I gotta tell you, Jack...yours may be the single best, most useful cooking channel I've ever seen on UA-cam. No non-sense, beautifully crafted meals that I'd love to make every night. Fantastic!
If you cook a lot of curries you'll always need ginger and/or garlic paste. Instead of preparing it each time, you can make a big batch (using a blender is most convenient) and freeze it in ice cube trays. Freezing doesn't harm it at all, and this way it's conveniently portioned for use.
Absolutely delicious mate, the whole family had a second serving. I’ve made quite a few of your curries and enjoyed them all, this one is the new favourite 👍
Many Indian workers were shipped across to Africa in colonial times. Curries became an integral part of the culinary canon on the continent and took on their own local twists, based on the available ingredients. Curries are especially common in former British colonies (eg. Kenya) and amongst Indian communities (eg. in Durban), where they have their own characteristics. Also check out "cape malay" recipes for some unique takes on asian-influenced dishes with a distinctly Asian-African flavour.
Its fantastic to see you doing so well my friend. I remember the early days when I desperately wished you would get the success you deserved. Keep on chopping away my friend, your success is an inspiration to many of us here - not to mention the improvement in our daily cooking habits.
I'm definitely making this at weekend as I have all the ingredients. I haven't tried an African curry before , mainly cooking Indian - but this looks scrumptious and so straightforward, so its a yes from me
It’s very similar with the spices but the fresh garlic, ginger and shallot mixed through with those spices creates the most amazing fragrance and fresh flavour. I highly recommend trying it, it’s so good. Thinking about it now is making my mouth water haha 😂
@@ChefJackOvens I made this curry today and wasn't disappointed, you were true to your comments on how delicious it was and smelt amazing whilst cooking. I wish I had doubled up, because my daughter has comadiered half of mine because of the smell. Thanks so much for this recipe.
I would like to add that it far surpasses any Indian curry that I've made. The taste is wholly original and I will be definitely be making this more often than my Indian curries. I have some sauce left over - can I just add some more chicken to it - or do I have to go the whole procedure of marinating it again? Wonderful recipe. Can't thank you enough.
This was unexplainably delicious. One thing I caution is the size of the lemon; zesting and juicing an entire lemon that’s on the larger side may give you a bit too much of the acidic zing. I threw in a pinch of sugar to balance. This will be in my regular rotation and I can’t wait to adjust and grow this recipe as we become more acquainted.
Excellently presented. Looks absolutely scrumptious. With my curries, rather than deliberately adding straight salt, I add some anchovy paste. Instead of rice, for those watching their waste lines, finely chopped hard green cabbage that has been tossed in some olive oil saturated with crushed garlic and a little salt. I like to make this cabbage accompaniment, just a few minutes before serving. Thank you.
Well Mr Ovens! I've just made this dish and it is absolutely 5*...totally delicious so thank you for making this recipe available on a free to view channel! And for those that may think "I won't bother with the yoghurt side dish!" Please bother! The yoghurt dish just brings this dish to another level....quite the freshest and most delicious curry I have ever tasted...applause from me to Chef Jack Ovens....
I always make this and its delicious, thaks so much for this recipe. Instead of eating immediately after cooking, I tend to let it cool after cooking and then put it in the fridge for 4 or 5 hours it thickens the sauce further and makes it taste more delicious :)
This video randomly came up on my timeline. I'm glad it did. I'm always up for a good curry recipe. I like the straight forward approach and the finished product looked delicious. Great job!
Wow... Awesome flavours and love the colour... I have to try this one soon .... Got me salivating ( but all your recipes do😋😋) Thank you Chef Jack... Sending you loads of love and positive energies 💕💕💕💕
New subscriber here! What a delicious recipe! I am disabled and like to put everything in a crockpot because anything that’s even slightly labor-intensive is very very difficult for me. I’ve made various Indian dishes by putting the chicken and spices in the crockpot and letting them simmer for 6 to 8 hours and they’ve come out splendidly. Do you think I could do the same for this recipe? Thanks much so much for this recipe and keep up the fantastic work. I do hope someday that you do have a way to let us print out the recipes. It took me quite some time to write this all down.
Hi MarcySF, experience curry cook here. Yes, your crockpot method should also work beautifully for the above recipe. I recently got a slow-cooker and so many curries work well in that. Good luck.
