I'd love to see you make a whole bunch of sides and starters. If they're as good as your 30-minute curries then we'll all love you even more! Also, it would be great to see you roast/caramelise the onions in the oven, then blitz, as a stage 1 alternative. On lower-power stoves it makes things a lot easier.
Made this yesterday afternoon for my Sunday cook up with a couple pints. Made alongside the Bombay Spuds! I would say, there is a large quantity of spices as someone mentioned which made the overall dish quite poweful and slightly bitter. In addition to the yoghurt you added at the end, I added 1 heaped tbsp of mango chutney and the juice of half a lemon and it really cut through the spices and developed the flavour. Tasted it again this morning and it tastes even better. Oh forgot to mention I also used stewing beef / braising steak and it was fantastic. It meant I simmered on low for a couple hours stirring from time to time, and added the potatoes 30-40 mins before the end and more of the onion water to properly cook the potatoes. Fantastic recipe. The staff curry is a big hit and the blended onions are a great idea to replace the base gravy.
Finally got round to making this, and followed instructions to the letter, with a couple of minor modifications. 1) Used 800gm boneless skinless thighs from Tescos. (Figured it’s approximately the same weight in edible meat as bone-in) 2) My experience with these is they are very fatty so I cut back to 100ml oil, and it still fried out no problem. 3) Used 3/4 tbl chilli powder as a precaution and the heat level was perfect. I had some spare red chillies and threw those in with the green. 4) Being Irish I added extra potatoes :) Overall it turned out fantastic. The wife loved it. It’s a very balanced curry, not dominant in any one particular flavour, just a really nice blend. The bonus is, it’s even better after a night in the fridge. So much so, I’d nearly suggest not eating it at all day 1 (although the temptation might be too great!) Thanks again for the wonderful recipe. Will make again.
Made this during the week and made enough for me & Ann and my daughter & family. Everyone really enjoyed it and we all agreed the potatoes absorb the curry flavours and were delicious. Thanks Al, another banger.
It has to be said mate, you've smashed it again....!!. Ironically had a chicken staff curry from a new restaurant by mine, and yours is boss again. The balance, flavours, gravy consistency, very very authentic Al...!.. Well in mate.......! Unbelievable to say the least.... YNWA ... 🔴🔴🔴
God bless you good chef, you stole one from my playbook!! Bravo 👏 I would love to try this. I have never boiled the onions though. I’m enjoying the process and in the end it looks delicious.
Making base gravy and storing it in the fridge has been a game changer for me. I use 1 onion, 1 red bell pepper, 1 c diced carrot, 1 diced roma tomato, 1 tsp chicken base, and water to cover. Boil 5 minutes, drain and reserve broth. Puree and store in the fridge until needed. Makes about 4 cups and 2 cups is 1 curry for 4. Having a base gravy cuts total cook time in half. Thank you!
Can’t wait to make this! We’ve made a bunch, we have family come round to raid our freezer for a portion to take home! My hubby’s converted literally anybody and everybody he’s told about you, my brothers converted a few of his clients too (he’s taken in some for them to try)😂😂😂 (he got a message from one to say they bought all the spices and a new pan😂😂) we’ve made so many and I defo don’t have a fav as all are amazing! Would defo love to see some vids, like someone said, about starters/sides!! Thanks again for all your vids (oh even our teen daughter loves a couple too now)👍🏽
Hi Al, thanks for all the magic curry recipes you are the video Indian cook boss. Question why can’t I get a curry that tastes like the ones we used to have in the 60/70s. I used to go to a place called the Star of Asia Broad St. Birmingham, I can still see and taste that curry. Nothing I taste in restaurants or cook at home every comes near - what’s the answer👍
Can't go wrong with Mr Vikki's. Very authentic. I collect goods from them weekly and they cooking good quality products from scratch and you can smell the flavours when you are near their kitchen. Makes me hungry everytime I am nearby.
I cooked one of your staff curry recipes last Christmas for my daughter and here family. The feedback made it all worthwhile. Son on law reckoned it was restaurant quality. Many thanks for all your guidance. My beer of choice? McEwans Export!! The bizzo wiv a ruby.😀
Stunning Al absolutely stunning. I`m agreeing with Timvas, Would love to see You knock up a bunch of starters, I rarely get round to making anything but Naan bread when i make curries.
Cooked this today with some boneless chicken thighs. My Kashmiri chili poweder made the end result considerably more red btw. The taste was great, and it really did need to cool down a bit for all the flavors to come through. Oh, I had run out of coriander powder, but didn’t seem to have a huge negative effect. Had it with basmati rice. Thanks for sharing!
