Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Cory Ander on November 18, 2009, 12:54 PM
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CA's Chicken Vindaloo (hot, spicy, garlicky, tomatoey, tangy sauce, with potato)
serves 1-2
Ingredients:
- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 2 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1.5 tbsp tomato paste (diluted to a puree with 5 tbsp water)
- 300ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 2 tsp chilli powder (or more to taste)
- 0.25 tsp milled black peppercorns
- 0.25 tsp tandoori masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)) - optional
- 0.5 tsp salt (or to taste)
- 2 tsp sugar (or to taste)
- 1 tbsp vinegar (or to taste)
- fresh chopped coriander (to taste)
- 1 par-cooked potato (halved) - optional
- 1 tsp fresh chillies (finely chopped) - optional
Par-cooked Potato:
- Peel and half a medium/large potato
- Boil in water, until par-cooked, with 0.5.tsp salt, 0.5 tsp turmeric, 0.5 tsp cumin seeds (optional), 1 tbsp spiced oil (do not overcook!)
Method:
- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add garlic and ginger (and fresh chillies, if using) and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala, curry powder (or paste) and tandoori masala (if using)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continually
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt, sugar and vinegar to taste and stir
- Add par-cooked potato (if using)
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve
Notes:
- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other decent spice mix or curry powder, or paste, in place of the masala, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
Below is a photo of the resultant chicken vindaloo:
(http://www.curry-recipes.co.uk/imagehost/pics/07804d2565c4949b116ae43ddbf4d7b8.jpg)
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CA,
That looks lovely, i just go to try this one.
Stew
ps, are you using the image hosting solution i got sorted for your images? if not and your using free hosting like imageshack then please note that the images will automatically be removed from their server after a defined period. This will leave the post without the pic.
Please can you have a go with the CR0 hosting solution http://www.curry-recipes.co.uk/imagehost (http://www.curry-recipes.co.uk/imagehost)
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Please can you have a go with the CR0 hosting solution http://www.curry-recipes.co.uk/imagehost (http://www.curry-recipes.co.uk/imagehost)
No worries Stew, I'll change them over....
...done....too easy! 8)
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CA this looks wonderful pal. :o
I may give this a go sometime next week. You are a good photographer as well. Kudos.
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CA,
having had 2nd prompt on this by Mikka's post i think i will give this a go before the Ceylon. The memory of the hotness put me off initially but i realised i can always reduce the chilli a little if i need to.
is the vinegar the clear (i saw in another post that's what's used) and i guess the sugar is optional. also in writing a sticky out and comparing it to the Ceylon i saw the dreaded lemon juice in the Ceylon - is there any specific reason for the use of vinegar in the vindaloo or is this a key difference from madras.
i've not made vindaloo before but i certainly know the taste. very much looking fwd to it.
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Hi Jerry,
is the vinegar the clear
I don't think it much matters Jerry
i guess the sugar is optional
It is (i.e. "or to taste"). However, I find that sugar really brings out flavours. Perhaps add a little at a time and see how it changes it?
i saw the dreaded lemon juice in the Ceylon - is there any specific reason for the use of vinegar in the vindaloo or is this a key difference from madras
Nothing wrong with using lemon juice, in my opinion, Jerry. You could use lemon juice, instead of vinegar, if you like but, to my mind, vinegar adds the tartness/tanginess without adding the lemoniness (obviously). Vinegar (or some form of vinegar) is also more in keeping with the "traditional" origins of a vindaloo.
The key difference (to me) between a madras and a vindaloo is that a vindaloo is hotter. Other than that, I think a vindaloo is often more garlicky and more tangy (and debatably more tomatoey) than a madras (and often with potato)
You could simply take a madras recipe and add more chilli (of whatever form), if you prefer.
However, all these things are highly debatable, as I'm sure SS is bound to attest :P
i've not made vindaloo before but i certainly know the taste. very much looking fwd to it.
I look forward to hearing how you get on, bearing in mind that, if you change things too substantially, it really may no longer be a vindaloo! ;)
Nevertheless, I suppose the "secret" is to adapt any recipe to your own particular liking... 8)
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CA,
thanks CA. i don't think i'm ready to branch out into vindaloo analysis just yet (need to sort chilli sauce 1st) but certainly going to give your recipe ago next week.
my interest was that i've always detected a big/huge difference in taste between madras and vindaloo in BIR (in addition to the heat). the madras for me being tomatoey whilst the vindaloo is far from it (dark).
i stopped having vindaloo down to the heat - it's ok if u're eating it regular. hence ended up going for madras. i did however always prefer the depth of taste in vindaloo. for future it's now possible that i could have cake and eat it so to speak - i'm thinking a madras hot vindaloo. obviously not on BIR menu and may not be possible but well worth an enjoyable try.
i will stick with vinegar and try a little sugar - as u suggest
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(http://www.curry-recipes.co.uk/imagehost/pics/b05703f0de4a909d8ea9f82a873eb1c2.jpg) (http://www.curry-recipes.co.uk/imagehost/#b05703f0de4a909d8ea9f82a873eb1c2.jpg)
I used thigh meat (not breast) and used a different tandoori masala mix. Also, I had no corriander, so I did not add it and I used a tin of whole new potatoes instead of par boiling my own.
It was good, but not great (may be when I finish it off for breakfast, tomorrow it will be better).
Having said this, I'll be doing it again, as it is better than any I have made previously, and I'll be working on this some more.
