I'm making this again as I'm typing, and I love it. Slightly differently, 50% more spice and more chili. Pre marinating chicken in juice of 1.5 lemons, Tsp coconut oil, 1 tsp each powder - turmeric, cumin, paprika, cayenne, salt, pepper. 2 hours. Then same as what Glen does.
Awesome stuff mate! Yeah that’s the best thing with any recipe, play around with it and make it your own! I’ve actually changed how I make this dish too. Looking at redoing a video on it in the future! Cheers mate
The whole world has gone nuts with COVID but at least we have sanity and absolute damn fun and great food with you Glenn and your vids. Just a suggestion how about doing a pasta dish on the kamodo bbq like spaghetti carbonara or lasagne?? Always stay hydrated
Have a quick question when you have time..... Watched both of your curry recipies and thinking of giving it a try this weekend and was wondering if you do the cooks with the pots uncovered the whole time or do you remove the lids when shooting? Thanks again Glen! Cheers.
That’s a great question as I don’t think I specify that in any videos! No, I always leave the lid off. You can put the lid on or partially if you like. You do get great flavours from leaving it off though. I only use Australian Gidgee (unless I can’t get any) it burns clean and hasn’t got a stong smokey flavour which is what I like. That way I can add what ever smoke I want with out it competing against an onverpowering charcoal. This chicken curry recipe is a household favourite here. I use to always do it on the long cooks but the flavour can be so strong that it can become a bit to rich. So I tend to do the quicker version now. This is a no heat curry as my wife can’t handle any heat. So if you like a bit of spice you will have to stray from the recipe a little. Good luck! Oh, if you can get your hands on some aprium wood for these kind of cooks you will love it! Cheers
I'm making this again as I'm typing, and I love it. Slightly differently, 50% more spice and more chili. Pre marinating chicken in juice of 1.5 lemons, Tsp coconut oil, 1 tsp each powder - turmeric, cumin, paprika, cayenne, salt, pepper. 2 hours. Then same as what Glen does.
Awesome stuff mate! Yeah that’s the best thing with any recipe, play around with it and make it your own! I’ve actually changed how I make this dish too. Looking at redoing a video on it in the future! Cheers mate
The whole world has gone nuts with COVID but at least we have sanity and absolute damn fun and great food with you Glenn and your vids. Just a suggestion how about doing a pasta dish on the kamodo bbq like spaghetti carbonara or lasagne?? Always stay hydrated
Hahaha true that mate! Lol. Yeah I’ve been meaning to do a pasta dish (everyone but me is GF) but just haven’t got around to it as yet. Cheers!
Love your cooking style. Brings a smile. Keep it up
Have a quick question when you have time..... Watched both of your curry recipies and thinking of giving it a try this weekend and was wondering if you do the cooks with the pots uncovered the whole time or do you remove the lids when shooting? Thanks again Glen! Cheers.
That’s a great question as I don’t think I specify that in any videos! No, I always leave the lid off. You can put the lid on or partially if you like. You do get great flavours from leaving it off though. I only use Australian Gidgee (unless I can’t get any) it burns clean and hasn’t got a stong smokey flavour which is what I like. That way I can add what ever smoke I want with out it competing against an onverpowering charcoal. This chicken curry recipe is a household favourite here. I use to always do it on the long cooks but the flavour can be so strong that it can become a bit to rich. So I tend to do the quicker version now. This is a no heat curry as my wife can’t handle any heat. So if you like a bit of spice you will have to stray from the recipe a little. Good luck!
Oh, if you can get your hands on some aprium wood for these kind of cooks you will love it!
Cheers
So yummmy delicious recipe
Thanks chef!!
awesome cook brother!!
Cheers bud!!
Awesome cook from start to finish and love the boy cutting the lawn lol
Thanks mate, appreciate it!!