Topic: chicken jalfreze

[coolflow]

My local resterante in spain.Indian flavor chicken jalfreze

[solarsplace]

Hey coolflow

Nice video - enjoyed watching that. That chef is certainly busy!

Any idea what is in the sauce bottle and juice looking carton he squirting in?

Also looks like he uses a really thick concentrated gravy and tips a little water in to thin if from the jug?

Cheers

[coolflow]

I will go through all the ingrediants in the next vid, this is my local curry house so will let you allsee what it is like here in sunny spain. and will have a interview with the chef Yousef. and his watier Kadear.hope to get this up in the next few days or so.

[loveitspicy]

Good to watch someone else working!!

He keeps going back and getting a pinch of the ingredients - as well as probably a tsp from the little packet. Wonder what the dark running liquid is in the squeezy bottle he uses twice. look forward to your ingredient list!
best, Rich

[Ramirez]

I will go through all the ingrediants in the next vid, this is my local curry house so will let you allsee what it is like here in sunny spain. and will have a interview with the chef Yousef. and his watier Kadear.hope to get this up in the next few days or so.

Wow, that sounds awesome.  Looking forward to more details.

[curryhell]

Interesting video.  Thanks for posting coolflow. The kitchen is a bit claustrophobic for my liking .  Would hate to be working that range when things get really busy.  Everything is to hand but certainly isn't as well laid out and organised as many of the other kitchens i have visited.  Look forward to your follow up video and the secrets of whats in the bottles ;D

[jamieb728]

Hi

Nice video obviously without knowing what is in the various bottles and packets its hard to get a recipe so look forward to seeing the list, the thing that did catch my eye was the thickness of there base sauce

Jamie

[coolflow]

Hi i am on it today, going back to change a light and will if they are not to busy get in the kitchen and get the list of ingrediants, and a chat with the chef " yousef".