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It was good, but not great
What did you feel was lacking PF? From your photo, I'd say you could try reducing the sauce a little more, on high heat, after adding the curry base. This should thicken the sauce, create a better consistency and generate a little more flavour. Scoop any excess oil from the surface, if necessary. Thanks for trying it and reporting back with your photo 8)
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PS: I've copied your photo to the cr0 photo hosting website (http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)) and linked it to there. I hope you don't mind. That way, the forum can ensure that it doesn't lose the photos, some time in the future
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A little tip, for vindaloo vinegar save the remains of pickled onions/gherkins and the like and use that, definitely seems to add something.
Cheers
CoR
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Hi CurryOnRegardless.
This makes sense to me thanks for posting it. ;D I rarely ever get that stinging vinegar taste from the take out. It always seems subdued, even not present but something is there. I used Mango Pickle in one the other day.
A little tip, for vindaloo vinegar save the remains of pickled onions/gherkins and the like and use that, definitely seems to add something.
Cheers
CoR
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No problems with moving the files, in fact that is a good idea.
I cannot put my finger into what it was missing, when I ate it at about 5 pm (my time). However, at about 8 pm, I was starting to feel hungry again and the vindaloo was still on the cooker (it was still in my non-stick Ikea work, with the lid on top). It had cooled down and so i got a spoon and ate a spoonful. WOW! It had really come to life!!
I've known about this for years, that if you make a curry, leave it too cool down, over night, and then heat it up the following morning that it is so much better.
For lunch I'm meeting a friend for dim sum, so the earliest I'll be able to finish the remaining vindaloo will be tonight. So, I'm going to make another batch tomorrow, but this time I'm not going to eat it there and then, but I'm going to leave it for a few hours, then heat it up and then eat it.
Having left it to stand for a few hours and the eating it, it was as good as anything I've eaten when I was in England. if this theory is correct, then I'll be making more, leaving it to cool, putting it into Zip-loc bags, and freezing it, to see if that works.
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Same thing here yesterday and as always. Spices get happy when I'm not looking. Right now I'm going through them and all of mine will be ground as and when I need them frankly. IT DOES make a big difference to a pot of dry spice left standing anywhere.
I'm also of the opinion for the home cook anyway to make batches of pre-made spice packs in oil that can be saved. (Making a vindaloo paste now as it happens).
** This covers three parts.
1. Allowing the spices to sit and get happy.
2. Creates its very own spice oil.
3. Less fumbling when cooking.
I don't own a restaurant.
Also I know there are purists here. I'm going to use OLIVE OIL always from now on. ;D
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I've noticed myself after slogging away inhaling all those onion, garlic and spice smells during cooking that your taste and smell become totally overwhelmed.
This is definitely a problem with cooking and then immediately eating your home-cooked curries.
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i like the idea of making a spice oil, seems to make sense as the spices would all infuse together. I think it might also help to prevent burning them and ruining a curry.
once i get a madras im very happy with, i will make a batch up and give it a whirl.
Also i been thinking, apart from the garlic/ginger/coriander in the final curry dish i suspect everything else is pre-made up in a curry house. This fusing the spices with the oil for a time kinda makes sense to me. Maybe this is why some feel they get that taste using old oil scooped off the top of curries. Perhaps its just the fact they have spice infused oil that gives that taste and thus perhaps that taste can be easier made by making spice oil fresh instead.
Sure seems more healthier
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Yes I think so too. That often acidic aroma hits you and your nostrils are shot totally for anything else. It could be that too PP and everyone. I know however there is a little walk between me and what I want but there is no doubt at all that I'm cooking well.
I just get annoyed when I screw things up (not often) and this most likely that has a lot to do with what you are saying PP.
Thanks for your recipes and input here. I will try probably everything.
Keep well PP.
PS. The Precooked chicken method DOES WORK. Please disregard my last posting on that. Excellent stuff, thank you.
I've noticed myself after slogging away inhaling all those onion, garlic and spice smells during cooking that your taste and smell become totally overwhelmed.
This is definitely a problem with cooking and then immediately eating your home-cooked curries.
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So last night I finished off the second half of the vindaloo.
Having been allowed to stand for 24-hours. WOW! A completely different curry. What a difference 24-hours made.
Tonight I'm going to give the korma a shot (though I like my curries on the spicy side).
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Wow, that looks delicious, but also nothing like any vindaloo I've had here in Sweden. This stuff is so confusing, but I'm going to have to give this a go next time it's curry time. It looks great and I want to see what you people think of as vindaloo.
Two questions, is it a very varied dish in BIRs too or is it just a national difference?
Oh, and here in Sweden we never seem to get vindaloos with potatoes so I've never experience that either. What do you feel that it adds to the dish?
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Two questions, is it a very varied dish in BIRs too or is it just a national difference?
Oh, and here in Sweden we never seem to get vindaloos with potatoes so I've never experience that either. What do you feel that it adds to the dish?
Hi Hargiwald
I think that vindaloo is the most variable dish on the BIR menu. Not only will it vary from one establishment to another but it also depends on the time of day (or night) it's ordered and by whom. For instance, if you order a vindaloo in the early evening and there is just yourself or maybe you and your partner, you are likely to get a good, hot and sour dish with an excellent taste and pungency. However, if you roll in to the curry house after the pubs have shut on a Friday/Saturday with a bunch of rowdy drunken mates and order a "vindaloo, and make it bleedin' hot pal" you will be served up the cheapest and nastiest curry they can make but with a whole bucket load of extra hot chilli powder thrown in. Buoyed up by booze you will of course eat this vile plateful of crap so as not to end up being called a big girlie poofer by your so called mates. The true folly of all this will not become apparent until the following morning, I'm sure you don't need me to explain further.
