Topic: CA's Chicken Vindaloo

[pforkes]

Once you have made the curry base, spice mix and spiced oil, then making a curry is almost trivial.
I make everything in bulk (usually 4-times the quantities) and so, for example, I fancied a chicken madras for breakfast...took me about 20-minutes from start to finish,

[Willyeckerslike]

I made this tonight, was a bit wary of it to be honest, vindaloo, me and the toilet have history ;D, too much info i know .  this for me was the best balanced curry I have done, but typical me, I forgot to put spices in with parboiled tatties :  bloody beer, lol. still it was very good, even the Mrs liked the little bit she tasted before she ate her CTM

As always CA thanks for posting this,  very nice indeed

cheers

Will

[PaulP]

I cooked this for myself last night. It would be too hot for my wife but I was alone for the evening.

I have to say it was one of the best BIR style dishes I have ever made. To me it tasted more like a proper madras than a vindaloo but I guess it depends what chilli powder you are using. I used 1 teaspoon of Natco hot chilli powder and 1 teaspoon of red kashmiri chilli powder. I was wary about ruining it with the vinegar but it turned out great.

Thanks CA, I'll post pictures when I get a minute.

[Cory Ander]

made this curry tonight. was a heck of a lot of work but was excellent. i guess i now have spice oil and masala and a spice mix for other curries though. I tried it with pork instead of chicken was very good though obviously not traditional

Glad it worked for you jimmy2x 

Nothing wrong with using pork instead of chicken (unless you're a muslim, of course) 

Actually, pork WOULD be "traditional" for a vindaloo....

[Cory Ander]

I made this tonight...this for me was the best balanced curry I have done

I'm very pleased to hear that you liked it Willy 

[Cory Ander]

I have to say it was one of the best BIR style dishes I have ever made

Did you use my base or Taz's for this Paul?

[Cory Ander]

To me it tasted more like a proper madras than a vindaloo but I guess it depends what chilli powder you are using

I'm always a little cautious of making (or, in this case, specifying) curries too hot (for others) because all too often people tell me they "love hot curries" but their idea of hot and mine are worlds apart!  There is nothing worse than making a HOT curry and then finding people can't eat it! 

The hotness of madrases, vindaloos and phals anyway seems to vary enormously from restaurant to restaurant, I find.

[PaulP]

Hi CA,

I used your base recipe not the Taz one. I followed your recipe to the letter except I didn't use spiced oil and left out the potato.

Thanks,

Paul.

[Cory Ander]

I used your base recipe not the Taz one.

Thanks for clarifying that Paul.  I would be interested to hear your views on how it compares to:

1.  This vindaloo recipe with Taz's base, and

2.  This vindaloo recipe and my base (but with extra oil) with Taz's method?

Have you any plans for either of the above Paul?  I'll be trying the second one for sure.

[PaulP]

CA

Next I'll try this recipe with Taz base and Taz spice mix but I can also try this recipe with Taz base and your spice mix to compare the 2.

Paul.