Cooked this Chicken Korma dish tonight and it was the first ever curry I’ve cooked from scratch. The results were absolutely outstanding 10+/ 10 The chicken was incredibly tender, the softest chicken I’ve ever had in any curry. The flavours were out of this world, and my partner said it was the best Korma she had ever had!!! I can’t wait to get stuck into others from your channel. Many thanks for showing me how to cook and prepare these amazing dinners!
Cheers for that Al. I'm goin to make it for the wife and I this weekend. Sorry to hear about you're dog too. They are so much part of the family. Keep up the good work.
I changed a couple of things added 2tbs of almond powder and 2 tbs of coconut milk powder,was simply Devine,thanks again Al absolutely love all your curries,you were my lockdown guru
I made this tonight except I used your precooked lamb recipe instead of chicken. It was a proper banger! Best home-cooked curry I've ever made. The base gravy takes it to the next level. Cheers Al! 🍻
We lost our dog today too. We had to rehome him due to nasty neighbours. I feel your pain man. Soldier on you are an inspiration to all who love cooking.
Hi Al, your BIR curries are truly inspirational. My wife is from Birmingham and now Melbourne Australia with me. She raves about your curries I make. We lost our 13 year old choc lab just recently as well so we know how devastating this is. Loving ya work and look forward to more curries!!
I made your Korma last night it went well, I called it up as I needed to make it for six people. I needed to thicken it up with corn/potato starch powder to get the consistency without over cooking my pre cooked chicken pieces. In your videos can you give some tips on when you need to scale up for more people. because the Al's mix powder scaled up gets quite potent! It sounds easy just scale up but a guide to upping the curry volume would be great help. Thanks
Being an older guy with knackered taste buds, I love a fiery curry. However I love smooth creamy loveliness as well and I made this one and it was a winner 👍
FINALLY someone was able to show us a proper "restaurant style" indian curry. If I'm searching "restaurant style" curry, I want to find something quick and easy, that tastes like the curry I buy from the restaurant down the street. I'm not looking for a fancy 30 ingredient, 4 hours complicated cooking process recipe. Your recipe is quite similar to one I learned from a pakistani cook in Portugal. I have moved to Mozambique and there are no Indian restaurants here. I really miss European style Indian curries. Thank you, Sir. You've got a new follower.
Now I'll never make this recipe because this isn't a recipe for others to copy, this is a recipe for you to show off and sir I salute this recipe and your design. I'll never make one as tasty as this one but that just means the one I'll create from this recipe will still be exceptional. I look forward to trying hehe
Me too, Ikg of Maggi's Sri-lankan coconut milk powder mix. I've bought so much stuff thanks to Al! Al you say don't burn anything or its game over but the one exception to this is yellow lentils at the start of the best Dansaks I've had.
Made this tonight Al with leftover turkey and have to say it was better than any I've had before - I did cheat a bit and used base gravy powder for the first time and was very impressed with it - Thanks for the recipe.
My wife is the Korma Queen, it’s the only one she’ll ever have and is very (very!) picky, so I had a little trepidation when I served her this up, but she absolutely loved it, so thanks Al… top man. The only thing I did different was to put a little more whipping cream in and omitted the yoghurt, but God, it was good. 👍👌👍👌👍👌
How can people moan about the scraping and banging of the spoon and pan, tell em to get over it and enjoy your food, thats how curry is done in restaurants, i should know cos i help out now and then in a friends restaurant, cant beat the noises.👍👍👍
Hi Al, Got my own special base gravy now pal. I use 25 ingredients, but I think it's worth it. Done almost all of your previous recipes & have even got my own curry club (only 4 members). Had no failures so far pal. Keep it flowing Al. Sorry about your dog. I have also lost mine. So sad. Cheers pal, Scotty
I made this dish tonight and it was great Al, a complete BIR experience for me and the wife at home, I used your spice mix and an ali' pan for the first time. So pleased i've discovered your channel as you've really shone a light on how to put this lovely food together. 😊
My favourite curries are Madras, Vindaloo and Phall, however I am no stranger to a decent Korma and this is a very decent Korma! Better than I've had at any restaurant or takeaway. I shall be creating this masterpiece again this week!