As for the potato, legend has it that it is purely a BIR invention, the chef adding a half a boiled potato to the vindaloo so the waiter can tell the very hot curry when serving more than one dish at a time.
Cheers
CoR
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As for the potato, legend has it that it is purely a BIR invention, the chef adding a half a boiled potato to the vindaloo so the waiter can tell the very hot curry when serving more than one dish at a time.
Cheers
CoR
Vin - vinegar or red wine vinegar
aloo - potato [Hindi]
originally Portuguese dish with pork now transformed into a curry mostly chicken/lamb
also comes with is own song
England Fans sing Vindaloo in Tel Aviv (http://www.youtube.com/watch?v=Zm9Dqr82ny8#normal)
who said patriotism was dead?
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Vin - vinegar or red wine vinegar
aloo - potato [Hindi]
originally Portuguese dish with pork now transformed into a curry mostly chicken/lamb
I have read that it could be a mistake in translation from Portuguese to Hindi because Garlic in Portuguese is alho, therefore the traditional dish is Vinegar & Garlic when translated properly.
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Vin - vinegar or red wine vinegar
aloo - potato [Hindi]
originally Portuguese dish with pork now transformed into a curry mostly chicken/lamb
I have read that it could be a mistake in translation from Portuguese to Hindi because Garlic in Portuguese is alho, therefore the traditional dish is Vinegar & Garlic when translated properly.
I heard that too!
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I made this one last night and had the leftovers for lunch today and very nice it was too. Thanks CA :)
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CA,
wow!
got to be the most memorable curry i've cooked to date. not had vindaloo for yonk's and it did not disappoint.
the red colour says madras to me but it ain't madras for sure. the relative large amount of spice worked well which was a surprise. i did not add the sugar - everything else to spec.
i found i needed water during the cooking but had none with me but it turned out spot on all the same (base was not thin enough to deal with the amount of spice - i added the puree straight out of the tin - not the 5:1 dilute). the chilli smoke literally got up my nose - would be more carefull next time.
i will make again for sure (sticky is stored in my KD1 book). i might reduce the tandoori powder (which i like normally) a tad and the tom puree possibly.
real brill dish - many thanks for opening up a new leg of my cooking.
(http://www.curry-recipes.co.uk/imagehost/pics/7d37687776fed715f7c198f105b7a76b.jpg) (http://www.curry-recipes.co.uk/imagehost/#7d37687776fed715f7c198f105b7a76b.jpg)
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Glad you liked it Jerry 8)
I find this rather puzzling though:
i found i needed water during the cooking.....but had none with me
:-\
Where an earth were you then?! :o
but it turned out spot on all the same (base was not thin enough to deal with the amount of spice
Interesting, did you use my base (which is very thin) or another one (which is fine by me, just might explain why you say there wasn't enough water in it)?
i added the puree straight out of the tin - not the 5:1 dilute
Bang goes another 75ml of water then.... :P
i might reduce the tandoori powder (which i like normally) a tad
There really aint much there to start with Jerry? Optional anyway
and the tom puree possibly
Fess up, Jerry, you just can't resist playing! :P
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CA,
liked it that much i'm going to make again tonight.
i cook in the garage. i usually get the thinness right on the 1st curry i cook by taking a jug of water with me (i'd done this the night before - it was just the extra powder and no water in the tom puree that almost caught me out - it's only a caution for anyone else making - make sure the base is thin enough or as u say use the extra 75ml in the tom puree and it will be fine).
yes still tinkering - i can't decide on tom puree watered (which i've done for a while) or straight out of tin. it's real strange for me as i know the water has a big part to play in the frying but i think out of a tin gets the same taste with less oil.
real good taste to it though - lip burning yes but a defo fav of mine.
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CA, I want to give this a try! I assume your measures are LEVEL measuring spoons, i.e tps=5ml, tbs=15ml?
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CA, I want to give this a try! I assume your measures are LEVEL measuring spoons, i.e tps=5ml, tbs=15ml?
Yes, that's it ADB
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Thank for trying it and reporting back with photo 8)
Just to clarify, when you say "everything else to spec." do you mean that you used:
- my spiced oil?
- my curry base?
- my curry masala?
- my tandoori masala?
I don't mind if the answer is "no" to any, or all, of these...I just want to put your assessment into the correct context for the benefit of others who might also wish to try it :)
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CA,
not exactly as spec when u wright it out like that.
spice oil was curry gravy oil.
curry base was my/your take
curry masala was aka minus the dreaded stuff.
tandoori masala was TRS.
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CA,
i have to take back the earlier comment on the thinness. the 1st go was definitely more authentic on the heat having lip burning.
last night i had 2nd go. added extra water (150ml - stove can eat it). also reduced tom puree buy 1/2. after long thought i also added bunjarra. i cooked till the same end point but i'd lost the lip burn (surprisingly). the heat was just right for me yet i used the same amount of chilli and green chilli.
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Cooked this only this afternoon and it is a top draw dish. ;D
I used spice oil to cook my ginger garlic paste. I also created a paste from all of the ingredients including the ginger garlic paste. I did add 2 TSP Chilli chutney paste and 1 TSP Mango Chutney, also a few drops of Chillie sauce.
My garlic/ginger paste was not ground enough. I must look into that if I am to use fresh but Shaan Products Ginger and Garlic is superb, Save the time and trouble if you can get that locally?
