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

Happy new year everyone! A bit of a late upload but here are the last curries I made in 2018. I had to cook some food for vegetarians who wanted to try a curry with meat substitutes so I made 2 curries using Quorn pieces. Top left going clockwise; Quorn Curry, Chicken Pathia, Quorn Pathia, Mushroom Bhaji, Bombay Aloo, Chicken Passanda and Mixed Vegetable Curry, served with Pillau Rice. There was very little leftover for breakfast sadly.



All the best

Rob

I had a bit of a curry cooking session today using a shaheen onion masala sachet diluted 1:1 with water mixed with some of my home made base. I made some Masoor Dhal, Chicken Dhansak, Bombay Aloo, Mushroom Bhaji, Chicken Korma and Pillau Rice. I used some panch phoran in the Bombay potatoes for the first time today and I have to say it really adds a nice flavour to the dish. That's my dinner sorted for the next few days!









It all tasted very nice, full of BIR flavours

All the best

Rob

I made a few dishes yesterday with a new batch of base. I had some precooked chicken and chicken tikka to use and decided on the following dishes.

Some precooked ingredients

Chicken Tikka Dhansak

Chicken Vindaloo

CTM

Bombay Aloo

Chicken Tikka Curry



All the best

Rob

I made a couple of curries this evening for dinner. I've never made a Rogon Josh before so I decided to try chewytikka's 2 pan version. It made a very nice curry I have to say, thanks chewy. I followed the recipe to spec just using my version of JB's base. I also made my own chicken saag using fresh spinach, service onions and peppers from the rogon.

Chicken Saag


Chicken Rogon Josh



Apolagies for the focus in the last shot, I was quite hungry at that point.

All the best

Rob