Thank you for this video. I am new to your channel. I love your humility, graciousness, and your economical videos. I am amazed how many tips and how much information you provide in a short video format. I can see you are a versatile chef with a diversified palate. I would love to know more about you, your chef background, food philosophy, and specialty cuisines. There are so many meal prep and recipe videos that I kind of don't know where to start. Perhaps more playlists might help? Either way thank you for the great content - SUBSCRIBED!
you do more sound English than an Aussie but i also nearly went to live in Australia 30 years ago nearly taking over a beautiful cafe in springbrook. but since i saw the spider invasion i am glad i staid in europe. thank you for a wonderful wonderful curry it will be one of the dishes i shall serve for my friends who like curry too. greeting from an old swiss lady living on the eastern sea
Pure magic. I could whack a spoon straight through the laptop screen and scoff that! What you created was the Maillard effect when you gave it long enough for the colour to darken which is the whole secret of that wonderful smooth taste. (The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.) It only happens after at least 30 minutes simmering. This is a superb recipe. Got to try it as a change from my usual Indian curry dishes. Thanks for a really clear demonstration. Top grade.
I’m very aware of the Maillard reaction 😉 this is great info though for any that may not know. Glad you enjoyed the video. I really appreciate it. Thank you 🙏
Just love love love your channel. Your instructions and most defo your recipes. The way you present each recipe is addictive. Your calm and informative and clear and concise. Just excellent mate. New subscriber. Look forward to future recipes.
Can’t stand seeing recipes that use ridiculous ingredients. I get the whole wow factor but for anyone that wants to make it, it’s not going to happen. I like to always keep it simple using realistic ingredients and equipment that anyone can do 😊
You have taken me to Africa, India, the Mediterranean and also Persia with this single curry dish. It's a must try for me when I go back to Toronto next month.
I have followed your channel since 2 years and have made numerous recipes from you. And today I made this for dinner, I used 6x bird eye chilies and it was perfect spicy. My partner loved it so much!
I’ve made this numerous times for many visitors and it has WOW’d them all! Thanks Chef Jack for such a winner. Not super quick but the flavor combo is incredible. I love having the leftovers and that Rice just can’t be beat.
It's a tiny thing, but thank you for reminding me to taste test the food partway through. Even though I love cooking new things at home, and I'd say I'm pretty good at cooking by now, I still constantly forget to taste test my food while cooking.
That looks absolutely delicious! Basmati rice is the number one choice to enjoy with any curry. Your recipes are just amazing and easy to follow, keep up the great work!
I stumbled upon this channel and I'm so impressed by your cooking especially the details, you've actually cooked it the way it's supposed to be made. I'm trying this tjis evening
Made this last night and it was so tasty. Such a simple dish to make also. Thank you - about 30mins before it was finished I added some cubed potatoes which just added a bit of body to the dish. Saved and will become one of my regulars for sure.
This one wasn't my favorite. Between the tomato and the lemon, the acidity overwhelmed the dish a bit for me. But I really liked the cooking techniques and the spices, so I changed things up a bit when I made it again. The second time, I used half the amount of lemon and tomato, and I added a diced onion (add onion after removing the chicken and cook until they start to caramelize, then proceed with the recipe) and a mango (add with the tomato). The sweetness really balanced the acidity, so that's the version that went into my recipe book. I love the channel. Thanks for sharing all these great recipes.
Appreciate the honest feedback. Not every recipes going to be to everyone flavour preferences. Im glad you were able to make additions and changes to your tastebuds. Thank you!
I have all the spices for this recipe, never considered putting something like this together! Thanks for uploading, this will no doubt be a brilliant meal for summer!
One of my favourite curries and if not the best curry on the channel so far. I’ve got a couple of curries that will easily out do this one hidden up my sleeve for a rainy day 😉
I’ve just sent you a comment a couple of minutes ago about most of your recipes are with chicken, but wow, I’m definitely going to try this one. Nice one Jack 👍👍👏😀
Loved the curry paste ingredients and technique but wasn't too keen on your rice method as looked rather sticky. My method I've been using for over 30 years now and turns out perfectly fluffy every time. Any channel that promotes home cooking gets my thumbs up....well done
As a big fan of curries, I was looking forward to making this dish tonight. Upon tasting the gravy, my first thought was, "f-- me, this is amazing!" My sister and nephew both agreed. The yogurt was a divine compliment and counterpoint to the spice of the curry. I did make a slight adjustment to the recipe so my sister, who is plant based, could eat it as well. This recipe is a definite keeper. I would say it gives vindaloo a run for the money as my favorite curry. Very tough call. I give it a 6 out of 5 stars. Looking forward to trying out more of your recipes.
