Topic: CA's Chicken Vindaloo

[Cory Ander]

Also looks excellent. Were you out of fresh coriander ? Appears to be very little in it, or do you prefer it that way ?

Hi SC,

I couldn't be bothered to adorn it with fresh coriander (though I did add some earlier in the process).  I just wanted to eat it!

Anyway, it seems to me to be more of a recent practice (regarding BIR curries).

[gavindaloo]

hiya, many thx cory, ok, it was a great tasting curry, but it was not as bum churning as i thought it would be, don't get me wrong, it tasted really nice, so what spices do you think, you know, in what combination to make it hotter ?.
i did follow your recipe to the letter apart from using a different base, i used Kris Dhillon`s  " The Curry Secret " base curry.
i really liked the potato idea which made the dish as close to what i get out of my favourite Indian takeaway restaurant and when i go to my takeaway they always invite me to go into the kitchen and watch them cooking my meal, which is a nice touch. but up until i used your recipe i havent been able to recreate my perfect vindaloo, so many thx
i did my fav rice dish with this, basmati rice with saffron, star anise and cardamon.
i am really looking forward to making some more of your recipes as they all look munch.
any ideas for making a vegetable byriani ? would be appreciated.

[Edwin Catflap]

Hi Gavin

CA's vindaloo is one of my favourites and i have just made some of CA's vindaloo paste for my next one. Not tried it yet but it may give you that extra heat you want!!
Here's the link

http://www.curry-recipes.co.uk/curry/index.php?topic=5312.0

Ed 

[Cory Ander]

hiya, many thx cory, ok, it was a great tasting curry, but it was not as bum churning as i thought it would be, don't get me wrong, it tasted really nice, so what spices do you think, you know, in what combination to make it hotter ?.

The obvious answer is to add more chili powder/extra hot chili powder (and/or dried chili flakes, dried chillies and/or fresh chillies). 

Alternatively, if it's to your taste, add more black pepper and/or more ginger (both will add heat, though both will also add a distinctive taste).

More chili is undoubtedly your best option.