THE SECRET INDIAN RESTAURANT CURRY ONLY THE STAFF EAT!!

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Al's Kitchen has just unveiled their latest creation, a tribute to the beloved "staff curry" that has its roots in British Indian restaurants. Traditionally, this dish was never on the menu, but a hidden gem cooked by chefs for themselves-a flavourful concoction blending the rich culinary traditions of India with the local British palate. Al's Kitchen brings this authentic experience to your table with a curry that’s robust, spicy, and deeply aromatic. Infused with slow-cooked spices, tender meat, this staff curry captures the soul of a true British-Indian fusion.
🌶 Mr Naga amzn.to/4c8KASd
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🌶 King Naga Pickle amzn.to/3AabvQf
🌶 Double Induction Electric Hob amzn.to/3KB5UEJ
🌶 Silicone Spatulas amzn.to/3St3QD2
🌶 SQ Non Stick Die Cast Aluminium Pot ( As I'm using in the video)
Black 36cm amzn.to/3LJ0qZh (NOT Induction compatible🚫)
Red 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Purple 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Gold 32cm amzn.to/3rrbCmz (Induction compatible✅)
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INGREDIENTS LIST (Serves 4)
STAFF CURRY
1 KG CHICKEN THIGHS (ON THE BONE
200ML OIL
2 LARGE SLICED ONIONS
4 BAY LEAVES,
CINNAMON (CASSIA BARK),
6 CARDAMON PODS
1 TSP BLACK PEPPERCORNS
1 TSP BLACK MUSTARD SEEDS
3 TBSP GINGER GARLIC MIX
6 GREEN CHILLIES
2 TINS CHOPPED TOMATOES
SPICE MIX:
1 TSP TURMERIC POWDER
3 TBSP CURRY POWDER
2 TBSP CORIANDER POWDER
2 TBSP KASHMIRI CHILLI POWDER
1 TBSP CHILLI POWDER
1 TBSP CUMIN POWDER
1 TSP GARAM MASALA
1 TBSP KASOORI DRY METHI
2 TBSP FRESH TOMATO PUREE
400ML WATER AS INSTRUCTED IN VIDEO
2 TSP SALT (TO TASTE)
2 TSP VIKKI'S KING NAGA (NOT USED IN VIDEO BUT HIGHLY RECOMMENDED
CORIANDER TO GARNISH
Some Tips.
Cook the curry right down until even thicker than in the video. Then, if you need a splash of water to loosen things up, add it then. This will allow all the flavours to develop.
Adding Vikki's King Naga is an absolute master stroke and really breathes life into the curry.
I found that allowing this curry to sit for a while and then reheat in the microwave totally changed the texture. Check the taste test section and compare how it looks when I took the thumbnail picture of the video. Same curry a few hours later reheated. `These subtle things can change a curry more than you may think.
#cooking #curry #recipe

Опубликовано:

11 сен 2024

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Комментарии : 555

@rowesounds 8 дней назад

im a bus driver and one restaurants chefs used to get my bus home on a night time, because i was always the last bus to his destination, he would always bring me a portion of staff curry with boiled rice and a few chapatis in foil! he always travelled for free haha!

@cannontrodder Месяц назад

You know what mate, I haven’t cooked any of your recipes yet but I just love watching you at work - such a positive corner of the internet.

@AlsKitchen Месяц назад

Thanks. The channel is beyond reproach. Full of love and passion

@narcissist69 Месяц назад

If you haven't, try this one. Not much messing about and it's a proper game changer. The original recipe is one of my go-to's. Never had a complaint and served it to at least 20 people with the advice to use only chillis or the powder if it's for an everyday audience.

@JoeBaileyWeddingSinger Месяц назад

I totally agree! Love these videos.

@stuartheafey94 Месяц назад

Been following Al's Currys for few years best curry guy about From a Chef .🏴󠁧󠁢󠁳󠁣󠁴󠁿🇬🇧💚

@user-hr2gl5im4b Месяц назад

@@stuartheafey94Why the 'flags'? Genuine question. It's literally a food-channel..?