Thank you indeed for the fab recipes. Followed recipe for Korma tonight, 18 year old daughter commented best curry she has ever had. Whole family love the recipes and I feel the curry gravy is the thing. Cheers Al
I made this last week using paneer. I added and handful of sultanas and cashews from a bag I had in the cupboard.Another brilliant success. Thanks and keep sharing your knowledge.
Thanks Al! I have been trying for years to make a restaurant style curry! After making your gravy and freezing 8 cartons of it - I then made Al’s mix. Tonight i just made your Korma and whooped for joy! It You couldn’t tell it apart from a restaurant!!! Love it. Will be hitting the other dishes soon, thank you.,
OMG 😆 Just cooked this. Bloody awesome; salivating just thinking about it. As I’m from the north east I celebrated the building of my curry with a bottle of Newcastle Brown Ale. So pleased I found your channel; let the awesome curries roll.
Wales is about to go back into lockdown for 2 weeks so I thought I'd use the time to brush up on my curry game. Made big pot of base gravy and gave the chicken Korma a go last night. It was absolutely banging. Quite looking forward to the next couple of weeks now 😀
Hi Al. I literally can't get enough of making your curries. I've made so many now. I'm from Essex originally but live in Australia now and it is so hard to get a real BIR curry here. I found your channel during lockdown and I've watched almost all your videos and made half of them. What can I say they all taste amazing and remind me so much of all the tastes and hours spent in the local curry house back home. Thankyou so so much and please keep up the great work. Tom 😋
I made this last night and I can safely say that for our family's liking, this is better than the Korma we used to get from the Indian restaurants. Thank you for sharing!
Thanks for the great recipe, Al! Best BIR korma I've had anywhere. I added three bruised cardamom pods at the beginning with the cinnamon and bay leaf and then a spoonful of rose water right at the very end. Put it right over the top.
Made this yesterday and WAS AMAZING .. I’ve never got a korma correct, only one I’ve ever struggled with.. MY MISSUS loves korma and she was blown away.. plus my young grandson loved it.. Thankyou 👍👍👏👏👏🙏🙏🙏
I want to make this curry now. At 11 pm. My introduction to curry was at a London primary school, just 5 years old. Mild but tasty and it had sultanas.
Ive been living in Australia for 20 years now and had given up on finding or making a Korma how i remember it . This was spot on . I admit I over did the chicken but the sauce was there . Just need to adjust some of my timing. Trying the Bhuna this weekend , with a beer of coarse .
Hi Al. Andrew from Cardiff here. Many thanks for your fantastic recipes. Saving us about £30 a week on takeaways! Just wondering if you double up a recipe do you double the quantity of spices or just the chicken (or prawns)? Cheers Andrew and family.
Just made the korma. Divine. You know your onions Al. Korma for me will alway remind me of being a young un and trying a curry for the first time at my local restaurant. Since then I've been a staunch hot curry eater but when the fancy takes you nothing beats a creamy korma and nothing beats Al's recipe. You are a master. 👍🏻👍🏻
Long time fan here Al. Really sorry to hear about the loss of your pooch. This recipe looks so good. My kids love biriyani so they can keep me company when I have the curry urge!
Its amazing how powerful turmeric is, I always put too much in and wipe my hands on my trousers lol! Takes weeks to wash out! Like Delboy used to say "A little dab will do ya" Haha
Hi Al, have tried loads of your curries and everyone is super impressed with the curry, everyone has said its better than takeaway!! Fantastic recipes keep them coming!! Andy
Hi Al, I have found the little blocks of frozen garlic and frozen ginger handy for my curry cooking as they are already blitzed so melt away i. To the oil. Available from lots of UK supermarkets not just Asian owned. Cheers
Hey Al, please look in to making commercially Al’s base gravy. A store bought version with your name on it would be fab. You could be the next Levi Roots. Seriously you should.
