I was so pleased with the vindaloo I made the other day I decided to make another. I used JB's other takeaway base for this one  and the flavour was very nice again.
I have posted the recipe in the vindaloo section if anyone wants to try it.









All the best

Rob

I found a portion of base in my freezer, enough for 1 large curry, so I decided to make another Vindaloo. The base was JB's other takeaway base gravy https://curry-recipes.co.uk/curry/index.php?topic=14226.0

This is the mix powder I used for this recipe
4 pts Turmeric powder
3 pts mild Madras (rajah)
1 pt mild Madras (TRS)
2 pts ground Coriander
2 pts ground Cumin 
1 pt paprika
0.5 pt Garam Masala (rajah)

Ingredients (I use measuring spoons for my TBS and tsp ingredients)
2 TBS vegetable oil
2 crushed kashmiri chillies
1 TBS g/g paste
2 TBS diluted tomato puree
A good pinch of Methi leaves
2 tsp Mix powder
1.5 tsp Kashmiri Mirch
1.5 tsp Deggi Mirch
0.5 tsp ground black pepper
0.25 tsp salt
Less than 0.25 tsp ground cardamon
Approx. 450ml base gravy
2 chicken breasts from a roast chicken cut into 4 pieces each
2 finger chillies finely chopped
1 small squirt of lemon juice
3 small pre cooked potatoes
2 tsp Apple Cider Vinegar
1 tsp tomato Ketchup
0.5 tsp garlic paste
Fresh Coriander finely chopped (including stalks)



Method
Heat oil on a medium flame, add the kashmiri chilli and infuse. (pic 1)
Add g/g paste and cook out (pic 2) followed by the tomato puree and methi leaves.
Stir in the ground spices with a little splash of base to make a paste. (pic 3 and pic 4)
Add the chicken and mix well with a squirt of lemon juice.
Add the chopped finger chillies and some coriander stalks. (pic 5 out of focus)
Add 150 ml of base and increase the heat to near maximum and stir well to fully de-glaze the pan.
Add a handful of the chopped coriander and mix and wait for the sauce to reduce. (pic 6)
Add garlic paste and vinegar and mix. Cook for another minute or so. (pic 7)
Add 150 ml of base and mix well.
Reduce on high heat then add 100ml of base, potatoes and ketchup. Mix well. (pic 8 )
Continue reducing then reduce the heat a bit and add the remaining base and chopped coriander.
Thicken to your desired consistency and serve. (pic 9)



Chicken Vindaloo


It had a really nice depth of flavour and heat and would probably serve 2 people.

All the best

Rob

I had a tray of base sauce left in the freezer and really fancied a Chicken Vindaloo tonight. I had almost forgotten what a nice dish this is. I normally add a squirt of tomato ketchup to my vindaloo but I didn't have any so I added a few teaspoons of cider vinegar and a little jaggery instead. I also used 2 crushed kashmiri chillies, 2 finely chopped finger chillies, kashmiri mirch and deggi mirch for the heat in the curry. Lovely! Apparently the Passanda was ok too.

Chicken Vindaloo








Chicken Passanda



Best regards

Rob

Happy new year everyone! A bit of a late upload but here are the last curries I made in 2018. I had to cook some food for vegetarians who wanted to try a curry with meat substitutes so I made 2 curries using Quorn pieces. Top left going clockwise; Quorn Curry, Chicken Pathia, Quorn Pathia, Mushroom Bhaji, Bombay Aloo, Chicken Passanda and Mixed Vegetable Curry, served with Pillau Rice. There was very little leftover for breakfast sadly.



All the best

Rob

I don't know if anyone else is getting anything like this? or have I upset someone?



Regards

Rob

I had a bit of a curry cooking session today using a shaheen onion masala sachet diluted 1:1 with water mixed with some of my home made base. I made some Masoor Dhal, Chicken Dhansak, Bombay Aloo, Mushroom Bhaji, Chicken Korma and Pillau Rice. I used some panch phoran in the Bombay potatoes for the first time today and I have to say it really adds a nice flavour to the dish. That's my dinner sorted for the next few days!