Al once again yet another belta , mate your dedication and total love of this cooking subject ( curry ) is just outstanding , the way you just love doing what you do really comes across and I'm just blowed away how good they come out , even my Bird agrees lol . Keep up the good work Al .
Made this tonight, probably put a bit too much liquid in and took longer than it should have to reduce so the potatoes started to break down a bit. Tasted great though, cooking the chicken on the bone gave a lovely flavour.
Thanks Al. Another great one. I couldn't help notice those pots on top of your kitchen cabinet. You trying turn your kitchen into a museum piece. Generations will look back at these videos
Perfect timing, Al. Cooked your original staff curry which also works well with yoghurt and a nice squeeze of fresh lemon over it at the end. I do miss your lemon twist though! Will cook this one this Sunday so I have curry for the week.
Quality Al, I am going to my sisters tomorrow to make a lamb madras. Third Sat in a row making lamb curry and your channel has helped me more than any other. Cheers to you with a Peroni on the go!
It looks amazing, Al. I will definitely try this one. If it's anything like your other dishes, I am sure it will be delicious! Thanks for your educational work, mate.
I made this last night. It's a banging curry, i had a load of ingredients i grew in the garden to make it with. If i was making it again i would definitely add less spices, tbsp garam masala, tbsp cumin, tbsp coriander powder, tbsp tandoori powder, plus the chilli powders, for 4 people makes the spicing too strong. And i suspected it would be and added a little bit less.
Hi Great curry recipe ,as per usual . Can you tell me eere did you get your big red catering pan from , as it really looks good to cook with . Please do let me know . Many thanks .😊👌👍👍👍
Hi Al I love making your curries, today I made a batch of rainbow rice & boiled onion for the base masala gravy, can't wait to make that staff curry. I want to make a vindaloo I used to have it years ago but now it's to hot, want can I do to calm it down, any advise welcome.x
Will be trying this on Friday as it looks superb. Can anyone tell me what the spice level is ...as in heat. I have a young fella who likes curries, but not to hot lol. Thanks in advance
Hi Al, I live in Oldham in a large Asian community and yes my local Mammas kebab shop do sell you the staff curry but only if they have some left over. Just thought I’d let you know buddy
I love potatoes in curry. Never been a fan of chicken on the bone in curry or casserole as the skin is soggy. Seeing as you skinned it first I will be definitely trying this one. Everyone I talk to about food I always recommend they view your channel. Keep the curries coming. I love hot meat starter. Maybe you could try that in one of your videos?
Looks really great this one, but I don't see why you need to make it a 30 minute meal, its ready when it's ready in my opinion. I much prefer the from scratch curries myself these days. You really helped me learn so much over the last 5 years watching you.
You have planned very well with all the ingredients you need to cook a home curry . One of the important thing to notice about the home curry is the oil should be seperated from the spices when it is well cooked or when it is ready , i mean the oil should float over the spices . And when you cook meat curry you should fry the those meats into the spice mixture a bit longer so that the spices get into the meat . And then you put water for the end cooking .
Just back after watching sunlnd draw against leeds😂😂😂..in Cita's "game on" sports bar.. to watch you making this wow!!!. I'm going to make this next week.. I can tell it'll be a good one. Cheers🎉😊
Hey Al, Great Vid Bud.. I agree 100% with potato in curry, I suppose that down to my Fav dish 'Vindaloo'. I know this sounds wrong, But I also put a big hand full of spinach and Paneer cheese that I fry with Turmeric and chilli with a nice colour. Buy the way the sq professional pot that you use is amazing, Thanks for the recommendation.
I have bought your Staff Curry powder from Spicy Joe's. If I'm making this curry do I have to do the wooden spices first as you have done and then instead of all the spices you add should I just added 4 tbsp of spicy Joe staff curry powder?? Confused 🤔
Al, you've converted me, just bought the burner and pan for our outdoor kitchen, got 8 friends coming round November 1st and will cook them this, but might use chicken fillet as a couple don't like bone in meat (shock Horror), fillets will be cut in big chunky pieces, thank you for the inspiration to get off my butt and cook again 👍
I made a really nice curry today with 20% fat pork mince and used the fat to cook the onions etc so didn't need to add any veg oil. Maybe you could do a Pork mince Keema, I'm sure a lot of people would love it, it's even easier than a normal curry because there's no raw chicken to deal with.