Tip: Make a garlic butter using fresh pulped garlic - it must be a paste and not chopped, add to an egg cup of ghee or butter, splash of water and 1/4 tsp of salt and cook in a very low oven for 30 minutes - 75C. Do not let it brown. Pour into curry - korma 3 minutes before serving. I would also use crushed green cardamom to Korma and methi powder...
Al..I`ve been cooking curries for years....I luv your recipes.. and tell all my mates to follow you. Sorry to hear about your best mate passing on....they are part of the family. Chin up mate... keep on inspiring us x
I've tried a few different cook at home curry channels. But I have to say I keep coming back to your recipes. Had a curry out for the first time in ages and I thought to myself. My Al's curries at home are better than that... 👍 Your Prawn Dansak mate. OMG. 👌
This looks superb.. My favourite dish to order in an Indian is a "chilli Korma" -- Would I follow this video guide and then add additional chillis after the chicken is in or at what stage would i increase the spice level? Kind Regards, JN
Looks great Al. Could you use a bit of coconut milk instead of coconut milk powder? Maybe it could replace the powder and cream, and thicken with coconut flour if necessary, maybe a little healthier?
Absolutely fantastic, I made this and the base gravy 1 for the first time today and they were excellent. Now I'm going to use this as the base to reverse engineer the Hyderabadi korma which was a chef's special at one takeout only place that has long shut down and I've never seen on a menu anywhere else. And it's basically a korma but less sweet and with a lot of heat. I have seen some recipes online for authentic versions but this was a BIR version. Something to work towards. Although I've got a small freezer and I can't see anyone due to lockdown. I might make base gravy 2 next time (only didn't this time cause I'd have to buy a lot more spices for it I'd probably not otherwise use) but just halve the ingredients. I'm gonna have to eat a lot of curry in the next week or so...
I'll be doing this one again but using your chicken tikka marinade recipe for the meat. Last time was great with just the boiled chicken but seeing I will have loads of Yogurt left over I'll do a batch of chicken tikka to freeze and use with this
loving all the tips here and of course the dish, I am going for this in an ally frying pan this week. Good to see the coconut milk powder used in powder form without adding it to water (which you'll likely end up boiling off anyway). This will please the misses, nice one Al.
After making most your other Ruby’s Al I gave this one a go at the weekend for the kids, I’m not a korma fan but Wow mate it went down a bomb, very nice taste indeed, thanks very much 👌
Hi Al, love watching all the videos and getting all the ingredients together to starting my curry home cook journey. Can you give the name of the “almond powder” you use in this Korma dish? As I don’t want to spoil it if it’s the wrong brand or texture that could ruin the dish? Many thanks 🙏
Al, I used to travel the country and I remember somewhere in Yorkshire asking a waiter to choose what I had. I was given a Tandoori Murgh Masala which as you may know, was Tandoori chicken, shredded, mixed into a rich patia-like sauce and served with a boiled egg on top. It wasn't on the menu, but was incredible. Interested to know if you are familiar with it?
Another fantastic video thanks Al .. so sorry to hear about your dog I have a 4 year old fox red lab hope I get as many happy years with her as you did with yours x
Well said about indoctrinating the kids. We took our kids for curries whilst they were still breast feeding. They were weaned on pilau rice, nan and whatever curry my wife ordered.
Al very sorry to hear about your buddy. I can relate to that. I'm sure you have happy memories. Great to have you back doing your stuff. All the best. G 👍
Made this tonight for the wife (made Al's Garlic Chilli Chicken for me), and she loved it so much she said we're never ordering curry again. Absolutely spot on and very easy to follow the recipe.
