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Author Topic: Chicken Vindaloo  (Read 7617 times)

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Offline Cory Ander

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Re: Chicken Vindaloo
« Reply #10 on: January 05, 2010, 04:18 AM »
Please note, general discussion on recipes and technique in new thread here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4149.msg37560#msg37560
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Offline chinois

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Re: Chicken Vindaloo
« Reply #11 on: February 01, 2010, 02:14 PM »
Wow, it's got 'the ripple effect' with the oil! Looks good to me! Bread looks perfec too  ;D
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Offline cardiff_blu1978

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Re: Chicken Vindaloo
« Reply #12 on: February 09, 2010, 08:22 PM »
Looks to beautiful to put into words... Looks just like what I get from the BIR... any link please to your recipe ?
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Offline joshallen2k

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Re: Chicken Vindaloo
« Reply #13 on: February 10, 2010, 01:40 AM »
Quote
any link please to your recipe ?

Hi cardiff_blu, this uses the Mick/Taz base here: http://www.curry-recipes.co.uk/curry/index.php?topic=4163.0

I modified the original Dopiaza recipe to create a Vindaloo. Most of the methodology to get there is described here: http://www.curry-recipes.co.uk/curry/index.php?topic=4149.msg37560#msg37560

Good luck with it!

-- Josh
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