Great dish CA.
Had you considered subbing the pepper for allspice?
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Hi Mikka,
Thanks for trying it and reporting back. Glad you liked it.
Had you considered subbing the pepper for allspice?
No I have never considered using allspice as a substitute for pepper in a vindaloo.
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I cannot put my finger into what it was missing, when I ate it at about 5 pm (my time). However, at about 8 pm, I was starting to feel hungry again and the vindaloo was still on the cooker (it was still in my non-stick Ikea work, with the lid on top). It had cooled down and so i got a spoon and ate a spoonful. WOW! It had really come to life!!
Hey pforkes
In my mind the reason for this is that the residual heat after cooking is reducing your sauce. From looking at your picture of the curry, I would say that you need to concentrate on evaporating the water from the base, ladle by ladle. For me the first and second ladle fulls should be thickened right up. I get my consistency right with the subsequent ladle fulls. If you look at CA's image of the Vindaloo, the sauce is thicker and darker than yours. Your sauce looks very similar to just base sauce.
I actually suffer from the opposite problem. I'm often guilty of thickening too much! That said, in my opinion, CA likes it more runny than most (no disrespect intended CA!) so if I were to be replicating my experience of a Vindaloo, I would be looking to make it a little thicker than CA's.
On another note, I can't stress enough how important it is to stick to these recipes religiously. Too many people just add a bit more of this and that but when using spices etc. it really is a precise game!
Cheers
BB
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I am now aware that I need to reduce the amount of liquid in my curries and have found that using less liquid that the (usual) 300 ml works better for my tastes.
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hi guys you do make me laugh when people say they loved the recipe and then when you get into it you find out that they added mango chutney/chilli paste/etc etc etc. so now it is nothing like following the recipe to spec, sure adjust it to your tastes but you then can't say to some one "yeah used your recipe and it was brilliant tastes fantastic!" then the question what did you add to your curry? well i added a couple of naga chillies /some weapon grade uranium and a sprinkle of fairy dust and it was magic! ::).
you should big up the person who posted the recipe when you have followed the recipe as written down, not when you have changed it beyond all recognition.... ie FUBAR!
kind regards
gary
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Have a good laugh Gary. I made two ;)
hi guys you do make me laugh when people say they loved the recipe and then when you get into it you find out that they added mango chutney/chilli paste/etc etc etc. so now it is nothing like following the recipe to spec, sure adjust it to your tastes but you then can't say to some one "yeah used your recipe and it was brilliant tastes fantastic!" then the question what did you add to your curry? well i added a couple of naga chillies /some weapon grade uranium and a sprinkle of fairy dust and it was magic! ::).
you should big up the person who posted the recipe when you have followed the recipe as written down, not when you have changed it beyond all recognition.... ie FUBAR!
kind regards
gary
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OMG! LOL :o :)
regards
gary
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Going to give this one a go this weekend.
Having done vindaloos before and noticing the vinegar taste was strong Im going to give red wine vinegar a go. Im also toying with pressure cooking it for 10 mins to force that 24 hours later blended taste tghat is referred to on this thread.
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I made this last night apart from the potato and albeit I think it needs less than 2 teaspoons of sugar (I found it a bit sweet), it was absolutely fantastic!!!
Well done Cory and thanks for the recipe :)
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I had another go at CA's Chicken Vindaloo today and just modified the ingredients slightly to suit my own taste.
I used 0.5ml black pepper instead of 0.25. I used 20ml of vinegar instead of 15ml and I only used 1 tsp sugar as I found it too sweet before. I also used one whole dried chilli soaked in water for 20 minutes instead of a fresh one which gave it a lot more heat.
I also reduced the amount of oil from 75ml to 50ml.
The Vindaloo was absolutely marvelous, once again many thanks for the recipe CA :)
(http://www.curry-recipes.co.uk/imagehost/pics/722eba7774f9ab86e57afa77dba8175c.JPG) (http://www.curry-recipes.co.uk/imagehost/#722eba7774f9ab86e57afa77dba8175c.JPG)
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I also used one whole dried chilli soaked in water for 20 minutes instead of a fresh one which gave it a lot more heat.
nice idea and will try out myself.
ps u don't need to soak in water. we've been having QC problems with our ("my wife's") mex chilli recently and sorted by me adding crushed red chilli straight from the bag to my bowl. works a treat - not thought of doing same for curry - many thanks. i will add a towards end of frying stage.
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The Vindaloo was absolutely marvelous, once again many thanks for the recipe CA :)
Looks good 976bar...and nicely presented. Thanks for trying it and reporting back with photos 8)
I also used one whole dried chilli soaked in water for 20 minutes instead of a fresh one which gave it a lot more heat
Good idea 976bar, I can see that soaking the whole dried chilli first would make it nice and soft..presumably this is why you do it?
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Thanks CA, and yes I soak the chilli first otherwise they can be a bit chewy if not cooked for a long time and since it only took around 8 minutes to cook the vindaloo, in my opinion the chilli needed softening first :)
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This is tonight's chicken vindaloo.
(http://www.curry-recipes.co.uk/imagehost/pics/84394afe39b39edc8023a346dd96594a.jpg) (http://www.curry-recipes.co.uk/imagehost/#84394afe39b39edc8023a346dd96594a.jpg)
I like more potatoes in mine, and (to cheat) I will use half of a tine of tinned potatoes.
Still some left over for breakfast (and maybe for elevenses!)
