The ingredients say 3 cups of ketchup is that right or should it be tablespoons?

I can watch you all day, because you are so clever and confident when you come across any difficulties. I find you so entertaining. Love it! X

Hi Rik, any chance of a lamb and potato recipe please! Please! X

I love all curries, and your is the exception to the rule. Each one has a different colours different textures, its like been taken back to the sixties when restaurants cooked each curry individually. Oh how i would just love to be your taster. X

That is what ive been looking for a genuine vindaloo recipe. Ever since the takeaway restaurants started using base sauces, i never got an authentic vindaloo from them. It didnt matter what district i tried so i have up ordering and used cooking channels to try and make my own, because of all the indian recipes ( and i love them all) Vindaloo was and always will be my favourite. It was my first curry in a restaurant ( when i didnt quite know how hot it was) made my lips explode, but the taste! Wow!!! That was 60 years ago. Now thanks to you/ you wonderful man i can now cook my own. Thank you so much.x

Looks lovely and it sounds very tasting . Will be making it today

Please make Peshwari naan 🥥

HI Rick..... Is it possible to use melted beef tallow (dripping) in the blender with the garlic/ginger/chillis, and when frying the other stuff... Thank you

Hi Rick.... could the chicken be marinated in the vindaloo paste overnight the night before, or it not necessary... Thanks

Banging

How hot are those chilli’s rik?

You are the man and the old school real deal, thank you bro!

why the stupid music?

Bangin!

I’ve made of few of your curry recipes and can say that they are excellent !

kzbin.info/www/bejne/sGaupK1pfK1-lZIsi=UKUENwST2o6WNh_o

Hi Rik, I have just found your channel and am very impressed. I'm going to make this bhuna and also your madras. Can you please tell me if I use on bone chicken thighs how it will affect the cooking time? 😊

Rik. . . .In THIS video how long did it take you to get the result you wanted???

I made mine in the slow cooker on low worked a treat, I love the shows Rik your a breath of fresh air straight to the point love it!

Just happened upon this particular video Rik. All your curries are clearly excellent with your experience and this particular dish inspired by Bumbi looks fantastic. Love the use of Ghee and think us Brits like our curries a little sweeter, hence the added sugar.

I made this last night for my wife and daughter. We all really enjoyed it, lovely rich sauce, tastier than bhuna from our local takeaway. Definitely best chicken bhuna made by a Yorkshireman ! Keep the recipes coming Rick, really enjoying them.

Thanks Rik gonna try this tomorrow 🤗

This is how I make my curry powder too! And here I was thinking I was so clever in devising this recipe all by myself…Rik, Thank you for accrediting my recipe. I can now say that Rik the super chef makes his curry this way so Kum by yah

Rik’s vindaloo is easily the best dish I’ve ever cooked. A life saver as in the US I can’t just pop round to the local BIR…

Great to see you posted this on here. You transformed my curries with the onion paste and cooking techniques. I would love to see more on this channel. I'm a regular on your other channel which has so many great home cooking recipes.

Hi what kind of red chillies are you using? Can you use dried red kashmiri chillies instead and would you have to soak them before adding to the blender?

Just found this site!!! Love it am doing Dopiaza tonight and having a go at naan bread and poppadoms!!! Haven't got the right flour but having a go anyway!!!!

Its great to see another episode.

The man who reinvented curry has returned whoop whoop 👌

Well done. Really tasty. Thanks Rik. Glad you're back here. Had sufficient pastry over for the making of a couple of Eccles cakes!

Amazing work, - on your other channel. Incredible work rate.

A keema meat pie, that's the most British-Indian thing I've ever seen, brilliant

He's still alive!

Oh you’re back on this channel. Great. Loved your naan recipe and the freezing and defrosting tips. Also the gravy bases. Would love to see more flatbread recipes like phulka etc and some freezing tips. Thank you for the informative content

Glad you are back on this channel

That looks amazing ! I have made your madras and dopiaza and both were great. Any chance of cooking a lamb Bhuna as most of your recipes are for chicken and I find lamb curries so much tastier.

Tried your recipe last weekend & I can say it is the best Chasni I have ever tasted, so no more takeaways for me!

Rik, I just now found this adjunct channel you have!! You are so Talented!! I am sure more surprises are coming! Please, you have to let golks know you have this channel as well! It would be so beautiful if you can do curries from the Carribean and South Africa, just asking and keeping my fingers crossed!!

I burnt mine...have to start again !!

Thanks a lot and Nice Video !! ...Love it

Pukka 👌

❤ love looking forward excellent project jobs 💕🏝️💝❤️⭐️🆒✅💭🌍

Bumbi’s channel is excellent. Made tons of her recipes. Good job crediting her mate.

I am 100% doing this bugger. Moved to the US 10 years ago and dearly miss my BIR vindaloo. Traditional Indian restaurants are great but BIR means 1970s and 1980s heaven for me. I’m getting a bit emotional!

Can you put sugar in your tom purée mix

Hi Rik. me again. Did this Nahari last weekend. God. To die for! here is a request for you.. can you do a recipe for the thai Tom Ka chicken soup please? there are loads of recipes on here but most of the ingredients are difficult to get in the UK? maybe a recipe using stuff that you can get from Asda maybe? best Tim

Love making this curry everyone loves it so miss this channel 😢

Rick, seen you and followed you for about a year now. Desipite being a Chestefield resident, your down to earth Yorkshire accent and attitude is so calm and easygoing, I love it, its so familiar, makes everything cooking-wise calm and feel so simple. Can I ask for some insight on adding the garlic and ginger first, followed by onion paste ( although i see you have the onion paste well cooked and caramelised already)? I have seen it alot in BIR cooking , but with Als recipes and many authentic ones, it always comes after the onions. What is the perspective on 'burning' etc? I have seen many curry house recipes brown, bitter or obvously take the g&g too far 😂 ( not sure what they put it on youtube!) Cheers dude Love your content and channels ❤

Looks great mate

Where can I find your recipe for this dish that you referred to in video tried your other cannel BYC but can not find it ..thanks in advance