Thank you so much for your recipes that you share. I always love seeing this pot that you use. Can you please tell me which brand/type it is? Thank you!
I agree with somebody else said what I value in your tutorials is how you explain "why" to do / use something!!! - I also love your self irony when you made a mistake !!!
@@ChefJackOvens I teach university in design and “why” is what my students highlight a lot when I teach. What’s the point of learning facts when you don’t understand the interconnection! Btw also really nice is how fast your videos are - very compressed and down to the point!
I've finally subscribed to your channel having seen a few videos and I'm quite impressed the African curry gave me a quick nudge forward that dish looks absolutely fantastic I will definitely give that a go without a shadow
Quite delicious... but for my taste 800g of tomatoes is too much, and overwhelmed the spicy flavours. I remedied by cooking up more paste. I'll certainly be cooking this again but with just 400g of toms to start with. Thank you very much for a great recipe!
Coming from South Africa I really miss the curry (and steaks) luckily I learnt to make it while living there.. So so different from curries you get in UK. Still can't make it half as good as my Indian friends over there.
Thank you Chef Ovens! I think I will be hosting next week with this dish. What is the coffee that you have over the espresso machine? The black and red bag.
Gotta say your curries are easily the best I've seen (and made) on YT, the channel Get Curried also has some great dishes and I'd love ur take on some their stuff.
I am from South Africa. This is the typical Cape Malay curry we make here. The holy trinity of Cape Malay curry is tomato, ginger, and garlick.
Interesting. I can't wait to make this, as I've never tried African curry before. Did this dish originate from the Indian population in South Africa?
@@skatingcanuck9837 Yes, it originated from the Indians that came here to the Cape as slaves.
I gotta tell you, Jack...yours may be the single best, most useful cooking channel I've ever seen on UA-cam. No non-sense, beautifully crafted meals that I'd love to make every night. Fantastic!
I really do appreciate that! Thank you so much
No nonsense, easy and tasty recipes. Lotsa comfort food and a few experiments thrown in... Right up my alley... 🙂
For real jack is awesome
If you cook a lot of curries you'll always need ginger and/or garlic paste. Instead of preparing it each time, you can make a big batch (using a blender is most convenient) and freeze it in ice cube trays. Freezing doesn't harm it at all, and this way it's conveniently portioned for use.
Great idea
Absolutely delicious mate, the whole family had a second serving. I’ve made quite a few of your curries and enjoyed them all, this one is the new favourite 👍
Great to hear you all enjoyed it! Thank you
Many Indian workers were shipped across to Africa in colonial times. Curries became an integral part of the culinary canon on the continent and took on their own local twists, based on the available ingredients.
Curries are especially common in former British colonies (eg. Kenya) and amongst Indian communities (eg. in Durban), where they have their own characteristics. Also check out "cape malay" recipes for some unique takes on asian-influenced dishes with a distinctly Asian-African flavour.
I know! I remember being surprised at how popular samosas and chapati were in Kenya!
Its fantastic to see you doing so well my friend. I remember the early days when I desperately wished you would get the success you deserved. Keep on chopping away my friend, your success is an inspiration to many of us here - not to mention the improvement in our daily cooking habits.
Thank you so much! I really appreciate the support 🙏
THIS is a gamechanger. I don't know what's just happened to my palate, but I wanna eat this dish forever. Well played Chef!
Great to hear you enjoyed it! This curry is so good
That is my kind of curry, I can almost taste and smell it. Well done mate, another fantastic recipe :o)
Happy to hear, Trev! This one has so much flavour and the aroma is incredible
I'm definitely making this at weekend as I have all the ingredients. I haven't tried an African curry before , mainly cooking Indian - but this looks scrumptious and so straightforward, so its a yes from me
It’s very similar with the spices but the fresh garlic, ginger and shallot mixed through with those spices creates the most amazing fragrance and fresh flavour. I highly recommend trying it, it’s so good. Thinking about it now is making my mouth water haha 😂
@@ChefJackOvens I'm going to double it up and freeze half for another time thanks for the recipe.
