Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: 976bar on November 10, 2013, 07:59 PM
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Watching Saturday Morning Kitchen yesterday, Atul Kotchhar made a wonderful Roast Chicken Vindaloo which I just had to make today.
Here's the recipe for those that missed the programme and I can tell you, this is absolutely superb. I also made Madhur Jaffrie's Masala Roast Potatoes along with a King Prawn Coconut Curry. The only difference I made to the Roast Chicken Vindaloo, was to Puree the Vindaloo Gravy.
Roast Chicken Vindaloo
Spice up your Sunday roast with marinated chicken and Vindaloo gravy. And don't be intimidated by the long list of ingredients: this is a really easy recipe.
Ingredients
For the Vindaloo spice mix
1 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
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Roast chicken vindaloo does sound right up my street, Bob, as one of my favourite dishes is whole chicken piri-piri (Ground chillies, cayenne pepper, ground ginger, ground black pepper). I shall definitely give this one a go.
** Phil.
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Roast chicken vindaloo does sound right up my street, Bob, as one of my favourite dishes is whole chicken piri-piri (Ground chillies, cayenne pepper, ground ginger, ground black pepper). I shall definitely give this one a go.
** Phil.
Hi Phil,
If you like Piri Piri Chicken, I posted a recipe for this back in September 2009. Don't know if you have tried this but it is an authentic Portuguese recipe.
http://www.curry-recipes.co.uk/curry/index.php/topic,3740.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3740.0.html)
Kind Regards,
Bob
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Very different to my version, Bob; I shall have to give yours a go. Mine involves stabbing a whole bird with a sharp knife many many times, inserting slivers of fresh garlic, ginger and chilli, stuffing with onions, capsicum, garlic, ginger and chilli, oiling all over, dredging with the four spices previously mentioned, then basting very regularly until cooked (regular baking absolutely essential). Potatoes are roast in the same oil, and gravy made with the oil and meat juices. Out of this world !
** Phil.
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Very different to my version, Bob; I shall have to give yours a go. Mine involves stabbing a whole bird with a sharp knife many many times, inserting slivers of fresh garlic, ginger and chilli, stuffing with onions, capsicum, garlic, ginger and chilli, oiling all over, dredging with the four spices previously mentioned, then basting very regularly until cooked (regular baking absolutely essential). Potatoes are roast in the same oil, and gravy made with the oil and meat juices. Out of this world !
** Phil.
Sounds wonderful, I'll have to give your recipe a go too :)
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I'm real hungry and you're not helping Bob ;D Certainly a different take on roast chicken and roast tatties. Not sure if i'll get round to trying it anytime soon though as there does seem to be a fair amount of work involved compared to the normal 15 minuter curry supper ::) If i do have a couple of hours to spare one weekend, i'll give it a go. Will be the only time roast chicken is allowed in the house though. In my books, the only good chicken is a curried one. Nothing else will do ::)
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That looks like a great day's work, Bob! A fair amount of effort but the photos look irresistible. The chicken dinner is a masterpiece and I could definitely murder a plateful of those prawns! :)
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Whilst the prawns are very cordon bleu and haute cuisine, i prefer mine so i can tuck straight in with no faffing - already peeled. A bit common I know but what do you expect from an Essex boy ;D I don't think any of my fellow dinners would appreciate my popping the whole thing, eyes, head etc straight into my mouth somehow ::)
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I'm real hungry and you're not helping Bob ;D Certainly a different take on roast chicken and roast tatties. Not sure if i'll get round to trying it anytime soon though as there does seem to be a fair amount of work involved compared to the normal 15 minuter curry supper ::) If i do have a couple of hours to spare one weekend, i'll give it a go. Will be the only time roast chicken is allowed in the house though. In my books, the only good chicken is a curried one. Nothing else will do ::)
Hi Dave,
It really didn't take that long. The Vindaloo spice mix took about 5 mins max, the gravy took about 10. The rest is marinating time and oven time. On the whole it shouldn't take up more than hour of your time and is well worth the effort :)
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I don't think any of my fellow dinners would appreciate my popping the whole thing, eyes, head etc straight into my mouth somehow ::)
Best suggest they never go to an authentic Chinese restaurant, then. I routinely pass my heads (etc) to my wife for her to eat!
** Phil.
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I watched the programme on Saturday just to catch this(last week one chef was cooking deep fried tulips believe it or not so I don't usually bother!!) It does look like a nice recipe.
Anyhow was it me or was the chicken SERIOUSLY undercooked?? He cut away the back bone and you could clearly see loads of blood.Was it my poor eyesight??? Wouldn't want to eat in his place if it was.Bad enough that half the chefs on the programme don't wash their hands after handling raw meat/fish!!
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When eating unpeeled prawns I was always taught to suck the meat out of the heads
Which I now make my children do for entertainment value ;D
Its meant to be the sweetest part :o
Cheers Michael
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I really want to go to Atul Kotchhar restuarant and his book is on the Xmas List.
I enjoy making traditional style curry and believe you need to learn this to help with BIR cooking techniques.
Stew
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I watched the programme on Saturday just to catch this(last week one chef was cooking deep fried tulips believe it or not so I don't usually bother!!) It does look like a nice recipe.
Anyhow was it me or was the chicken SERIOUSLY undercooked?? He cut away the back bone and you could clearly see loads of blood.Was it my poor eyesight??? Wouldn't want to eat in his place if it was.Bad enough that half the chefs on the programme don't wash their hands after handling raw meat/fish!!
Yes JB, that Chicken was seriously under cooked, I can only assume due to the time restraints on TV and hope that is not the case in his restaurant... :/
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When eating unpeeled prawns I was always taught to suck the meat out of the heads
Which I now make my children do for entertainment value ;D
Its meant to be the sweetest part :o
Cheers Michael
Rather you than me!! ;D
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I really want to go to Atul Kotchhar restuarant and his book is on the Xmas List.
I enjoy making traditional style curry and believe you need to learn this to help with BIR cooking techniques.
Stew
You'll love this recipe Stew!!
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Made this yesterday and we all really enjoyed, you cant beat a roast chicken, so juicy if cooked right and perfect with the spice gravy, defo make again. Thanks!
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I made this tonight.Very nice it was too...the Wife thought it was a bit hot but I did say it was supposed to be vindaloo hot.The only thing I would leave out next time is the cinnamon stick in the gravy.I only used a small piece but it was still a bit over powering.I always find this when using cinnamon,does anyone else think the same or is it just me?? Anyway definitely a nice recipe.Sorry about the dodgy pics,the beer had been flowing!!
(http://www.curry-recipes.co.uk/imagehost/pics/e68bc6e72cea05e9fd9f0010fc8a2334.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b45d1aa6fad8dac9ea133ba8626302a3.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b403bd06f8b54644689352b8892e5a1e.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/c6350480fc7f9792cf3cff1f50ee4653.JPG)