Topic: Rik’s vindaloo

[Kashmiri Bob]

Third cook of this vindaloo. This time using chicken stripped from a rotisserie bird from Costco and threw in a couple of red chillies. Straight cook and eat. No resting.
Still fantastic.  Rested version cooked with raw chicken is better I think, but my search for vindaloo is over.


PS: tried to post pic using the same process as used for years, but won’t show.

Excellent Robbo.  I must give Rik's Vindaloo paste a go.  Are we talking as good a vindaloo as you could get in Rusholme all those years ago? Or better?

Have messaged Onions about being unable to post photos.  He may be on holiday.  Or, the messaging function is also on the blink.  Hopefully not

Rob