SoberRat
                 That is one mean looking vindaloo, it's definitely going on my to do list!!!

Regards pap rika

Thanks pap rika! Let me know how you get on with it if you try it. 

All the best

Rob

I found a portion of base in my freezer, enough for 1 large curry, so I decided to make another Vindaloo. The base was JB's other takeaway base gravy http://www.curry-recipes.co.uk/curry/index.php?topic=14226.0

This is the mix powder I used for this recipe
4 pts Turmeric powder
3 pts mild Madras (rajah)
1 pt mild Madras (TRS)
2 pts ground Coriander
2 pts ground Cumin 
1 pt paprika
0.5 pt Garam Masala (rajah)

Ingredients (I use measuring spoons for my TBS and tsp ingredients)
2 TBS vegetable oil
2 crushed kashmiri chillies
1 TBS g/g paste
2 TBS diluted tomato puree
A good pinch of Methi leaves
2 tsp Mix powder
1.5 tsp Kashmiri Mirch
1.5 tsp Deggi Mirch
0.5 tsp ground black pepper
0.25 tsp salt
Less than 0.25 tsp ground cardamon
Approx. 450ml base gravy
2 chicken breasts from a roast chicken cut into 4 pieces each
2 finger chillies finely chopped
1 small squirt of lemon juice
3 small pre cooked potatoes
2 tsp Apple Cider Vinegar
1 tsp tomato Ketchup
0.5 tsp garlic paste
Fresh Coriander finely chopped (including stalks)



Method
Heat oil on a medium flame, add the kashmiri chilli and infuse. (pic 1)
Add g/g paste and cook out (pic 2) followed by the tomato puree and methi leaves.
Stir in the ground spices with a little splash of base to make a paste. (pic 3 and pic 4)
Add the chicken and mix well with a squirt of lemon juice.
Add the chopped finger chillies and some coriander stalks. (pic 5 out of focus)
Add 150 ml of base and increase the heat to near maximum and stir well to fully de-glaze the pan.
Add a handful of the chopped coriander and mix and wait for the sauce to reduce. (pic 6)
Add garlic paste and vinegar and mix. Cook for another minute or so. (pic 7)
Add 150 ml of base and mix well.
Reduce on high heat then add 100ml of base, potatoes and ketchup. Mix well. (pic 8 )
Continue reducing then reduce the heat a bit and add the remaining base and chopped coriander.
Thicken to your desired consistency and serve. (pic 9)



Chicken Vindaloo


It had a really nice depth of flavour and heat and would probably serve 2 people.

All the best

Rob

Lovely guitars SR

 Im a "bottom end man" lol. My wife bought me a second hand 1976 fender jazz back in 198o for

The first one looks like a strat but I don't think it is

I'm not a guitarist but my mate collects them and now has about 50

That is a lot of guitars  ;D Mine is far smaller than that due to space/money hahaha. The guitar is actually based on a Strat by another fairly high end company, I'm sure your mate will know what a Levinson Blade is.

All the best

Rob

Yes the PRS was one of those guitars I had to get. They stopped making that model with the solid Brazillian Rosewood neck after that so I'm glad I did but paying for it hurt!
The last guitar is a Washburn EC29. The 29 frets was one of those 1980's ideas for shredders everywhere!