hi vin daloo
have you tried the curry house cookery recipe by bruce edwards. recently i have had fabulous results that even my wife now eats my curries vinadloo being our fave but i have made a few minor alterations to the ingredients. leaving out the finely diced green or red pepper from the final dish and using sun-dried tomato paste( by salca) instead of tomato puree(bruce says from a tin, but never been able to find in a tin) the result IMO a bloody good bir vindaloo.

has any one else had good results using bruce's recipes?

by the way the smokey aroma of your final dish can be acheived  by adding 2-3tsp of the pre-cooked meat sauce to it as it simmers i have done this before again using bruce's cooking methods the house smelt of smokey chicken for the rest of the night.may be i wrong but i'm just following my nose 

just try

cheers gary

(i do have a recipe which i managed to print off the "curryhouse.co.uk" before mr smith made it pay per view.did this just before crimbo last year i will post it when i can. it makes 2 portions of basic curry sauce)

without the oil you would not achieve the right texture for the base? i have recently made bruce edwards base which you remove the oil(or as much as you can) from the base before blending and return to the pot after before adding more oil with the tarka of tom puree. and acheived good results . has anyone else followed his recipes to the letter? i have just finished pre-cooking the chicken for my vindaloo tonight i do recall in "curry house cookery" he says add some of the sauce the chicken is cooked in to the main curry when cooking this would account for the smell (aroma). true that oil does not flavour the meal but it is (imo) an essential method without frying the meal would just stew wouldn't it?

regards gary

(i do believe that life and time are circular!) so what do i know. but i do have a wonderful smokey aroma wafting from my kitchen. have started to cook the curry yet! i will try to post my results soon 

hi guys/girls
i bought my pan from asda. it is 8 inch base( 9"diameter acrossthe top) stainless steel frying pan it is the perfect size and it only cost ?3.97 and it has a hollowed metal handle and it is quite easy to use as it is light and has a good feel to it.although i am cooking on an electric hob

regards
gary

hi guys/girls
i bought PC's "the real fast curry  cookbook" some interesting recipes. will post some of the as soon as i get the opportunity.

but just a quick one for instant chicken tikka

300-350g chicken breast
2tbsp veg oil
2tsp minced garlic
2tbsp tandoori curry powder( 2tbsp tomato soup powder,2tbsp g. coriander,5tsp g. cummin,5tsp garlic powder,5tsp paproja, 4tsp mango powder,4tsp dried mint,3tsp chilli powder,2tsp salt)
2 tbsp tomato puree
1/3 tsp salt
red wine(for the" chef" to drink as he cooks it )
cut the chicken into tikka size pieces
mix all the remainiing ingredients together in a bowl add the chicken ensuring that all the pieces are coated well
heat the wok. add the contents of the bowl to the pan and stir-fry on medium heat until the chicken is cooked(10-15 mins) if it starts to dry up sticking and smoking add a couple tbsps of water or red wine ( if you have any left )

i'm going to try to be brave and test this recipe tonight.
will give results asap

regards
gary

Quote from: Mark J on May 18, 2005, 11:54 PM
I think the only secret ingredient was chicken jelly that Pete found, and I dont think every BIR uses that

mark j i think you are right . just by chance whilst cleaning my pans the next afternoon( i had pre-coooked my chicken in sunflower oil,  restauarant masala, 3 cardamons (green) 3 cloves, 2 bay leaves, heated this lot in pan unti bubbling added the chicken stirred well turned down the heat covered with hot water put lid on simmered for 20 mins) well once i had extracted the chicken and left it overnight the (stock) as i emptied it away the smell hit me i had smelt this in a takeaway in ashford kent  called Nasrin. i remember  telling hom that i had i base sauce  what do you add to yours? he replie dd we just add chilli powder to make a vindaloo. i was having a chicken vindaloo that night  .   

regards
gary
ps just had chicken chilli masala deliver 1st time so will let you kow what i think soon

Quote from: woodpecker21 on May 17, 2005, 07:16 PM
hi guys & girls as promised here is the recipe from Rajver in Biddenden

1 portion chicken ( precooked)
4 tbsp veg oil
3-4 tsp chilli powder
2 tsp restaurant masala (petes' or bruces')
2-3 tsp tomato paste (puree is fine but use 1 1/2 tsp with a little water works fine though)
1/2 -3/4 tsp salt
2-3tbsp fresh coriander
good squirt lemon juice
3-4 ladles rajver onion gravy
1 portion if precooked potato(part boiled for 10 mins drain place in veg oil & 1tbsp restaurant masala cook in oven for 10-15 mins or until you can pierce potato and it falls off the fork)

heat the veg oil to medium-high until oil hot but not smoking, remove pan from heat add the salt, restaurant masala, chilli powder and tomato paste. return to heat mix well it will spit, stir-fry for 30 seconds but do not let burn. add 1 ladle of gravy mix well stir-fry? evaporating down. add 2 more ladles of gravy mix in well cook for 2-3 miniutes. squirt in lemon juice mix in allow 30 seconds before adding chicken. ( you can add another ladle of gravy if to thick)cook for 4-5 minutes then add precooked potato heat through for 2-3 minutes then add 1 tbsp of the coriander. cook for a further 2-3 minutes. remove from heat and serve garnished with other tbsp of coriander.

