Fastest Family Curry You Will EVER Make!!

[@AlsKitchen]

Please Subscribe if you LOVE curry.

[@madmatts9010]

Looking forward to trying this one Al👍🏼 can you describe your 3 burner set up please(maybe do a short video) I use an induction job and although heats well am tempted to buy the burner you use there. Have you tried and tested others and what size bottle do you connect it to and how long does it last please?

[@quinkydinkend]

We like curry a lot but we LOVE you more

[@anon1753]

Hi Al your written ingredients say 2.5 tbsp Mango Chutney but you then said in your demonstration 1.5 tbsp ?? which is the best ? thanks

[@jamiesonk777]

This pathia was so much better than a local takeaway I actually cried. Beautiful curry! Saved me 20quid on a shit takeaway. I’ve done Al’s chasni and tikka masala so far. The prep and cooking is so peaceful and calming and no stress at all. Thanks Al! Will dip into your shop. Where’s the book?

[@mikeandrews8690]

@@anon1753 Try 2.......

[@garsun9]

I’ve now done most of the 30 minute curries and this is by far the best tasting one. It’s even better that my favourite restaurant and takeaway… and I cook it. 😮 thanks al, your a star.

[@Behwyelzebub]

@garysunderland9844 Thanks for the advice, I've only done the dhansak and it's so good, I can't move on, I just keep cooking it. Will do this one next. Cheers

[@garsun9]

@@Behwyelzebub I’m even looking forward to you trying it. 😝 hope you enjoy!!

[@scottking869]

​@@Behwyelzebubthats like me with the madras haha

[@smilingbuddha536]

This weekend I'm cooking it again for the 3rd time, definitely my go to now. Probably going to use cooked prawns at the last 10 mins stage, it's a lot cheaper. Also I have been using the lemon juice in it and it really adds to a nice sweet sour balance.

[@RobsonCalverley]

It's my 28th Birthday Today and Im Gonna be Cooking Chicken Pathia Tonight. My Absolute Favourite Curry to Eat Really Excited for This.

[@NadineMcLennan-x7v]

Plan to try this tomorrow as looks amazing. Can you boil the onions first or is it best to just blitz them raw?

[@Cheesyonmytoasty]

Al responded below "I now boil them like the other curries in this series."

[@janebailey4745]

OMG, this curry is identical to the Pathia I have at my favorite curry house. I've cooked it 3 times and it's spot on. Trying to convince myself to try another recipe but it's hard to step away from a favorite 😍. Thanks Al.

[@brianmclaughlin1008]

Get the garlic chilli chicken down and then get chicken jalfrezi by fu...k you will be blown away 💥💥💯👌🍻

[@petersummerfield8271]

Al, these curries are the best I have produced (by following your instructions) please expand this 30 minute series

[@soulful-kf9eg]

Hi Al, been watching since 2017 really enjoyed the journey you've been on always loved making your curries everything has always been restaurant level dare I say even higher so much effort put into the meals respect brother

[@AC-fl6gr]

I cooked this again today, turned out absolutely delicious 😋. Real restaurant style. Grateful to you Al❤

[@tinajohnson9412]

I've just made this curry and I have to say wow what a pop of flavour with barely any faff. You're an amazing chef, thank you for sharing xxx

[@deeferry6520]

I can't wait to try this recipe. I've been making your recipe for Chicken chasni for the past few years as its become my favourite, now I have family and friends asking me to make it for them. Love a Pathia. Cheers Al and thank you so much for taking us on this journey with you. UPDATE - I made this today, its superb, thanks again x

[@lisajrable]

I'm making this for tonight 😊...Do you ever use ghee or just oil?? I always use ghee. Thanks for sharing 😊

[@adamscott217]

What pan is that you're using mate ? looks like a cast iron or maybe carbon steel ? Does the acidic ingredients used to make curry strip the seasoning or give you any problems ? The only alternative I can find is maybe 3 ply stainless steel. (I dont want to use aluminium)

[@satisingh7352]

I need a Puri Tandoor Al. My dad is a retired punjabi head chef of 45 years and is now 68. He misses using the tandoor everyday. I would absolutely love to give this to him as a birthday present so he can cook like he did at the restaurant again. Would love to take a picture and show you the look on his face if we won this. Amazing curries, keep up the good work. ❤❤❤

[@Neil1454]

Blend those onions well and cook them out correctly and this is by far the best pathia without the faff of pre prepped base. Well done Al!

