Some of the comments and questions are hilarious on here!😂 Just follow the recipe! (as I do and I’ve never had one disaster) I just pause the video as I go along and follow Al’s instruction. Expecting Al to do the directions/ingredients as a print out, and asking ridiculous questions eg asking if the cinnamon stick needs to be removed? Really? If you need to ask that question it’s worrying! Al puts everything out there to help us create a beautiful curry. Failing him turning up and cooking if for you there’s not much more he can do. Thank you Al for the inspiration, you are appreciated ❤️
Made this curry today with a few slight modifications ( Fresh garlic and ginger added to onion plus some coconut milk towards the end ) Used slightly less chilli but ended up with an amazing curry. Very impressed with the results. Probably spent nearer an hour making it but it tasted as good as a takeaway curry and by that I mean a decent one. First curry I have ever made from scratch and it was amazing Thank you AL's Kitchen😁 Reply
Hi Al - I've been eating curries for 40 years and had never perfected a home cooked version. Your recipes and instructions are fabulous and spot on for BIR curries - well done. Cannot wait to try another one. Thank you
Al taught me BIR back in lockdown 1.0, it kept me out of trouble! As a decent cook prior to learning BIR, a few tips if anyone is interested! A good squirt of ketchup in the tomato paste helps. Save little raw garlic/ginger paste back and stir in just before you turn the final heat off Extra black pepper and malt vinegar helps a vindaloo.
I've been on the curry scene for over twenty year now ( various forums ETC) and have always heard that now and again a touch of Tom sauce adds to the dish. This seems the perfect curry to give it a go.
I have just made it - cooked the whole day - the curry base (i have done it before using your instructions) and the chicken. It came out beautifully. Fantastic! Now, to decant the curry base and freeze it in portions (I do not run a restaurant :) . Thank you very much for your channel and the lovely explanations you give. Just the right rhythm! Love your English and your Bismillah! Best wishes from Cape Town XXXX
Made this yesterday! For this evening’s tea! Letting the flavours get to know each other! As per recommendation! Had to ‘taste test’ yesterday! Just in case! 🤣 Amazing! Thanks Al! Legend!
Al! I am English but an ex pat living in Thailand for the last 20 years. All of the dried ingedients are available online here so I made your curry. It was delicious! So much so I kept it going for three days. Thank you very much for this recipe! Jonathan
I love the fact I can clean up as I go along with this! The 10 min gaps allow me to fill the dishwasher in between! The curry is awesome, always my go to. Thanks Al!
Love your videos Al, easy to follower with everything listed properly, going to be making a chicken chasni later in the week, not something I've tried before.
Made this yesterday for three of us. Had to take a portion out before adding the naga (wife doesn't like curries too hot). The added the naga and cooked it a little longer. Absolutely banging, everyone loved it. Also the wife who tried some of mine with the naga in it. Thank you so much for another hit curry. Rogan Josh next Saturday.
Absolutely banging this is. I was a big fan of Glebe but this is defo my new fave resource for Curry cooking. The method for rice is easily the best I’ve found. Comes out spot on. Great channel Al!
Love it Al Absolutely love the curry’s you make Putting the curry houses out of business. An the best of all is the day after no bad belly. Makes you wonder what the curry houses cook up. ❤❤❤
Hi Al been a subscriber for some years making curries with the base gravy its good but takes some time but the 30 min curries are a revolution and so good, Madras and colourd rice is to die for better than the local takeaway
Made this last night(vegetarian version)Just had for my lunch. I'm normally my biggest critic but it was outstanding. So many layers of flavour and not oily at all. I've saved this one. Thanks Al. 10/10
Al, I’ve been a follower for ages now and I’ve always followed your base gravy method many times but this recipe is the absolute bollocks!!! Well done mate you are a legend 👍
I’ve just finshed cooking this and it’s outstanding - it really does take 30 minutes. And I don’t like hot curries, so you must be doing something right. Many thanks, @alskitchen❤😊
First time trying the 30mins curry instead of the BIR Base gravy ones and i've got to say it's absolutely spot on, really flavourful can't wait to try the next one
I made this last night Al. . . Family loved it and nothing left ! Thanks Al for all your great recipes. I have been retired now for about 18 months and I really enjoy making your recipes. Going out to eat now is just too expensive and your recipes are just like we get at the restaurant. Cheers mate, keep up the great work 👍👍👍👍👍
Hi Al, just made this and about to serve it up. A teaspoon of the sauce had me hanging onto the kitchen counter for dear life (in a good way). Stonking! Thank you for sharing your curry magic 🤩 Phoebe x
Your cooking is an inspiration , i love your passion . Another method to learn how to toss is one i learned from a Chinese chef , take a small t-towel & tie a knot in it so it is not going to break or smash into anything & practise the toss with a wok or similar pans . Push out & toss , pull back .
I put it in the pressure cooker for last 10 minutes. Al that was superb. My favourite so far out of about 7 I have made of yours. No going back to base sauce - blended onions is the future.
Me and the missus used to have the richest Balti on the planet before our local Indian closed, any chance of a 30 minute ultra rich Balti please Al? Earn me some serious brownie points 🙏
I have to confess I was a bit sceptical that it was possible to make a restaurant quality Madras in 30 minutes. Having just tried it, I now have to eat my words - and what turned out to be a bl@@dy great Madras! Great recipe and method, easy to follow and I’ll certainly be trying other recipes in this 30 minute series 👏👏👏😋
Knocked up a big pot of base gravy the other day. 100% making this rice. Als a legend even got me making perfect rice something i really struggled with, best curry cooking channel out there. Well done on your you tube achievement pal its well deserved
Adding water to frying onions activates enzymes that increase the speed at which the sugars are released. It's coun ter intuitive - and contrary to the teaching of french cooking- but adding water in the first stages of 'frying' (i.e. boiling!) makes vegetables caramelise more quickly. Works for courgettes, cabbage, spring greens, aubergine, onions, carrots, mushrooms- only tried these so far.
Another great vid Al. I don't have the storage for base gravy where I live so I love watching and learning from these recipes. The staff curry is definitely one of my favourites to make and I also enjoy tweaking the spices a bit. Cheers
The Mr Naga really does make a difference! I put 2 TSP Kashmiri chilli instead of the extra hot chilli, and added the 2tbsp of mango chutney at the end, absolutely fantastic!
Just made this and it up there with the recent 30 minute Pathia and Chasni, absolutely cracking curry that neither myself or wife would normally go for.
Did this last night Al. Got to say - truly excellent. This hybrid BIR process works so well. Next project for you is a keema BIR hybrid!! What do you say? Keep the recipe's coming Al
Looks good! I had to look up what Methi was because I had never heard of the term before and realized it's called Fenugreek here in the States. Cheers!
I have made a load of your curries and everyone is most excellent. Im now a lot fatter than when I started making them. This is the first time I have made your rice and it compliments your curries so well, I am adding raisins to it. Who would have though my years of tossing would be so useful. Nice one AL
The best beer from aldi is the rheinbacher, it's their version of krombacher. One of my fave beers. They also have a reserve version of it, which is very similar to peroni resvera, which is even better if you liked stronger beer.
