This is a chicken tikka vindaloo from CBMs selection of videos I made last Sunday with Blades chicken tikka, CAs base and CAs masala mix. I also added tbspn vinegar. Has to be one of the better vindaloos ive made though definately needs tweaking. I did a double portion and found I needed more than 400mls of gravy so the only thing I could think of was to rinse the pot out with hot water and then pour that into the curry. Worked ok. Id definately be going hotter if I made it next time, probably with chillis rather than powder. Would probably go 2 tbspns vinegar next time too.



Thanks CBM
Steve

Edit: As requested, this is the link to CBMs videos to go with this post.:

https://vimeo.com/41174052

There is an album of videos and I think this one is on the second page.

Blades tikka: https://curry-recipes.co.uk/curry/index.php?topic=874.0
CAs Base: https://curry-recipes.co.uk/curry/index.php?topic=3772.0
CAs vindaloo mix: https://curry-recipes.co.uk/curry/index.php?topic=3953.0

Cant believe I cant put up a (moderated) picture of a curry without someones secret hidden agenda telling me what to put in a post.! (moderated) to this. Last post you'll see from me....

Ready to go in


Half way through


Done


...and eat!


Cheers!
Steve

Hi - just wondering if anyone uses pre-made chilli oil instead of the suggested spice oils? I have a bottle of Ayams that I bought a while ago and forgot about.
Cheers
Steve

Left over from Saturday nights dinner: Masala Marks butter chicken with blades chicken tikka, rice, cucumber/coriander/mint raita and Kachumber (onion/tomato salad)

Cheers
Steve

Is it just me or has the layout of the site changed slightly? On the menu bar at the top Im pretty sure it had from L to R Home, Forum, Help, Search etc etc. In the Home section it had latest topics. Now it doesnt, it just includes the Forum titles with latest topics at the bottom (in a different format). Is it just my computer?

Do BIRs make every individual plate to order or do they have their more popular dishes in a big pot slowly bubbling away waiting? From reading over the past few days (and more recently curr2gos shortcut thread) I get the impression that every individual order is made there and then as a one off. That would be a hell of a lot of work. Hats off to the chefs if thats the case. The few restaurants that ive been to down here, and the ones where you can actually see into the kitchen where everything is prepared all the dishes are taken from big pans that are slowly simmering away. For example, the vindaloo that I get from my favourite TA (one of which I thoroughly enjoyed last night for dinner) uses chicken thighs that you can tell has been cooking for a long time as it just falls apart.
Cheers
Steve

Hi all, just wanted to say what a mighty fine looking site this is. Im hungry just looking at it. Originally from England, now in Australia, love my curries, love making them.
Cheers
Steve