[@pjlogan386]

Hi just something I have struggled with perfect basmati rice. And it's,clean one cup of rice. Add one cup boiling water. Cook in pressure cooker for 7 mins only. Perfect every time.

[@roadie6565]

Making this tomorrow, I've made all the 30 mins curries and they are incredible, thanks Al, keep em coming

[@MrBobWareham]

I remember when you first started, going to your local Indian restaurant to get all the information, I can't believe it was ten years ago, then lost your link and stopped watching KZbin but then found you again so will re join your channel thanks Bob in the UK

[@judebrown2672]

Fantastic love the oils too. Starving watching this. Curry tomorrow night. Cheers Al

[@Abe262]

As always... Great instructional video!! For those who have access, the American company "Lodge" makes a cast iron wok that I use on my electric stove and will work with gas/lp. Works very well.

[@AlsKitchen]

Thanks for the info!

[@danmegoutdoors8709]

ive just done this recipe for the 4 th time, instead of chicken i have added jumbo butterfly king prawns and when you add the spices i added a tsp of cumin and a couple of chopped finger chilli's and the same green pepper as the red measurements and its absolutely banging

[@LauraJayne424]

I absolutely love seeing the oil on top of the curry! When I get an oily curry I know I've done good!!!

[@soniam2396]

Absolutely 🤟🏽🤟🏽🤟🏽

[@wayneaustin5229]

😂 it's a thing of beauty

[@seankenyononline774]

I'm salivating watching this. Looks awesome Al. Congrats on 10 years. Your channel rocks 👍🍺

[@robcrusoeakarobb556]

Your original Pathia with the base gravy was excellent- I noticed on the old video you were going ‘oh my god’ on the taste test and was really really pleased - would you say that one was better taste wise? I’ve made both and think the original one was slightly different and it also made me go ‘oh my God - when I put the first spoonful in my mouth - magic

[@Max-ut4ey]

Looks amazing, any ideas for students to make even simpler dishes?

[@robskites13]

Thanks Al, I’ve just done my first Pathia and it’s lovely thanks to you 👌🏼

[@philstanley2226]

Well after the success of the 30 minute Jalfrezi last week I gave this a go last night, I used frozen chopped onions from Asda to cut the time down a bit, also added some lemon zest and juice with a little coconut milk powder to sweeten and wowzer what a curry. Just waiting for Al to do a 30 min Dhansak now please :)

[@matthew5594]

Al looks great. But will you be doing a video on how you use your new spice blends ( dhansak/karahi/madras/balti) so people can see what’s involved using these new blends?

[@allan8515]

Hi, Al, been following your chanel for years.. Loving your video production, very informative, easy to follow and great recipes. With your vast experience can you give us an up to date pilau rice recipe, my best effort still doesn't tast like my favourite restaurant..

[@chrismalton1904]

Fantastic, love India food but always struggled. Quick question could you use ghee rather than oil, if so what quantity comparison would you make? Cheers in advance.

[@tindall1181]

Thanks Al , just made this curry. Was absolutely beautiful. Better than any takeaway. Well done mate

[@AlsKitchen]

Glad you enjoyed it

[@Noony79]

Absolute banger Al. Love your series. I have made the 30min Madras over ten times. This one is just finished and tasting sublime.

[@truthfulremedy_aka_lennybee]

For serving 8… would you double up spices etc or just half extra, granted double the meat, want to get this right as it looks awesome 👍 cheers

[@LuckyOwl_]

Made this today as a big batch of sauce only. Lovely! Going to freeze in tubs and use when needed with marinated precooked chicken 👍 😊

[@dvd196]

Quick question, this makes a batch of 4, if I wanted to make a batch of 8 is it just a case of doubling up on everything, including the spices, thanks

[@stayspicy9456]

I've just made this and it gave us 6-7 portions. I did use 1.2kg chicken as thats what i had. Absolutely Devine. Considering it doesn't use a base gravy its amazing. Cannot wait to eat it again.

[@sueduckett4172]

I've been trying to make BIR for some time now and not doing very well, yesterday I attempted your Base Gravy 2 and chicken tikka masala. The results were amazing, can't wait to try the next one you have definitely got yourself a new follower. Richard.

