Topic: My best vindaloo

[thomashenry]

Vindaloo for one:
Heat 2 tablespoons hof oil, fry a small ish squirt of garlic puree (teaspoon or so) for 20 secs. Add 1 cup of khris dhillon sauce, 1/2 a teaspoon of salt and as much chilli powder as you like fo make vindaloo strength. Blast on max heat for 5 miinutues, stirring all the time. Turn down the curry a bit. Add in: 1/2 a teaspoon of sugar, a small squiirt of tomato ketchup, and a teaspoon of spice (equal parts corinader, cumin, curry power and turmeric). Cook for a few more minutes, then stir in pre cooked chicken, and maybe a lump or two of potato, and teaspoon of chopped coriander roots and leaves, and a pinch of garam masala. Warm the chicken through, and turn off the heat. Transfer to a serving bowl, sprinkle with a further pinch of coriander.

Lovvvvely.

[blade1212]

has anyone else tried this ?

[Graeme]

No but sounds about right, I start with oil, cassier bark, bay leaf, tom paste
(sometimes adding at this stage vindaloo paste, seems to works well)
then add base sauce, after a while i add other spices as normal,
using a high heat and until the oil starts to separate (takes about 10-15 mins)
from the now quite think sauce.

I am looking at vindaloo here.