@kloqueman 29 дней назад

I worked in my father's indian restaurants for years and this is the first time I've seen a 'staff curry' cooked. I didn't know people knew about it! It would be very similar to what my mum would cook as an everyday curry too. Not bad at all. I would put a question mark over the 'curry powder' as I never saw this in my parents kitchen, it's usually just a mix of what you've already put in. Maybe some salt at the onion stage too. Small criticisms over what looks like a damn authentic looking curry though! Please use on the bone meat people, please. All far east countries wouldn't dream of de-boning their meat, it's where all the flavour is! My mum used to cook a lamb bone curry just for me! :D Also, I would recommend buying some cinnamon from your local chinese/indian store, you'll find it less sweet and more bark looking. I'll check your channel for some more videos Al!

@AlsKitchen 29 дней назад

Great comment. Thanks

@morgan1985uk 14 дней назад

Cassia bark.

@davelister2961 4 дня назад

Could de-bone the meat, place bones in muslin bag and cook. Once cooked remove bag of bones and serve. Keeps the flavour, but stops people being annoyed at the bones.

@taj.cuisine Месяц назад

I have been working in Indian (Bengali) restaurants for years and can attest to this style of cooking. Usually a fish curry at lunch and a meat or chicken curry in the evening. It's a ritual. Training for many cooks moving up.

@thelonerizla1 25 дней назад

You won't catch me eating where they use oil instead of ghee . Ghee will make you fat , oil on the other hand......

@alimuzhussain8394 12 дней назад

and why are you still working in an Indian Bengali restaurant for years and why have you not become a governor (gobonaar) yet? What went wrong?

@neileyre6019 Месяц назад

Glass in hand, camera on the food the majority of the video….Keith Floyd would be proud! Fantastic video mate. Always a pleasure to watch

@dewinderbhachu6678 29 дней назад

Funny you call this a staff curry, but in actual fact, this is exactly the way all Punjabis cook their ‘desi’ curries at home. So you can see that the restaurant staff would rather cook and eat what they have at home 😊❤

@alimuzhussain8394 12 дней назад

I think it’s the bagladeshis ruined the British curry industry by producing and serving fake sweet curries such as kormas and tikka masala’s Ideally it should have been serving the white folks on the bone desi style chicken curry, and make them eat with their hands without cuttleries being offered And yelling at them Baaashthaaards eat with your hands! 😍🤣 And none of that “thank you please, yes please Sir” every few minutes!!

@chad0x 11 дней назад

Bay leaves can add a variety of flavors to curry, including: Balance: Bay leaves can balance flavors by adding a touch of bitterness and acidity, which can cut through richness and enhance other flavors. Aroma: Bay leaves have an aromatic compound that can help neutralize undesirable tastes. Warmth: Bay leaves can add a warming, deep flavor to curries. Sweet and savory: Bay leaves can provide a sweet and savory taste that is similar to curry leaves. Pairs well with Asian spices: Bay leaves work well with most Asian spices and herbs.

@deyh5664 6 дней назад

@@chad0x i hardly use it in my Pakistani restaurant. I think it does too little to make it worthwhile. What i did notice: if you use too much bayleaf for the amount of curry, the curry will get a muted taste. Bayleaf will kill the life out of it. So, if you use it, use it in small doses. I suppose it is used to balance out flavors, or to take rough edges off of the curry. But for a restaurant style dinner, people actually love those rough edges. They want a smashing curry, not one that you could eat every day. So, theoretically, bayleaf is more suited for daily home usage. Because you won't handle restaurant style curry every day (home cook curry is different and more suitable for every day "use").

@SuperGinkgo Месяц назад

Back in the day Mrs Symryn from Symryns' curry house in York would do me a staff curry... I just used to say "medium to hot, suprise me please", she never disappointed. Pistachio kulfi and a salty lassi, bloody wonderful. I don't live in York any more but any time I fancy a curry I miss hers'... wonderful woman and she loved to feed me as well. Wherever you are Mrs Symryn ❤💯

@SennaMadeF1 Месяц назад

I am from York but never heard of that place! Where was it? I like the viceroy best

@SuperGinkgo Месяц назад

@@SennaMadeF1 Was on Saxon Place just off Doddy Ave over road from chippy. 👍🖖

@martinledger 29 дней назад

@@SuperGinkgo It's called Naz Spice now, don't know if its the same folks... I kinda remember it being Symryns' years ago!