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Looking great pforkes... hope your capacity for heat hasn't reduced by living in Vegas!!! Did you have any brave souls help you out with that?
You never got back to me with a Vegas recommendation... c'mon I'm starving for real BIR over here...
Cheers,
Josh
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Hi All
First and foremost, thank you CA for posting your excellent recipes and sharing them. Plus thanks for this fantastic website for existing.
Have made your Vindaloo a couple of times now and produced consistently excellent results.
Followed your recipe exactly apart from taking the advice of other posters and halved the sugar.
Have not tried your spiced oil yet with it either, but it still produces an absolutely fantastic Vindaloo regardless.
Also, I believe that you do not use pre-cooked chicken with your recipe? - I did, and added it around 5 minutes before then end.
Anyway, here is a picture of the results:
(http://www.curry-recipes.co.uk/imagehost/pics/6f34dc2642d7764e25d6748cbc0ca0c4.jpg) (http://www.curry-recipes.co.uk/imagehost/#6f34dc2642d7764e25d6748cbc0ca0c4.jpg)
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Thanks for trying the recipe and posting your results pforkes and solarsplace
Glad to hear that it was to your liking solarsplace 8)
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made this curry tonight. was a heck of a lot of work but was excellent. i guess i now have spice oil and masala and a spice mix for other curries though. I tried it with pork instead of chicken was very good though obviously not traditional.
took me about 2 hours in total!!
took some pics will post up tomorrow when i have some more time.
thx cory ander
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Once you have made the curry base, spice mix and spiced oil, then making a curry is almost trivial.
I make everything in bulk (usually 4-times the quantities) and so, for example, I fancied a chicken madras for breakfast...took me about 20-minutes from start to finish,
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I made this tonight, was a bit wary of it to be honest, vindaloo, me and the toilet have history ;D, too much info i know :o. this for me was the best balanced curry I have done, but typical me, I forgot to put spices in with parboiled tatties ::) bloody beer, lol. still it was very good, even the Mrs liked the little bit she tasted before she ate her CTM
As always CA thanks for posting this, very nice indeed
cheers
Will
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I cooked this for myself last night. It would be too hot for my wife but I was alone for the evening.
I have to say it was one of the best BIR style dishes I have ever made. To me it tasted more like a proper madras than a vindaloo but I guess it depends what chilli powder you are using. I used 1 teaspoon of Natco hot chilli powder and 1 teaspoon of red kashmiri chilli powder. I was wary about ruining it with the vinegar but it turned out great.
Thanks CA, I'll post pictures when I get a minute.
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made this curry tonight. was a heck of a lot of work but was excellent. i guess i now have spice oil and masala and a spice mix for other curries though. I tried it with pork instead of chicken was very good though obviously not traditional
Glad it worked for you jimmy2x 8)
Nothing wrong with using pork instead of chicken (unless you're a muslim, of course) :P
Actually, pork WOULD be "traditional" for a vindaloo....
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I made this tonight...this for me was the best balanced curry I have done
I'm very pleased to hear that you liked it Willy 8)
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I have to say it was one of the best BIR style dishes I have ever made
Did you use my base or Taz's for this Paul?
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To me it tasted more like a proper madras than a vindaloo but I guess it depends what chilli powder you are using
I'm always a little cautious of making (or, in this case, specifying) curries too hot (for others) because all too often people tell me they "love hot curries" but their idea of hot and mine are worlds apart! There is nothing worse than making a HOT curry and then finding people can't eat it! :P
The hotness of madrases, vindaloos and phals anyway seems to vary enormously from restaurant to restaurant, I find.
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Hi CA,
I used your base recipe not the Taz one. I followed your recipe to the letter except I didn't use spiced oil and left out the potato.
Thanks,
Paul.
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I used your base recipe not the Taz one.
Thanks for clarifying that Paul. I would be interested to hear your views on how it compares to:
1. This vindaloo recipe with Taz's base, and
2. This vindaloo recipe and my base (but with extra oil) with Taz's method?
Have you any plans for either of the above Paul? I'll be trying the second one for sure.
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CA
Next I'll try this recipe with Taz base and Taz spice mix but I can also try this recipe with Taz base and your spice mix to compare the 2.
Paul.
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I'd be interested to hear how you think they compare PaulP :)
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Hi CA - MisterSauce here,
I have to say that your Chicken Vindaloo picture sums up for me what this site is all about.
It reminds me of the good old days (the 70's), when we could knock on a restaurant door at 2am (worse for wear) and be served up with that glorious image of an impossibly hot-looking, oily vindie that hit the spot like nothing else!
Must admit, being a fairly new member, I've only discovered your posts recently, so haven't tried your base or main dishes as yet.
Rest assured, I will be doing so very soon, your vindaloo especially (jalfrezi looks great too) - although I'm tempted to increase the amount of chilli powder to a nice rounded tablespoon! I'm even tempted to use your vindie image as my screensaver (with your permission of course?)!
Splended images CA !
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I can certainly vouch for CA's Vindaloo.
For Chilli, I always use a finely chopped Scotch Bonnet or Habanero, and increase the Chilli Powder to 3 teaspoons. But then I use TRS Extra Hot Chilli Powder for this anyways :)
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I am definitely going to try this but one question i have is about the tandoori masala recipe , is there a substitute for dried mint leaves , not sure i can get hold of them here .
Sorry if this is a stupid question , i'm a newbie on here .
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Where are you Denno50?
They are usually available in supermarkets.
