curry Secret. Then the internet revealed much more.
A very tasty chicken curry. Watch the salt content for "Western" palette, particularly if you make the full salt content Base Gravy. After trying the Bengali Beef, which I didn't fully salt, I reduced salt by half in the base gravy and also in this dish and this is adequate to my taste. Had I used the full stated salt content in any of these dishes it would be ruined for me. I would even reduce it further next time and then season to taste right at the finish. It is very risky to use excessive salt from the start.
