Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: SoberRat on January 15, 2019, 07:00 PM
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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 (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)
(http://www.curry-recipes.co.uk/imagehost/pics/7cbbe2a036c58865ad5797658d0005b0.jpg)
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)
(http://www.curry-recipes.co.uk/imagehost/pics/795a51076e6dc8062c101188d1f7a1a7.jpg)
Chicken Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/3b0e707ab22cb6b6b9ddc9e2a6f03bf0.jpg)
It had a really nice depth of flavour and heat and would probably serve 2 people.
All the best
Rob
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Thanks for posting the recipe, Rob. I'll certainly give it a bash.
PS: Just an afterthought, though. Is the use of 2 different madras curry powders in the mix powder deliberate?
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Rob
All looking very familiar as a recipe, or pickings from a few recipes
No need for ketchup IMO or the late G&G
Next time you make it, try your base all in @ pic 6 and just boil
on high heat, one time reduction, until ready.
BIR Vindaloo is an ALL IN, saucy dish. without ketchup. :D
cheers Chewy
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Thanks for making the effort to post the recipe. Looks like a very tasty curry.
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Looks good and the spicing sounds on the money for a vindaloo. The photos of the different stages is really useful!