Topic: Chicken Vindaloo

[TwoBadMice]

Thought id post this up, Cant take credit for the recipe ive adapted it from here but cant remember from whoom - The base sauce i think is from the 100 Best Balti's Sauces, This is only my 3rd curry so go easy, but rest assure Uncle Ben is banned from my Kitchen! :-)

Observations/Critism Welcome


The Vindaloo

The Base Sauce


Lamb/chicken
3 onions, chopped
2 tomatoes, chopped
1 TBSP salt
2 inch fresh ginger, peeled and grated
6 large garlic cloves, crushed
2 TBSP Paprika
1.5 tsp Ground Corianda
3/4 tsp Cumin
1/2 tsp salt
1/4 tsp chilli powder
1 TSP turmeric
2 inch cinnamon
1 black cardamoms, broken open
2 black peppercorn
1 TBSP fresh chopped coriander
1 TBSP veg ghee

The Spices



In The Pan



Chicken In



After 30 Mins before blending Chicken Out



Base Sauce Done, Note British Coriander




The Vindaloo

1/4 Tsp Salt
4 Tsp Chilli Powder
1" Fresh Ginger grated
3 Garlic Cloves
4 Tbls Chopped Tomatos
Tsp Fresh Corriander Chopped
1 Tbs Powder Cprriander
1 Tbs Cumin
2 Tbs Paprika
2 Tbs Tumeric
1 Tbs Hot Curry Powder

The Spices Ect



Pre Cooked Chicken And Tatties



All in the Pan



DONE



Happy Days

[Bobby Bhuna]

Good post mate! Always nice to see some pictures! That is a huge portion!!!

Note the reduced British coriander ;D Are you Scottish too?

Can I offer a little constructive criticism? You're cooking too much in that pan. Too much meat and too much base. That's why you don't have the really glossy finish you see in the pictures from the really good curry chefs on this site (myself not included). I find that using around 300ml base sauce and around 1.5 medium sized chicken breasts works best for me. That way you'll never be reducing off the curry to the extend that you are doing. Add the base a ladle full at a time and sizzle the water off before adding the next ladle. Then once you have enough volume and the desired consistency, add your pre cooked chicken and simply heat through. I hope you don't think I'm out of place offering this advice, only I used to have a similar problem when I started.

[Bobby Bhuna]

I've just read your base recipe now. Madness! ;D

Can I recommend you try the SnS June 2008 base and Madras (if you don't have Kashmiri Mirch use paprika and if you dont have ground fenugreek seed, just omit it).

The base your using is way overspiced for the volume it's producing.

[joshallen2k]

Good try, but hopefully you're open to some advice!

From what it looks like, you cooked the chicken in the base (before blending), removed it, and then blended the base. Probably best to separate base-making, pre-cooking the meat, and finishing the curry.

Besides overspicing the base, in your final Vindaloo, I'm counting 11 Tablespoons  of ground spices. Hope you have a strong colon!

In any case, you're a trooper for assembling your own base, meat method, and Vindaloo - but my God man - try Bobby's suggestion. Once trying that, you can adapt for your own taste.

Appreciate you sharing your Vindaloo adventure, and look forward to seeing your future efforts.

-- Josh

[Bobby Bhuna]

Besides overspicing the base, in your final Vindaloo, I'm counting 11 Tablespoons  of ground spices. Hope you have a strong colon!

Lol, oh Christ he's right! Are you still alive? Try 1tsp spice mix and 2 or 3 tsps chilli powder (and perhaps some vinegar) for your Vindaloo next time and see what you think!

[TwoBadMice]

First off gents - Thanks for the Critism im not going to learn how to make better curry's without being told what im doing wrong.

The spices in the vindaloo spice are actually Tsp not Tbs so my mistake

Bobby

When im cooking the base i like to slow cook - i know thats not the desired way the BIR do it but i feel more at home doing that, Is this something i need to change using your method?

I will try the base's you reccomended

The portion is large im new to this game so it's a learning curve!

Again cheers for your help

Really appreciate the input

[Phallguy]

looks very nice does that