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Curry Photos & Videos => Curry Videos => Topic started by: Curry Barking Mad on April 25, 2012, 09:06 PM

Title: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on April 25, 2012, 09:06 PM
Hi All,
I have finally managed to get round to editing the Chicken Vindaloo video from Little India.
Chef Baba's Vindaloo is quite a simple affair with no great surprises.
I hope you enjoy the video.
Clink on the link below.
Cheers,
Mick
 Little India Chicken Vindaloo  (http://youtu.be/Nq5o4faBeSk)
Title: Re: CBM Little India Chicken Vindaloo
Post by: Micky Tikka on April 25, 2012, 09:22 PM
well done again
They make it look so simple
Just makes you want to cook curry :)
Title: Re: CBM Little India Chicken Vindaloo
Post by: natterjak on April 25, 2012, 09:34 PM
Quite surprising how brief the cooking of the powdered spices and Tom paste is, given the pan seems cold to begin. Mind you, that's a powerful burner I guess and the Tom purée darkens quickly. Simple recipe as you say.
Title: Re: CBM Little India Chicken Vindaloo
Post by: curryhell on April 25, 2012, 10:42 PM
Another good video Mick.  He makes it look so simple.  In fact it seems very "slowboat" with the exception of the tomato paste / spice frying which is done very quickly and not with a huge flame either :-\.  I wondering how tasty that vindaloo actually was?  I like the addition of the "chicken stock" for added flavour.
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on April 26, 2012, 09:16 AM
Another good video Mick.  He makes it look so simple.  In fact it seems very "slowboat" with the exception of the tomato paste / spice frying which is done very quickly and not with a huge flame either :-\.  I wondering how tasty that vindaloo actually was?  I like the addition of the "chicken stock" for added flavour.

Anyone watching any video or looking at any photo obviously could question the final taste if it differs from what they believe gives a  certain taste but I can only tell you it tasted great mate, good flavour and a terrific punch and the restaurant sells a lot of them.
It is worth remembering his base gravy is very tasty in it's own right and this shows through in the reduced finished curry.
Cheers,
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: martinvic on April 26, 2012, 12:51 PM
Hi Mick
Great Video once again.

Can I ask if that was Methi leaves or powder?

I'd always presume leaves, but it just didn't look like them, to me, when added in the vid. :-\

Cheers
Martin
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on April 26, 2012, 01:14 PM
Hi Mick
Great Video once again.

Can I ask if that was Methi leaves or powder?

I'd always presume leaves, but it just didn't look like them, to me, when added in the vid. :-\

Cheers
Martin

Hi Martin,
It was leaves mate,
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: Unclefrank on April 26, 2012, 02:50 PM
Hi CBM, i do like watching the videos you post on here, with the ingredients on the video itself, it helps a lot when actually cooking that certain dish, helping you by knowing when, how and length of time to cook certain ingredients. Also when writing the recipe down as well it makes me pay that little more attention.

I do the same thing by using my own garlic oil when making a vindaloo because you need a very smooth sauce, well in my region any way, West Midlands.
Also he's not shy with the chicken.
Cheers.
Title: Re: CBM Little India Chicken Vindaloo
Post by: Whandsy on April 26, 2012, 04:03 PM
Hi mick,

Are you setled on all the curries you make now or do you still experiment with different bases and recipes posted on here (and elsewhere) such as the recent zaal experience and the C2G stuff, and whilst it's being discussed on another thread, can you get consistant results?

Apologies if its off topic but as its your thread, maybe it'll be excused this time ;)

Wayne
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on April 26, 2012, 05:14 PM
Hi mick,

Are you setled on all the curries you make now or do you still experiment with different bases and recipes posted on here (and elsewhere) such as the recent zaal experience and the C2G stuff, and whilst it's being discussed on another thread, can you get consistant results?