I'm going to try this tomorrow.... just echoing what someone else has said- your burner is not burning right on one side, you have a yellow flame and there's carbon soot on the pan, so there's a risk of carbon monoxide, we all want you to stay safe matey!
Yes. This curry looks amazing. Can’t wait to cook it.. I love the staff curry as I’ve mentioned. It’s one of my most cooked. So this one I think is going to be an every week one. Or perhaps one week chicken, one week lamb etc etc. I do prefer curries cooked from scratch rather than the BIR’s. Although I do love a curry from the takeaways. At least once a week. And cook one or two myself a week. I have shared your curries with work colleagues. They love them. You may remember I recently cooked your railway curry. Infant three times in two weeks. But this reminds me of the staff curry. So yes as you say. This dish and other staff curries are more traditional.. My favourites. And you can quite simply make these hotter or Mir sauce etc etc.. sweeter:: Simon and so on.. Great video Al. I’m a bit busy next couple of days.. So it might even get to next week before I cook it..: 👍👍👍
Al brother 1. How is the scarring in the donor area from the transplant ? 2. Are you still on finasteride/dutasteride ? 3. How do you feel about the final results ? Thanks mate
1, Zero scarring 2, Never been in Finasteride or Dutasteride. They are not great for your hormone balance and can cause problems down the road. 3, love the results 👍
Was lucky enough to eat this once. I had a lad work for me in a pub who was from Bangladesh, he went up the round to the Indian restaurant to ask to borrow some ingredients and he came back with a load of staff curry…..at the time I was like wtf is this 😂
Hi all question for you.if you double up the ingredients will it cook the same or do you have double the cooking time.ive got a party coming up soon and I would like to do a big staff curry for all cheers
I'd love to see you make a whole bunch of sides and starters. If they're as good as your 30-minute curries then we'll all love you even more! Also, it would be great to see you roast/caramelise the onions in the oven, then blitz, as a stage 1 alternative. On lower-power stoves it makes things a lot easier.
Rough chopped and roasted in the air fryer before blending is how I do my onions
@@MandoHalrissian the end result better ? I might give that a go today for this curry
Yes roasting the onions really gives another flavour, even wrap in foil and place on BBQ for 25 mins! then blitz... yummmmmy
@@MandoHalrissian Roughly what size do you chop them and how long do you roast in the air fryer for pls? do you roast or air fry? tks
Made this yesterday afternoon for my Sunday cook up with a couple pints. Made alongside the Bombay Spuds! I would say, there is a large quantity of spices as someone mentioned which made the overall dish quite poweful and slightly bitter. In addition to the yoghurt you added at the end, I added 1 heaped tbsp of mango chutney and the juice of half a lemon and it really cut through the spices and developed the flavour. Tasted it again this morning and it tastes even better. Oh forgot to mention I also used stewing beef / braising steak and it was fantastic. It meant I simmered on low for a couple hours stirring from time to time, and added the potatoes 30-40 mins before the end and more of the onion water to properly cook the potatoes. Fantastic recipe. The staff curry is a big hit and the blended onions are a great idea to replace the base gravy.
Must admit Al, that Sunday afternoon with a cold steinlager cooking a curry is as good as life gets.
Finally got round to making this, and followed instructions to the letter, with a couple of minor modifications.
1) Used 800gm boneless skinless thighs from Tescos. (Figured it’s approximately the same weight in edible meat as bone-in)
2) My experience with these is they are very fatty so I cut back to 100ml oil, and it still fried out no problem.
3) Used 3/4 tbl chilli powder as a precaution and the heat level was perfect. I had some spare red chillies and threw those in with the green.
4) Being Irish I added extra potatoes :)
Overall it turned out fantastic. The wife loved it. It’s a very balanced curry, not dominant in any one particular flavour, just a really nice blend.
The bonus is, it’s even better after a night in the fridge. So much so, I’d nearly suggest not eating it at all day 1 (although the temptation might be too great!)
Thanks again for the wonderful recipe. Will make again.
Since watching your vids mate, the Kasuri Methi is a game changer, holy crap! amazing stuff! Thank you.
Genuinely, after your last Staff recipe I went out and bought a shed load of ingredients. It worked like a charm. Please more of this type of content.
Great job!
Made this during the week and made enough for me & Ann and my daughter & family. Everyone really enjoyed it and we all agreed the potatoes absorb the curry flavours and were delicious. Thanks Al, another banger.