@Adddndme 16 дней назад

I used to deliver for an Indian restaurant in Hatfield. Their staff curry was amazing! It was lamb on the bone and very, very salty. They had it cooking on the back burner for half the night and we all eat it with our fingers with rice. Amazing. I miss that curry

@colinaitken9046 Месяц назад

Nice one AL, in South Africa, Pretoria my local was called Tirana, I asked the owner what the staff were getting on that particular day. He went and got a plate for me, it was the simplest most extraordinary thing I have ever eaten. Served with roti, it's lamb bones boiled for hours with grated onions, loads of fresh coriander, loads of green chilli's and loads of fresh garlic. Blended and seasoned after hours it's quite thick from the bones. Dip in the roti and enjoy. It blew my mind.

@johnthompson6059 21 день назад

This sound delicious.

@deyh5664 8 дней назад

As a Pakistani chef, i think it looks good! Definately worth a try. But what many of the Pakistani/indian authentic curry makers don't tell you, is that they have secret spice blends. Usually these "secrets" goes back hundreds of years. My family in my Pakistani village uses special spice blends, in perfect harmony with eachother. It is weighed and added together. It just gives it an authentic and rich taste that you otherwise won't get. But you can still get decently close to it even without the spice blend tricks. Nearly every indian/pakistani family have their secret blends and tricks. That's why theirs always taste different, no matter how hard you try to recreate it, it will still be different. Not saying yours is bad, yours could still be even better perhaps, as i've not tasted it yet :).

@SalC007 Месяц назад

Looks good. I'm of Bangladeshi origin and my late dad used to work in Indian restaurants all his working life . During school holidays I used to help out and loved it when we closed up and all the staff would sit down for the staff curry. I just remember the staff curry being very hot and oily.

@phrayzar Месяц назад

As a chef, bone in meat is a game changer as far as flavour and juices go. LOVE the channel Al

@kharnethebetrayer4125 Месяц назад

Its also great for the skin as it contains melanine which our body needs. Ramen is a good example of the power of bone broth.

@johnshepherd5673 29 дней назад

Great curry thank you. Disappointed you are stopping the authentic series so soon. I prefer these to the 30 min ones. Hope,you bring it back.

@mmuzzwell3654 8 дней назад

Kasoori Methi is Fenegriek leaves. And the amount of oil was not needed. Could have gotten away with 1/4 or less, especially if you cooked the spices off in a dry pan to awaken them. Bay leaves add a lot of base tone to a dish especially tomatoe based. You can grow it easily in a climate such as the UK. Like a bush. Own grown is much better. So yes they have magic. Also Salam leaves are very interesting especially with beef curries.

@davidbarnes241 3 дня назад

Best comment on here👏👏👏

@ChrisHayden1980 26 дней назад

Just made this, was a belter mate. Used chicken drumstick fillets and cooked for an hour. All the family emptied their plate. Thanks for the recipes

@alanward4551 Месяц назад

I sometimes go in to my local Indian restaurant and ask for staff curry, they always serve me it! Thanks for the great videos

@leefar7092 29 дней назад

Great video and curry, mate. Thanks again. For those who aren't "meat on the bone" fans, I have found that soaking the chicken in saline (I use Himalaya pink salt) water for an hour keeps the chicken from drying out when cooking. It also adds a little bit of pre-cooking seasoning.

@nicholassoobramoney1259 29 дней назад

Hey dude loved loved it. You nailed it. From south africa and you did that exactly how indian people here cook a chicken curry. Pro tip....fry the chillies just before the onions.....takes most of the heat away but fragrances the oil with the chillie flavour. Prp tip 2......curry leaves at the same time as the chillies. Just before the onions

@thomasalexand 14 дней назад

Apparently, lemon balm, not bay leaf, is the best substitute for curry leaves.

@earlofnythe Месяц назад

Loving your videos Al. This channel has changed my culinary life! I don't need to order an expensive takeaway to have my favourite Madras anymore

@user-pd4do6tn6w 28 дней назад

Next time try it without the tin tomatoes, that’s definitely not how staff curry would be made in Bangladeshi restaurants, they may chuck in 1-2 fresh tomatoes but that’s it. Pakistani restaurant staff curry may however have the tinned tomatoes, as their curries tend to have that characteristic sourness from either toms or yoghurt. Bangladeshi authentic curries are predominantly onion based, aside from certain fish dishes (‘tenga’ or ‘khata’) which will use a lot of tomatoes.

