Chicken Handi Staff Curry being cooked at East Takeaway | Misty Ricardo's Curry Kitchen
Вставка
- Опубліковано 29 сер 2024
- ** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricar...) **
East Takeaway, Ashton-Under-Lyne, October 2021
Often in Indian takeaways and restaurants a 'staff' curry is one of the menu offerings. It's a real treat and very different from the usual BIR curries using bone-in chicken and cooked for longer.
Sorry for the poor sound quality.
Thanks to all at East Takeaway for giving me access to the kitchen and showing me around.
137 Old St, Ashton, OL6 7SA
Tel: 0161 343 3657
www.easttakeaw...
East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit www.eastathome...
For more information on British Indian Restaurant cooking, including my books and videos, please visit www.mistyricar....
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricar...):
Amazon UK: amzn.to/3zkxgbl
Spicy Joes: bit.ly/3kUhOvZ
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)
Nice one, Richard....I remember back in the early days of BIR's in London (1960's/70's) when you could opt for chicken on or off the bone as a matter of course.
Could you put the ingredients in the description, as it's difficult to hear in the vid
Something to be said about the service onions, I know it’s a time saver for takeaways and restaurants but they really add something special.
Might be worth something for you to look into.
Yeah, show us how to make them. Subtle video request there, Lee.
Now that is a real curry
Richard, would it be possible to add subtitles in the bits where the speech is drowned out with the cooking noises? Ta.
The most important on the menu the dish all the staff settle down to after a night's hard work
Are the pre cooked onions in your book??
The service onions? No, as you can cook them from fresh in a curries at home. They are pre-cooked in commercial kitchens for speed. I do have a great bunjarra paste recipe in Curry Compendium and IRCAH Volume 1 which adds loads of flavour.
@@MistyRicardo misty, i definitely think you need to do a vid on these pre cooked onions. Could be an apsolute game changer esp if you can freeze after cooking
Can’t hear you again!
Will be sorting sound out for future recordings. For this one, turn the sound up and listen carefully.
bone = flavour!
Always good 👍 any details on the prep for the onions please 🤞
Good video but a bit on the quiet side 👍
What’s the onions he added I’d like to pre make that for my own curries
Is the mix powder, chefs own creation or is it madras curry powder?
It's the chefs own. Some use madras curry powder as a part of it, but not in this takeaway. Check out my version at www.mistyricardo.com
You should invest in a mic if you want viewers to have a better viewing experience.
Other vids use a proper mic 👍
redo this with a wooden spoon please....that noise is like nails down a blackboard
Don’t think it will feed six or seven!!!!!, Good one though….
Just saying….
First viewer and comment!!!! Woooo doing this!!!
Contaminated the oil with ginger and garlic
If you want to make that 10 times better.. replace the chicken for lamb (on the bone of course)
Add cinnamon sticks, bay leaves and potatoes. Could also chuck in bell pepper or cabbage but the veg is personal preference. You seriously can't go back to that English menu once you've had a proper curry.