@@ChefJackOvens I made this curry today and wasn't disappointed, you were true to your comments on how delicious it was and smelt amazing whilst cooking. I wish I had doubled up, because my daughter has comadiered half of mine because of the smell. Thanks so much for this recipe.
I would like to add that it far surpasses any Indian curry that I've made. The taste is wholly original and I will be definitely be making this more often than my Indian curries. I have some sauce left over - can I just add some more chicken to it - or do I have to go the whole procedure of marinating it again? Wonderful recipe. Can't thank you enough.
@@lenagreen4031 Im making this tonight. Been gathering the ingredients today. I cant wait to try it.
This was unexplainably delicious. One thing I caution is the size of the lemon; zesting and juicing an entire lemon that’s on the larger side may give you a bit too much of the acidic zing. I threw in a pinch of sugar to balance. This will be in my regular rotation and I can’t wait to adjust and grow this recipe as we become more acquainted.
Happy to hear you enjoyed it and altered it to your preference! I love hearing this 😊
Africa is a big place, and the cuisine varies by location
Details in the Description 😊
Excellently presented. Looks absolutely scrumptious. With my curries, rather than deliberately adding straight salt, I add some anchovy paste. Instead of rice, for those watching their waste lines, finely chopped hard green cabbage that has been tossed in some olive oil saturated with crushed garlic and a little salt. I like to make this cabbage accompaniment, just a few minutes before serving. Thank you.
Very nice! 👌🤤
Well Mr Ovens! I've just made this dish and it is absolutely 5*...totally delicious so thank you for making this recipe available on a free to view channel! And for those that may think "I won't bother with the yoghurt side dish!" Please bother! The yoghurt dish just brings this dish to another level....quite the freshest and most delicious curry I have ever tasted...applause from me to Chef Jack Ovens....
I always make this and its delicious, thaks so much for this recipe. Instead of eating immediately after cooking, I tend to let it cool after cooking and then put it in the fridge for 4 or 5 hours it thickens the sauce further and makes it taste more delicious :)
I know this is an old video but I tried this today and man it’s so good. So excited for that cookbook🙏
I made this and OMG IT WAS AMAZING. So easy. And I had almost everything in my fridge
That’s awesome! So glad you enjoyed it
This was delicious! I didn’t have any fresh cilantro but it was still amazing without.
Glad you liked it!!
This video randomly came up on my timeline. I'm glad it did. I'm always up for a good curry recipe. I like the straight forward approach and the finished product looked delicious. Great job!
Awesome! Welcome to the channel. I’ve got loads more curries too if you’re interested. They’re all so good 🤤🤤
Wow... Awesome flavours and love the colour... I have to try this one soon .... Got me salivating ( but all your recipes do😋😋) Thank you Chef Jack... Sending you loads of love and positive energies 💕💕💕💕
This one really is amazing! The flavours, colours and aroma is out of this world! Thank you, Smita 😊🙏
Whaoo, marvelous! Seems delicious. thank you for the mess without priest!
It’s so good 😊
Great recipe, great humour, lovely humility. My family and I are so thankful for your wonderful UA-cam channel, Jack!
Thank you so much 😊
New subscriber here! What a delicious recipe! I am disabled and like to put everything in a crockpot because anything that’s even slightly labor-intensive is very very difficult for me. I’ve made various Indian dishes by putting the chicken and spices in the crockpot and letting them simmer for 6 to 8 hours and they’ve come out splendidly. Do you think I could do the same for this recipe? Thanks much so much for this recipe and keep up the fantastic work. I do hope someday that you do have a way to let us print out the recipes. It took me quite some time to write this all down.
Hi MarcySF, experience curry cook here. Yes, your crockpot method should also work beautifully for the above recipe. I recently got a slow-cooker and so many curries work well in that. Good luck.
Very good. I’ll substitute olive oil for the canola oil. Thanks!
👌👌
Bro. I made this and it was amazing. One of my friends couldn’t believe that I made it. Haha. Thank you mate.
Nice work! Glad you all enjoyed it.
