Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: littlechilie on March 16, 2015, 05:48 PM
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(http://www.curry-recipes.co.uk/imagehost/pics/2972f15e5a9053fc72d992f2ff5185c5.jpg) (http://www.curry-recipes.co.uk/imagehost/#2972f15e5a9053fc72d992f2ff5185c5.jpg)}
This video is a representation of Restaurant Style Chicken Jalfrezi. Video is in HD.
Please enjoy the video for members of the CR0.
http://youtu.be/19ewggALYec (http://youtu.be/19ewggALYec)
Easy to follow Representation of how a Jalfrezi can be cooked in my local BIR.
Please Enjoy. Chillie.
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Very nice work will be sharing in the Facebook page as well.
All the best
Stew
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Hi Stew, it's quite relaxing putting the movie together ;) just finding the time is the issue. Very happy to have you share the demonstration.
Thanks.
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Great work there littlechilli
You can't beat watching restaurant style curry being cooked ;)
Nice to see you embracing the site
Cheers MT
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Nice one LC - cracking looking curry and very nicely done video. Thanks for sharing :)
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Good Vid Mate
best, Rich
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Nice one lc, I can see you having an ebook out soon. ;)
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Great video Littlechilie. Have done some YouTube videos myself in a similar vein. Just out of interest, when you watched your video back, did you notice that it appears the curry is being stirred/scraped a little early than necessary (i.e. Appears on the video to need just a little more caramelisation), but when cooking it in reality you stirred/scraped at what seemed the right moment.
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Many thanks for enjoying Video, ebook out soon ::)
Hi rshome123, thanks for your input and you make a good point here! The base used in this video is very light in spice and oil, also the spicing to the dish is very minimal so it didn't need much else to achieve the taste.
But had it been an oily dish I would fully agree that caramelisation can add something extra to the dish.
Many thanks.
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Great vid yet again lc, you trying to get me in trouble with mods , but it is making me ever so slightly peckish dear boy ;)
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Nice video, I love the flames and the serving dish, a bit more chicken and coriander would be good IMHO.
Regards,
London.
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For what it's worth i've got to say i'm impressed. Video is great quality and well presented. The technique is clear and the end result - mouth-watering :P . For those new to the journey, a must watch. Looking forward to the next in the series ;)
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I agree it's a very clear video but what does the jalfrezi actually taste like? It's said to be a "representation of how a Jalfrezi is cooked in a BIR restaurant". Please clarify - it was an actual BIR dish being produced for the customer, presumably? The word 'representation' puzzles me, like it might not be the real deal. It wasn't me that left the negative, thumbs down feedback on youtube, by the way. I just think that the ingredients which go into CT's Jalfrezi provide much greater potential for a fine-tasting end result.
That said, I assume many of you are more keen on mouth-watering photos and videos than actual recipes that produce the best flavours. Having both is ideal, of course. Going further, perhaps many people prefer bog standard, run of the mill BIR flavours, to the divine flavours coming out of the best BIRs.
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oh dear George :(
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Thanks for stopping by George good feedback ::) my suggestion would be you actually take the time to cook the dish using your base and mix powder of choice. Follow the video amounts and instructions
Then come back and give your opinion, it would be good to have feedback for the dish.
Thanks.
Chewys is also a really great dish so if that is better for you maybe to stick with it rather than bashing something you haven't tried.
George, I forgot to add. It's me cooking the dish and I'm not a BIR chef so this can only ever be a representation, I'm also interested to understand you view on ingredients for Jalfrezi?
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Excellent video again, LC! Technique looked spot on to me and is a great guide for anyone looking to improve their curry cooking. Such a good-looking curry would be bound to taste good too. :)
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Excellent video again, LC! Technique looked spot on to me and is a great guide for anyone looking to improve their curry cooking. Such a good-looking curry would be bound to taste good too. :)
Thanks For dropping by Naga, IMO of course it's a very tasty dish, the spicing is light as to not overpower the base, chicken, peppers or onion. The fresh chillies and base are not distorted by tomato pur
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Excellent video LC, as good as anything that's been posted in here.
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...Hope you get around to cooking the dish...
I will do that, LC. I like to have a bash at variations on a theme and your splendid curry fits the bill.
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Well, there are certainly not going to be any raw spices in that dish ! Just one question, if I may ? Early on in the video there are a few dissolve-cuts, so it is difficult to judge how much time elapsed overall. Given that the edited video is just over ten minutes, how long do you estimate actually elapsed between the opening and closing frames ?
** Phil.
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Welcome Phil, there is no cuts to video from time garlic hits the pan! So I'm guessing 8 mins cooking time or on a full high output flame 5 mins.
The little flashes are called transitions it's just an editing effect I will prob leave out next time.
Thanks.
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What a nice easy to follow recipe and the video quality is spot on! hope you find the time to post some more stuff.
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LC, the vid says it is private?
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Fixed, sorry! PM me if it's still not working.