Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Cory Ander on April 13, 2012, 03:08 PM
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...with chicken marinated in copious amounts of dried red chillies, chili powder, dried chili seeds, spices, black pepper, salt, garlic, tomato paste (all mixed with chili oil, vinegar and water and then blended). Then fried and curry base added.
Very tasty (and hot!) :P
(http://www.curry-recipes.co.uk/imagehost/pics/302b6f5715e4147d0d21b0873308e26f.jpg) (http://www.curry-recipes.co.uk/imagehost/#302b6f5715e4147d0d21b0873308e26f.jpg)
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...with chicken marinated in copious amounts of dried red chillies, chili powder, dried chili seeds, spices, black pepper, salt, garlic, tomato paste (all mixed with chili oil, vinegar and water and then blended). Then fried and curry base added.
Very tasty (and hot!) :P
(http://www.curry-recipes.co.uk/imagehost/pics/302b6f5715e4147d0d21b0873308e26f.jpg) (http://www.curry-recipes.co.uk/imagehost/#302b6f5715e4147d0d21b0873308e26f.jpg)
That looks absolutely superb my friend!! :)
Incidently, what dried chillies did you use?
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Looks incendiary!
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Hell's flames, CA, that looks brilliant. Your sauce seems to just cling to the meat. Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?
al.
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Incidently, what dried chillies did you use?
Hi Bob,
I used all of these (in the quantities you can see):
(http://www.curry-recipes.co.uk/imagehost/pics/2642077edf44cc2a3fadc5f2bdb28efe.jpg) (http://www.curry-recipes.co.uk/imagehost/#2642077edf44cc2a3fadc5f2bdb28efe.jpg)
- Big, dried, whole, red chillies. The packet doesn't say, but maybe Kashmiri (about a dozen)
- Crushed, dried, red chillies (about 1 tbsp)
- Kashmiri chili powder (about 1 tbsp)
Incidentally, for the marinade, I added the above to:
- 1 tsp of spice mix
- 1 tsp of curry powder
- 0.5 tsp fenugreek powder
- 0.5 tsp fennel seeds
- 0.5 tsp black/brown mustard seeds
- 0.25 tsp milled black peppercorns
- 0.5 tsp white cummin seeds
- 0.25 tsp salt
- 1 tbsp tomato paste (triple concentrated)
- 1 tbsp garlic paste
- 2 tbsp of chili oil
- 2 tbsp white vinegar
- sufficient water to make a thick, blendable, marinade
Some are approximate quantities because I didn't measure them all.
I left the mixture to soak for a few hours (to soften the dried chillies).
Then blended it (in a jug blender).
Then marinated the diced chicken (2 large, boneless, breasts) in it, for a few hours.
Then fried it in the normal amount of vegetable oil.
Then added curry base (a little at a time and reducing it).
Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?
I probably used more oil than normal (because I added some chili oil to the marinade). No, I didn't spoon any off.
The above ingredients made 2 substantial portions of vindaloo.
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That looks superb CA.
I've tried and been happy with curry2go vindaloo, but I will difinitely be giving this a go real soon. That really does look the bees knees. Can almost taste it just be looking at it. :)
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FCUK!!! That is a LOT of chillies :o
I might tone it down a little I think.
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Hi Bob,
I used all of these (in the quantities you can see):
- Big, dried, whole, red chillies. The packet doesn't say, but maybe Kashmiri (about a dozen)
- Crushed, dried, red chillies (about 1 tbsp)
- Kashmiri chili powder (about 1 tbsp)
Exactly the same dried red chillies I have too, along with a big batch of Dried Red Birds Eye Chillies which I use for the Piri Piri Chicken and other Asian dishes, but that is another topic :)
Incidentally, for the marinade, I added the above to:
- 1 tsp of spice mix
- 1 tsp of curry powder
- 0.5 tsp fenugreek powder
- 0.5 tsp fennel seeds
- 0.5 tsp black/brown mustard seeds
- 0.25 tsp milled black peppercorns
- 0.5 tsp white cummin seeds
- 0.25 tsp salt
- 1 tbsp tomato paste (triple concentrated)
- 1 tbsp garlic paste
- 2 tbsp of chili oil
- 2 tbsp white vinegar
- sufficient water to make a thick, blendable, marinade
Some are approximate quantities because I didn't measure them all.
I left the mixture to soak for a few hours (to soften the dried chillies).
Then blended it (in a jug blender).
Then marinated the diced chicken (2 large, boneless, breasts) in it, for a few hours.
Then fried it in the normal amount of vegetable oil.
Then added curry base (a little at a time and reducing it).
Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?
I probably used more oil than normal (because I added some chili oil to the marinade). No, I didn't spoon any off.
The above ingredients made 2 substantial portions of vindaloo.
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It looks good mate, although I think if I ate that amount of Chili my diaphragm would probably beat the North Korean Rocket into space, even though that failed :) lol So I would have to tone it down a bit but still a wonderful looking and I am sure tasting dish :)
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Looking good CA, I'd put a bit of Mr Naga in as well though. :)
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Hey Cory Ander
Good to see your still here Curry cookin ha ha
and doing a mighty fine job of it too
looking at your well presented dish
the texture looks prefect as well as the oil content
also the colour it looks georgeous fair do's to you
Very impressive Well Done !
cheers
Layne
:D
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Thanks for the clarification, CA. It's one hell of a good looking dish.
Cheers
al.
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CA my friend another great looking dish - great picture!!
best, Rich
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I cooked this a couple of weeks ago for a mate who likes his vindaloo.
I used all the spices as listed, but cut back on the chilli a little. I used:
3 x Kashmiri dried chillies
1 x heaped tsp Kashmiri chilli powder
1x heaped tsp dried crushed chillies.
Marinated for 24 hours.
My mate loved it. I had a mouthfull and it nearly blew my socks off. But very addictive. I kept going back for more and more, and I must have managed to eat about one quarter of the portion.
Another excellent CA recipe. THANKS!!
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Hi all, great photo, looks stunning!
this makes me want to post some photos of my latest madras. can someeone tell me how to upload the photos please ? do you guys first store the photos on a photo sharing web site , then imbedd/link them to cr0?
, or does cr0 store the photo file? i am unclear on this?
cheers DD
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I have just got my head around this myself Derek.
If you go to the following link this is how it's done
http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)