I love the way you make cooking instructions so simple but exquisite.
Thank you!
Yummie - can't wait to try it.
This looks awesome and I will definitely be making it soon. We love curry and never thought to add aromatics to rice as it boils, great idea.
They create beautiful fragrance and a very nice background flavour
Looks great! I’ll be giving this one a try this weekend.
I made this last night - followed recipe exactly - it was incredibly delicious!
That’s awesome to hear! Glad you enjoyed it
Did you get to share it?
@@OkinInc Yes! It's why I cook 😍
I've just made it, it's cooking now... waiting for the aroma!!!
Hope you enjoyed it!
@@ChefJackOvens I just Loved it! The BEST ! I had it for 3 days :)
You Must write a book, it will be a Best Seller!
I need to find the recipe again !! I loved it ❤ I need to print it so I always have it.
I like how you "smuvvered" the rice with that delicious curry.
🤤🤤🤤
Thank you for this video. I am new to your channel. I love your humility, graciousness, and your economical videos. I am amazed how many tips and how much information you provide in a short video format. I can see you are a versatile chef with a diversified palate. I would love to know more about you, your chef background, food philosophy, and specialty cuisines. There are so many meal prep and recipe videos that I kind of don't know where to start. Perhaps more playlists might help? Either way thank you for the great content - SUBSCRIBED!
you do more sound English than an Aussie but i also nearly went to live in Australia 30 years ago nearly taking over a beautiful cafe in springbrook. but since i saw the spider invasion i am glad i staid in europe. thank you for a wonderful wonderful curry it will be one of the dishes i shall serve for my friends who like curry too. greeting from an old swiss lady living on the eastern sea
Made this last night and it definitely was bloody good. Glad I did the yoghurt as well because it really added to the dish. Thanks
That’s awesome! Pleased to hear that. Glad you enjoyed it
Pure magic. I could whack a spoon straight through the laptop screen and scoff that! What you created was the Maillard effect when you gave it long enough for the colour to darken which is the whole secret of that wonderful smooth taste. (The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.) It only happens after at least 30 minutes simmering. This is a superb recipe. Got to try it as a change from my usual Indian curry dishes. Thanks for a really clear demonstration. Top grade.
I’m very aware of the Maillard reaction 😉 this is great info though for any that may not know. Glad you enjoyed the video. I really appreciate it. Thank you 🙏
Just love love love your channel. Your instructions and most defo your recipes. The way you present each recipe is addictive. Your calm and informative and clear and concise. Just excellent mate. New subscriber. Look forward to future recipes.
Thank you so much 😊
What I like about your recipes is that you always use simple ingredient, not something that you cannot find at groceries store!
Can’t stand seeing recipes that use ridiculous ingredients. I get the whole wow factor but for anyone that wants to make it, it’s not going to happen. I like to always keep it simple using realistic ingredients and equipment that anyone can do 😊
You have taken me to Africa, India, the Mediterranean and also Persia with this single curry dish. It's a must try for me when I go back to Toronto next month.
Please enjoy it! It’s so good 😊
I told you about brazilian food but man, seeing some african recipes was very nice to see, I really like your channel.
Awesome! Thank you!
That looks absolutely delicious Jack, thanks for the curry recipe and hope there are plenty more to come.
Plenty more to come 😊
The music at the end always gets me jiggy it's the only reason I watch your channe)
🙏🙏
What sold me was this serving 3-4 people. Realistic.
This guy is legit. Made a couple of recipes; all delicious. This curry is well worth a go.
Thank you! Glad you've been enjoying them
Wow - I’ve cooked Caribbean and Indian curries for a few years but must try this. Subbed👍👍👍
This looks amazing and I am in love with your beaker style measuring containers!!!
Thank you! They're actually fresh press inserts but makes me feel a bit more of a food scientist using them haha.
I have followed your channel since 2 years and have made numerous recipes from you. And today I made this for dinner, I used 6x bird eye chilies and it was perfect spicy. My partner loved it so much!
Fantastic! Thanks for following for so long too! Glad you and your partner enjoyed it 🙏😊
I’ve made this numerous times for many visitors and it has WOW’d them all! Thanks Chef Jack for such a winner. Not super quick but the flavor combo is incredible. I love having the leftovers and that Rice just can’t be beat.
