Hi

Thanks to this fantastic website and excellent contributions from forum members, plus a lot of practice later, here is a picture of my home made Chicken Vindaloo.

This version uses CA's base and Vindaloo recipe with Bruce Edwards spice mix. It does taste rather splendid! - I can thoroughly recommend this combination.

Hi Cory Ander

Thanks for the recipe and sharing!

Made to your spec (minus spiced oil - on the to do / try list) and the dish was lovely!

Normally a Vinadaloo man myself, but this was a lovely change and the wife raved about it.

http://maps.google.co.uk/maps/place?hl=en&um=1&ie=UTF-8&q=tiffin+farnham&fb=1&gl=uk&hq=tiffin&hnear=Farnham&cid=16510454520861176560

Avoid like the plague.

Ordered chicken vindaloo & special rice to takeway.

Received a takeaway carton containing brown oily water with 3 mangy pieces of chicken and half a boiled potato in it. Rice was dry and bland. Tried to take it back to complain, but they had shut. The next day I went back to complain, but the waiter could not understand or deliberately refused to understand.

The place also claims to sell English beef-burgers and that sort of thing.

Colleagues and myself made the mistake of trying them, when we got them back they had forgotten that beef-burgers should actually have beef-burgers in them, so all we had were some white dry rolls with 1 piece of cucumber and a slice of cheese in them.

We were finally able to convince the guy that beef burgers should contain beef burgers, however the quality of the burger was that of buy 100 burgers for ?1.50 offers.

You are dealing with a BIR-takeaway that cannot even put a burger under the grill. Do not make the mistake of thinking you will get a remotely edible meal from this place.

EDIT: Menu is also priced of that of a good quality sit down restaurant.

Hi

Thank you CA, for this excellent recipe. Please find below picture of this recipe (minus spiced oil) combined with your Chicken Tikka recipe to produce a Chicken Tikka Jalfrezi, which I must say is excellent  ;D.

Likewise, have also made a donation to the site.

Thanks again.

Quote from: pforkes on February 01, 2010, 06:20 PM
I've made this (using CA's spicy oil and his curry base) and found it to be amazing.  However, I live in Las Vegas and have never tried a dhansak when I was in England, so I don't know how authentic it was.

If you are going to make the spicy oil, then this advice might be helpful.

the first time I made it, I made just a single quantity.  When I found out how much better it made my curries taste I made 4-times the quantity.  Combined with the 4-times quantities of curry base I make each time, making a curry is almost trivial

Yes - you are quite right! - Personally do not have enough room for 4 x base in the freezer , but I always do a double batch of CA's gravy at the moment. This is my favourite.

Can't wait to actually do the spiced oil - Even reclaimed oil makes a noticeable improvement!

Cheers

Hi

Just a quick post to say thanks for posting the recipe.

Made this dish the other night and it was lovely (forgot to take photo though  ).

Thought I would share my opinion on the dish in case others are put off by having to make the extra Dahl recipe - as I did not do this because it was getting late and one beer leads to another etc so just cooked the correct amount of lentils according to the instructions on their packet.

However, minus the proper Dahl recipe & spiced oil, 1/2 specified sugar, pre-cooked chicken, this recipe is still delicious.

Am intending to try again with the spiced oil next time and will take photo for this site. Will just change one thing at a time otherwise its impossible to differentiate where and improvements / changes are being contributed from.

Thanks again

Hi All

First and foremost, thank you CA for posting your excellent recipes and sharing them. Plus thanks for this fantastic website for existing.

Have made your Vindaloo a couple of times now and produced consistently excellent results.

Followed your recipe exactly apart from taking the advice of other posters and halved the sugar.

Have not tried your spiced oil yet with it either, but it still produces an absolutely fantastic Vindaloo regardless.

Also, I believe that you do not use pre-cooked chicken with your recipe? - I did, and added it around 5 minutes before then end.

Anyway, here is a picture of the results: