If you prefer to use raw chicken rather than pre-cooking it, simply add it as per recipe but make sure it’s thoroughly cooked before eating. However I have been reading reviews from fellow bloggers who have tried the recipes and enjoyed their meals. Yes you can pick it up, flip to a recipe and start preparing your curry, but without reading the first part of the book that teaches you about pre-cooking chicken (and the reasons why), how to make mix spices and base curry and even watching the video tutorial on how to make basic curry sauce, your curries probably won’t be as good quality and flavoursome as your favourite Indian restaurant or takeaway. I really REALLY like the Curry Compendium, and the YouTube channel is excellent too actually - no chatter, everything is written on screen, and you can cook along (if you hit pause occasionally). Richard lives in Cheshire, England and devotes his time to the world of Indian cuisine - cooking, learning, experimenting, and sharing knowledge.

The books have tonnes of delicious and unique recipes between them, most of which can be made with different combinations of ingredients for extra variety. Also, I’ve had to learn many new skills and wear many hats, as well as being the chief cook and bottle washer. It is not included in promotions available to our main range products, as stated in our terms of service.A firm love of Indian food in both home and restaurant styles gives plenty of motivation to experiment and try out new recipes and ideas. That adds a whole new dimension, and makes this a cookbook which really is accessible to just about anyone, whatever your cooking skill level.

If you prefer cooking more visually or just want to see how it is done, that can be done too as on each recipe page is a QR code that you can scan with your phone or tablet that quickly takes you to YouTube to see a video (with instructions) of that dish being prepared. Inside the new book you’ll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. Pour in 150ml of base gravy, the Worcestershire sauce, the optional onion paste, and the optional sugar or mango chutney, stirring and scraping once when first added.His two previous books, Indian Restaurant Curry at Home Volume 1 and 2, have each won the Gourmand World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold many thousands of copies in the UK and abroad. After trying many recipes I found Misty Ricardo and now we won’t eat out because it’s not as good as we make. I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry.

If you like the curries from a UK Curry house and think you can never reproduce these dishes at home, its time to make the purchase of one of these books. He has a simple methodology where things happen right for you and a link to YouTube for a demo before you start.Although I can boil and fry and egg and throw chicken breasts or burgers on the George Foreman grill. We work closely with publishers and authors to ensure that we offer the best books on the market for your child. My passion led me to learn all about how curry is cooked in restaurants and takeaways here in the UK, which was my first experience of Indian food. For Curry Compendium he has combined the two books into one collection, featuring content from both of the books, into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations to create a new superb curry cookbook that would make an ideal Christmas gift for the curry lover in your life that wants to recreate their favourite tasting restaurant style curry or for someone that just wants to try out a curry for the first time.

I was lucky enough to be given a small piece of poppadom dipped in an odd reddish, oily sauce and just one taste was enough to fuel a lifelong craving for curry.DISCLOSURE: I was provided with a free copy of this book for the purposes of writing a honest and impartial review. ANYONE can cook a really incredibly impressive meal using the techniques and methods given in this book. I've been following Misty's Youtube channel and creating his recipes at home for a couple of years now and find the previous books to be indispensible.