Hi Wayne,
I do still experiment quite a bit,
There are some things that come along that I don't try just because I know there is nothing new in it for me or I have tried it before along my curry journey.
But as I have said elsewhere....the learning continues. :)
Cheers,
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: haldi on April 26, 2012, 06:41 PM
Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on April 26, 2012, 07:13 PM
Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

Hi Pete,
It is simply a few cloves of garlic in the blender with about a litre or so of veg oil and blitzed to death.
Cheers,
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: chewytikka on April 26, 2012, 08:09 PM
Good Vid Mick
Authentic BIR Vindaloo
That lonely potato takes me back a good few years.

Be interesting if you can capture the Chef's Madras at some stage, just for comparison.

Thanks for sharing ;)
cheers Chewy
Title: Re: CBM Little India Chicken Vindaloo
Post by: natterjak on April 27, 2012, 06:42 AM
Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

Hi Pete,
It is simply a few cloves of garlic in the blender with about a litre or so of veg oil and blitzed to death.
Cheers,
Mick

Presumably There's no botulism risk in this because the oil will be reheated to high temps as part of the frying of the final dish, but does garlic infused oil have any special storage or shelf life considerations? A restaurant will get through it in short order, but if I make a batch up it'll be hanging around for weeks. I like the idea though  :)
Title: Re: CBM Little India Chicken Vindaloo
Post by: Derek Dansak on April 27, 2012, 10:10 AM
yes be cautious with garlic in any amount of oil.  if the garlic has botulism on it from contact with soil.  (its rare)

then the oil garlic mixture can be deadly , especially after a few weeks.  I always throw out garlic puree made with oil after 3 weeks in fridge. Even 3 weeks might be pushing it.
Title: Re: CBM Little India Chicken Vindaloo
Post by: Unclefrank on April 27, 2012, 10:15 AM
Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

All i do is
1 Bulb Garlic, Peeled and cut in half
1 Cup Vegetable oil

Pour oil in a pan and add the garlic.
Heat for about 5 minutes, the garlic should be browned on the edges.
Turn off the heat and leave until cooled.
Take the garlic cloves and slice finely.
Then add the sliced garlic back into the oil, stir and leave for a few hours.
Now remove the garlic and pour oil into a sealed container.

Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on April 27, 2012, 05:39 PM
The chef adds a few cloves of garlic to a blender with a litre or so of veg oil and blitzes the hell out of it. He may well make a bit more at a time because on a given night he knows roughly how much he uses.

I suppose some of the botulism debate depends on what is meant by 'garlic stored in oil'
What isn't used on the night would be fridged and would possibly go into the next days gravy.
It is around long enough to cause an issue.
It's worth remembering that this chef is cooking for hundreds of people per week and has done this for many years.
Cheers,
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: PaulP on April 27, 2012, 07:21 PM
I know I've banged on about garlic and botulism a few times. It is something everybody who cooks with garlic should be aware of.

I think more people die from lightning strikes than botulism poisoning in the western world.  ;)

Paul


Title: Re: CBM Little India Chicken Vindaloo
Post by: Wickerman on April 29, 2012, 07:05 AM
Great vids as always,Mick.

I think most of us could quite easily obtain that heat at home,but here's the thing that's bugging me the most ...'If that resulting vindaloo tasted 100% BIR(which i'm sure it did),then the flavour 'Must' be coming from the base or the spice mix.
Failing that,the supernatural is at work.

Did you manage a quick  taste?
 
Title: Re: CBM Little India Chicken Vindaloo
Post by: emin-j on April 29, 2012, 11:54 AM
Excellent vid Mick that curry looks delicious  :P I should have a word with the chef though Mick he obviously hasn't heard you must ' singe ' the spices to get the BIR taste  ::)  ;D
Title: Re: CBM Little India Chicken Vindaloo
Post by: Cory Ander on May 04, 2012, 05:38 PM
'If that resulting vindaloo tasted 100% BIR(which i'm sure it did),then the flavour 'Must' be coming from the base or the spice mix.
Failing that,the supernatural is at work.

I totally concur with that Wickerman. 

