Topic: Chicken Vindaloo

[joshallen2k]

Chicken Vindaloo, pilau rice, and homemade naan. One of the best dinners I've made.

Even added a dessertspoon of coconut milk for good measure!

[Secret Santa]

The vindaloo looks a good bit less saucy than I prefer, but never the less a fine presentation Josh, very nice.

[Cory Ander]

Looking good Josh 

Interesting to see that you use a knife and fork   I just shovel it down with a tablespoon; wouldn't have it any other way! 

[joshallen2k]

a good bit less saucy than I prefer

The finished dish was actually pretty saucy. I just spoon chicken chunks onto the plate, with just a little sauce. Mainly for presentation value.

I then dip the naan right into the serving dish  ;D

Interesting to see that you use a knife and fork

Again, just for presentation. I don't even use a tablespoon. Just rip off a bit of naan, grab a bit of chicken, dip in rice, and a dunk in the sauce in the serving dish. Rinse. repeat.

[Cory Ander]

I don't even use a tablespoon. Just rip off a bit of naan, grab a bit of chicken, dip in rice, and a dunk in the sauce in the serving dish. Rinse. repeat.

Now you're talking....that's what I call style!

[Bobby Bhuna]

That looks wonderful!

[Cory Ander]

I presume you made this to the recipe/techique for which you are awaiting approval to post Josh?

Any response from the originator yet?

[joshallen2k]

Yes I did, and no I didn't 

[Cory Ander]

It's a shame you haven't had a response from the originator (yet).  Hopefully they will permit you/us to post more specific details soon (and hopefully they will be willing to join in discussions on, what is, a different and  interesting technique)

But, in the meantime, would I be right in saying that the "technique" roughly involves:

- a rudimentary base, containing about 400ml, or so, of oil, in a total volume of base of about 2 or 3 litres

- using no extra oil, at the cooking stage, but adding some of the base (200ml, or so), together with about a tablespoon, or so, of spice mix (similar to Bruce Edward's) and garlic, ginger and salt and boiling that, for several minutes, until it really reduces, the water has gone and the oil separates from it

- adding more base (about 200ml, or so) and chilli powder (to taste), tomato paste, dried fenugreek (and other pre-fried ingredients, such as onions, chillies, capsicums and meat)

- seasoning with salt and sugar (to taste)

- adding chopped coriander

- simmering until the right consistency is obtained?

And would I be right in saying that the interesting differences with this technique, compared to what might me called "normal practice" are that:

- the base has lots of oil (which is left in the base)
- no oil is added at the main dish cooking stage (it comes from the base)
- the spices aren't fried, as such, but are added to the boiling base
- the first amount of base (plus spices) is thoroughly reduced until the oil separates
- chilli powder is not added until later in the process (together with additional base)?

Anything (in general) that I've missed Josh?

[joshallen2k]

Yes, that's pretty well it.

The single biggest difference is in the reduction of the starting base, with no starting oil.

After boiling away the initial base, you are left with caramelized base vegetables, decent oil, and well fried, but inherently non-burnt spices. It looks very similar to the "usual" method after the initial reduction.

I do have some questions about the method, primarily:

- why the chilli powder (and possibly the methi) isn't added with the original spice mix in the reduction stage
- why the tomato puree isn't added as part of the reduction, or added before the second base stage starts
- how the method could be applied to sweeter curries, like CTM and korma

I suppose I could experiment with the above, but it would be beneficial to have the originator comment if the above have already been explored.

-- Josh