This NEW Madras Curry Kit is EASY to Make and DELICIOUS

How's everyone doing out there? I hope you're all absolutely spot on. Now it's 27 degrees outside and I'm going to cook a curry, a madras. I just fancied one. You know I've been doing a bit of shopping, going all around. I was looking for some new food and I'm struggling to find any. Anyway I went in Aldi and I seen a curry kit and it was a madras and I thought oh yeah I'll have a curry. So come and have a look where I got. I got all this in Aldi. I just thought I'm doing it for one. I just fancied it. It's new I see. I thought I'd reviewed something like this but I must have done something a little bit different in the past. Beelash madras curry kit. So what does it include? It's madras curry sauce, madras paste and madras spice blend. I've got a little traffic light system. It's vegetarian. It's three chillies so it says it's hot. Ready in 23 minutes. Just add 400 grams of chicken. Well I've got 300 grams. I got these in Aldi as well and I picked up, these have been out ages, naan breads and I picked up some poppadoms as well. I've got some chutney I think in the fridge. So let's, I'll tell you the price. So I'm home alone and I just thought I'd do a bit of cooking. Now I ain't no chef. If you've not watched the channel before I'm no chef by the way. So how much was it all? So it came all to £6.32. The two chicken fillets were £2.29. Poppadoms £1.09. The Indian meal kit was £2.25 and the naan bread was a 69p. So let's get it cooking. Right, I'll get it open. So let's see what it says. So there's all nutrition on the back there with the ingredients as well. What allergens we've got in there? Mustard, mustard. And we've got a little procedure here. So I'll stick to this the best I can. So that's, how does this work then? So I'll just pull that off. Yeah, so very smart. Put my glasses on to sort of read it. If I had one request to Aldi, not that they'd watch me anyway or this channel, it's just make the writing a bit bigger. That's all I ask. It's make the writing a bit bigger. So what I've got to do now is I've got to get this chicken, chop my chicken up and then I've got to cut it into chunks, which I'll do. I'll put it in sort of a bowl and I'm going to coat it in this curry sort of madras seasoning. So that's what I'll do now. Right, I saved you the chopping of the chicken. So this is this, you've got to coat it in this spice blend now. So what I'll do, I'll just sort of, I'll just do that. I'll get it all in. I'll get it all in. All I'll do is just give it a mix. Now you can use your hands if you want. I've got it in the dog bowl, by the way. Rover's not too happy about it, like he's looking at me going, what's for tea now? What are you making me for tea? Only joking, by the way. Right, what I've got in here, in the pan here, I've got, I put some oil in. I'm just warming it up and then what I'll do, I'll get my chicken in the oil. I've got that, Gita's Premium Mango Chutney. I've had it for a while, it's been in the fridge. It's very, very nice indeed. I'm hoping that this is going to be hot enough now. So we'll get the chicken in and we'll sort of fry it off. It's warming up, it is warming up. Have a look. So I'll just fry this off for a few minutes and then I'll add the other sauce and some water. So I was looking at this, they do a butter chicken as well. I think it's a butter chicken. So yeah, well I've put them in there and it says add the paste and 50 mils of water, cook for three minutes. So that needs five minutes. I'll just give it a sort of a mix around. All right, that's at about five minutes. So I'm going to add this, I'm going to add some water to it as well. It says 50 mils of water, so I'll get all that in there. I'll add some water now and get that from the tap. The water's gone in, I'll turn it up and mix it around. I might have added a little bit more than 50 mil. I'll just sort of turn the tap on like, you know, put it in like that. I don't want it too dry. I find doing this, it's sort of, you know, it's not rocket science, is it? Let's be honest. I ain't no chef. Right, that's time to add this. So all the others didn't have like a tab system on, but I've noticed this has, so let's see if it works. Oh, that was close. Nearly went everywhere. Yeah, it does work, but be careful, it'll go everywhere. So this all goes in now, If you notice here, I've got a pan with boiling water in. Well, it will be in a minute when I turn it on, because