Korma is the gateway BIR dish to a lifetime of curry eating ending in an overdose of Naga Pickle!! Great to see a video from you Al, I just shared this video with my daughter who loves a Korma and has just moved in to her first flat. I will sling out the packets of desiccated coconut powder I bought ages ago thinking I knew what made the sweet flavors. My Black Lab is 13 and has a tumor I am preparing myself for the same you are going through. I can hear a little of bit of you painful loss in your voice Cheers Al. 👍💪
Jeezaz mother of mercy ! I just got a pound of chicken breasts defrosting on the fridge and was wondering what to do with them and THIS VIDEO just pops on my YT And YES I have coconut milk powder around ! I'm heading for the kitchen RIGHT NOW !
Hey Al, I've had a Chicken Nariyal and Chicken/Lamb Lababdar in my local Indian restaurants - Both creamy, tasty and satisfying but capable of taking a bit of heat too.......any chance you could show us how? Mushroom Matar might be worth a whirl too?
If your worried about burning the curry, do you boil vegetables in water to soften them up? Whats the best way to boil and soften up carrots, ect while still infusing them with the flavor of the curry. When I boil them in water, they always taste bland in the dish because they are soaked up with water. Thanks!
Yes, sorry about the dog mate,got problems with my own. Breaks your heart losing them. Anyway loving the new look vids. The mixed powder is definitely a game changer Al. I, like you love the different curries for what they are,hot or not so hot. Nothing to stop anyone enjoying a really spicey Korma if they feel it’s not macho enough.Just wack a few chillis in.
Cooked this Chicken Korma dish tonight and it was the first ever curry I’ve cooked from scratch. The results were absolutely outstanding 10+/ 10
The chicken was incredibly tender, the softest chicken I’ve ever had in any curry. The flavours were out of this world, and my partner said it was the best Korma she had ever had!!! I can’t wait to get stuck into others from your channel. Many thanks for showing me how to cook and prepare these amazing dinners!
Cheers for that Al. I'm goin to make it for the wife and I this weekend. Sorry to hear about you're dog too. They are so much part of the family. Keep up the good work.
I changed a couple of things added 2tbs of almond powder and 2 tbs of coconut milk powder,was simply Devine,thanks again Al absolutely love all your curries,you were my lockdown guru
I made this tonight except I used your precooked lamb recipe instead of chicken. It was a proper banger! Best home-cooked curry I've ever made. The base gravy takes it to the next level. Cheers Al! 🍻
he doesn't mention how he made the base gravy, though?
@@Zacksleeps Multiple versions of base gravy on his channel
We lost our dog today too. We had to rehome him due to nasty neighbours. I feel your pain man. Soldier on you are an inspiration to all who love cooking.
Kept barking ?
Hi Al, your BIR curries are truly inspirational. My wife is from Birmingham and now Melbourne Australia with me. She raves about your curries I make. We lost our 13 year old choc lab just recently as well so we know how devastating this is. Loving ya work and look forward to more curries!!
I made your Korma last night it went well, I called it up as I needed to make it for six people. I needed to thicken it up with corn/potato starch powder to get the consistency without over cooking my pre cooked chicken pieces. In your videos can you give some tips on when you need to scale up for more people. because the Al's mix powder scaled up gets quite potent! It sounds easy just scale up but a guide to upping the curry volume would be great help. Thanks
Being an older guy with knackered taste buds, I love a fiery curry. However I love smooth creamy loveliness as well and I made this one and it was a winner 👍
great curry. im only 10 and i cook this all the time because my family loves.thanks for the currys
ool for a ten yr old
FINALLY someone was able to show us a proper "restaurant style" indian curry. If I'm searching "restaurant style" curry, I want to find something quick and easy, that tastes like the curry I buy from the restaurant down the street. I'm not looking for a fancy 30 ingredient, 4 hours complicated cooking process recipe. Your recipe is quite similar to one I learned from a pakistani cook in Portugal. I have moved to Mozambique and there are no Indian restaurants here. I really miss European style Indian curries. Thank you, Sir. You've got a new follower.
If you are on a keto diet it is almost very healthy. Just use gee not toxic waste seed oil. Love your work.