It all tasted very nice, full of BIR flavours

All the best

Rob

I cooked up a simple madras today using Shaheen onion masala base  It made a tasty madras I have to say the differences being quite small. The most noticeable difference being the colour. I diluted the onion masala 1:1 with water, blended it and warmed it up. Here are some pics of the dish.

:







All the best

Rob

I made a few dishes yesterday with a new batch of base. I had some precooked chicken and chicken tikka to use and decided on the following dishes.

Some precooked ingredients

Chicken Tikka Dhansak

Chicken Vindaloo

CTM

Bombay Aloo

Chicken Tikka Curry



All the best

Rob

I made CT's chicken rogon josh again this week, the first one as per the recipe and the second without chilli of any kind (for a chilli intolerant individual). I replaced the chilli powder with a tsp of paprika and just omitted the chilli and coriander paste. It was still a very nice (but mild) rogon josh.

Chicken Rogon Josh (no chilli)


Chicken Rogon Josh



Best regards

Rob

I made a couple of curries this evening for dinner. I've never made a Rogon Josh before so I decided to try chewytikka's 2 pan version. It made a very nice curry I have to say, thanks chewy. I followed the recipe to spec just using my version of JB's base. I also made my own chicken saag using fresh spinach, service onions and peppers from the rogon.

Chicken Saag


Chicken Rogon Josh



Apolagies for the focus in the last shot, I was quite hungry at that point.

All the best

Rob

Cooked a couple of nice curries for dinner tonight. First was a chicken saag which I made with frozen spinach. Next was a chicken and mushroom curry. I didn't have any ginger to make my ginger and garlic paste so had to make do with garlic paste. The spice mix for the chicken saag was just 1tsp mix powder, 1/4 tsp ground cinnamon, 1/4 tsp garam massala and 1/4 tsp salt. For the chicken and mushroom I used 1/2tsp mix powder, 1/2 tsp kitchen king, 1/2 htsp deggi mirch, 1/2 htsp kashmiri mirch, 1/4 tsp ground cinnamon and 1/4 tsp salt. The mushrooms were precooked with finely chopped onion and green pepper, I add a little salt, pepper and soy sauce as I stir fry them and just a pinch of dried methi leaves towards then end.
     
Chicken Saag


Chicken and Mushroom Curry




All the best

Rob

I have made a few dishes over the past week, including a Chicken Vindaloo, Chicken Korma, Pillau Rice, Bombay aloo, Chicken Tikka and Naan bread. The Naans were from frozen dough which seems to produce a slightly darker coloured naan but still very nice. I had no fresh coriander either so a couple of the dishes had a slightly different flavour but all went down very well. The chicken tikka had a lovely deep marinaded flavour considering I didn't really measure any of the ingredients out. As you can see I only had a sample amount of the Korma, my recipe is not as sweet as many recipes and although it's a nice version of a Korma it's still not really my kind of thing. Something I do like to add to my bombay aloo is some fennel seeds, Im sure it's something I've tasted in restaurant versions but I used king edward potatoes which I slightly over cooked so ended up with more of a bombay mash. I used some baking potatoes in previous dishes and they seem to hold their shape a bit better even if I do overcook them, something I often do
   
Chicken Vindaloo

Chicken Korma

Dinner

Chicken Tikka

Tikka, remaining curry and rice plus naan


All the best
Rob

I made a new batch of base at the weekend using 4 medium sized onions. I'm still only using Turmeric as a ground spice and I'm getting some really good results with it. It gave me enough for about 8 curries. I froze 6 portions and used the rest to make these 4 dishes.

Base sauce

Chicken Tikka Jalfrezi

Chicken Bhuna

Chicken Vindaloo

Mushroom Bhaji(sorry its out of focus)


All the best

Rob

Here are the past weeks curry related efforts. Starting with Tandoori Chicken, followed by Chicken Madras, Chicken Korma and a fairly hot chicken curry made with kitchen king as my mix powder,onions, peppers and tomato with nice fluffy pilau rice.