However, the tandoori masala is optional, so you can leave it out if you like. Otherwise, you can use a commercial tandoori masala or paste instead.
Hope that helps!
PS: I see you're in Australia....try Coles or Woolies (or similar).
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I now feel a right dimwit , went in to woolies and there was dried mint leaves (derr)
Looking forward to doing some cooking at weekend , making up your spice mix and spiced oil , curry base , and then tackling your vindaloo recipe .
Appreciate your feedback , CA .
As the aussies say , good on yer !
:)
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You're welcome Denno, let us know how you get on please (plus pics, if possible) 8)
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The Best curry i've made by a long shot .
Have taken photos (will upload soon), really made my day to get it right .
Thanks mate !
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The Best curry i've made by a long shot .
Glad to hear it worked for you Denno50. I look forward to seeing your photos too 8)
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Had a few dramas uploading sorry it's been so long !
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Looking good Denno50, thanks for posting your pics 8)
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Made this up a couple of nights ago for a vindaloo loving friend - while waiting for him to pick it up a few curry loving locals in the pub had a taste - and it received rave reviews from all.
The vindaloo is lovely - I used a few fresh green chillis and the combo of spicing/sugar and vinegar is superb, and very moreish. Am working through your recipes with the Taz base and they have all been spot on!
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" Am working through your recipes with the Taz base and they have all been spot on!"
oopps am not sure he gonna like that! lol
;D
gary
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hehe - if it helps his base is next on my list ;D
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Hi Tomdip,
Out of interest what spice mix are you using - Taz or the CA one?
Cheers,
Paul
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Are you trying to get me in more trouble with Cory Ander??? ;)
I am using a variation of Taz mix powder with no chilli powder in as other half is allergic to it.
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Are you trying to get me in more trouble with Cory Ander??? ;)
I am using a variation of Taz mix powder with no chilli powder in as other half is allergic to it.
that must be the worst ever allergy to have, very sorry to hear your wife suffers from this terrible affliction.
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" Am working through your recipes with the Taz base and they have all been spot on!"
oopps am not sure he gonna like that! lol
;D
gary
I have no objection to people making changes to my recipes gary, provided they:
a) clearly state the changes they made (to make it clear to others)
b) understand that the result they get may be different (for better or for worse) as a consequence
Naturally, I would prefer people to follow my recipes (including my base) exactly, on the first occasion, for a more meaningful result.
Perhaps you are getting confused about my comments regarding the "Group Tests"? In this case, I firmly believe that the recipes should be tested exactly as the author intended because it is a comparative test against other recipes. Changing the recipe will change the results and invalidate the basis on which the comparisons should be made.
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hehe - if it helps his base is next on my list ;D
I am pleased to hear that TD. Naturally, I think mine is better (IF made exactly to spec!) ;)
I would be very interested to hear how you find it TD 8)
PS: my spice mix/mix powder/masala (whatever you wish to call it) doesn't have chilli powder in it...perhaps you'd care to try that too? ;)
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Hi CA,
Just to re-iterate - all your recipes I've tried so far have been really excellent - even with the Taz base.
I had spotted your mix had no chilli in - but was missing a couple of the ingredients (ginger powder for one) so stuck with a modified Taz one.
Will deffo do you the courtesy of following your recipes to the letter and let you know the difference.
that must be the worst ever allergy to have, very sorry to hear your wife suffers from this terrible affliction.
Too true Jimmy - she won't eat peppers or chilli - though strangely paprika has no effect. Could be worse - my last gf was a veggie ;D
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Just to re-iterate - all your recipes I've tried so far have been really excellent - even with the Taz base.....Will deffo do you the courtesy of following your recipes to the letter and let you know the difference.
Thanks for trying them TD. I have no problem with you using another base but would definitely be interested in hearing your comparisions with using my base :)
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Looks great ! I have been a huge curry head for years, however I had my first Vindaloo in Michigan USA last Saturday. It was a Lamb Vindaloo and now I am hooked on them...
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Ok Peppercorns in the ingredients.....
But I'm buggered if I can find where to add them in the instructions.
BTW - Gert lush curry without the peppercorns anyway!
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Ok Peppercorns in the ingredients.....But I......can('t) find where to add them in the instructions.
Sorry nerdgas, I missed that from the instructions. Add it with the chilli powder, curry masala, curry powder (or paste) and tandoori masala (if using).
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Lovely curry CA. Bang on BIR ;D. Made to your spec using your gravy and spice mix. Omitted spiced oil (that'll be a project for later on) and used jarred ginger and garlic on my first attempt (shame on me). Have now made this several times using fresh ginger garlic which is certainly worth the effort and time doing and have increased the chili powder content three fold to my taste. Have adopted your recipe as the base for future experiments to get closer to my local BIR dish. I can highly recommend to any vindaloo addict.
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Hey Curryhell,
Mighty fine looking dish there, I'm sure CA will be pleased with your efforts.
Ray :)
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Hi CH,
Thanks for trying the recipe and reporting back with your photo...it looks great..and great colour too! 8)
have increased the chili powder content three fold to my taste
Good man! :P
PS: I presume that increasing the amount of chilli powder (by that amount) will thicken the sauce considerably? If you want a thinner sauce, you can always add more curry base (or water)....unless you prefer it fairly thick, of course.
Have adopted your recipe as the base for future experiments to get closer to my local BIR dish. I can highly recommend to any vindaloo addict.
I'm very pleased to hear that you like it CH 8)
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Looks the part, will be trying this next, pics to come.
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Good stuff.
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Made your vindaloo the other night and as always it was great.
Lovely spice flavour, even the other half enjoyed it, and she normally has a korma.
Pics below are firstly of where the chicken is coated in the spices, then of the finished dish, and then with rice and a korma.
Another lovely curry CA, many thanks.(p.s. the spiced oil worked great also)
Regards
Matt
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Great photos and presentation guys! 8)
Glad you liked the recipe and thanks for reporting back with your findings and photos!
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I made this recipe last night and ate half of it right away and froze the rest.
It was very nice right after I made it, but I think I agree with some of the earlier posters in that I was probably overwhelmed with the spices during the cooking of it. I think I lost some of 'the taste' when I ate it last night.
I've just finished the rest of it now and wow what a difference! I microwaved it whilst frying some of Cory's pilau rice in the pan and I really enjoyed it. So for me, the secret will be to cook it then eat it the following day (if I can restrain myself).
Thanks for another cracking recipe Cory, definitely a keeper :)
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I made this recipe last night and ate half of it right away and froze the rest.
It was very nice right after I made it, but I think I agree with some of the earlier posters in that I was probably overwhelmed with the spices during the cooking of it. I think I lost some of 'the taste' when I ate it last night.
I've just finished the rest of it now and wow what a difference! I microwaved it whilst frying some of Cory's pilau rice in the pan and I really enjoyed it. So for me, the secret will be to cook it then eat it the following day (if I can restrain myself).
Thanks for another cracking recipe Cory, definitely a keeper :)
This is how i really enjoy my curries - THE NEXT DAY! all the flavours seem to be infused all the way through the curry
best, Rich
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i'm pretty sure no one could deny a curry tastes better next day, this is also true of casseroles, lasagne, stews. Meats in particular apparently continue to beak down under certain conditions, but I find base sauces also take on a much better flavour after time. I also found completely by accident that this process seems to begin immediately after a curry has reached room temperature & reheated, the improvement in taste is stark , not limited to Michelin (the tyre company)starred palates. Anyone who has nearly ended up in the bin with the pizza & box you were tying to throw away on a saturday morning knows this!
Regards
ELW
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OK so today was my first vindaloo using CA's Recipe.
I am a little confused regarding paste etc. I have tomato paste in a jar now that does not say it is concentrated etc so I double the amount to match CA's Double concentrated paste he says he uses. Or has he already converted this to standard paste in his recipe's? (i.e. he states 3tbs of normal puree as he uses 1 tbs of triple concentrated for example).
The recipe does not state when the peppercorns go in so added with the spices.
It came out a little thick so added a little water. I think this was I had the base on a high heat and probably evaporated a fair bit.
Overall very pleased, the potato went well with it. The gf liked it and was not too spicey for her. I loved the heat but think for me the Madras nipped it.
Thank you CA so far 2 great curries :)
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/DSC_0001.jpg)
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/DSC_00012.jpg)
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What a sight for sore eyes. My kind of consistency. I hate runny curries. Looks absolutely delightful. Congrats on the results and thanks for sharing.
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What a sight for sore eyes. My kind of consistency. I hate runny curries. Looks absolutely delightful. Congrats on the results and thanks for sharing.
I agree - why have a runny curry?? Also agree it looks great for the first time - great pics too!
best, Rich
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Looks good BMB 8)
Just to try and clear up some of your confusion (which you justifiably have):
I am a little confused regarding paste etc. I have tomato paste in a jar now that does not say it is concentrated etc so I double the amount to match CA's Double concentrated paste he says he uses. Or has he already converted this to standard paste in his recipe's? (i.e. he states 3tbs of normal puree as he uses 1 tbs of triple concentrated for example)
.
I generally use double concentrated tomato paste. When I specify "1.5 tbsp tomato paste (diluted to a puree with 5 tbsp water)", as in this recipe, I mean "take 1.5 tbsp of double concentrated tomato paste and add 5 tbsp of water to it to make a puree".
If you have single concentrated tomato paste, add twice as much (i.e. 3 tbsp in this case).
Ultimately, you will pretty soon be able to determine how much (of either) you want to use to get the tomato taste you desire in your curry.
The recipe does not state when the peppercorns go in so added with the spices
That's correct BMB. I accidentally omitted this from the method (and can no longer edit the recipe). Nerdgas pointed out the omission and I answered him in this post, in this thread, here: http://www.curry-recipes.co.uk/curry/index.php?topic=3953.msg56815#msg56815 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.msg56815#msg56815)
It came out a little thick so added a little water. I think this was I had the base on a high heat and probably evaporated a fair bit
Nothing wrong with doing that. High heat is good. Evaporation (i.e. concentration/reduction) is good. Add sufficient base (or water) to reduce, on high heat, to the sauce consistency you desire.
I hope this helps?
Thanks for trying it and posting your findings BMB 8)
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Blimey !!
Me and the wife made this last night and used CA's base too and for us it was amazing ... there's no Indian Restaurants here in Slovakia and we really do miss that authentic BIR flavour but for us this had it ... we doubled all the quantities so that we could have some food ready for tonight because we're out for the day but we ate the whole lot ... I'm going to try all of CA's recipes now ( no I'm not related to him :-) )
To CA ... thanks a lot .. you're a top bloke for taking the time to share all this !!
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I do this one regularly (for myself) and it is a great recipe, as CA says its hot, spicy, garlicky, tomatoey, tangy sauce, with potato.