@rkeirle1 Месяц назад

Another curry to add to my to do list, only problem is the family keep asking for the same 6or 7 curry’s but we’ll get there. Can’t wait for the next 30 minute series.

@ratatat9790 14 дней назад

Curries...(curry's) ends in 'ies' and there's no apostrophe ffs.

@user-ut5hr7dv2d 29 дней назад

This dish is up there with the best I’ve tasted Al…!! Well in mate 🔴

@nigel8499 Месяц назад

Garden looks lovely Al

@MyKharli 13 дней назад

I was employed as a builder by many Indian restaurants , i was amazed at first that they didn't eat the food they served, but much healthier and less oily and salty and often plainer food and no added colorings . I remember asking why they used colorings and they said it sold better ! A busy kitchen is something to behold !

@alimuzhussain8394 12 дней назад

And the customers dishes always had chefs special squad right

@jamiewood4280 Месяц назад

I was decorating a local Bengali curry house. The staff used to make me a curry when they got up followed by chai. Nicest curry I've ever had and not on the menu.

@maxhpfast Месяц назад

Yeah I can vouch for staff/family curry's too, very nice, Bangladeshi as well, just as good!

@maxhpfast Месяц назад

Bangladeshi ones was bloody hot though, they must have no vampire s in their home

@deeferry6520 Месяц назад

That Staff curry looks awesome, can't wait to try it. Love the garden too by the way. Thank you so much for sharing. 😃😃😃

@kris-pq9fd 15 дней назад

Mouth is watering already. Have to give this a go. Cheers mate.

@tommybholz 15 дней назад

Another banger for my daughter and I to cook at the weekend ! Thanks again Al 😊

@jasonsweb1 4 дня назад

my daughter is a waitress in an indian restaurant.she eats staff curry often.i am fortunate that i occasionally get one bought home

@bluebob81 Месяц назад

Had the staff curry at Mahfil on Kings Norton Green, Birmingham. Was amazing. Great video Al. 👍

@d1ppaz Месяц назад

Next time I’m there I’ll try this

@InArneSlotWeTrust97 7 дней назад

I dreamt your link and then its a recommended view🤔, many years ago I used to deliver for a indian takeaway and honestly the staff curry was the best thing I ever tasted!!!!! Meal time was like a ritual, everyone sharing a big plate of food, Ild never sucked off a bone before until I tasted the deliciousness of the marrow in lamb bones in a slow cooked curry😮

@joannegroves4902 20 дней назад

Hi Al I've cooked a fair few of ur curries and ur previous staff curry which have all been banging, can't wait to try this recipe😜😍🥘👍

@zubeennaushad5516 5 дней назад

Al, I couldn't pay any attention to the cooking because your garden is so beautiful. I mean what about that palm tree framing the video? Gogreous.

@matei16 10 дней назад

I made this last night with bone in thighs and replaced the cinnamon with cassia bark - what a bloody treat. Delicious so many levels of flavours thanks Al!

@dirtydogduffy867 Месяц назад

Al you are the man!!😎I've done the majority of your dishes and they always taste good...I myself have been cooking curry from quite young (52 this year!!)so like yourself know how to cook onions properly lol...can't wait for next lot of recipes!!!..keep em coming!!!😬much love brother!!😗

@elainekaegi814 8 дней назад

Not only does yr curry look delicious, i can smell it from here! And your garden is delightful too.

@ants9230 5 дней назад

I always think of bay leaves like using hops when making beer. Cook them for too long and you're left with a bitter almost metallic taste. The later you add them the less bitterness you have, but you retain more herbal character and aroma. Try boiling one for an hour, another for 15 minutes, then put one in a mug and pour boiling water over it and leave it for 5 minutes. You'll taste the difference.

@NSYresearch 13 часов назад

When i was living on my own in Dewsbury I used to finish work, as a chef, and call in at a takeaway close to my home. They did a Taxi Driver special, a basic lamb or mutton on the bone curry with a roti for £4.00 ( 2004/5) A simple curry but fantastic flavour

@stevenatkinson2341 12 дней назад

The flowers in you garden look great mate

@kingpo2000 Месяц назад

making this tomorrow, looks a banger! always thought the same about bay leaves as you too. nice new tattoo btw

@theprior46 5 дней назад

Sheer perfection I could almost taste it watching this. Delightful to watch all the way through too.

