I have tried and had some good results as you have with the high-heat dishes, but then we are not really interested in subtle flavours are we : ;D. 

I find that they do not help in milder dishes because the vinegar & other additives seem to accentuate the flavour of the chillis too much.  If you really want an explosive mix get some fresh mega chillis, like Naga, Scotch Bonnet, or Birds Eye, pulp with a little black pepper, then mix with Mustard Oil (by hand) until you get a smoth but not runny paste.  Then freeze the mix in an ice cube tray and use as required.  the secret is not to defrost the cube(s) just add it frozen so that the gases and oils stay in the curry.  The next stage is make sure you have some pre-frozen ice packs in the freezer, and the following morning arrange them around the loo seat and have one spare in a plastic disposable bag.  the rest is up to you and your imagination.  Take care is this is my dark secret  ;D ;D

CP

hi welshknuckles
try getting hold of some dorset nagas(940,000 on the scoville scale) i'm sure they would also do the trick. i think cp has got hold of some......? i have tried a chicken tikka naga from a newly opened place called the "The Royal Spice" in bethersden just along the A28 it's a converted pub very spacious. anyway it was delicious and its described as a real alternative to vindaloo but they removed the chilli . top gears' richard hammond (before he tried to kill his self in a really fast car ) ;D tried to kill hisself by putting a bangladeshi naga on the tip of his tongue and it reduced him to tears but all in the name of fast cars (you would have thouhgt he would go for a  mega double phall(a dish i just made up) with the size of his balls ....top bloke!

regards
gary

My favorite local BIR uses it in their Tindalloo, absolutely no Chilli aftertaste in any of their hot dishes & no trace of Chillies Pureed or otherwise, i think i & a few others broached this subject about a year or so ago.
I only have come across the one Bir that uses concentrate.

All the best for the season of goodwill & dark tidings to all  ;D

Hi, the Tindalloo is bloody hot & a Vindalloo is just warm lol, its my local BIR version of a Phall but without any Chilli powder taste, the ingredients are identical to their Vindalloo & the only real difference is the level of heat.
Hope this helps.