Hey Al, I cooked this today - following your instructions to the letter - and it was amazing x
It has to be said mate, you've smashed it again....!!. Ironically had a chicken staff curry from a new restaurant by mine, and yours is boss again. The balance, flavours, gravy consistency, very very authentic Al...!.. Well in mate.......! Unbelievable to say the least.... YNWA ... 🔴🔴🔴
God bless you good chef, you stole one from my playbook!! Bravo 👏 I would love to try this. I have never boiled the onions though. I’m enjoying the process and in the end it looks delicious.
Making base gravy and storing it in the fridge has been a game changer for me. I use 1 onion, 1 red bell pepper, 1 c diced carrot, 1 diced roma tomato, 1 tsp chicken base, and water to cover. Boil 5 minutes, drain and reserve broth. Puree and store in the fridge until needed. Makes about 4 cups and 2 cups is 1 curry for 4. Having a base gravy cuts total cook time in half. Thank you!
Can’t wait to make this! We’ve made a bunch, we have family come round to raid our freezer for a portion to take home! My hubby’s converted literally anybody and everybody he’s told about you, my brothers converted a few of his clients too (he’s taken in some for them to try)😂😂😂 (he got a message from one to say they bought all the spices and a new pan😂😂) we’ve made so many and I defo don’t have a fav as all are amazing! Would defo love to see some vids, like someone said, about starters/sides!! Thanks again for all your vids (oh even our teen daughter loves a couple too now)👍🏽
cooked this up with stewing beef. 4 hours on the induction hob. absolutely delicious. saffron white rice and a naan.
Hi Al, thanks for all the magic curry recipes you are the video Indian cook boss. Question why can’t I get a curry that tastes like the ones we used to have in the 60/70s. I used to go to a place called the Star of Asia Broad St. Birmingham, I can still see and taste that curry. Nothing I taste in restaurants or cook at home every comes near - what’s the answer👍
Can't go wrong with Mr Vikki's. Very authentic. I collect goods from them weekly and they cooking good quality products from scratch and you can smell the flavours when you are near their kitchen. Makes me hungry everytime I am nearby.
Well done Al, I must say I was impressed by your approach. Technically speaking it is not a sauce but a gravy.
Really good that you're not just doing standard BIR-style curries. Will have to give this one a go....
Got to say after doing al's curry's, the staff curry is the best one absolutely went down a treat tonight, thanks
Oh my God this looks absolutely amazing! I'll be heading to my local Indian grocer tomorrow to do a little resupply! Thanks Al!
I cooked one of your staff curry recipes last Christmas for my daughter and here family. The feedback made it all worthwhile. Son on law reckoned it was restaurant quality.
Many thanks for all your guidance. My beer of choice? McEwans Export!! The bizzo wiv a ruby.😀
Stunning Al absolutely stunning. I`m agreeing with Timvas, Would love to see You knock up a bunch of starters, I rarely get round to making anything but Naan bread when i make curries.
Cooked this today with some boneless chicken thighs. My Kashmiri chili poweder made the end result considerably more red btw. The taste was great, and it really did need to cool down a bit for all the flavors to come through. Oh, I had run out of coriander powder, but didn’t seem to have a huge negative effect. Had it with basmati rice. Thanks for sharing!
Al once again yet another belta , mate your dedication and total love of this cooking subject ( curry ) is just outstanding , the way you just love doing what you do really comes across and I'm just blowed away how good they come out , even my Bird agrees lol .
Keep up the good work Al .
Many thanks
I just got back to Saudi from Cyprus buddy, been looking forward to making this tomorrow 🙂
looks amazing and I bet it tastes as good 👍
Can't beat a scoopy fork Al. Thanks for delivering.
Great video Really enjoying the channel since I discovered it
Made this tonight, probably put a bit too much liquid in and took longer than it should have to reduce so the potatoes started to break down a bit.
Tasted great though, cooking the chicken on the bone gave a lovely flavour.
Just cooking this right now Al it's smells so good
Hi al. Love watching you cook currys. ❤👍😃
Tried the tandoori chicken in the grill last night. Fantastic. No smoking on it but better than nothing.
Thanks Al. Another great one. I couldn't help notice those pots on top of your kitchen cabinet. You trying turn your kitchen into a museum piece. Generations will look back at these videos
That's the plan!
made it loved it but tonight i done a forbidden curry..1 kilo of pork shoulder steak sliced added potatoes and 5 boiled eggs....omg it was lush.
Love your cooking vessel! Wonderful curry by the way
Did one of the staff Currys last night...really nice, and very spicy 😊
I found your channel in July. I haven't bought a premade curry since. Keep it up!
