Chicken Ceylon OMG Sensational Curry

[Music] welcome back to al's kitchen people another week another curry another banger this week i'm going to be making a nice bir style chicken tikka salon now what do we think of when we're talking about the salon i think madras think coconutty think nice rounded flavors nice spices going on in there salon is a popular curry and one that i used to eat regular i mean i actually went for a phase of um ordering it all the time he said it's got that kick to it but it's got a nice flavor if you like coconut as well so let's crack on with all the ingredients before i do i'll tell you what i'm drinking oh i saw on the advert my um football club's manager young club and he's drinking um an erdinger so i thought i'd give it a go so here i've got my pint of erdinger it's from bavaria in the south of germany i mean it's reminding me of all those visits to munich oktoberfest i mean it's absolutely a beautiful beer this you want to try it and i think this will complement the curry nicely because it's not overly strong anyway so thanks for all you um that have tried the pathia it's done really well if you haven't seen the path here yet just check the link in the description below and you can make yourself a nice chicken pathia bir style and the week before that i think i did the booner and that has gone over well over 13 000 views anyway so let's crack on with this week's recipe the chicken salon so i'm going to start off with a tablespoon of garlic paste just garlic paste not ginger and i've got a finger of cinnamon here a little finger of cinnamon stick i mean it's maybe an inch and a half long i've got a teaspoon of methi leaves here we're going to crumble those in and it's a bit spicy so i'm using a teaspoon of extra hot chili powder now if you don't want it too hot you can just use hot chili powder medium mild the choice is yours there's no hard set rules and here we've got one tablespoon of al's mixed powder remember mixed powder is the indian restaurant curry powder they use that gives it that lovely indian restaurant flavor here we've got the um we've got two tablespoons of sorry i've got the bulbs and here we've got two tablespoons of coconut milk powder notice that this isn't the flour or desiccated coconut you can't use desiccated coconut because that literally is the flesh of the coconut and if you put that in your curry you're just going to have loads of coconut grit in the curry and it's not going to be a pleasant experience this is a unique formula of coconut milk that's a powder foam and it dissolves in the curry just giving you the lovely flavors i've got a quarter teaspoon of salt for that little sweet edge we're gonna use a tablespoon of mango chutney i've got two cracked cardamom pods here and we're going to be using three tablespoons of coconut milk if you haven't got any coconut milk just don't use it don't stress about it we're going to be using three tablespoons of this but notice i bought these tiny little micro tins i bought them in sainsbury's so nowhere fancy and i'm using about eight pieces of chicken tikka amazing i mean if you want your curries to reach that next level i would always recommend chicken tikka versions of any of the curries that you do it just imparts new flavors more flavors just marinate yourself some chicken 24 48 hours and you'll be putting chicken tikka in your curries and they are exquisite surprise your family over the festive period um i've got three tablespoons there of tomato paste and all i've done is mix some water in to thin it out just so that when we pour it in the pan it just pours in nicely and merges with the other ingredients quickly apart from that i've got some fresh coke fresh coriander which i'm yet to chop for garnish and my signature lemon slice uh to garnish at the end um i think we're gonna get started now so i've also got a nice new pan a nice deep edged pan it's nine centimeters depth and uh this will help reduce the amount of mess that i make so i've got some nice space graveyard all preheated ready to go in the carrier you can check the recipe for my base gravy this is version two you can use version one it's just as good um on the channel again i'll be putting the links in so let's start with adding the oil [Music] i'm just gonna put the cinnamon stick in there first of all it goes the ginger and garlic paste let's try that out [Music] just take the rawness out of the ginger and garlic paste i'd say like 20 30 seconds and then we're going to go in with the methi leaves we're going to cook those out again another 20 seconds just use the back of the spoon say scraping the aluminium it's a good little tip there right what's next so now what i'm going to do is i'm going to add the curry powder and the chili powder [Music] i'm just going to give that a stir out just fry those spices out for around 20-30 seconds but make sure you do cook them out we don't want raw spices you're going to get a bitter taste in the car and now i'm going to add just a touch of vase gravy right so now we've cooked the spices out and the methi i'm going to add the tomato paste that's it and now we want to cook the tomato paste out as well to take out any acidity and again another 20 30 seconds what you'll realize is that these curries really cook quick you know you 10 minutes 15 minutes the most but really not more than that so when we add our coconut milk powder you're going to start to see the curry coming together loving the pan i mean i will put the link to this um in the description box i bought this in a shop called um maru and i will put a link in the problem is it's just a shop in wembley so and they don't have a website so you might be able to call them up they did say that they take um phone orders and they deliver so now we're going to put in the coconut milk powder touch a base make sure we dissolve out all the coconut milk powder the cinnamons in imparting all of its beautiful flavors into the gravy but now because we've