Staff Chicken Curry at Shababs Balti Restaurant | Misty Ricardo's Curry Kitchen (Richard Sayce)
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- Опубліковано 4 чер 2022
- Chicken Staff Curry
at Shababs Balti Restaurant, Birmingham Balti Triangle.
May 2022
Zaf, the head chef and owner was keen to show me how he cooks a chicken curry for his staff, on the bone of course. Next time you order, consider asking if you can try the staff curry.
The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in Balti paradise.
This video is part of series of videos I'm publishing about authentic Balti.
Please click here for the full list: • Balti
Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company:
thebirminghambaltibowlco.com/
Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs!
Shababs Balti Restaurant
163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ
Tel: 0121 440 2893
www.shababs.co.uk
For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: mistyricardo.com/introduction...
My Mix Powder Recipe: mistyricardo.com/mix-powder-r...
My Base Gravy Recipe: mistyricardo.com/base-gravy-r...
My 30 Minute Base Gravy: mistyricardo.com/30-minute-qu...
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com):
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) - Навчання та стиль
Here's a help for people who need it:
it's like this:
2 onions
1/2 green pepper
fresh chillis
garlic
----- cook few mins colour onions -----
tomatoes
cinnamon stick
black cardomoms
green cardomoms
corriander seeds
chickenturmeric
paprika
bay leaves
----- cook 15 mins to dry -----
water
fenugreek leaves
cumin powder
corriander powder
----- simmer medium 15 mins -----
fresh coriander
Add salt to taste. Be aware, the traditional Indian style is to taste and observe as things progress.
I remember this chap, he was on the Hairy Bikers Best of Britain, he made a balti for them that looked excellent!
After having tried this dish it was amazing full of flavour and the chicken was so tender 🔥👌🏻
I've just eaten my main meal for the day so not hungry at all but watching this ... I'm droolin' and starvin'
Looks proper good !!! These chiefs are so generous letting you in the kitchen. Your books have been a god send to me.
Shababs is my local, they even freeze them to order so you can stock up
Looks good and I have all the ingredients, if only there were some measurements so I knew how much of the spices to use. I can always guess, but I want to make it the same as the chef.
Pracowałem kiedys 3 lata jak pomoc na kuchni u kacharzy z Bangladeszu i oni na koniec pracy zawsze właśnie takie staff curry robili. Uwielbiałem je. Tam kurczak był w małych kawałkach, pewnie by taniej było. Zawsze z ryżem. Na ostro...
Wow looks lovely thank you chef
Saf is an incredible cooks , we eat here almost every Friday and have to say having tried most of the menu there’s not many dishes I don’t like, I’ll be asking for the staff curry next time I’m in 👍🏻
Good call using whole coriander seeds. Even when freshly ground, it's too subtle for my liking. I love the zesty, fruity notes that the whole or coarsley crushed seeds provide. It really elevates the dish and in a sense, almost refreshes your palate.
Looks fantastic. Quite surprised at the spices going in after the water though
Paprika! Love it
Nice easy tasty curry. 🤤
Very nice
Nice
will be trying this soon as I'm down to my last base gravy👍
Hi can you please share your recipe for base gravy. Thanks
Sure... mistyricardo.com/base-gravy-recipe/
I’ll be cooking this in a couple of days, any tips on scaling up to double?
I was surprised by whole coriander seeds, as well.
Looks great 👍 Might have missed it - Any salt in it, Richard?
Yes there was. Must have missed the filming of it.
Salt 🧂 to taste, as always.
Where can I get recipe please?
His book - check description
I'm making this for my folks tomorrow, wish there was some measurements for the spices though 🥴
Hope you enjoy
@@MistyRicardo any tips for the powdered spice ratio Richard?
@@dudestyle01use them as little or as much as you wish he said
Paprika?, that's a new one on me...which paprika? I think I'll stick to my Kashmiri chilli powder.
Regular non-smoked paprika.
I'm in Australia and I recently bought "Paprika" at an Indian Grocer that is actually Kashmiri Chilli Powder. I've spoken to an Indian chef who said they are the same thing. Sweet Paprika from the supermarket has no heat at all. Katoomba brand Paprika is not sweet paprika. Kashmiri Chilli Powder is said to be mild / used for colour, but this isn't the case. It has chilli heat and needs to be used accordingly. I've had to use my Indian paprika sparingly (like chilli powder) otherwise dishes are too hot.
I'd like to know if the paprika used by this chef is absolutely non-heating or similar to Kashmiri Chilli Powder.
he should have used red onion 🌰
Why?
@@andrewhayes7055 there sweeter. Is my guess.
Did he marinate the chicken first? @mistyrichardo?
That feeds me not a lot of people herehe