Hi,

I just found this site today and made my first curry following this recipe!

It turned out brilliantly! I put a fresh chilli in the vindaloo part and grilled some chicken with tandoori masala which although I only marinated for an hour or so worked surprisingly well.

I was surprised at the amount of oil in the recipe but realise this is the trick, finally, Ive made a curry which tastes like that from a take away!

I thought i might have put in a little too much carrot (it was a really big one) when tasting the base sauce, but once i mixed up the vindaloo part with the extra tomato puree it tasted fine.

thanks curry king for a great introduction!


Jim