This is not my regular vindaloo recipe but it did produce a rather tasty curry.
Ingredients
2 TBS veg oil
I TBS G/G paste
2 TBS diluted tomato puree
A good pinch of Methi leaves
350 ml Base sauce (approx.)
1 portion of precooked chicken
2-3 pieces of boiled potato
1 heaped tsp of mix powder
1.5 tsp Deggi mirch
1.5 tsp Kashmiri mirch
0.25 tsp salt
A good squirt of lemon dressing
A handful of finely chopped Coriander
A squirt of tomato ketchup (less than a TBS)
2-3 heaped TBS of precooked mushrooms (optional)
Method
Heat the oil in a pan on a medium flame then add the G/G paste, fry for about 20-30 seconds until the sizzle reduces then add the tomato puree and methi leaves. Fry for about 30 seconds and add the mix powder, deggi mirch, kashmiri mirch and salt. Mix well and allow the spices to fry. Add a little base sauce to avoid burning and increase the heat slightly. Add the chicken and coat well with the spice mix. Fry for another 30 seconds then add about about 150ml of base. Increase the flame to maximum. When the oil starts to separate add the lemon dressing and half the coriander and mix well. As the sauce reduces add a little more base gravy then add the potato, mushrooms (if using), coriander and ketchup. Add the remaining base gravy and allow the sauce to reduce to the required thickness.
Serve.
The recipe would certainly take more chilli powder or even fresh chillies if you want it hotter, but for me this had a good heat and flavour. In the initial frying of the spices they were actually sticking to the bottom of the pan but not to the point of burning. I then scraped and stirred this to make sure it was well mixed and this gave me a really good depth of flavour. The resulting curry looked like this
Best regards
Rob
Ingredients
2 TBS veg oil
I TBS G/G paste
2 TBS diluted tomato puree
A good pinch of Methi leaves
350 ml Base sauce (approx.)
1 portion of precooked chicken
2-3 pieces of boiled potato
1 heaped tsp of mix powder
1.5 tsp Deggi mirch
1.5 tsp Kashmiri mirch
0.25 tsp salt
A good squirt of lemon dressing
A handful of finely chopped Coriander
A squirt of tomato ketchup (less than a TBS)
2-3 heaped TBS of precooked mushrooms (optional)
Method
Heat the oil in a pan on a medium flame then add the G/G paste, fry for about 20-30 seconds until the sizzle reduces then add the tomato puree and methi leaves. Fry for about 30 seconds and add the mix powder, deggi mirch, kashmiri mirch and salt. Mix well and allow the spices to fry. Add a little base sauce to avoid burning and increase the heat slightly. Add the chicken and coat well with the spice mix. Fry for another 30 seconds then add about about 150ml of base. Increase the flame to maximum. When the oil starts to separate add the lemon dressing and half the coriander and mix well. As the sauce reduces add a little more base gravy then add the potato, mushrooms (if using), coriander and ketchup. Add the remaining base gravy and allow the sauce to reduce to the required thickness.
Serve.
The recipe would certainly take more chilli powder or even fresh chillies if you want it hotter, but for me this had a good heat and flavour. In the initial frying of the spices they were actually sticking to the bottom of the pan but not to the point of burning. I then scraped and stirred this to make sure it was well mixed and this gave me a really good depth of flavour. The resulting curry looked like this
Best regards
Rob