@rohanmascarenhas9675 24 дня назад

Thanks for sharing and garden flowers look great btw! 💐

@danielabrahams4061 6 дней назад

Looks amazing - I may ask now at some restaurants if they serve staff curry!!!!

@64mustangfan 6 дней назад

Y'know Al, you restore the wholesomeness of good life, thanks. I'm so sick of politics, gender wars and wokeness, to restore the joy of living I spend some happy time making a good curry with a cold beer in case of flames. I used to live in Africa, which has a large diverse Indian community. Their curries are more traditional, and then there is also a Malaysian influence to make it more interesting. I'm a bit over chicken currently and use lamb and beef which I prepare separately for hours (for tenderness) with the more robust spices that can handle the heat and time, then add the stuff you had towards the beginning of your video. I have my favourites, and every week I try a new recipe, yours is next 🙂

@AlsKitchen 6 дней назад

Thanks. Enjoy life and your curry journey 👍

@KamDhillon-Rai-hh3yq 23 дня назад

Absolutely love your enthusiasm..kudos and Thank you 😗👏👏👏👏👏👏👏👏❤

@RyllenKriel 4 дня назад

Fantastic video! Though I must say bay leaf does add a sweet undertone to a curry that would certainly be missed. I have been making curries for a couple of decades myself and they are some of my favourite meals. I plan on making one this weekend with homemade naan!

@SqueekyBums Месяц назад

Been making this, from your previous video/version, for years now. It's excellent. I have a recipe in word format given to me by a Pakistani work friend. She set it out with ingredients, quantities & method so anyone can follow it. 'Home style' curry. Involves fresh methi leaves, which are small and have to be picked from the bitter stalks beforehand. The finished dish is amazing. 🥰

@StephanieG1 11 часов назад

What lovely colourful flowers in your garden.

@JoeBaileyWeddingSinger Месяц назад

Looks bloomin lovely. Gonna try this on Wednesday this week. Thanks Al! Keep doing what you’re doing 🌶️

@oldgold5848 7 дней назад

Its a great looking curry Al, and the garden looks great as well. Great work.

@ayobali992 4 дня назад

🥰🥰🥰 That's a proper curry mate, Good work enjoy 🤩🤩🤩

@johnpalmer5367 11 дней назад

This is now my favorite curry recipe! I made it last night using pork and it was fantastic! Honest to god Indian restaurant flavor, and yes, roughly 30 minute cooking time! but I let it simmer longer. The one question I had was the tomato tin size, it took a while to zoom in on the can. 400g = 14 oz can. I used paprika and cayenne powders and serrano chiles because those are what's readily available here. Oh, and yellow mustard seed. I have the actual ingredients on order from Amazon so we will see what the difference is, but excellent recipe and it came together easily. Next is Chicken Korma I think.

@BillySugger1965 21 день назад

A couple of restaurants near me just outside Bournemouth offer a Staff Curry and a Shatkora Staff Curry on the menu. They’re both amazing. A little rich, but very tasty indeed!

@Adamjski71 Месяц назад

You really should use taj peta they are Indian bay leaves. Also the cinnamon stick they would use cassia bark from the same tree which is labelled here as cinnamon but it's very different.

@motosnape Месяц назад

Go back to Al's older videos. He's no stranger to cassia bark, but I suspect that he's trying not to put of viewers with too many 'unknown' ingredients.

@AlsKitchen Месяц назад

@@motosnape Spot on. Accessibility is everything.

@Adamjski71 Месяц назад

@@AlsKitchen But you said bay leaves what s the point, the point is that the Indian bay leaves add flavour. It's got nothing to do with accessibility if you can get Kashmiri chilli powder then you can get cassia bark and taj peta its all from the same place, even the major super markets stock it.

@samaitcheson7057 29 дней назад

I've never seen any of your videos before but that looks absolutely fantastic. I like to do a bit of home curry cooking but I think I'll learn a lot from your videos. Subscribed.

