The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[Langers]

Another Al's Kitchen success last night - 30 minute* garlic chilli chicken. Made it for my folks - and at their place too so it isn't my house that stinks of garlic this morning!

Was incredibly tasty.

*okay, it was more like 50 minutes but what's the point in rushing...?

 

[Langers]

Al's Kitchen recipe #4 - Chicken Chasni. Went for this as my wife loves a pathia but my kids never venture away from a chicken tikka masala. This is somewhere in between and it's bloody gorgeous.

Kids all enjoyed it and I'm definitely getting the hang of the techniques in this 30 minute curry series - even though the cooking process is always nearer 50 minutes than 30. End result is always fantastic though.

 

[ROVERT47]

Ha, this thread makes me laugh but fair play to the gastronome’s my two lads are the same.
I buy Sainsbury’s Taste the Difference meals every week for me and the Missus and bang them in the oven.

 

[Hereford Wolf]

Al’s Pathia. Made it with fish for a change. Lovely!

 

[Hereford Wolf]

Another Al's Kitchen success last night - 30 minute* garlic chilli chicken. Made it for my folks - and at their place too so it isn't my house that stinks of garlic this morning!

Was incredibly tasty.

*okay, it was more like 50 minutes but what's the point in rushing...?

Liking your bowls!

 

[Deutsch Wolf]

Al’s Pathia. Made it with fish for a change. Lovely!View attachment 8291

Mrs DW is veggie so I've been going fish quite a lot lately for curries - only needs a couple of decent sized cod fillets (Sainsbury's sell them skinned and boneless) for the pair of us, chop it up nice and fine and you're away. Comes out great.

 

[Kenny]

Attempting one of these curries later. Never really had a solid success on Indian food so going in simple with his Tikka Masala.
Chicken is all tikka'd up and ready to go into his mix.

If this goes OK I will try something a bit more adventurous. Goes tits up then the Oruna Curry House down the road will keep my business...

 

[Hereford Wolf]

Attempting one of these curries later. Never really had a solid success on Indian food so going in simple with his Tikka Masala.
Chicken is all tikka'd up and ready to go into his mix.

If this goes OK I will try something a bit more adventurous. Goes tits up then the Oruna Curry House down the road will keep my business...

Win win!

 

[Hereford Wolf]

Al's Kitchen recipe #4 - Chicken Chasni. Went for this as my wife loves a pathia but my kids never venture away from a chicken tikka masala. This is somewhere in between and it's bloody gorgeous.

Kids all enjoyed it and I'm definitely getting the hang of the techniques in this 30 minute curry series - even though the cooking process is always nearer 50 minutes than 30. End result is always fantastic though.

Realised that rather than adding all the spices separately, its best to check the ingredients and measure all the spices into one bowl. When Al says add the spices, in they go! Saves at least 4.5 minutes to the cooking!

 

[sycophantia]

Mrs DW is veggie so I've been going fish quite a lot lately for curries - only needs a couple of decent sized cod fillets (Sainsbury's sell them skinned and boneless) for the pair of us, chop it up nice and fine and you're away. Comes out great.

Didn't realise veggies could have fish, every day's a school day.

 

[Langers]

Attempting one of these curries later. Never really had a solid success on Indian food so going in simple with his Tikka Masala.
Chicken is all tikka'd up and ready to go into his mix.

If this goes OK I will try something a bit more adventurous. Goes tits up then the Oruna Curry House down the road will keep my business...

TBH mate all his 30 minute recipes are very easy to do, once you've prepped everything.

All very similar processes - blend the onion, cook it, add spices, add meat, garnish.

 

[Kenny]

A success!!

 

[Langers]

Superb, sir. Looks spot on!!

 

[Kenny]

Loved it.

 

[Paddingtonwolf]

I’m going to have to try his recipes as you all seem to be having great success. I’m pretty good at making a curry but if easy wins are out there you take them.

I have made a balti, a tikka masala, a pathia and a rogan Josh whole here so far. Asked for requests and my eldest nephew who quite likes a bit of heat has asked for a proper well made Phaal. Err - much as I would enjoy cooking it I would sort of like both myself and the rest of the household to survive eating it!

 

[Paddingtonwolf]

Anyhow - definitely a bit cooler here today than yesterday so I think a nice roast today. Think we are due pork as we did beef and lamb a couple of weeks ago.

 

[Deutsch Wolf]

I consider myself pretty handy at dealing with hot food but I just don't enjoy anything past a vindaloo. I could eat one if you bet me enough money to make it worth it but I wouldn't ever choose it.

 

[Paddingtonwolf]

When Wombat had his Phaal off with an albion fan on brick lane and I performed Street art after checking both plates had the same level of heat that was a properly prepared Phaal and incredible. The spicing and taste was sensational but just waaaaaaaay too hot for me to handle. The next week we were in a different curry house at the other end of brick lane he asked them to make one as it wasn’t on the menu and they just poured loads of extra hot chilli powder into a vindaloo to make a red tasteless hot slick.

Proper Phaal is definitely brown not red.

 

[PuntsWolf]

Definitely going to have to try a Vindaloo again. Had one from the Aroma which was decent followed by a “Mr Naga” from The Standard on Cleveland street back in my youth when it was a race/dare to eat the hottest thing going. The Naga was pretty rough.

Tend to just have madras or Jalfrezi nowadays but I’ll give a vindaloo proper go next time.

 

[Paddingtonwolf]

If you order a take out curry here you have to order a vindaloo extra hot to even get any noticeable burn. The curry here is so anodyne and becalmed to suit the Australian palette I guess.

A real vindaloo would be an eye opener for them.