It's a tiny thing, but thank you for reminding me to taste test the food partway through.
Even though I love cooking new things at home, and I'd say I'm pretty good at cooking by now, I still constantly forget to taste test my food while cooking.
Its always best to taste as you go as flavour develop throughout the cooking process. Glad you like the little tips.
That looks absolutely delicious!
Basmati rice is the number one choice to enjoy with any curry.
Your recipes are just amazing and easy to follow, keep up the great work!
Thank you very much
I stumbled upon this channel and I'm so impressed by your cooking especially the details, you've actually cooked it the way it's supposed to be made. I'm trying this tjis evening
Welcome! I really appreciate it, thank you 🙏
I made it and got a bunch of meals out of it. It was super dank
👌👌👌
Looks tasty! Curry never fails really!
Made this last night and it was so tasty. Such a simple dish to make also. Thank you - about 30mins before it was finished I added some cubed potatoes which just added a bit of body to the dish. Saved and will become one of my regulars for sure.
Cooking curries from scratch is my passion, and this recipe was very simple with good taste. Very nice indeed. Subscribed.
You can’t go wrong with a curry made from scratch! Welcome to the channel. Thank you 🙏
This one wasn't my favorite. Between the tomato and the lemon, the acidity overwhelmed the dish a bit for me. But I really liked the cooking techniques and the spices, so I changed things up a bit when I made it again. The second time, I used half the amount of lemon and tomato, and I added a diced onion (add onion after removing the chicken and cook until they start to caramelize, then proceed with the recipe) and a mango (add with the tomato). The sweetness really balanced the acidity, so that's the version that went into my recipe book.
I love the channel. Thanks for sharing all these great recipes.
Appreciate the honest feedback. Not every recipes going to be to everyone flavour preferences. Im glad you were able to make additions and changes to your tastebuds. Thank you!
Your camera looks great. I've been watching for almost a year now and I keep meaning to comment how much I enjoy your videos. Keep up the good work!
I really do appreciate it. Thank you 🙏
I have all the spices for this recipe, never considered putting something like this together! Thanks for uploading, this will no doubt be a brilliant meal for summer!
That look on your face when you had a spoonful, that says it all...Dig in...trying this for sure...thanks Chef!!
Haha it was too good 😊
Thanks!
Thank you so much 🙏❤️
This looks great Jack. I'll definitely be giving this one a go. Thanks for sharing. Cheers from AKL.
One of my favourite curries and if not the best curry on the channel so far. I’ve got a couple of curries that will easily out do this one hidden up my sleeve for a rainy day 😉
I’ve just sent you a comment a couple of minutes ago about most of your recipes are with chicken, but wow, I’m definitely going to try this one.
Nice one Jack 👍👍👏😀
Please do! It’s incredible
Fantastic….gonna make this for my folks when they come round for dinner next time! 😎👍👍
Awesome! Hope you all enjoy it 😊
Fantastic. This looks yummy, will definitely try. Thanks Jack. 😊👍
Thank you 🙏
Yum, yes please
🤤🤤
Great Job Chef!
Thank you 🙏
I will definitely make this over the weekend thanx Jack 😊🤗
Please do
I love this recipe! Just by the way, you eating this bowl of gorgeousness made me so envious. Nice one Jack. x
It really is incredible! The flavours are so fresh and aromatic 😊👌
Definitely gonna give this a go 👍
Please do
Having friends around on Saturday evening for the Champions league final...this will be definitely my choice of the evening meal. 👌
Sounds like a great evening! Are you Real Madrid or Liverpool?
@@ChefJackOvens 😃 Spurs unfortunately...both great teams playing ...hopefully an exciting game .
Haha I’m an Arsenal supporter😉 well done for taking our champions league spot Haha The final will be a good game!
@@ChefJackOvens Thank you.. I will let you know how the meal goes.
@@ChefJackOvens Good morning, the game was excellent and like Real Madrid...the African curry was a winner. No leftovers .Thanks 👍🏼
Hot damn Chef Jack! Can't wait to spring this on my family and pretend it was one of my old favs! Thank you bro, I can already taste this. Can't wait!
Please enjoy it, Billy! This curry is incredible and it will definitely impress the family. 😊
Hi mate....... Great video so easy to follow ...Very much liked & ( Subscribed )
Loved the curry paste ingredients and technique but wasn't too keen on your rice method as looked rather sticky.