@davidquirk8097 27 дней назад

That looked great. I spent five months of in India last year, working, but after the first six weeks got absolutely sick of chicken (twice a day, three times if you count the egg at breakfast). I asked the house staff if I could have vegetarian (pure veg as the restaurants over there describe it) and the food improved immensely. A lot of people over there are vegatarians for either religious or financial reasons and the house staff were far better at cooking vegetable dishes than meat. Since I've come to the UK I've eaten very little meat (but plenty of fish) and make vegetarian style dishes. I've also started using a greater variety of pulses too. If I try your recipe out I'll probably use chickpeas rather than chicken and maybe add some urad Dahl to thicken it a little. Side order of freshly made chappati to mop up with.

@johnr.7655 24 дня назад

This one hit the spot right out of the pot. 2nd-day leftovers are delightful as well. Definitely will be a go-to in the curry rotation. Cheers, Al!

@lieutenant-llama6950 Месяц назад

Al. You Sir, are a gentleman and a scholar.

@tent7014 6 дней назад

I never would eat a Curry i have made the same day. The longer you leave it the better it Gets..........3-4 days later is fantastic !

@martinwoollett8468 День назад

true of all stews.

@puneettailor2565 27 дней назад

yup that's pretty much what we make for ourselves at home, usually a weekend dish, make loads, first day with roti and next day with rice

@David-ce1nh Месяц назад

I've been cooking staff curries for over 30 yrs, this is a very nice recipe. Slightly different to mine but I will definitely be giving it a go. Great video as usual AL, your a nice fella . I'm now using avocado oil for all my cooking, I know its expensive but its so much healthier for you. One particular make is the best as it doesn't burn at a high temperature.

@leer798 Месяц назад

Gardens looking well Al ! Hope you’re looking forward to Slotball matey :)

@fsbushcraft2076 27 дней назад

Cooked it tonight absolutely banging again you knocked it out the park buddy awesome

@jamesihaka7823 26 дней назад

First time viewer here and so glad I found this. You look like a good bloke and I really enjoyed this. Gonna try and surprise my family with this later this week.

@MrCoops1968 Месяц назад

We have nailed the Dansak recently. I cant believe I can now make something just like a curry house. Thanks Bud for all the effort you put in. Madras is my next one along with this staff curry. 😊

@ForthviewDevelopments Месяц назад

gonna have to try making some of these curry recipes cause they all look amazing

@TheBlueboyRuhan 27 дней назад

This "staff" curry is just the normal way to make curry

@deyh5664 6 дней назад

As for the bayleaves: i hardly use it in my Pakistani restaurant. I think it does too little to make it worthwhile. What i did notice: if you use too much bayleaf for the amount of curry, the curry will get a muted taste. Bayleaf will kill the life out of it. So, if you use it, use it in small doses. I suppose it is used to balance out flavors, or to take rough edges off of the curry. But for a restaurant style dinner, people actually love those rough edges. They want a smashing curry, not one that you could eat every day. So, theoretically, bayleaf is more suited for daily home usage. Because you won't handle restaurant style curry every day (home cook curry is different and more suitable for every day "use").

@erineldridge862 Месяц назад

This is identical to my curry I make at home, at least once a week. So chuffed to know I'm being authentic!

@roger5159 Месяц назад

Great curry Al. Bay leaves I believe add lovely flavour and may indeed enhance the flavour of the whole dish too.

@jlw6394 День назад

Can’t see if you have done a Rendang!! Please!! Just found your channel love it.

@benperry5125 Месяц назад

Your garden is lovely Al

@jackfromthe60s 2 дня назад

I'm convinced bay leaves add absolutely nothing to a dish. Especially dried ones. However, fresh curry leaves have an amazing flavour. If you can get them I highly recommend them.

@RhysoTV 8 дней назад

Will certainly be making this tonight. Cheers!

@steveb8876 Месяц назад

I make the staff curry from your original video it’s absolutely delicious.

@rusty321ish 29 дней назад

Made this tonight and it was superb, one of the best recipes I've made as like yourself love making curries from scratch and always make my own chapatis. Thanks Al

@HowardDean-y7e 2 дня назад

In Preston we used to order home style, it was never on the menu but they were always pleased to make it when asked, I guess it’s the same thing.

@grezlad 17 дней назад

This is the second curry I've cooked and they both hit the spot, will be working through your back catalogue. Fantastic informative videos mate.