One of my all time favourites
Thanks CA 8)
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I can't believe it's took me so long to get around to trying this recipe......BUT, i finally tried it last night and yes................just like CA's other recipes, it is excellent.
I can't handle a normal vindaloo strength, and I have to admit that my mate (vindaloo fan) complained it wasn't hot enough, but he said the flavour was 100% bang on. I realised that, due to being distracted, i only put in one tsp of Kashmiri chilli instead of 2. This was perfect for me, and i really enjoyed it without suffering heat stress.
Thanks again CA!! :)
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Making this tomorrow. Looking forward to it. I'll let you know how it goes.
Cheers
Steve
P.S. Blades chicken tikka for dinner tonight with salad, mint coriander raita, home make mango pickle and a few poppodoms!
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I have just made this and it is lovely!! Used CA's curry base as well :D I love vindaloo, the only change I will make next time is make it a bit hotter!! I can't believe it has taken me all this time to find this site!!! Can't wait to try other recipes ;D
P.S love the name by the way ;D
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So this evening I made CA's Chicken Vindaloo. I cut the breasts from a corn-fed free range chicken and they weighed 450gm (1 1/2 x CA's recommendation), so bearing in mind my report that I found his Madras to be underspiced, I increased the spicing two-fold (exceptions noted below). The end result was not as good as I had hoped : I felt that the dish was lacking "synergy" -- in other words, it was not more than the sum of its parts, it /was/ the sum of its parts, and some of those parts were a little too obvious in the final dish. In particular I found the tang of the vinegar unpleasant, and was not entirely happy with the detectable presence of the freshly ground black pepper. As with the Madras, adding chopped coriander stalks lifted the dish considerably. Will I repeat it ? Not as-is. I will replace the vinegar by lime- or lemon juice, and power-grind the black pepper rather than using a hand mill.
Deviations from recipe :
450gm chicken, 450ml base, all spices doubled except the ground chillies (they were increased by a factor of 1.5), salt doubled, sugar halved. 75ml oil left as-is (not scaled) and oil content of final dish was perfect.
** Phil.
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Made this last night using the CA base. My first BIR dish!! Unfortunately I was half pissed and forgot the container with vinegar and dissolved salt and sugar. I was actually kind of enjoying it until the wife asked me what the container was for on the kitchen bench. Im presuming the cracked pepper goes in with the other powders? I used 400gms of chicken and 400mls of base and 3 tspns of chilli powder instead of 2. I think I needed to cook the spices a bit more as it did taste of raw chilli powder (I think?). It was also kind of grainy (in texture) as if the powders hadnt dissolved properly?? Im sure cooked properly it will be nice but I was disappointed. Entirely my fault. Looked bloody nice though and was impressed with the consistency and how the base sauce worked and brought it all together. I didnt bother with the potato. Oh and my pan wasnt big enough so made a right mess lolol!
Cheers
Steve
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Making this today got a few questions ,what type of chilli is used, if a green chilli are you chopping finely with seeds left in.
Is the black pepper corns ground finely or coarsely.
Haven't cooked a Vindaloo before hence the questions.
Thanks.
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Hi UF,
- "milled black peppercorns" (i.e. black peppercorn powder - fine or coarse, up to you - I would use fine)
- Any fresh chillies that are the hottest that you care to use (I would include the seeds....but it's the pith that's the hottest)
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Thanks CA.
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Schnap Attack, what a CURRY!!!
Just made this one, and it was so amazing, I'm lost for words!!!
I live in Sweden, and eat vindaloo at least 2 times a week, at my local SIR's(Swedish Indian restaurants :) ).
No more eat-in out! I have never tasted such a good vindaloo!
First I made CA's Curry Masala and Tandori Masala. Then i made Darth's Curry Base (Bigger size recipe).
Finally i made the CA's vindaloo and the outcome was (moderated)
I thought the vindaloo i used to eat at my SIR was the sh*t, but now i know better.
Thank you CA for this amazing curry (moderated)
Bad language removed by George
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Thank you CA for this amazing curry (moderated)
Welcome to the forum Korvgrillaren . Glad to hear you had success with this recipe :D. The forum is awash with spam posts at the moment but it does contain many excellent recipes from other members and for you to try. Good luck and let us know how you get on ;)
Bad language removed from quote, by George.
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CurryHell. Thank you for the great site!!
I made the same recipe tonight but this time with only 1 teaspoon sugar. I must say 2 teaspoons of sugar is far more superior to just one, as some of the members in this thread has suggested!
Best cooking to you all!
Delux
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CurryHell. Thank you for the great site!!
I made the same recipe tonight but this time with only 1 teaspoon sugar. I must say 2 teaspoons of sugar is far more superior to just one, as some of the members in this thread has suggested!
Best cooking to you all!
Delux
Thanks goes to all the forum members, past and present who have and continue to contribute to this fantastic forum and to Admin (i hope he puts in an appearance real soon) for providing the "wherewithall" to host it.
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Having a go at this now with c2go indian base made today. Test results just in (sauce) are extremely good. Feeling very confident. Reckon I will go with a sploosh of red wine and no spud.
Rob :)
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120 days since last post....But here go's
Made this using CA's Curry Base and Spice Mix without spiced oil and a bought tandoori mix.
Only came across this forum by mistake....but probably the best mistake I ever made..
started with the vindaloo and wasn't disappointed,i used 2 fresh green chillies aswell as 2 tsp's of chillie powder and for me the perfect hot curry!
going to try the ceylone tonight.
took a couple of pics,will post them once i can work it out
Many Thanks
Steve..