Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: solarsplace on June 10, 2010, 11:03 AM
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Hi
Thanks to this fantastic website and excellent contributions from forum members, plus a lot of practice later, here is a picture of my home made Chicken Vindaloo.
This version uses CA's base and Vindaloo recipe with Bruce Edwards spice mix. It does taste rather splendid! - I can thoroughly recommend this combination.
(http://www.curry-recipes.co.uk/imagehost/pics/5dfd800dbcf77f179a92c3546bd77d0b.jpg) (http://www.curry-recipes.co.uk/imagehost/#5dfd800dbcf77f179a92c3546bd77d0b.jpg)
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That's one of the best members photos I've seen on the site. Well done! Did you follow exactly to spec?
I've tried a few of CA's recipes and found the taste excellent but they are usually more complicated than some.
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Hi chriswg
Thank you for the complement, very nice thing to say :).
With regard to the recipe here are the details:
CA's base - http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0)
Always make a double batch with 2 x quantities as per spec. Usually use fresh ground spices in base.
CA's Vindaloo - http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0)
Always make a double portion with 2 x quantities as per spec.
However recently I have been experimenting and have now started using Bruce Edwards mix (http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0)) made exactly to spec with pre-ground spices. I personally find, as others have said on this site, that fresh ground spices start to steer the overall flavor away from my personal idea of the BIR taste.
I always pre-cook the chicken with an oil based method based on the recipe in the curry secrets paperback book. Basically cook gently in oil with some chicken seasoning, cardamom, turmeric and a tbsp or so of gravy until cooked and very tender, then drain on paper towel.
The spices are very gently fried, mainly because I am always paranoid about burning them.
The potatoes in the Vindaloo are boiled until firm just with 1tsp turmeric and 5 or so green cardamom pods. Plus I always allow 3 or 4 of them to enter the curry dish with the potatoes during the latter stage of cooking.
I personally find the choice of tomato puree used to be a critical factor in the look and taste of the dish and at the moment favor the double concentrate tube variety that is co-op own brand.
The tomato puree and the addition of CA's tikka masala powder (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)) are the main contributors to the deep red colour of the dish.
Oh, forgot to say, I don't use CA's spiced oil as is mentioned in his spec, not because I have any aversion to it whatsoever, just not got round to making any yet.
Thanks all.
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Does look fantastic 8)
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That does look absolutely wonderful!
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Nice looking curry, Solarsplace, though the photoediting (i.e. colour and contrast) does look a tad overdone? :P
Nice job, either way, glad that you liked it 8)
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Hi
All, thank you very much for the positive feed back on the picture!
Once again, thank you CA for posting your recipes!
On boy scouts honor - I have not enhanced the picture at all! - Just had my old camera repaired with a new CCD device when the old one broke and thats how it came out!
Thanks again ;)
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You know what, Solarsplace, that's what I think this forum is all about. It's all about providing decent BIR recipes that titillate members' taste buds. We can talk about it, and around it, or argue about it, or just do it! And I am very pleased that I have helped to titlatte yours! :P
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looking damn good solar makes mouth water just looking at it
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Just add a big home made naan, a few cans of lager and the world cup starting tonight, what else could you need to sustain life ;D
Great looking curry solarspace, well done!!
Rob.