@AlsKitchen 17 дней назад

tell everyone mate. Thx

@nickiflitney9996 Месяц назад

Been following you for a while now, and have done a dinner party for friends, serving them a couple of your recipes with rice dish , onion bhajis etc. Love your recipes 🥰👍

@simonnewsholme-wilkinson2336 29 дней назад

Hi Al just started my journey after watching ur video's just made my first madras wow never thought i would be cooking, can't cook won't cook attitude but surprisingly enjoyed it and glad to say I'm glad to have found you all the best with future content thanks for inspiring me

@DevRSVR 28 дней назад

So simple. So delicious looking. Can't wait to try it. Any sign of a cookbook coming out Al? I would love all your receipes in one easy to get place. Keep up the good work

@mattcrutchley3869 Месяц назад

Made the Staff Curry this evening and it was absolutely fantastic. Another great recipe Al, 😋

@garybowland3009 Месяц назад

Tried your first staff curry. I can't wait to do this one.

@suzanheywood 28 дней назад

I'm new to your channel but will definitely try that curry, which looked lovely. However, what looked even lovlier was your stunning garden.

@georgedumbrava2435 12 дней назад

Thank you buddy, you have one more fan now 🙏

@hypo345 Месяц назад

One of the best curries I have ever eaten was a staff curry at a restaurant in Malvern on a visit to that area many years ago,sadly I can’t remember the name of it. I’m sure it was goat (what they call mutton in India) Your curry looks great will have to give this a try. EDIT; After some research my Wife and I have worked out it was the Anupam in Great Malvern, it’s still there and the Mutton staff curry is still listed. I will be finding an excuse to get back to Malvern ASAP 😀

@OwDoGaming-kx9jo 19 дней назад

Haven’t had a staff curry from an Indian but we left the local Thai restaurant very late one night and the kitchen staff we’re eating a prawn noodle salad thing. I said it looked nice and was it on the menu they said it wasn’t but if I wanted it they’d make it for me. and they let me try some it was amazing. Next time I went they were true to their word 👍.

@Mink93x Месяц назад

I love this channel. U cook amazingly honestly. It's even better because your not even Indian or Bengali yet U can make our food beautiful wooooop wooooop, I shall be watching every video in future

@thomasnorfolk Месяц назад

I'm glad you said that about the bay leaves Al. I've often wondered myself if they actually really add anything. They certainly don't seem to.

@victoryfornelson 21 день назад

My taste buds are needing those flavours right now, excellent!

@dominicrobed Месяц назад

My local Indian restaurant / take away does staff curry. When mum comes to say for a couple of nights we normally get an Indian in and she goes for a staff curry.

@AhmedKhan-yw3wx 29 дней назад

Love seeing your enthusiasm Al, just subscribed.

@tokitransport450 10 дней назад

best currys in the world from big Al!

@panathasg13 Месяц назад

i m glad to see you channel grew! You refined yourself and your videos improved a lot. I am here from the very beginning and very happy to see your journey.!

@AlsKitchen Месяц назад

Aw you've been with me all along. I love that

@petercashell9086 Месяц назад

My life is now complete, Al. Thank you. Just one more bucket list item to tick off, and we're done. Catch a Salmon at The Ridge Pool in Ballina, Co Mayo followed by one of these and a pint of Guinness and I'll happily cash in my chips

@SB-hg5sq Месяц назад

That looks so good! I'm looking forward to giving it a go. Could any leftovers be frozen?

@thomasalexand 14 дней назад

If it hasn't been reheated, then yes. Fish, prawns, etc, if you don't finish it, I'd throw it out.

@robertcaton7323 Месяц назад

Never had the nerve to ask for 'staff curry' but we're on hols in Wales in a week so might find a curry house and ask!! Thoroughly enjoyed the authentic series but great news that the thirty minutes series is heading back!!

@narcissist69 Месяц назад

I live in North Wales. I can recommend a couple of it's that way. Can't guarantee Staff Curry except at one or two but know which ones to go to and avoid. If it's South, there's so many good ones, you won't need a personal recommendation.

@misterbelll Месяц назад

Love your flowers... garden looks great 👍👍👍

@alankenney 13 дней назад

Oh my gawd! First video of yours I've seen. And just as I'm getting ready for bed after a day of stress. Now I'm bloody hungry and I can't do a thing about it. Thanks mate! 🤨Certainly one to do soon though. It looks sooo good! 👍

@AlsKitchen 13 дней назад

Welcome aboard!