I'm going to put some rice in there. I've got a boil in the bag. I've got some basmati rice. I'm going to put that in. So I'll give this a bit of a mix. So it says I'll turn the heat down once it's, well, it's bubbling now. I'll turn it down, mix it, turn it down, and I'll let it simmer between 10 and 15 minutes. So that should be the sort of the right time that the rice does. Now we've got a bit of a boil on here, so I'll just put my rice in like that. It will sink, and I'll let that, I'll turn it down, let that simmer for 10 to 12 minutes. So I've just lightly covered this. If you wanted to, you could add onions to it as well. You could sort of do them separately and then add them. It's up to you. I've left onions out this time. I'm windy enough. So I went to open the poppadoms, and yeah, I've mentioned in the past that anything like this has two sort of seals. Well, there's one, and there's the other. So I'll have to get some scissors on that. Right, so here's the naan breads. I'm going to get them out, and I'll show you. There they are. So what I'm going to do with these, I'm going to have them both. I'm just going to sort of lightly sort of drip some water over the top to make them moist, and then I'm going to put them in the oven. Right, the rice is done. So I'll get the rice in there. It's all going in. So yeah, just 10 to 12 minutes, that's all. Just basmati rice. Right, there we are. Look at that. Oh, I can't wait for this. Naans are done. Nice and soft. Not hard. Curry's done. So I'm just going to scoop some on the top like that. I'm probably going to save some for later, actually. Some of this. Watch a bit of football later. Yeah, that's what I'll do. There it is. Right, let's try it. I'd like to take this opportunity to thank you for watching. If you've got this far, I do appreciate it. And if I could be super cheeky and ask you to subscribe, if you've not already subscribed, I can't ask for any more than that. I do thank you. So what I'm going to do now, where's my spoon? I'm going to get a big dollop of this on the side. That is lovely, that. Very, very tasty. I'm going to sort of mix it in. Nice and soft. Top tip that, put a bit of water on it. It just stops them going hard. You might like them hard. Oh dear. There's me poppadoms. Just need a pickle tray now, don't I? So let's get stuck into this. Got some basmati rice with it as well. Oh, that's lovely. That is very, very nice. It's not massively hot. It's sort of middle of the road, I would say, but it's tasty and spices are lovely. What a difference when you marinate the chicken. It just lifts it a little bit more, doesn't it? I'll tell you what it does need. It needs some more sauce. I'll just go and get it. I don't want it dry. Just get a load of this sauce. There it is. There's about six bits of chicken left, so I'll have that after. There's plenty of sauce in there. Get more sauce in the pan. Like I said, there's only me dining tonight. There's only me, home alone. Home alone. That's a classic, isn't it? A classic film, that. So I like this just dipping in like that. Open it up like that. Getting your sauce. Putting your sauce in and a little bit of rice like that and then stick some chicken in. It's quite big, this chicken. I should have cut it up a little bit smaller. Stick another bit of chicken in and you've got like a little... It's bust. You've got like a little pocket sort of naan sandwich. I'll finish this while I was eating that. I didn't read you the spiel, did I? So let me read you the spiel out. Madras curry kit, a cooking sauce made with onion. Oh, there's onion there. Couldn't pick any of it up. It must be all absolutely blended in. Tomato, garlic and ginger, hot cooking paste made with a blend of spices and a separate spice blend. Steaming up. Steaming windows. I like it. I do like it. It's new in Aldi. If you fancy a curry in this 27 degrees heat, then get yourself to Aldi and try it. Or if you don't want anything with a free chili rating, you can do the butter chicken one as well. So please, if you've got your recommendations, keep them coming in. I do appreciate the recommendations. And I'm going to sit down, I'm going to eat this and then I'm going to watch football. So take care. Mark's out of 10. I'm going 8 out of 10. 8 out of 10. Yeah, I've not done a bad effort really. You can do anything you want really, can't you? It's up to you at the end of the day. So take care, all the best and I'll get back to you on the next one.