Topic: Rajver chicken vindaloo revisited and adapted

[woodpecker21]

hi g/gls
here is the vindaloo which i have currently been cooking using the rajver curry gravy. i will say that you can use terry(ifindforu) restaurant masala mix instead or bruce edwards you will acheive a fab curry ;D

CHICKEN VINDALOO   
COOKING TIME 15-20 MINS
INGREDIENTS

3-4 TBSP VEG OIL
1TSP FINE CHOPPED GARLIC
1-2 TSP SALT
1 ? TSP RAJVER MASALA ( 2 turmeric 1 coriander 1 cumin 1 garam masala 1 chilli powder)
2-3 TSP CHILLI POWDER   
1-2 TSP TOMATO PASTE!
3-4 LADLES CURRY GRAVY
1TSP FINE CHOPPED CORIANDER   
3 TSP CHOPPED CORIANDER TO GARNISH   
1 PORTION OF PRECOOKED CHICKEN      
3-4 CUBES PRECOOKED POTATO
METHOD
HEAT THE OIL ON MEDIUM HIGH HEAT REMOVE FROM HEAT WHEN BUBBLES APPEAR ON THE EDGE THEN ADD SALT, RAJVER MASALA ,CHILLI POWDER, TOMATO PASTE SMOTHER AROUND PAN RETURN TO HEAT AND FRY FOR 30 SECONDS  ADD ALITTLE WATER TO STOP FROM STICKING  AND STIR WELL UNTIL SPICES ARE NOT GRAINY (DONOT BURN AT THIS STAGE). ADD 1 LADLE OF CURRY SAUCE MIX WELL FRY FOR 4-5 MINS ADD 2 MORE LADLES OF GRAVY  AND FRY FOR 1 MIN THEN ADD PRECOOKED CHICKEN AND STIR WELL. TURN DOWN THE HEAT AND SIMMER FOR 4-5 MINS. ADD THE PRECOOKED POTATOES STIR WELL  HEAT THROUGH ADD TSP CORIANDER COOK FOR 1-2 MINUTES MORE. REMOVE FROM HEAT ALLOW TO SIT WITH A LID ON THE PAN FOR 3 OR 4 MINS TO SETTLE THEN SERVE GARNISHED WITH 3TSP CORIANDER.
(THROUGHOUT COOKING STIR WELL AROUND THE PAN SHAKING OCCASSIONALLY TO ENSURE NO STICKING TO BOTTOM OF THE PAN.)

sorry george about the format  :-[

hope you peeps try it

regards
gary

[parker21]

hi  guys
in the method for this vindaloo when you 1st heat the pan with the oil add the garlic until it floats the add the other ingredients

regards
gary( woodpecker in disguise)