Now I'll never make this recipe because this isn't a recipe for others to copy, this is a recipe for you to show off and sir I salute this recipe and your design. I'll never make one as tasty as this one but that just means the one I'll create from this recipe will still be exceptional. I look forward to trying hehe
No better Friday night then a new Al’s kitchen dropping onto CZcams.
I have already ordered the coconut milk powder from amazon
Me too, Ikg of Maggi's Sri-lankan coconut milk powder mix. I've bought so much stuff thanks to Al! Al you say don't burn anything or its game over but the one exception to this is yellow lentils at the start of the best Dansaks I've had.
Made this tonight Al with leftover turkey and have to say it was better than any I've had before - I did cheat a bit and used base gravy powder for the first time and was very impressed with it - Thanks for the recipe.
My wife is the Korma Queen, it’s the only one she’ll ever have and is very (very!) picky, so I had a little trepidation when I served her this up, but she absolutely loved it, so thanks Al… top man. The only thing I did different was to put a little more whipping cream in and omitted the yoghurt, but God, it was good. 👍👌👍👌👍👌
How can people moan about the scraping and banging of the spoon and pan, tell em to get over it and enjoy your food, thats how curry is done in restaurants, i should know cos i help out now and then in a friends restaurant, cant beat the noises.👍👍👍
Hi Al,
Got my own special base gravy now pal. I use 25 ingredients, but I think it's worth it. Done almost all of your previous recipes & have even got my own curry club (only 4 members). Had no failures so far pal.
Keep it flowing Al. Sorry about your dog. I have also lost mine. So sad.
Cheers pal,
Scotty
I made this dish tonight and it was great Al, a complete BIR experience for me and the wife at home, I used your spice mix and an ali' pan for the first time. So pleased i've discovered your channel as you've really shone a light on how to put this lovely food together. 😊
Welcome. That's great to hear
@@AlsKitchen how do you double up for more people do you just double everything or would that over power everything
My favourite curries are Madras, Vindaloo and Phall, however I am no stranger to a decent Korma and this is a very decent Korma! Better than I've had at any restaurant or takeaway. I shall be creating this masterpiece again this week!
Thank you indeed for the fab recipes. Followed recipe for Korma tonight, 18 year old daughter commented best curry she has ever had. Whole family love the recipes and I feel the curry gravy is the thing.
Cheers Al
Can't wait to cook this one Al. The kids are going to love it! Your Pathia & Ceylon are my wifes favourite.....you're a legend mate.
I made this last week using paneer. I added and handful of sultanas and cashews from a bag I had in the cupboard.Another brilliant success. Thanks and keep sharing your knowledge.
Thanks Al! I have been trying for years to make a restaurant style curry! After making your gravy and freezing 8 cartons of it - I then made Al’s mix. Tonight i just made your Korma and whooped for joy! It You couldn’t tell it apart from a restaurant!!! Love it. Will be hitting the other dishes soon, thank you.,
Liking that Al! Sorry about your dog...time heals,you gave him the best life I'm sure...take care fella..
What do you me?
"What ya don't want is your kids growing up hating curries. Gonna make Friday and Saturday nights horrible." 😂🤣😂🤣😂🤣😂🤣 lmfao
OMG 😆
Just cooked this.
Bloody awesome; salivating just thinking about it.
As I’m from the north east I celebrated the building of my curry with a bottle of Newcastle Brown Ale.
So pleased I found your channel; let the awesome curries roll.
"Get them on curry at an early age" freaking hilarious! 😂🤣
Wales is about to go back into lockdown for 2 weeks so I thought I'd use the time to brush up on my curry game. Made big pot of base gravy and gave the chicken Korma a go last night. It was absolutely banging. Quite looking forward to the next couple of weeks now 😀
Nice one. Great job
Hi Al.
