Thanks for the replies peeps ,

I'll do these this afternoon ready for tonight's vindaloo .. it may take a few goes to get the potatoes accurately par boiled since I assume they'll carry on cooking themselves a little whilst cooling too but it's all part of the fun !!     

Thanks for this Blade ,

Cooked it last night .. followed the recipe to the letter and I have to say it's jaw droppingly good , we had ours with mint raita and salad and so we're feeling very healthy this morning !! We loved the lingering lemon / methi taste that lasts in your mouth for ages after ... I could eat it again now !!   

I've seen that picture doing the rounds on the internet of the famous Tesco non-stick pan ... hahaha   

Wait 'til you try to get that lable off !!   

Hi fellow forum members ..

Could somebody help me out please. I'm curious as to the best way to par cook my potatoes for a chicken vindaloo so that they have that BIR flavour ... I am making a huge assumption here that there is a particular way to cook them so they don't end up tasting like a couple of boiled potatoes thrown into a curry ( which it could be although as I remember those potatoes in BIR vindaloo were a treat ). Any assistance would be appreciated ..

Welcome bob .. I'm sure you'll have lots to share here   

Welcome to CRO .. great recipes and mostly decent banter !!   

Welcome Glenn ... I'm new on here too ... but already cooking great curries thanks to CA so far but keen to try others too ... enjoy !!   

Gutted !!

All this talk of cheap basmati .. you guys are really lucky living in UK .. all your curry stuff seems so cheap. I had to pay 40 Euros on Friday for a 10kg bag of Tilda .. there's only one Asian shop to my knowledge in Slovakia so we have to pay whatever they ask or go without. Green cardamom were 3.50 Euros for 50g !!

I swear by Tilda and agree with SD .. the longer you have it the better it tastes.

Hi Unclefrank ... this sounds good and I'd like to try it next week . Could you say how much chicken for this amount of sauce and when you would add it if it's raw please.

Thanks for posting the recipe !