Had a curry last night from a place id never been to before in Brighton.? It was only a takeaway and not a restaurant but my chicken vindaloo was superb.

He didn't give to much away but told us that they put carrots, peppers, peeled tomatoes, tomatoe puree, lots of oil and lots of onions in the gravy, they had what looked like a big pot of it on the go which must have been for the next day as it was nearing closing time.? ?He said that they put lots of "spices" in it but he wouldn't say exactly what?

He did say that they mainly use ghee for cooking the currys themselves but depending on the curry, a few they use oil for.? Another intersting thing he said was that they use Pataks paste's quite a lot and for all of there balti sauces!!? This I think is definitely true as I had a chicken balti a while ago from somewhere else and I could have sworn it had some sort of Patak paste in it.? He said that they only buy Pataks and wouldn't use anything else as there not good enough.?

I will be going back there soon and will grill him some more, hopefully for a vindaloo recipe ;D

cK

Anyone have a tried and tested recipe for a Chicken Do-Piaza?

A lot of the ones I have seen are either plain gravy with cummin and onions or the same but with yogurt in

Anyone?

Cheers
cK

You could get some from good old East End http://www.in2curry.co.uk/sop/product_details.asp?fProductID=292

Not a bad price but at the Indian emporium near me its about 60p a packet.

Quote from: Mark J on January 12, 2005, 02:14 PM
Thats a superb picture CK, my mouth is drooling! Im gonna give that recipe a go

Thanks Mark, I hope you like it if you get round to making it?

Quote from: curryqueen on January 12, 2005, 03:35 PM
Hi ck, How about adding some potatoes that have been pre-cooked to your vindaloo - or don't you like them in it?

I do put them in sometimes usualy if I don't have enough chicken, Im not overly fussed about them though

cK

Thanks Mate,

I tried one from a different restaurant the other night and that had tomatoes and onion in it as per your recipe!? The one Ive had from my usual place doesn't and has a very different flavour.? I shall try and give it a go this weekend.

Cheers
cK

lol, Theres plenty of chilli in there, I like to chop my chillis up to mush so you can't see them, there's a healthy does of xtra hot chilli powder in there as well?

Quote from: Muttley on January 12, 2005, 10:26 AM
Are you a professional food photographer?? It's generally reckoned to be one of the most difficult branches of photography (photographing wet/hot food), and yet I can almost taste your photo.

To be honest thats my first real attempt at taking pictures of my currys!!? I thought I would have a go as I know how I like to see what the finished recipe should look like before I try one.? Il stick some more up as I make em as well, be interesting to see some pics from others as well if poeple have cameras.

Cheers
cK

I thought I would post a picture of the this curry I made tonight as this forum allows it, mmmm good enuf to eat and I will tommorow night  ;D

I made this to the exact recipe posted and it tastes fantastic!!

That Sounds similar to Kris Dhillion's method:

How to Prepare the Chicken

This is the basic method of preparation which is common to most recipes in this chapter.
Preparation and cooking time: 25 minutes.
For 6-8 persons you will require:

5 large chicken breasts (approx 2lb or 900g with skin and bone removed)
6 tablespoon of vegetable oil
1 teaspoon turmeric
4 tablespoon of the reserved uncooked curry sauce.

With a sharp knife remove all fat and membranes from the chicken portions and cut each into eight equal sized pieces. Wash and drain.
Place the remaining ingredients into a large saucepan and mix well.
Cook on medium heat, stirring continuously until the sauce starts to darken in colour (approx 4-5 minutes).
Add chicken and stir until all the pieces are well coated with the sauce.
Turn down the heat and continue cooking with the lid on for 15-20 minutes, or until the chicken is tender, stirring frequently.
Remove chicken pieces (leaving behind the sediment) and place them in a clean container. The cooked chicken can now be used immediately for many of the chicken curries or cooled and refrigerated for up to four days.
Freezing. Freeze for up to 2 months.


cK

Quote from: adamski on January 09, 2005, 11:13 AM
Just a couple of questions.

Hi,

Breakfastspoon = Desertspoon
The amount of ginger is half that of garlic and both purred together with water and oil.

For some more info have a look at this thread on in2curry where its discussed in detail:

http://www.in2curry.co.uk/curry_chat/posts.asp?fTopicID=350

Hope this helps
cK

Quote from: Muttley on January 10, 2005, 02:02 PM

Quote from: Curry King on January 10, 2005, 12:13 PM

Your entitled to your opinion

Thank you. That's very generous.

I know im good like that?