Tandoori chicken


Chicken Madras

Chicken Korma

Chicken Curry with onions and peppers


All the best

Rob

Hello,
Made some more curries with the remaining tikka I had left. A chicken tikka massala and chicken tikka pathia. I've been trying out different spice mixes recently and for this pathia I used half and half JB's  and Kitchen King spice mix. Although the colour was slightly different to normal the flavour was very similar to my normal pathia.

Chicken Tikka Masala

Chicken Tikka Pathia


All the best

Rob

Hi,
I made a new batch of base again the weekend and made some dishes with 1 portion. First up a madras hot curry with chicken, onions, potatoes and peppers which I had with a mushroom bhaji and pilau rice. Today I knocked up some naan bread, chicken tikka and mini onion bhaji. I have to say the curry came out rather oily compared to my usual curries but it was very tasty indeed and it was large enough for two servings.







All the best

Rob
   

Hi,
Had another curry session on Sunday and cooked some Chicken Tikka which I used to make a couple of curries along with some fragrant Pilau rice and a Mushroom Bhaji side. The Chicken Tikka Biryani with Mixed Veg curry was a double portion and had a nice tikka flavour along with a mildly spiced veg curry. The Chicken Tikka Vindaloo was mine and went down very well with the rice and mushroom bhaji. Ive included some photos of the precooked ingredients.



Chicken Tikka Biryani



Chicken Tikka Vindaloo and Mushroom Bhaji



All the best

Rob


       

Made a small batch of base on Wednesday using 3 onions. It produced enough for 6 curries but I just made 2 the same day. Starting with my chicken korma and a vindaloo made without methi and coriander. My reason for cooking the vindaloo without methi and coriander was because of a recent takeaway I had that didn't have these ingredients in.

Chicken Korma


Chicken Vindaloo




As a comparison here is the takeaway I had


I have to say the flavours were similar but I imagine the differences are purely down to the variations in the base recipe, mix powders and souring ingredients. My version contained just pre-cooked chicken, boiled potato, G/G paste, tomato puree, mix powder, chilli powder, lemon dressing, base gravy and ketchup.

All the best

Rob 

HAPPY NEW YEAR TO YOU ALL! Here are my first attempts of the new year. Made with a small batch of base which would honestly have made 3 normal sized curries but I decided to go for larger portions tonight. First up was a chicken saag made with fresh spinach followed up by a nice spicy and saucy chicken vindaloo (mine).

Chicken Saag



Chicken Vindaloo




Best regards

Rob

I made a batch of base sauce on Monday and decided on a different approach. Here is the recipe

First stage
1 medium onion chopped
2 TBS sunflower oil
1 TBS G/G paste
1 TBS tomato passata
1 tsp ground turmeric
handful of chopped coriander
half a small carrot
quarter of red pepper
0.5 tsp salt

Heat the oil in a pan on a medium flame then stir fry the G/G paste for 30 seconds. Add the onion, pepper, carrot and salt and saute for about 5 minutes until the onion softens. Add turmeric and mix well then add the tomato passata. Fry for about a minute or two then add boiling water to cover well and turn up the heat. Add the chopped coriander and boil for about an hour. The water level needs to be topped up. Once the onions are totally melted add another 0.5 tsp of turmeric and simmer for about 20 minutes. Give the mixture a quick blend then chop 3 large cloves of garlic. In a small frying pan fry the garlic in sunflower oil until its golden brown then add this to the base and put a little base back in the small frying pan to de-glaze  it. Pour this back into the base. Simmer this again for another 20-30 minutes then blend. Return to the flame on a low heat and wait for the oil bubbles to rise.

On this occasion I put the raw chicken in the base to cook, I did marinade the chicken in a little mix powder with lime juice for about 15 minutes before boiling it in the base.

This is the first time I have used only ground turmeric. In the past i have also used ground cumin  and coriander seed. The resulting flavour was really very neutral and produced the following curries.

Chicken Saag
 

Chicken Vindaloo


The curries both had really good flavour and were certainly different because of the base. I will post the curry recipes at some point too but they really are very simple recipes.

All the best

Rob