[@carlbentham5784]

So far since finding this channel a couple of months back I’ve made the tandori chicken skewers, staff curry, Pakistani Khari and the Punjabi chicken curry. All have been amazing in taste and quite enjoyable to cook too, a lot cheaper and probably as good as my local takeaways of not a bit better. Any chance of a chickpea curry made from scratch without base gravy in the future?

[@iancutts4652]

Mine didn’t look like that and I followed all the steps. Onions took so much longer to cook down and didn’t get the paste after adding spices. Found it very very spicy hot too, is it meant to be like that?

[@monzavada]

Just made it .... Came out awesome.. Too good!! Made mango chutney fresh from alphanso mangoes. Also made tamarind chutney Indian style with jaggery... Thanks for the recipe, from India!!

[@SteveSmith-ov1uj]

What,s the best oil to use ? Al, this and other curry,s ? Please

[@TheYorkshireBikeMechanic]

Great recipe, keep em coming, ps, where did you get the cooking bowl from??. Dave

[@AlsKitchen]

It's says in the video

[@HerbertLongrod]

Gone back to this as i wanted a Desi Pathia. You have changed my entire curry cooking experiences and my friends love what i cook. Just a mention on my comments you argued about the green finger chilli's not tasting of anything when i said they should be left out of base gravy number 1 and added later if the curry requires it. You latest Pathia video points out it's very noticeable flavour..It works in the Pathia but i stick to my opinion it shouldn't go in tbe base gravy. Cheers Al you are amazing

[@mbjjmb2]

Hi Al, Just wondering when creating BIR dishes, can I use natural oils/fats such as ghee, coconut/olive oil instead of vegetable oil when frying onions and spices etc? Also when making the base gravy?

[@petejames4989]

Al been meaning to ask Garlic and Ginger, 3 tbsp each or 3 tbsp total? cheers.

[@kenkeneth]

Great work, well done Al. You deserve all the success with all the work you have put in for us, thank you 🙌🏼

[@andyhomes9969]

Looks great!! Does this feed around 4 people Al?

[@cathymc3610]

Brilliant I love your 30 min curries. Making this today for tomorrow's Tea/Supper

[@Adam_England]

Nice work Al. I noticed you didn't boil the onions before blending, any reason for this?

[@racey1979]

I noticed this, I think it's due to the juice from all the tomatoes creating most of the base, rather than the blended onions/stock. So Al added less onion, and just finely diced them.

[@davebanks708]

Just found your videos. I just made the best curry I ever made. Thank you. I will be trying the rest of your recipes. Even your rice was perfect, wow.

[@AlsKitchen]

Wonderful!

[@kevinfreestone9822]

Interesting, I've been told to start frying the onions in a small amount of oil and after a while, add a a drissle of water. That way, the curry isn't too oily.

[@carolgasson558]

Hi Al I’m new to your channel and have just made two of your BRC and OMG they were absolutely amazing will keep watching and will make plenty more thanks love to watch you as you make it easy to follow 😊

[@SJL71MAC]

Made this last week and was excellent. Trying the Chicken Jalfrezi tonight. Any chance you could look at an excellent South Indian dish called Chicken Chettinad which I get a my local South Indian restaurant which is a brilliant curry - Also appreciated the Chasni recipe for us Scots which is a famous local dish. Thanks keep up the great work.

[@SJL71MAC]

Al, I have just purchased the spice packs online and wanted to know how much should be used for each 30min recipe. Can you advise of update comments to give guidance if possible? I am sure that would not only help myself but others. Thanks again

[@davidbixos]

Of all your recipes, this has far and away our favourite!! Cheers.

[@sybilreneemcgowan1472]

I found a pot like that without handles and a smaller one in an Indian grocery store/deli in Fremont, California earlier this week. I think they also have the larger one with handles too. I will be going back this week to buy one so I will check on the one with handles and take pictures of all. Maybe you have already found some

[@sybilreneemcgowan1472]

They did not have lids

[@ChrisBlakey-mi5rp]

Just made the 30min Pathia, and it was stunning Al. No more takeaways for us, just like a restaurant style curry. Now looking forward to doing the Dhansak 😀😋

[@rubikclockweights]

Right..bought some goodies off Spicy Joes. Could you do a series of videos by just using the ingredients from the shop?..ie how many spoons of powder ( say for4 people ) for the rogan josh, pathia etc?..cheers mate.