I literally can't get enough of making your curries. I've made so many now. I'm from Essex originally but live in Australia now and it is so hard to get a real BIR curry here. I found your channel during lockdown and I've watched almost all your videos and made half of them. What can I say they all taste amazing and remind me so much of all the tastes and hours spent in the local curry house back home. Thankyou so so much and please keep up the great work. Tom 😋
I made this last night and I can safely say that for our family's liking, this is better than the Korma we used to get from the Indian restaurants. Thank you for sharing!
Thanks for the great recipe, Al! Best BIR korma I've had anywhere. I added three bruised cardamom pods at the beginning with the cinnamon and bay leaf and then a spoonful of rose water right at the very end. Put it right over the top.
I agree with everything said - this is the way I do it!
Made this yesterday and WAS AMAZING .. I’ve never got a korma correct, only one I’ve ever struggled with.. MY MISSUS loves korma and she was blown away.. plus my young grandson loved it.. Thankyou 👍👍👏👏👏🙏🙏🙏
I've started doing your Curry's. Blows everything away in my local area. Thank you.
I want to make this curry now. At 11 pm. My introduction to curry was at a London primary school, just 5 years old. Mild but tasty and it had sultanas.
Ive been living in Australia for 20 years now and had given up on finding or making a Korma how i remember it . This was spot on . I admit I over did the chicken but the sauce was there . Just need to adjust some of my timing. Trying the Bhuna this weekend , with a beer of coarse .
Hi Al. Andrew from Cardiff here. Many thanks for your fantastic recipes. Saving us about £30 a week on takeaways! Just wondering if you double up a recipe do you double the quantity of spices or just the chicken (or prawns)? Cheers Andrew and family.
Just made the korma. Divine.
You know your onions Al.
Korma for me will alway remind me of being a young un and trying a curry for the first time at my local restaurant. Since then I've been a staunch hot curry eater but when the fancy takes you nothing beats a creamy korma and nothing beats Al's recipe. You are a master. 👍🏻👍🏻
Not a Korma fan myself but I make this for my wife and it is absolutely spot on.
Absolutely brilliant curry Al.
I cooked the chicken pieces in the base gravy before I started and it was terrific.
“Lots of ladies like it” 🤣🤣🤣🤣
The Korma and the 9"...🤣🤣🤣
Marcus Latuske-Hearl
Sent my missus out for a 9 incher and apparently she’s not coming home tonight 😳
Marcus Latuske-Hearl stop talking about your biceps bud
And children....
@@kevowski Must be hard to come by…give her some space!
Made this and was the best Korma I've ever found. Exactly like the restaurant and unbelievably tasty.
Just had this for dinner with left over turkey from Christmas and it was lovely. Kids love it too.
MOST underrated chef on youtube! Al you Legend
Long time fan here Al. Really sorry to hear about the loss of your pooch. This recipe looks so good. My kids love biriyani so they can keep me company when I have the curry urge!
I made this 2 days ago and was blown away with the flavour...absolutely gorgeous. Thankyou. 🤩
Its amazing how powerful turmeric is, I always put too much in and wipe my hands on my trousers lol! Takes weeks to wash out! Like Delboy used to say "A little dab will do ya" Haha
Just done this banger ... better than any curry house and Iv had a few !! add some green pepper and add that base a little at a time.
Hi Al, have tried loads of your curries and everyone is super impressed with the curry, everyone has said its better than takeaway!! Fantastic recipes keep them coming!! Andy
Hi Al, I have found the little blocks of frozen garlic and frozen ginger handy for my curry cooking as they are already blitzed so melt away i. To the oil. Available from lots of UK supermarkets not just Asian owned. Cheers
Hey Al, please look in to making commercially Al’s base gravy. A store bought version with your name on it would be fab. You could be the next Levi Roots. Seriously you should.
"Golden Delicious crisps...?"
Golden Wonder.
That's it lol 😂
😂 pardon the pun, food for thought though Golden Delicious crisps. There's gotta be away!!
