Thats what makes me nervous Harry. Australian vindaloos use chicken thighs that has been cooking for a long time and falls apart in your mouth. Because of this ive been cooking thighs in traditional indian dishes which are quite happy to sit simmering away for an hour or so. So....do I go exactly as per the CA vindaloo recipe and make a BIR dish that I havent had for 20 years (and can hardly remember) or go with a slow simmer vindaloo (using the same ingredients) and chicken thighs a la AIR? 

Edit: Or.....have the thighs being pre-cooked and added to a quick dish to make me think they have been sitting simmering for a long time! 

If you want the real indian taste then no pre-cooking of meat. Pre-cooking is done purely to synchronize the cooking of several dishes at the same time. Also with chicken i would never use anything bigger than size 11 for any chicken curry