This is a chicken tikka vindaloo from CBMs selection of videos I made last Sunday with Blades chicken tikka, CAs base and CAs masala mix. I also added tbspn vinegar. Has to be one of the better vindaloos ive made though definately needs tweaking. I did a double portion and found I needed more than 400mls of gravy so the only thing I could think of was to rinse the pot out with hot water and then pour that into the curry. Worked ok. Id definately be going hotter if I made it next time, probably with chillis rather than powder. Would probably go 2 tbspns vinegar next time too.



Thanks CBM
Steve

Edit: As requested, this is the link to CBMs videos to go with this post.:

https://vimeo.com/41174052

There is an album of videos and I think this one is on the second page.

Blades tikka: https://curry-recipes.co.uk/curry/index.php?topic=874.0
CAs Base: https://curry-recipes.co.uk/curry/index.php?topic=3772.0
CAs vindaloo mix: https://curry-recipes.co.uk/curry/index.php?topic=3953.0

Cant believe I cant put up a (moderated) picture of a curry without someones secret hidden agenda telling me what to put in a post.! (moderated) to this. Last post you'll see from me....

Try growing from seedlings instead of seeds. You're wasting precious time growing from seeds in a very narrow window of time i.e. a typical english summer, especially up north. Either that or get a greenhouse. Doesnt have to be a big flashy glass one, you can get cheaper and smaller plastic ones. As you know they need full sun and lots of it which they wont get inside. It may be pretty rare to be sunny, but at least in a green house they will be warm enough to produce some fruit. If you have room outside you could even build yourself a small polytunnel. Just a few bits of PVC tubing bent over into a semi-circle and secured down with a clear plastic tarp over the top does well. Go a google for DIY polytunnel. I built one, one year using old tent poles from an old dome tent I had. It was like a bloody sauna! lol Down here in the cooler parts of Australia im pushing it to get a crop going from seed to fruit before it starts to get cold again.
Cheers
Steve

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 
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?

They look good! Its only 6.45am and im sitting here thinking how many hours until dinner!!
Cheers
Steve

Great to hear Rob. Isnt it fantastic when you make something and call it perfect? Makes me happy anyway! Doing them on the BBQ is my next step. Nice one.
Cheers
Steve

[/quote]

from burnley Steve... it's ether the dog or the kids that make a noise haha.
[/quote]

Burnlehhh. I knew it!  Just down't road!

Excellent! Thanks for that. Ive never made them before and this looks so easy.

Got to ask though after being down under for 20 years and listening to your accent I think your from round my old neck of the woods? Got to be from Lancashire surely? Preston, Chorley, Darwin or somewhere round there?

Cheers
Steve

P.S. Your dog must've been playing outside when you were doing these as you couldnt hear it walking around and going to the water bowl for a drink like in your other movies lololol

Quote from: JerryM on September 07, 2012, 11:51 AM
SteveAUS,

i don't know what the limit is for "dry powders" in a 300ml single portion of curry. CA's vindaloo has 20ml and i can now make that cook out using the extra water. i've not worked on using more powder (chilli) as i switched to using fresh chillies to get the vindaloo heat but adding them intially into a sauce. i've now added in the nagga chilli sauce which does the job very well.

links

https://curry-recipes.co.uk/curry/index.php?topic=5224.msg53844#msg53844
https://curry-recipes.co.uk/curry/index.php?topic=3908.msg35388;topicseen#msg35388

No worries, thanks for that. I only added one extra teaspoon of chilli powder so it was obviously in my method and not getting the timing right and not "cooking it out" properly. I dicked around with more base and water but by the time it was half decent the chicken breast was tough.
Cheers
Steve

As well as listing the ingredients you should put a quick step by step instructions/method to go with your post. As in rest times etc without having to watch the movie again. For example I can remember there's two rests when making the dough one for 20 mins and the other for an hour (if I remember correctly). My computer at home is crap and always freezes when watching movies. So it'd take me twice as long to watch it again at home rather than at work!
Cheers
Steve

Thanks for sharing Chris.

Loved your reaction to number 4 going under the grill! You said what I was thinking.

Cheers!
Steve