Tip How to COOK an Indian takeaway curry like a Pro by Chef Shams! Part 1 of 2 | Ebook out soonMimiMay 9, 2014Uncategorized20 Comments Don’t forget to like and subscribe to be Emailed when the ebook is ready.
Bet that was good can't beat a madras with extra garlic n a few beers lol
chicken looked chopped very small.
Ace video. Is the ebook ready lads?
I need a friend like Sam he is so lovely and omg I'm so inspired to go make a fabulous curry now
When is the book ready?
Thanks for posting this. Sam is a great guy and I have taken a lot on board from watching your videos of him when cooking in my own kitchen.
Like all your vids … Sam is a real Pro and knows his stuff … and a nice fella too! I was going to have salad for tea …. bang goes that idea! It's curried 'something' 🙂 Thanks!
Cheers I've learnt a lot lads many thanks
Couldn't hear what half the ingredients were. :(
Great vid – but what's the curry sauce made from?
I suspect onions, garlic, ginger, salt and tomatoes – is this correct?
meu deus do ceu, ele bota água na boca.
top video great to see a master at work please post more recipes
I could watch this forever.
any news on the ebook yet
Where do you buy your ebook ?
I agree with Chef about the Lemon Juice , Premier Currys is by Far the best in Burnley , Chilli explosion is my fave , started making my own Version of chilli Explosion in which I use different condiments like Be Damned chilli sauce and Mahi Bhut Jolokia sauce along with Fresh Chillis aswell , and ofcourse Mr Naga which I add at the end of the cooking as not to cook out the Naga Flavour , thanks for the upload
Fantastic Video great to have a mate like sam he is a star
No mate the curry didn't taste any different, that curry was cooked for a customer.
Great video again Chris and Sam is a natural teacher. My question is, because it was cooked at a low temp, did the curry taste any different to a curry that was cooked at full whack? Thanks again Chris