CURRY COLLAB - Dan Toombs and Richard Sayce - Chicken Tikka Samber | Misty Ricardo's Curry Kitchen
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- Опубліковано 31 бер 2022
- DAN & RICHARD'S CURRY COLLAB:
Dan Toombs (The Curry Guy) and Richard Sayce (Misty Ricardo) team up for some fun al fresco cooking and some incendiary action.
Please subscribe to mine and to Dan's UA-cam channel ( / dantoombs , and click the bell icon on both to be notified when new videos come out.
CURRY COMPENDIUM: The latest Curry Cookbook by Richard Sayce: amzn.to/3zkxgbl
EPISODE 1: CHICKEN TIKKA SAMBER (New Recipe)
Scroll down for recipe links.
This dish is often overlooked on BIR menus, but deserves rightful recognition. The samber curry is loaded with lentils, augmented by lemon juice, and amplified with chilli powder. Often it’s a simple affair in restaurants and takeaways being like a dhansak curry but without extra chiili, lemon juice, and no pineapple or added sweetness.
My recipe for samber is a bit more elaborate but still quick to prepare and cook, provided you have base gravy and dhal to hand. The use of mustard & fenugreek seeds, dried chilli, and the tamarind give this delightful curry a twist. You can add whatever protein you like as a main ingredient - I'm using chicken tikka in the video but prawns, lamb, or chickpeas are good alternatives.
See my delicious Pre-Cooked Dhal or Simple Dhal recipes for how to prepare the key ingredient. You’ll have leftover dhal after making this samber recipe, which can be stored in the fridge or freezer, and used in more curries, or just on it’s own for a snack.
Dan Toombs's new book BBQ is out on 26th May 2022. Order Here: amzn.to/3wRHqB9
A Babaclay tandoor oven was used to cook the chicken tikka: www.babaclayoven.co.uk/
** Watch EPISODE 2: CHAMPARAN LAMB HANDI: on Dan's UA-cam Channel: • Champaran Lamb Handi -... **
RECIPE LINKS
Samber Curry: mistyricardo.com/samber-recipe/
Chicken Tikka: mistyricardo.com/chicken-tikka/
Mix Powder: mistyricardo.com/mix-powder-r...
Base Gravy (Full): mistyricardo.com/base-gravy-r...
Base Gravy (30 min): mistyricardo.com/30-minute-qu...
Dhal Recipe: mistyricardo.com/dhal-recipe/
Simple Dhal: mistyricardo.com/simple-dhal-...
For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: mistyricardo.com/introduction...
The latest cookbook by Richard Sayce, Curry Compendium is now available to order:
Amazon UK: amzn.to/3zkxgbl
Spicy Joes: bit.ly/3kUhOvZ
East at Home: bit.ly/3JtXg8g
Waterstones: bit.ly/3te8I0R
WH Smith: bit.ly/3h4Hbdv
Wordery: bit.ly/3h0V1NQ
Blackwell's: bit.ly/3yIA0xt
Book Depository: bit.ly/38IvUe6 (free Worldwide delivery)
Misty Ricardo's Curry Kitchen
Website: www.mistyricardo.com
Newsletter Signup: bit.ly/3oR7k2i
Facebook: MistyRicardosCurryKitchen
UA-cam: / mistyricardo
Instagram: mistyricardo
Twitter: mistyricardo - Навчання та стиль
My Gourmand Award-Winning Cookbooks:
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Looks like your bench is on fire mate
Watch to the end mate.
Great curry and a very funny video, got something of the old Keith Floyd outdoor cooking chaos going on. Interesting dynamic between the two of you. Definitely a style to explore further. Shack burning part was very entertaining.
Awesome, and always good to put a face to a voice. Love your channel 🍻
Master Curryheads should publish an Encyclopedia of Curry!
Samber and Pathia always been my faves, i like Balti Pathia / Balti Samber too.
Just add a tablespoon of Pataks Balti Paste, chef in my local takeaway told me thats all they do when i asked what extra he puts in when making me Balti Pathia rather than Just Pathia
Ive tried this plenty times now with my currys and it works lovely.
Hi Richard/Dan. Great video, very funny and entertaining with a great recipe. Cooked this last evening. Absolutely stunning flavour. Using MR Base Gravy, Tarka Dhal, Chicken Tikka. Couldn't be better! Even did the tamarind as demonstrated by Dan. Didn't even need a fire extinguisher Lol. Many thanks again. Kevin
Fantastic - Fire in the hole!! 11:38 .... good to put a face to the voice... 👍👍
Best curry bromance uploaded to UA-cam , this one even surpasses Keefcooks doing Dan's beer can chicken but I loved it . How about you contact some of the other youtube curry vloggers and do some other collabs , perhaps Latifs or Al's kitchen . Love to watch them all due to individuals personal slants on curries , no two are the same which is what has me fascinated .
Wow fantastic. Can’t wait to make it.
Splendid dish boys “are you insured Dan” lol, look forward to the next episode boys.
Brilliant and so funny ,great to see the clay pot in use .Awesome curry full of flavour ,can't wait for ep2.
Awesome! Great collaboration chaps. Looking forward to more. The food looks tremendous.
Great combo 👌
Excellent video Dan and Misty 👌
Great video and cook. Loving the little clay oven thing. That available anywhere in particular?
superb👍👍👍👍
Great videos 👍👍. Any chance you could do a video on how Indian lamb chops are made? I know you've featured them in the Lamb Chop Thawa video, but it doesn't show how they are actually made. Cheers!
👍💜👍💜👍
Love this guys! fantastic video as always from you both, big fan here! Liam from Scotland.
If using tamarind sauce from pulp, what is the conversion for quantities compares to shop bought sauce or concentrate.
The video inspired me to buy some block and make my own sauce, wanting to make a pathia with it tonight but unsure how much sauce from pulp I should use when recipe calls for 2 tap tamarind sauce of 0.5 tso of tamarind concentrate?
Try 1-2 TBSP at first then adjust to taste. 👍
Don't mention the Dhal! 😂
Not saying you pair should have a fight or nothing but a chicken madrass 1v1 deathmatch would be most epic!!
loser does the dishes or gets shot out the back...Your call
use a wooden spoon with clay