Topic: Chicken Vindaloo

[RobinB]

Chicken Vindaloo made with the rajver base a couple of nights ago.

[london]

Nice looking curry, which recipe did you use, what did you have with it rice or bread.

London

[RobinB]

Cheers London, had it with some pilau rice and a supermarket naan!.

Its basically my recipe but it's evolved from several madras/vindaloo recipes I've found on the site.
Serves 2-3

400ml Base sauce (warmed)
400g pre cooked lamb or chicken
3 tbsp vegetable oil
1 onion diced
1tsp salt
1 heaped tsp ginger and garlic paste
2 tbsp tomato puree thinned with 2TBSP water
1 heaped tsp Bruce Edwards spice mix
4 tsp Chilli Powder
2 tbsp lemon juice
1 heaped tsp dried Methi leaves
3 potatoes, quartered and gently parboiled for 10 mins with a quarter TSP teaspoon of turmeric.
Handful of chopped coriander
* if using a base without spice would throw in a tsp of madras curry powder with the spice mix.


Heat oil and add the onion on a high heat until golden, add the garlic and ginger for a few seconds, followed by the spices and salt. Add the tomato puree and fry until toffee aroma. Add a ladleful of base and reduce down. Add the meat, potatoes, and another ladle of base, reducing each time, keep the heat up and continue until base is gone. Finish with the lemon, Methi and coriander.

[jackbrouno]

Its a dry gravy dish

[curryhell]

That is a cracking looking vindaloo and very close to what i get from my regular TA.  Missing a few chopped green chilis though    Re.  tomato puree, is that 2 tbsp + 2 of water or 2 tbsp totaly combined?

[RobinB]

Thanks Curryhell,
Been along time since I've had a TA vindaloo so was cooking on instinct a little but very happy with this. Lemon juice hits the spot and the chilli gives it a good colour. Some fresh chilli's would be lovely I'm sure.

The puree/water ratio is 2 tbsp of each, mixed