Hope you enjoy!
Made your chicken pathia the other day, absolutely banging! This I’ll be my next one
Brilliant. Need to deserts😅
Great ruby murry! Made this at home in Nova Scotia and it’s top notch! If you want a good curry here as an ex pat you have to make your own.
This is gunna be first bir curry , got my new 36cm pot, had extra 15% off anazon this week , looking forward to it , keep up the good work
Perfect timing, Al. Cooked your original staff curry which also works well with yoghurt and a nice squeeze of fresh lemon over it at the end. I do miss your lemon twist though! Will cook this one this Sunday so I have curry for the week.
Quality Al, I am going to my sisters tomorrow to make a lamb madras. Third Sat in a row making lamb curry and your channel has helped me more than any other. Cheers to you with a Peroni on the go!
Sounds great!👍
Cooking the onions first is an absolute winner (I used that method for the last curry I made ) I don’t think I will be making base gravy again
This looks amazing. Love your curry knowledge and calm, skilled cooking!
Thank you so much
It looks amazing, Al. I will definitely try this one. If it's anything like your other dishes, I am sure it will be delicious! Thanks for your educational work, mate.
Wow, just wow amazing. Thanks
Lived in Kent for a bit, used to meet my mate for a wander round the pubs in Bromley. Loved it round there.
I made this last night. It's a banging curry, i had a load of ingredients i grew in the garden to make it with. If i was making it again i would definitely add less spices, tbsp garam masala, tbsp cumin, tbsp coriander powder, tbsp tandoori powder, plus the chilli powders, for 4 people makes the spicing too strong. And i suspected it would be and added a little bit less.
Love it! Looks absolutely scrumptious this one. Can't wait to try it! 😋😋👌
Looks absolutely gorgeous!
MAGNIFICENT!
I generally make this style instinctively. Tip to all - add a couple of black cardomoms early on if to any curry if you want that smokey flavour.
Hi Great curry recipe ,as per usual .
Can you tell me eere did you get your big red catering pan from , as it really looks good to cook with . Please do let me know .
Many thanks .😊👌👍👍👍
I got one like that from argos.
Amazon. Links are in description box of the video
Hi Al I love making your curries, today I made a batch of rainbow rice & boiled onion for the base masala gravy, can't wait to make that staff curry. I want to make a vindaloo I used to have it years ago but now it's to hot, want can I do to calm it down, any advise welcome.x
Going to do this step by step for tomorrow's dinner.
Great work Al.
That looks great Al and look forward to making this. Was this your own recipe or one passed down from a restaurant?
Will be making that this weekend.
Looks brilliant, will definitely give it a try.. Thanks for all your hard work Al.
Very welcome
Will be trying this on Friday as it looks superb. Can anyone tell me what the spice level is ...as in heat. I have a young fella who likes curries, but not to hot lol. Thanks in advance
Hi Al, I live in Oldham in a large Asian community and yes my local Mammas kebab shop do sell you the staff curry but only if they have some left over. Just thought I’d let you know buddy
I love potatoes in curry. Never been a fan of chicken on the bone in curry or casserole as the skin is soggy. Seeing as you skinned it first I will be definitely trying this one. Everyone I talk to about food I always recommend they view your channel. Keep the curries coming. I love hot meat starter. Maybe you could try that in one of your videos?
Thanks
That Al is so good. Many thanks for making the video
Glad you enjoyed it
Looks really great this one, but I don't see why you need to make it a 30 minute meal, its ready when it's ready in my opinion. I much prefer the from scratch curries myself these days. You really helped me learn so much over the last 5 years watching you.
Nice work Al keep up the great work 👏🏻
Thanks 👍
This I’ll be tomorrow nights T .. looking forward to the Jeera chicken Al .
In the restaurant i used to work in they used to use baby potatoes, which was lovely, no need to peel either
Al. My Currys don't separate from the oil like yours do at the end of the cooking process. Any ideas why?
Been watching for years, love the content.
Chicken stew and dumplings for tea tonight but this is getting done tomorrow,bosh
You have planned very well with all the ingredients you need to cook a home curry . One of the important thing to notice about the home curry is the oil should be seperated from the spices when it is well cooked or when it is ready , i mean the oil should float over the spices . And when you cook meat curry you should fry the those meats into the spice mixture a bit longer so that the spices get into the meat . And then you put water for the end cooking .
