*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at [ Ссылка ]) ***

Spicy Ginger, Warrington, February 2021

CHICKEN TIKKA SAMBER - This time Chef Abdul Mannan cooks a dish that's often overlooked on BIR menus, but deserves rightful recognition. The samber curry is loaded with lentils, augmented by lemon juice, and amplified with chilli powder. Often it’s a simple affair in restaurants and takeaways being like a dhansak curry but without extra chiili, lemon juice, and no pineapple or added sweetness. Nonetheless it's a cracking curry.

This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: [ Ссылка ]

My Chicken Tikka Recipe: [ Ссылка ]

For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: [ Ссылка ]
My Mix Powder Recipe: [ Ссылка ]
My Base Gravy Recipe: [ Ссылка ]
My 30 Minute Base Gravy: [ Ссылка ]

The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at [ Ссылка ]):
Amazon UK: [ Ссылка ]
Spicy Joes: [ Ссылка ]
East at Home: [ Ссылка ]
Waterstones: [ Ссылка ]
WH Smith: [ Ссылка ]
Wordery: [ Ссылка ]
Blackwell's: [ Ссылка ]
Book Depository: [ Ссылка ] (free Worldwide delivery)

Thanks to Abdul Mannan, Maroof, and everyone at Spicy Ginger.

708 Knutsford Rd
Latchford East,
Warrington WA4 1JW
Tel: 01925 655000
[ Ссылка ]

Misty Ricardo's Curry Kitchen
Website: www.mistyricardo.com
Newsletter Signup: [ Ссылка ]
Facebook: www.facebook.com/MistyRicardosCurryKitchen
YouTube: www.youtube.com/c/mistyricardo
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Twitter: www.twitter.com/mistyricardo

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