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Author Topic: Chicken Vindaloo with Taz Base  (Read 5202 times)

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Offline artistpaul

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  • USE A CHEF SPOON OF CHILLI POWDER..ARE YOU SURE???
Re: Chicken Vindaloo with Taz Base
« Reply #10 on: September 18, 2012, 11:11 PM »
Just made a batch of Taz base and would like to know if anybody could give me some pointers on making this recipe, don't usually eat a Vindaloo, on whether black pepper is worth adding and also the vinegar addition, lemon juice or vinegar.
 

Unclefrank

I cook vindaloo regularly

If you follow the original recipe above

my personal additions/substitutions to the original are to use lemon instead of vinegar, which vinegar IMHO isnt BIR, a good dash of Worcester sauce, a decent grinding of black pepper and a decent pinch of MSG at end of cooking if you dont mind using.

and of course adjust the chilli powder according to your preferred heat level

cheers

Paul
WHAT WORKS FOR ONE PERSON MAY NOT NECESSARILY WORK FOR ANOTHER, ITS A BIT LIKE  DOGS EATING SHITE, ITS ALL A QUESTION OF TASTE

Online Unclefrank

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Re: Chicken Vindaloo with Taz Base
« Reply #11 on: September 18, 2012, 11:20 PM »
Artistpaul thanks for your reply will be making this tomorrow, will substitute the vinegar for lemon juice.
Thanks.
KING 810


 


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