There appears nothing, at all, special about the "technique" used to prepare this dish.  If that's true (and I am sure it is, from observing the video) then the "BIR magic" must reside elsewhere (i.e. as you say, in the base and/or in the spice mix).

Mick - how did this vindaloo compare to those that you can cook at home please?  If there is a difference (e.g. in intensity of aroma and/or taste), then would you please be good enough to hazard a guess as to why?

Thanks,
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on May 04, 2012, 07:46 PM
This Vindaloo is one of the tastiest I have ever had.
There is a taste that is going on in the background that I cannot put my finger on, as it were.
There is a sweetness that I don't get in mine, not consistently anyway.
It is there if I have a plain curry, Madras or Vindaloo.
Given how simple the curry is I believe it is in the base, the base does have a sweetness to it.
Beyond that , at this stage I can't answer further.
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: Cory Ander on May 05, 2012, 05:06 AM
Thanks Mick,

Strange (and elusive) isn't it?  ???

I also believe (and remain convinced) that it is in the base....and I'm (still!) determined to get to the bottom of it!  :P
Title: Re: CBM Little India Chicken Vindaloo
Post by: CardiffCurrylad on July 07, 2012, 11:35 PM
Hi Mick,

As it happens I have made the base sauce tonight but it appears the video link has been removed for the vindaloo.  Do you happen to have an alternative link? The base by the way is tremendous!  ;)
Title: Re: CBM Little India Chicken Vindaloo
Post by: curryhell on July 08, 2012, 12:22 PM
Hi Mick,

As it happens I have made the base sauce tonight but it appears the video link has been removed for the vindaloo.  Do you happen to have an alternative link? The base by the way is tremendous!  ;)

I'm sure Mick won't mind my pointing you in the right direction.  Look forward to the pics and the report on the dish CCL.
CBM vids are to be found here:

https://vimeo.com/41174052
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on July 08, 2012, 05:42 PM
The Vindaloo video is here....
https://vimeo.com/41174052
Title: Re: CBM Little India Chicken Vindaloo
Post by: Malc. on July 08, 2012, 11:01 PM
Did anyone else notice that the pre-cooked chicken was sitting in its cooking liquor which also ended up in the Vindaloo?
Title: Re: CBM Little India Chicken Vindaloo
Post by: SteveAUS on September 09, 2012, 12:58 AM
Great selection of videos there CBM. Thanks for the link curryhell. Inspired me to do the chicken tikka vindaloo tonight with some left over blades tikka from last night  :D
Cheers
Steve

Edit: Quick question. Is the chef in the Chicken Tikka Vindaloo different from the one in the Little India Vindaloo vid? Noticed no garlic or ginger in the Little India Vindaloo?
Title: Re: CBM Little India Chicken Vindaloo
Post by: Secret Santa on September 09, 2012, 11:26 AM
Did anyone else notice that the pre-cooked chicken was sitting in its cooking liquor which also ended up in the Vindaloo?

Whenever I've left the precooked chicken in its cooking liquor in the past it's given it a slightly unpleasant flavour which is not there when just cooked. I've noticed this flavour in a few restaurants I've been to and it's therefore obvious that they also use this method.
Title: Re: CBM Little India Chicken Vindaloo
Post by: Curry Barking Mad on September 09, 2012, 11:30 AM


Edit: Quick question. Is the chef in the Chicken Tikka Vindaloo different from the one in the Little India Vindaloo vid? Noticed no garlic or ginger in the Little India Vindaloo?

Hi Steve,
Two different restaurants and chefs with slightly varying methods.
The Little India chef uses a garlic infused oil in this instead of garlic/ginger paste.
Cheers,
Mick
Title: Re: CBM Little India Chicken Vindaloo
Post by: coolflow on January 07, 2013, 10:04 AM
Where has the vid gone ??.
Title: Re: CBM Little India Chicken Vindaloo
Post by: Willyeckerslike on January 07, 2013, 10:26 AM
Hi it is here on page 3


The Vindaloo video is here....
https://vimeo.com/41174052