Looking forward to trying this weekend. What sort of green chillies do you use? Asking as they can go from innocuous to suicidal!
Green finger chillies. Birds eye
Definitely be trying that one cheers Al
Just back after watching sunlnd draw against leeds😂😂😂..in Cita's "game on" sports bar.. to watch you making this wow!!!. I'm going to make this next week.. I can tell it'll be a good one. Cheers🎉😊
Glad you enjoyed
I blimmin' love a good staff curry! Shall Have to try this one Al! Looks divine!
Hope you enjoy
Hey Al, Great Vid Bud.. I agree 100% with potato in curry, I suppose that down to my Fav dish 'Vindaloo'. I know this sounds wrong, But I also put a big hand full of spinach and Paneer cheese that I fry with Turmeric and chilli with a nice colour. Buy the way the sq professional pot that you use is amazing, Thanks for the recommendation.
Hope you enjoy
Great video Al….what’s the link for the tattoo??
Nice one Al, gonna try making that one, up the reds 👍
I have bought your Staff Curry powder from Spicy Joe's. If I'm making this curry do I have to do the wooden spices first as you have done and then instead of all the spices you add should I just added 4 tbsp of spicy Joe staff curry powder?? Confused 🤔
Al, you've converted me, just bought the burner and pan for our outdoor kitchen, got 8 friends coming round November 1st and will cook them this, but might use chicken fillet as a couple don't like bone in meat (shock Horror), fillets will be cut in big chunky pieces, thank you for the inspiration to get off my butt and cook again 👍
I’m salivating 😅❤
I made a really nice curry today with 20% fat pork mince and used the fat to cook the onions etc so didn't need to add any veg oil. Maybe you could do a Pork mince Keema, I'm sure a lot of people would love it, it's even easier than a normal curry because there's no raw chicken to deal with.
Al when are you going to do a Sambar?
Based on your measurements there, would you say that would feed 4/5 people if you add rice and bread?
I always have to buy two bags of coriander. One as an ingredient and one to snack on.
LOOKS DELICIOUS. ❤
I love making your curries but I’m not a fan of chicken on the bone can this be cooked with boneless chicken? How would it affect the flavour?
Yeah can be cooked with boneless thighs.
Made again 😊
It's blinding
I'm going to try this tomorrow.... just echoing what someone else has said- your burner is not burning right on one side, you have a yellow flame and there's carbon soot on the pan, so there's a risk of carbon monoxide, we all want you to stay safe matey!
Any substitute for the oil?
BIG UP Bromley massive lol !
would like to see you do a proper tandoori chicken
Yes. This curry looks amazing. Can’t wait to cook it.. I love the staff curry as I’ve mentioned. It’s one of my most cooked.
So this one I think is going to be an every week one. Or perhaps one week chicken, one week lamb etc etc.
I do prefer curries cooked from scratch rather than the BIR’s. Although I do love a curry from the takeaways. At least once a week. And cook one or two myself a week.
I have shared your curries with work colleagues. They love them.
You may remember I recently cooked your railway curry. Infant three times in two weeks.
But this reminds me of the staff curry.
So yes as you say. This dish and other staff curries are more traditional..
My favourites.
And you can quite simply make these hotter or
Mir sauce etc etc.. sweeter::
Simon and so on..
Great video Al.
I’m a bit busy next couple of days.. So it might even get to next week before I cook it..:
👍👍👍
Al brother
1. How is the scarring in the donor area from the transplant ?
2. Are you still on finasteride/dutasteride ?
3. How do you feel about the final results ?
Thanks mate
1, Zero scarring
2, Never been in Finasteride or Dutasteride. They are not great for your hormone balance and can cause problems down the road.
3, love the results 👍
@@AlsKitchen
That's great to hear mate !
Which clinic was it ?
All the timings have been written down to perfection yet you turned your timer off early lol
It looks gorg
Bangin' curry...
Oh yeah!
Over to the chef.
Can I ask, where did you get the gas ring your using? I only have electric where I live(deepest North Norfolk) That looks really useful!
9.5kw burner amazon or calor appliances
@@AlsKitchen thanks very much!
Was lucky enough to eat this once. I had a lad work for me in a pub who was from Bangladesh, he went up the round to the Indian restaurant to ask to borrow some ingredients and he came back with a load of staff curry…..at the time I was like wtf is this 😂
Hi all question for you.if you double up the ingredients will it cook the same or do you have double the cooking time.ive got a party coming up soon and I would like to do a big staff curry for all cheers
Thank you 🙏🏼👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