for those chilli heads chicken phall just add 1-2 tbsp finely chopped onion fry for 2-3 mins on high heat add 4-5 tsp chilli powder ( or fresh chillies finely chopped) if using fresh chillies add 30 seconds after onion. add 1 ladle of onion gravy mix well cook? evaporating? down for 3-4 minutes.add 2-3 ladles onion gravy cook for 2-3 minutes then add chicken. heat through and serve ;D


sorry cq i know you wanted to cook for weekend :-[

anyway i hope you will at least try this. gonna try a chilli masala on friday night so fingers crossed.will post results? ;D asap

enjoy
regards gary

sorry forgot to say you can add fresh coriander to the phall about 2 mins from the end of cooking ;D

hi guys & girls as promised here is the recipe from Rajver in Biddenden

1 portion chicken ( precooked)
4 tbsp veg oil
3-4 tsp chilli powder
2 tsp restaurant masala (petes' or bruces')
2-3 tsp tomato paste (puree is fine but use 1 1/2 tsp with a little water works fine though)
1/2 -3/4 tsp salt
2-3tbsp fresh coriander
good squirt lemon juice
3-4 ladles rajver onion gravy
1 portion if precooked potato(part boiled for 10 mins drain place in veg oil & 1tbsp restaurant masala cook in oven for 10-15 mins or until you can pierce potato and it falls off the fork)

heat the veg oil to medium-high until oil hot but not smoking, remove pan from heat add the salt, restaurant masala, chilli powder and tomato paste. return to heat mix well it will spit, stir-fry for 30 seconds but do not let burn. add 1 ladle of gravy mix well stir-fry  evaporating down. add 2 more ladles of gravy mix in well cook for 2-3 miniutes. squirt in lemon juice mix in allow 30 seconds before adding chicken. ( you can add another ladle of gravy if to thick)cook for 4-5 minutes then add precooked potato heat through for 2-3 minutes then add 1 tbsp of the coriander. cook for a further 2-3 minutes. remove from heat and serve garnished with other tbsp of coriander.

for those chilli heads chicken phall just add 1-2 tbsp finely chopped onion fry for 2-3 mins on high heat add 4-5 tsp chilli powder ( or fresh chillies finely chopped) if using fresh chillies add 30 seconds after onion. add 1 ladle of onion gravy mix well cook  evaporating  down for 3-4 minutes.add 2-3 ladles onion gravy cook for 2-3 minutes then add chicken. heat through and serve ;D


sorry cq i know you wanted to cook for weekend :-[

anyway i hope you will at least try this. gonna try a chilli masala on friday night so fingers crossed.will post results  ;D asap

enjoy
regards gary

i once had a balti dish called "balti garlic chilli chicken tikka masala" it was one of the tastiest dishes i have had ever i think. would appreciate if any of you could help 
regards
gary

Quote from: pete on May 11, 2005, 10:13 PM
That base looks like it will be pretty hot!!

hi all,
yes it is a bit hot, but then again you wouldn't need to add any chilli to the milder dishes. i gave the recipe for this sauce to a friend  he cooked it at weekend added garlic about four cloves to it then cooked his chicken in the gravy added some cream both he and his wife loved it. on my visit to the kitchen i saw all the normal ingredients tomato paste, spice mix etc... uht single cream and evaporated milk. wish i hadn't been so excited & overwhelmed ( heart was racing ) it was a bit surreal never thinking that i would ever get to get inside a BIR kitchen let alone be shown how to cook a dish & will post the vindaloo recipe tomorrow when i have more time  . i have got takeaway on my mind so i may have a recipe for chicken phall as well fingers crossed ;D so darth look out.

i'll be back   :
regards to you all
gary

Hello again,
the very nice man at the indian restaurant gave me the recipe for his onion gravy after i had given a few compliments and a 6 pack of cadburys' cream eggs. so here goes

4 onions chopped or sliced
1 green pepper
5 green chillies
2 chopped carrots
1/2 tin of plum tomatoes
1/2 tbsp salt
1 cup (approx 250ml) vegetable oil
1/2 bunch coriander chopped
500ml water

Put all the above into a large saucepan and bring to boil and then keep at a regular boil not to furious for 30 mins until all ingredients are soft.
then add

2tbsp turmeric
1tbsp chilli powder
1tbsp ground coriander
1tbsp ground cummin
1tbsp garam masala

mix in well and then reduce heat and simmer for 30  mins. allow to cool slightly and then blend until smooth.

i asked the chef about garlic. he said it is optional. but he didn't

recipe for chcken vindaloo will follow as soon i have written it up. : sorry guys/girls 
it smells fantastic when cooking.
the recipe for the vindaloo  it very similar to curry queens prawn vindaloo visit to brick lane without garlic but adding potato towards then end of cooking 
enjoy trying this as it is very different to the recipes & times which i have seen
regards
gary