added the base gravy we just want to let that cook and sweeten it won't burn um maybe just a bit around the edges but then we're going to take it in from the edges that's beautiful i mean it smells gorgeous already we're now putting the two cardamom pods maybe they should have gone in a little earlier no bother anyway so what's everybody doing this festive period cheers everyone in my house we're having what we call a covered crease for christmas very low-key virtually non-existent i mean that is looking beautiful it's sizzling nicely the chili and the tamari is imported and really beautiful vibrant red color excellent some i'm going to add some more base gravy i think add the base gravy nice and gradually not in huge amounts we want to cook it out to bring out as much sweetness as we can you know because the majority of the base gravy is onion and as you know the longer you cook an onion the sweeter it gets and make sure so that the base gravy is nice and diluted don't get too scientific over it literally whatever base gravy you have in the pot has been defrosted put it under the tap put a burst water in just so it's soupy milky you know nice and thin and preheat it so that it doesn't bring the temperature down of the curry when we add portions of it you want to keep the heat there at all times now this is a very large single portion you can probably squeeze two out of this just put more chicken in a touch more base gravy and you'll squeeze two out of that that's cooking out nicely so now we're going to add some salt what we've got left now is the mango which is going to give it a sweet edge and the coconut milk the chicken and the slicer lemon for garnish well and i want to really thank everybody that's watching them doing them posting pictures of the curries on facebook and instagram and i'm connecting with people and answering questions etc i really enjoy it so don't think that i don't see the messages majority of them i do see another thing i want to take up with you lot is i think people been calling me big al i ain't big look got a nice flat stomach a little bit of baby blubber but um you know if you want to call me big house fine i'm not easily offended i mean this is absolutely looking and smelling superb right so now i want to throw in the mango chutney get some sweetness going on there well that is cooking absolutely wonderfully at the moment i think i'm going to put in the coconut milk roughly three tablespoons of this one yeah don't buy the big tins of this if you don't have to um these little tiny tins and sometimes being in bargains you can get these might turn that through so now you've got that lovely salon slightly creamy consistency a nice bit of body to the curry i'm gonna throw in the chicken now the chicken tikka is absolutely superb let's prepare some garnish right so this will be my last video until after christmas um but there's a lot more content on the way and a few surprises so make sure you subscribe to the channel so you don't miss out and uh press the notification bell so you get a lot um alerted as soon as videos go go live well i'm gonna give this a little taste oh my god that's amazing perfect sweetness perfect heat i know some recipes had a squirt of lemon i wouldn't add lemon to this this isn't a sour dish so you want to keep it nice and rounded and sweet you can add a little more base gravy i said just cook that out for a few minutes and it won't be too long before we complete this beauty of a curry up look nice copper handy right so we cook this down until we get the desired consistency that we like i think we're nearly there i'm just going to give that a minute more and it will be perfect for what i like so get your rice ready your naan bread ready this is amazing with a garlic naan and like i said earlier you can use chicken seafood lamb chicken tikka lamb tikka vegetables tofu i mean you can put basically it's the sauce that's important the base gravy is one of the magic keys the second is the aluminium pan so the gravy sticks and the third is the ingredients and technique so get those three things together so base pain and technique and you'll be on to a winner so right i think this is ready to plate up [Music] look at this beautiful gravy eh look at this wonderful salon it's so rich it you know it oozes decadence don't forget to pick the piece of cinnamon out give a prize to the finder excellent i think we're going to load this up with the remaining gravy look at that beautiful beautiful gravy that is so gorgeous oh yeah look at that fill it right to the top look at that that is beautiful what we're going to do i'm going to add my little slice of lemon like that and a pinch of coriander and there you go chicken salon now it's time for the taste test oh look at this that is beautiful one two three that is absolutely banging criminal people should be producing courage like this in their homes this is something much better than many of the restaurants what are you waiting for i told you every step you need to do to make these curries at home your family and friends will thank you for it look at that look at that beautiful graveyard another winner absolutely now's kitchen so anyway say every week um i've really enjoyed this year it's been fabulous lockdown's been good to me been discovered by the bbc presenters on radio who knows i might be in television next i hope for a slot on this morning one day i hope phil and holly are listening and um get this out to the nation so have a nice holiday period i'll see you again in the new year i'm out and i'm out of here [Music]

Channel: Al's Kitchen

Views: 29,244

Rating: 4.9576273 out of 5

Keywords: indian food, ceylon, curry, chicken ceylon, Al's kitchen, bir, indian restaurant, omg, sensational, base gravy curry, british indian, cooking, sri lanka curry, home cooking, tikka curry, coconut curry, hot curry, spicy curry, cobra beer, kingfisher beer

Id: 87VLnCM-VLI

Length: 15min 26sec (926 seconds)

Published: Fri Dec 11 2020