Apparently they are now in a supermarket near you! 😂😂
Golden delicious are apples 🍏
No shit Sherlock 😂
Tip:
Make a garlic butter using fresh pulped garlic - it must be a paste and not chopped, add to an egg cup of ghee or butter, splash of water and 1/4 tsp of salt and cook in a very low oven for 30 minutes - 75C. Do not let it brown.
Pour into curry - korma 3 minutes before serving.
I would also use crushed green cardamom to Korma and methi powder...
I've never made a korma, I might give this a go.
It was Golden WONDER crisps.
My friend Dan loves you and your curry he comes on the field and feeds me very good
This Korma comes out SO well...makes a great change from hot curries ...the ice cold beer too is a must !! Especially here in Greece !!!
Absolutely fantastic
The family thanks you.
Al every curry of yours I have cooked is spot on. You are severely underrated
Absolutely no problem with getting sponsorship! Good luck making a living out of this:)
Al..I`ve been cooking curries for years....I luv your recipes.. and tell all my mates to follow you. Sorry to hear about your best mate passing on....they are part of the family. Chin up mate... keep on inspiring us x
Just did this one. Incredible. Sweet but very flavorful. Thanks Al.
I've tried a few different cook at home curry channels. But I have to say I keep coming back to your recipes. Had a curry out for the first time in ages and I thought to myself. My Al's curries at home are better than that... 👍 Your Prawn Dansak mate. OMG. 👌
Wonderful
This looks superb.. My favourite dish to order in an Indian is a "chilli Korma" -- Would I follow this video guide and then add additional chillis after the chicken is in or at what stage would i increase the spice level? Kind Regards, JN
Hi Al. Good job as ever. However I do not remember Golden Delicious crisps. Golden Wonder yes the other is an apple I believe!
Wow, this has to be the nicest tasting korma I've ever had. Never used coconut milk powder before, but it certainly worked for this korma, thanks Al.
The much overused phrase 'Oh my God' should be banned and reserved only for when tasting Al's korma. Tastes just like Indian restaurant korma.Amazing.
Looks great Al. Could you use a bit of coconut milk instead of coconut milk powder? Maybe it could replace the powder and cream, and thicken with coconut flour if necessary, maybe a little healthier?
A man after my own heart.........a bottle of Proper Job 😃
Absolutely fantastic, I made this and the base gravy 1 for the first time today and they were excellent.
Now I'm going to use this as the base to reverse engineer the Hyderabadi korma which was a chef's special at one takeout only place that has long shut down and I've never seen on a menu anywhere else. And it's basically a korma but less sweet and with a lot of heat. I have seen some recipes online for authentic versions but this was a BIR version. Something to work towards.
Although I've got a small freezer and I can't see anyone due to lockdown. I might make base gravy 2 next time (only didn't this time cause I'd have to buy a lot more spices for it I'd probably not otherwise use) but just halve the ingredients. I'm gonna have to eat a lot of curry in the next week or so...
I'll be doing this one again but using your chicken tikka marinade recipe for the meat. Last time was great with just the boiled chicken but seeing I will have loads of Yogurt left over I'll do a batch of chicken tikka to freeze and use with this
The recipes are all awesome Al, did the madras recently and it was the best I’d ever tasted! So sorry to hear about your dog. All the best fella.
loving all the tips here and of course the dish, I am going for this in an ally frying pan this week. Good to see the coconut milk powder used in powder form without adding it to water (which you'll likely end up boiling off anyway). This will please the misses, nice one Al.
After making most your other Ruby’s Al I gave this one a go at the weekend for the kids, I’m not a korma fan but Wow mate it went down a bomb, very nice taste indeed, thanks very much 👌
Ace to see that you're drinking proper job. That's my local Brewery down in Cornwall. 👍
Me too
Wonderful, will make this Monday.
Just made this, bloody spot on mate!!!
He’s only gone and done it again, ‘another banger’
Love the video mate keep it up.
