1. Marinade
5 chicken breasts cubed (1cm x 1cm), 1 tsp garam masala pdr, 1 tsp kashmiri chili pdr,
1 tsp ginger paste, 1 tsp garlic paste, 1 tsp lime juice, 60 mls red wine vinegar
*blenderize all ingredients and marinade cubed chicken for 4-24 hours
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2. Base Gravy:
4 med onions diced, 2 tbps garlic and ginger paste, 500 mls water, 2 large carrots diced, 1 celery stick chopped, 3 radishes chopped, 1 tbsp lemon juice, 1/2 red pepper diced, 1/2 green pepper diced, 3/4 tsp Ajowan Seed, 2 tsp salt, 1 lg tomato diced, 1 tsp cilantro (or pdr), ghee/oil (vegetable)
*fry onion in ghee x 10 mins, then add ginger/garlic, continue cooking x 3-5 mins
**add all other ingredients, boil and cover pan (x 45 mins-60 mins)
***remove from pan, blenderize and return to pan
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3. add 400mls diced tomatoes (can), 1 heaping tsp tomato paste, 1-1/2 tbsp spice mixture and then blenderize
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4. 1 green pepper diced, 1 tsp tomato puree, 1 tsp spice mixture, 3 tsp kashmiri pdr, 1 tsp fenugreek pdr, 1/2 tsp salt, 1 tbsp oil, 2 "3" inch cinnamon sticks, 6 bay leaves, 1/2 tsp cardamon pdr, 1 Jalapeno pepper diced, 100-200 mls whipping/heavy cream (35%mf), 1-2 tsp brown/white sugar, 1 tsp black mustard seeds, 4 cloves
*blenderize dry ingredients with wet
*cook chicken adding all ingredients including gravy
*once chicken cooked, remove cinnamon sticks/bay leaves
*add cream and salt/sugar as needed
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serve Vindaloo chicken and gravy in bowl, have prepared garlic/salt Naan bread Iwarmed) and enjou
Sorry for bumping thread. Looking for feedback on this recipe.. My wife and i live in a region where the curry restaurants produce a mediocre curry and i've been playing for almost 2 years off and on when i can with modifying recipes. If anyone has the chance to review my recipe above or try and offer feedback, i'd be grateful. The best Vindaloo i had was from an owner of a curry restaurant now closed as he retired at the age of 80. His vindaloo had a sl tomato base with sl sweet heat and a depth of flavor that absolutely boggles my mind.
My latest Vindaloo attempt comes within 7/10th of his and is getting better and i'll keep modifying as i learn more about curries. I'll post what i've modified since:
1. Marinade: 5 chicken breasts cubed; 1 tsp lime juice, 2 tsp garlic & ginger pst, 60 mls Red Wine Vinegar; marinade overnight
2. 1 medium onion chopped;; 2 cans Campbell Tomato Soup
250 ml whipping/heavy cream; 3 tsp garlic & 2 tsp ginger pst
2 tbsp kashmiri pdr; 2 cinnamon sticks
6 cloves (ground); 1/2 tsp yellow & 1/2 tsp black mustard seeds
1 tsp curry pdr/blend 1/8 tsp nutmeg pdr
1 tsp black pepper 2 tsp garam masala
1 tbsp fenugreek leaves ground into pdr;
1/2 tsp cardamom pdr; 1/2 tsp salt
2 tsp brown sugar; 1/2 - 1 cup water
vegetable oil/ghee
1. cook chopped onions in oil till translucent
2. add ginger/garlic pst, 1 tomato soup can, and all spices EXCEPT Garam Masala/Fenugreek Pdr/sugar/salt
3. blenderize in pan or once cool
4. add approx 600 mls of base gravy (your preference) and heat
5. on a separate burner/over, precook marinated chicken till almost fully cooked, then set aside
6. add to pan sugar/salt/cream/chicken/garam/fenugreek and cook for 5-10 mins on med heat
7. remove cinnamon sticks and add water until consistency achieved, then serve (will make enough to feed 6-8 adults)
Quote from: fstr n u on December 10, 2016, 05:36 AMHis vindaloo had a sl tomato base with sl sweet heat and a depth of flavour that absolutely boggles my mind.
Can you clarify what "sl" is in this context, please ?
** Phil.
Hi never really had a vindaloo with cream in it?
I'm guessing from your spelling that you're North American and that might explain the rather strange mix of traditional Vindaloo methods and BIR (restaurant) methods. And you won't find a vindaloo anywhere, not traditional nor BIR style, that incorporates cream because if it does it's no longer a Vindaloo.
My advice would be to cook your chicken by one of the precook methods on this forum and use a base and minimum other ingredients for a vindaloo, again according to one of the recipees on this forum. Otherwise go all-in traditional for which there are many good recipes all over the internet.
that's good feedback about the cream. I purchased John Voigt's Curry Secret's book and have been researching curry methods when i can. So many varieties...hard to know what's decent until you try it. In response to above, excuse my "sl"...that means slight. It's a variable term meaning a pinch, 1/8 tsp give or take. We recently ended up at a newer restaurant in our City and i am super confused now. I'll post in a new thread what i've learned about their Vindaloo and get your thoughts.
PS: yes i'm from Canada