My method I've been using for over 30 years now and turns out perfectly fluffy every time.
Any channel that promotes home cooking gets my thumbs up....well done
Thank you. Everyone has different ways and always do what works for you 😊
As a big fan of curries, I was looking forward to making this dish tonight. Upon tasting the gravy, my first thought was, "f-- me, this is amazing!" My sister and nephew both agreed.
The yogurt was a divine compliment and counterpoint to the spice of the curry. I did make a slight adjustment to the recipe so my sister, who is plant based, could eat it as well. This recipe is a definite keeper.
I would say it gives vindaloo a run for the money as my favorite curry. Very tough call.
I give it a 6 out of 5 stars.
Looking forward to trying out more of your recipes.
Thats awesome! So glad you all enjoyed it!
This looks really really good! Gonna try to make this when i have the time
Thank you so much for your recipes that you share. I always love seeing this pot that you use. Can you please tell me which brand/type it is? Thank you!
Made this the other night - really delicious and very easy to make. Definitely being added into my recipe rotation!
I cook a lot of Indian but never knew I was cooking African too!
I agree with somebody else said what I value in your tutorials is how you explain "why" to do / use something!!! - I also love your self irony when you made a mistake !!!
Appreciate it and glad it’s helpful to you
@@ChefJackOvens I teach university in design and “why” is what my students highlight a lot when I teach. What’s the point of learning facts when you don’t understand the interconnection!
Btw also really nice is how fast your videos are - very compressed and down to the point!
I've finally subscribed to your channel having seen a few videos and I'm quite impressed the African curry gave me a quick nudge forward that dish looks absolutely fantastic I will definitely give that a go without a shadow
Much appreciated! Thank you so much
I think we will all be making this looks lovely! And so easy ! That's great thank you xx
Please do it! It’s amazing
👏👏👏 wow wonderful African curry! We will forgive you, just about, for omitting the lime yogurt dip. I am so making this recipe soon. Can’t wait 😍😍😋😋
Please enjoy it and thank you haha
Looks great! Besides the lemon and praprika this is very similar to a Mauritian curry 🍛 😋
Quite delicious... but for my taste 800g of tomatoes is too much, and overwhelmed the spicy flavours. I remedied by cooking up more paste. I'll certainly be cooking this again but with just 400g of toms to start with. Thank you very much for a great recipe!
Spreading your thighs apart 🤣🤣🤣! That’s what Chef said!
Thad so funny, I think he’s said this before 😂
Haha 😂
Looks delicious.
So good 😊
Beautiful. Thank you !
Thank you 🙏
Yeah, that looks really really good. Will definitely give it a try
Please do! It’s so tasty
Oh I am so making this very soon! Thanx Chef :)
Please do! It’s amazing 🤤
Coming from South Africa I really miss the curry (and steaks) luckily I learnt to make it while living there.. So so different from curries you get in UK. Still can't make it half as good as my Indian friends over there.
Your hilarious 😆 definitely trying this recipe thanks 🙏🏼
Thank you! Please enjoy
Looks excellent chef
Thanks jack made the family that they all loved it best curry ever made 👍👍👍👏👏👏
Real Food yummy yummy Thank You , I can’t wait to make this one , my kind of food .
🤤🤤🤤
Looks delicious, going to give this a go next week.
Sound good! Please enjoy it
yet another amazing looking curry. must give it a go soon
Please do! It’s amazing
Looks pretty good.
👌👌
made this for dinner .....you got 4 thumbs up.👍
Awesome!! Happy to hear you all enjoyed it
hey Jack I liked the curry but I would like to increase the spice / heat. What you would suggest to increase in this recipe.
Usually make BIR style curry which is labour intensive but this was very quick and easy and went down well. Extremely tasty. Thanks
This one is so good and a nice change. Glad you enjoyed it
Thank you Chef Ovens! I think I will be hosting next week with this dish.
What is the coffee that you have over the espresso machine? The black and red bag.
Hello! Sorry for the late reply. The brand is cucina 😊
Gotta say your curries are easily the best I've seen (and made) on YT, the channel Get Curried also has some great dishes and I'd love ur take on some their stuff.
I really do appreciate that! Thank you 🙏