[@joepiper8506]

Hi Al, can I use chicken tikka with this pathia recipe, if so when would you add the cooked chicken tikka, many thanks for your amazing recipes, you’ve saved my taste buns here in Australia. Cheers

[@AlsKitchen]

Yes, absolutely, add with 10 mins to go

[@rich63afc]

One of the best Ruby Murrays that I have made and I have made a few good ones. Maybe I should start up my own KZbin channel 😄Thanks for sharing Al

[@smilingbuddha536]

Have really enjoyed this 30mins series. Will be cooking this tomorrow my 3rd AK curry and have loved them all! Will be making with uncooked prawns if 1kg is affordable. Edit - Used about 750g of jumbo prawns and it was amazing, just like I remember from a decent curry house I used to order from, my favourite one so far and I have cooked about 3-4 now.

[@icecreamforever]

Looking to make this tomorrow...... have all the ingredients apart from the green mango. How easy is this to source? Am in North London.

[@joshcrawford4076]

It's my first time watching one of your vids, subscribed ❤ you sound like genuinely nice guy!

[@AlsKitchen]

Thanks for subbing!

[@johnmarshall6975]

Brilliant Brilliant Brilliant. Fantastic recipe (and no B gravy) Great video too. I remember back in the old days when you had a crap microphone and myself and others complained. What a difference now eh (I did stick with you) Great production. Thanks Al.

[@williambyrne235]

Love the video again Al - watching your stuff is such a joy! Hope you’ve had a good Easter break

[@EoinSherwin-ip5km]

I made your garlic chilli chicken 2 recently and it was absolutely amazing. On par if not better than any curry I’ve had in a restaurant

[@AlsKitchen]

Great to hear!

[@davidneilson7345]

The pathia curry looks nice , will write the recipe down ,could u let me know the name of the website of curry powders please , dave

[@garoidodubhaill]

Only found your videos recently. I'm a big fan already. I have done a lot of curries but can't wait to try some of yours. One question. When you batch cook base gravy how much do you portion it off to do each dish as I presume you freeze it in parts?

[@AlsKitchen]

250ml. Thanks

[@robertbarton518]

OMG 😍 just made this...spicy but amazing! Cant believe its this easy to make a double good curry

[@otleybloke77]

Giving this a try right now here in Japan! On the final 10. It’s looking good! Thanks for making these amazing videos!

[@chrishart1974]

Wonderful work mate. What a community you’ve grown here. Much love pal. ❤

[@AlsKitchen]

Much appreciated❤

[@xkingtvni]

I love watching your videos al. Has saved me a fortune on takeaways and I can make them just the way I want however are you able to do a video on making a Nag Puri curry. I get it from my local Indian on special occasions as a treat but would love to be able to make it at home. Keep up the good work. David

[@starlightweddingdancefloor7033]

Just made my first Pathia from your recipe was banging full of great flavours thanks Al

[@pieboom]

Al your channel has grown organically over these years and rightfully so your incredible at making Indian food could you make chicken pasanda sometime please on the 30 minute cooking show ❤

[@susanfoster4126]

Is the onion blend Onions with Oil is there a video of making the onion blend mix please? If not how much oil to use?

[@leefar7092]

This is far better than the curries from restaurants in north Wandsworth. Thanks, Al. You are the Divok Origi of curry chefs!

[@richardhookway]

Hi, thanks for the recipe. How many portions will it make? I’ve checked the description/intro/summary.

[@AlsKitchen]

4/5 portions

[@thesupermatt1]

Made this yesterday for 6, and wow. Absolutely beautiful. One of my friends was impressed after the first mouthful.

[@sueduckett4172]

Hi Al, the other day I asked you a question about the mushroom rice which you kindly answered for me, This question is about measurement sizes, when you say spoon size does that need to be a level spoon ? or is rounded OK ??. And sorry to add to confusion my name is Richard Sue is my wife, I do the cooking. I hope this lot makes sense to you.

[@AlsKitchen]

I use level measures using a measuring spoon.

[@sueduckett4172]

@@AlsKitchen Thank you Al

[@martinwestlake4992]

Top recipe. Thank you. I will be watching all of your vids.

[@trevronson5801]

Can these & BIR curries be made using an electric hob? I’m dying to get going and am looking at aluminium pans but i’m not sure if it’ll be any use if I don’t have gas. Cheers , love the channel!

