Chicken Vindaloo...

[Cory Ander]

...with chicken marinated in copious amounts of dried red chillies, chili powder, dried chili seeds, spices, black pepper, salt, garlic, tomato paste (all mixed with chili oil, vinegar and water and then blended).  Then fried and curry base added.

Very tasty (and hot!) 

[976bar]

...with chicken marinated in copious amounts of dried red chillies, chili powder, dried chili seeds, spices, black pepper, salt, garlic, tomato paste (all mixed with chili oil, vinegar and water and then blended).  Then fried and curry base added.

Very tasty (and hot!) 

That looks absolutely superb my friend!!

Incidently, what dried chillies did you use?

[Stephen Lindsay]

Looks incendiary!

[alarmist10]

Hell's flames, CA, that looks brilliant.  Your sauce seems to just cling to the meat.  Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?

al.

[Cory Ander]

Incidently, what dried chillies did you use?

Hi Bob,

I used all of these (in the quantities you can see):

• Big, dried, whole, red chillies.  The packet doesn't say, but maybe Kashmiri (about a dozen)
• Crushed, dried, red chillies (about 1 tbsp)
• Kashmiri chili powder (about 1 tbsp)

Incidentally, for the marinade, I added the above to:

• 1 tsp of spice mix
• 1 tsp of curry powder
• 0.5 tsp fenugreek powder
• 0.5 tsp fennel seeds
• 0.5 tsp black/brown mustard seeds
• 0.25 tsp milled black peppercorns
• 0.5 tsp white cummin seeds
• 0.25 tsp salt
• 1 tbsp tomato paste (triple concentrated)
• 1 tbsp garlic paste
• 2 tbsp of chili oil
• 2 tbsp white vinegar
• sufficient water to make a thick, blendable, marinade

Some are approximate quantities because I didn't measure them all.

I left the mixture to soak for a few hours (to soften the dried chillies).

Then blended it (in a jug blender).

Then marinated the diced chicken (2 large, boneless, breasts) in it, for a few hours.

Then fried it in the normal amount of vegetable oil.

Then added curry base (a little at a time and reducing it).

Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?

I probably used more oil than normal (because I added some chili oil to the marinade).  No, I didn't spoon any off.

The above ingredients made 2 substantial portions of vindaloo.

[Aussie Mick]

That looks superb CA.

I've tried and been happy with curry2go vindaloo, but I will difinitely be giving this a go real soon. That really does look the bees knees. Can almost taste it just be looking at it.

[Aussie Mick]

FCUK!!! That is a LOT of chillies

I might tone it down a little I think.

[976bar]

Hi Bob,

I used all of these (in the quantities you can see):

• Big, dried, whole, red chillies.  The packet doesn't say, but maybe Kashmiri (about a dozen)
• Crushed, dried, red chillies (about 1 tbsp)
• Kashmiri chili powder (about 1 tbsp)

Exactly the same dried red chillies I have too, along with a big batch of Dried Red Birds Eye Chillies which I use for the Piri Piri Chicken and other Asian dishes, but that is another topic

Incidentally, for the marinade, I added the above to:

• 1 tsp of spice mix
• 1 tsp of curry powder
• 0.5 tsp fenugreek powder
• 0.5 tsp fennel seeds
• 0.5 tsp black/brown mustard seeds
• 0.25 tsp milled black peppercorns
• 0.5 tsp white cummin seeds
• 0.25 tsp salt
• 1 tbsp tomato paste (triple concentrated)
• 1 tbsp garlic paste
• 2 tbsp of chili oil
• 2 tbsp white vinegar
• sufficient water to make a thick, blendable, marinade

Some are approximate quantities because I didn't measure them all.

I left the mixture to soak for a few hours (to soften the dried chillies).

Then blended it (in a jug blender).

Then marinated the diced chicken (2 large, boneless, breasts) in it, for a few hours.

Then fried it in the normal amount of vegetable oil.

Then added curry base (a little at a time and reducing it).

Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?

I probably used more oil than normal (because I added some chili oil to the marinade).  No, I didn't spoon any off.

The above ingredients made 2 substantial portions of vindaloo.
[/quote]

It looks good mate, although I think if I ate that amount of Chili my diaphragm would probably beat the North Korean Rocket into space, even though that failed lol So I would have to tone it down a bit but still a wonderful looking and I am sure tasting dish

[Vindaloo-crazy]

Looking good CA, I'd put a bit of Mr Naga in as well though. 

[laynebritton]

Hey Cory Ander
Good to see your still here Curry cookin ha ha
and doing a mighty fine job of it too
looking at your well presented dish

the texture looks prefect as well as the oil content
also the colour it looks georgeous fair do's to you

Very impressive Well Done !
cheers
Layne