Topic: CA's Chicken Vindaloo

[Cory Ander]

Just to re-iterate - all your recipes I've tried so far have been really excellent - even with the Taz base.....Will deffo do you the courtesy of following your recipes to the letter and let you know the difference.

Thanks for trying them TD.  I have no problem with you using another base but would definitely be interested in hearing your comparisions with using my base 

[masaladon]

Looks great ! I have been a huge curry head for years, however I had my first Vindaloo in Michigan USA last Saturday. It was a Lamb Vindaloo and now I am hooked on them...

[nerdgas]

Ok Peppercorns in the ingredients.....

But I'm buggered if I can find where to add them in the instructions.

BTW - Gert lush curry without the peppercorns anyway!

[Cory Ander]

Ok Peppercorns in the ingredients.....But I......can('t) find where to add them in the instructions.

Sorry nerdgas, I missed that from the instructions.  Add it with the chilli powder, curry masala, curry powder (or paste) and tandoori masala (if using).

[curryhell]

Lovely curry CA.  Bang on BIR ;D.  Made to your spec using your gravy and spice mix.  Omitted spiced oil (that'll be a project for later on) and used jarred ginger and garlic on my first attempt (shame on me).  Have now made this several times using fresh ginger garlic which is certainly worth the effort and time doing and have increased the chili powder content three fold to my taste.  Have adopted your recipe as the base for future experiments to get closer to my local BIR dish.  I can highly recommend to any vindaloo addict.

[Razor]

Hey Curryhell,

Mighty fine looking dish there, I'm sure CA will be pleased with your efforts.

Ray

[Cory Ander]

Hi CH,

Thanks for trying the recipe and reporting back with your photo...it looks great..and great colour too! 

have increased the chili powder content three fold to my taste

Good man! 

PS:  I presume that increasing the amount of chilli powder (by that amount) will thicken the sauce considerably?  If you want a thinner sauce, you can always add more curry base (or water)....unless you prefer it fairly thick, of course.

Have adopted your recipe as the base for future experiments to get closer to my local BIR dish.  I can highly recommend to any vindaloo addict.

I'm very pleased to hear that you like it CH 

[suspire]

Looks the part, will be trying this next, pics to come.

[suspire]

Good stuff.

[madmatt]

Made your vindaloo the other night and as always it was great.
Lovely spice flavour, even the other half enjoyed it, and she normally has a korma.

Pics below are firstly of where the chicken is coated in the spices, then of the finished dish, and then with rice and a korma.

Another lovely curry CA, many thanks.(p.s. the spiced oil worked great also)

Regards

Matt