Hi Al, love watching all the videos and getting all the ingredients together to starting my curry home cook journey. Can you give the name of the “almond powder” you use in this Korma dish? As I don’t want to spoil it if it’s the wrong brand or texture that could ruin the dish? Many thanks 🙏
Al, I used to travel the country and I remember somewhere in Yorkshire asking a waiter to choose what I had. I was given a Tandoori Murgh Masala which as you may know, was Tandoori chicken, shredded, mixed into a rich patia-like sauce and served with a boiled egg on top. It wasn't on the menu, but was incredible. Interested to know if you are familiar with it?
Another fantastic video thanks Al .. so sorry to hear about your dog I have a 4 year old fox red lab hope I get as many happy years with her as you did with yours x
Mate thank you for sharing lovely recipes and I am indian lol. Love your commentary, it is very comical, British humour, I love it.
Great recipe again Al. When I make mine I sometimes add a little chilli powder or some fresh chillies to give it a little sweet kick.
Well said about indoctrinating the kids. We took our kids for curries whilst they were still breast feeding. They were weaned on pilau rice, nan and whatever curry my wife ordered.
Al very sorry to hear about your buddy. I can relate to that. I'm sure you have happy memories. Great to have you back doing your stuff. All the best. G 👍
Loving these curry’s 👍🏻 when you say use boiled chicken,how long do you boil it,and is it chopped to size for boiling ?
Made this tonight for the wife (made Al's Garlic Chilli Chicken for me), and she loved it so much she said we're never ordering curry again.
Absolutely spot on and very easy to follow the recipe.
Sorry to hear about your dog Al.
Love your recipies, will be making this one for the fam! Thank you and peace y'all!
Korma is the gateway BIR dish to a lifetime of curry eating ending in an overdose of Naga Pickle!!
Great to see a video from you Al, I just shared this video with my daughter who loves a Korma and has just moved in to her first flat. I will sling out the packets of desiccated coconut powder I bought ages ago thinking I knew what made the sweet flavors. My Black Lab is 13 and has a tumor I am preparing myself for the same you are going through. I can hear a little of bit of you painful loss in your voice
Cheers Al. 👍💪
Jeezaz mother of mercy !
I just got a pound of chicken breasts defrosting on the fridge and was wondering what to do with them and THIS VIDEO just pops on my YT
And YES I have coconut milk powder around ! I'm heading for the kitchen RIGHT NOW !
Golden delicious is a variety of apple. The crisps were Golden Wonder.
Hi Al, made your base gravy and Jalfrezi last week and this one tonight - both were fantastic - thanks a lot, cheers!
Ilove your cooking im happy to see that & so yummy thank you my friend❤
sorry for your loss Al I had a lab myself who lived around that age. He passed of old age also :(
Thanks Al -- made one this evening. Turned out great!
Hey Al, I've had a Chicken Nariyal and Chicken/Lamb Lababdar in my local Indian restaurants - Both creamy, tasty and satisfying but capable of taking a bit of heat too.......any chance you could show us how? Mushroom Matar might be worth a whirl too?
If your worried about burning the curry, do you boil vegetables in water to soften them up? Whats the best way to boil and soften up carrots, ect while still infusing them with the flavor of the curry. When I boil them in water, they always taste bland in the dish because they are soaked up with water. Thanks!
Just made this Al, best Korma we ever had!
fantastic classic, its a great dish to cook up at night
Thanks Al. I'm keen follower and cook many of your curries. Nice work.
Just made this along with the chicken tikka dhansak and wow they were both outstanding ! Thankyou for all of your videos they are just top drawer ! 👍
Glad you liked it
You didn't mention what the base gravy is made of ?
Absolutely amazing stuff. Thanks Al.
Yes, sorry about the dog mate,got problems with my own. Breaks your heart losing them. Anyway loving the new look vids. The mixed powder is definitely a game changer Al. I, like you love the different curries for what they are,hot or not so hot. Nothing to stop anyone enjoying a really spicey Korma if they feel it’s not macho enough.Just wack a few chillis in.