Looks the part, will be trying this next, pics to come.

I also just did a mod of her madras. Also omitted the garam masala and added lemon juice.
https://curry-recipes.co.uk/curry/index.php?topic=6140.msg61150#msg61150

Turned out pretty well.
Made the following mods KD Chicken Madras/Vindaloo recipe:
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5 Tablespoon of vegetable oil
425ml KD base
1.5 teaspoon Hot chili powder
1 teaspoon Kashmiri chili powder
1 teaspoon Paprika
.5 teaspoon Salt
1 teaspoon Pepper
pinch of ground fenugreek powder
1.5lb chicken (prepped to KD specs)
2 medium potatoes
juice from half a lemon
5 Tablespoon Vinegar
3 Tablespoon Cilantro
Half tomato thinly sliced

Heat the oil in a large, deep frying pan, and add the onion base, and bring to the boil.
Without reducing the heat, add chicken, potatoes, salt, chilli powder, paprika, pepper, fenugreek and continue cooking for about five minutes.
Add Vinegar, half the Cilantro and lemon juice.
Simmer for a further 2-3 minutes. Put in the sliced tomato and half the coriander and cook for another two minutes.
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Pretty happy with it over all but it's still off a bit and I know can be improved.
I'll humbly accept suggestions.

Razor - I've got a pot of KD base and was planning on trying it. I was wondering the same thing about the lack of masala, though about adding cumin.

I throw in a bit of salt and pepper for you Chewy.

Hell - I'll look up Unclefrank's recommends

Hey guys,

Recently I got the manager at a local favorite curry house to give me an outline of how they make their vindaloo.
Can any of you tell me if this sounds like a recipe you're familiar with?

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Heat oil, add chili powder and paprika

Add Onion curry base

Add Meat

Add lemon juice, vinegar and cilantro
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Here are a couple of shots of what it looked like.


Thanks everyone

Glad there's a community trying to sort out restaurant style curries.
I'm American trying to make Vindaloo at home to match what I've had at American Indian Restaurants.