29-year-old Englishman that loves curry. I started on twitch as a Minecraft and Stardew Valley streamer but that changed when I celebrated reaching 100 followers by making a Ramen. That stream was so much fun that I continued as a food streamer ever since. Outside of my stream I create food and drink events for the twitch community, I manage a community channel as well as co-own a creative online community currently sitting at over 1700 members.
First Gaming Memory: First gaming memory was playing Pong with my dad on an old Atari he had bought in the early 90's.
Favourite Gaming Memory: Favourite gaming memory was probably the 3 years spent playing Destiny 1 with the same fireteam almost every day.
What inspired you to start streaming?
My wife got big on twitch and it looked fun so I started streaming as well, I got into food & drink streamers after following a train of raids into a food streamer and was absolutely amazed. This led to my 100 follow celebration Ramen stream which caused me to stick it out as a food and drink streamer.
What do you love most about your community?
I love the amount of outreach it has given us on the platform, we have raised 10's of thousands of dollars for charity and made some very close friends along the way, it's something I never thought I would have a hand in creating.
What motivates you to participate in charity streams?
Knowing that the time I'm spending streaming is doing good for others.
What encouraged you to start cooking as a beginner?
I have always been interested in cooking since my mum let me help her bake cake when I was super young, I probably got back into cooking about 6 years ago when I taught myself how to make bread and now it's all about learning as many skills as I can.
Where did you first pick up the recipe you did on stream?
What I made for the Bite The Bullet stream was a google search until I found some recipes I liked, my curry attached is something I made up from scratch.
Chicken Chana Aloo (The Toz Curry)
- 4 Tbsp Peanut or Vegetable or Canola oil
- 1lb potato, chopped into 1 inch pieces
- 1lb boneless chicken thigh, chopped into 1 inch pieces
- 16oz can chickpeas, drained
- 16oz can crushed tomato
- 1 cup chicken broth
- 7oz coconut milk
- 1 large onion, chunky dice
- 1 shallot, small dice
- 6 cloves garlic, fine dice**
- 1 Tbsp ginger, fine dice**
- 1 Tbsp Madras Powder (or basic curry powder)
- 1 tsp Cumin
- ½ tsp Coriander
- ½ tsp Cinnamon
- ½ tsp Cayenne Pepper*
- ½ tsp Garam Masala
- ½ tsp Paprika
- ½ tsp Yellow Mustard Powder
- ½ tsp White Pepper
- ½ tsp Tumeric
- 3 Bay Leaves
- Salt to taste
- Heat oil in a large cooking pot on low heat.
- Add diced onion and shallot to pot, cook until they begin to turn transparent, stir when needed to avoid onions browning.
- Add chicken pieces and cook until it loses its raw colour.
- Add garlic, potatoes and chickpeas, cook for 5 - 10 minutes stirring occasionally.
- Add all spices and stir until all ingredients are evenly coated, turn heat to medium, cook until the spices start to stick to the bottom of the pan and become fragrant.
- Immediately add the cup of chicken stock and bring to a boil. The spices will burn quickly when they begin to stick to the bottom of the pot.
- When boiling add crushed tomatoes and stir.
- Return to rolling boil and stir in coconut milk.
- Reduce heat to low and simmer with lid on for 30 minutes, stirring occasionally.
- After 30 minutes, test if the potatoes are cooked through. If not, continue to simmer until the potatoes are done.
- Serve with basmati rice and garnish with diced green onion.
- * Cayenne pepper spice ratings
- A nice meal - ½ tsp Prickly - 1 tsp
- Hmmmm - 2 tsp
- May I have water? - 1 Tbsp
- Mother, help me - 2 Tbsp
- I must leave this planet - 3 Tbsp
** You can use 2 or 3 Tbsp garlic ginger paste in lieu of diced garlic and ginger
Sometimes I will do a fine dice of fresh red thai chilies and add those in at the same time I add the garlic, potatoes and chickpeas.