[@markhughes9092]

Al thank you for the bottom of my heart for teaching me to cook curries I don't use the base source just a bit more tomato puree and 10 years ago you a lot slimmer😂❤

[@ISknne3D]

Hi Al, I made this this today, it was excellent, thank you very much for your video. 🎉

[@meatfaceb2047]

I just made this exactly like Al did. This is delicious with just the right amount of heat. Thanks Al from Canada.

[@AlsKitchen]

Glad you enjoyed it!

[@johnnyfeher3412]

Being an English Expat where BIR is non existent You sir are my Curry God. I've learnt so much from your Culinary Skills and this one I will being doing tomorrow. Happy Easter Al! from Hungary!

[@simonbradley4500]

Made this last weekend and can honestly say it’s the best one yet…absolutely beautiful. Thanks Al

[@kardainzr161]

Looks Tasty, hey just a question, where is the wok/frying pan your using from? Maybe I missed it, but didn't see it on the information list =) EDIT : Haha I love the smart thinking, I'll be drinking and you will be making curry! . Oh from your late mother, my condolences, shops shut down, pity. Well that pan looks great!

[@PaulMathias1]

Great channel. Top bloke, great recipes and easy to follow.

[@stuartanderson5962]

Top notch Al watched this morning made this afternoon added a wee twist and put a green chargrilled pepper 6 birdseye chillis in with the chicken and half a bag of baby spinach once cooked stirred it through whilst resting,going to let it mellow over night and have it tomorrow,if it lasts that long! cheers mate absolutely delicious!

[@Plato76...]

This was a special one Al. Bloody lovely mate, thanks so much!

[@georgeyoung4015]

Another banging 30 minute curry. Had to cook my onions for much longer as it seemed a lot of water came out in the cook. Amazing though and just what I needed to expel the remnants of this mornings hangover 😊

[@malbig2344]

my friends cannot believe my curries are homemade... I shall be cooking this soon. Any chance you can do a video purely on rotis, chapatis and nan breads?

[@kayleighdevine7438]

Hey all whats the spice like with this recipe please, thinking of cooking it for my family. Dad likes a madaras normally but that a little too hot for us, how would you rank it. Thanks 😊

[@AlsKitchen]

This is less than a Madras. Saying that it can be as mild or hot as you like. Just add more or less chilli powder

[@NeilWorthy-ym1qx]

Could I split the masala after the first 10 minutes,freeze half, and then make 2 smaller batches. Looks really good.

[@chrismalton1904]

Al, this has become my default go to curry, simple ingredients I always have (mostly 😅) and predictable time after time. I'm not sure if you've ever done a video explaining the different types of curries, kind of like "curries for dummies" or "curries 101", with a breakdown of main spices and what they add along with meat types. That would be a great video, for me at least 👍. Anyway as its raining again what better way to pass time than watch some curry making videos. 😁

[@AlsKitchen]

Hope you enjoy

[@rickyd8776]

How much oil did he add to this? I used about 5 table spoons and I didn't get any rising to the top like Al. When I blend onions that always seems to be the case tbh

[@MrLEGSAKIMBO]

Hi al i have ordered some spice mix from Spicy Joes on 25 april and i have not received ? is there any delay your end ?

[@mikeymoose2033]

Another banging vid Al! We’ve all come a long way with your help. Love yaaaaaaa 👌🏼❤️

[@AlsKitchen]

Thanks so much!!

[@larryroberts1844]

Made this Pathia today Al followed you recipe and I must say it was every bit as good as restaurant curry thanks Al 👍 👍 👍

[@purplestar35]

Absolutely delicious Al, first time making one of your recipes and definately will not be the last keep up the good work Al 😀😀

[@chippyminton8711]

Al. I made some of the curry powder mix recently Al and thought it smelled very strongly of the Turmeric, is this how it is meant to smell, never had a curry powder with such a strong Turmeric smell like this before ?

[@jamesa8685]

Been watching the channel for years. Been on the quest since 2005 when I moved to Bristol as the curry wasnt as good or so I thought from ocean road in south shields. Im bavk in the north now and the curry dony seem so good.Anyways keep up the great work Al. One of my favourite channels. Question. What mango chutney do you use? All the best and keep up the great work!

[@AlsKitchen]

Hi James, I use any really. I do like the sharwoods one quite a bit.