Ingredients
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2 Tbs OilVegetable oil
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2 Crushed ChilliKashmiri chillies
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1 Tbs Garlic/ginger paste
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A good pinch of leaves leavesMethi leaves
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2 Tsp Mix powder
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1.5 Tsp Kashmiri Mirch
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1.5 Tsp Deggi Merch
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0.5 Tsp PepperGround black pepper
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0.25 Tsp salt Salt
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less than 0.25 Tsp CardamonGround Cardamon
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450 ML GravyBase Gravy
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2 Chicken Breastfrom a roast chicken cut into 4 pieces each
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2 fingers ChilliFinely chopped
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1 small squirt LemonLemon juice
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3 small PotatoesPre cooked
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2 Tsp Apple Cider Vinegar
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1 Tsp KetchupTomato Ketchup
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0.5 Tsp Garlic paste
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1 CorianderFresh and finely chopped
Directions
I found a portion of base in my freezer, enough for 1 large curry, so I decided to make another Vindaloo. The base was JB’s other takeaway base gravy.
Steps
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1
Done
|
Heat oil on a medium flame, add the kashmiri chilli and infuse. (pic 1) |
|
2
Done
|
Add g/g paste and cook out (pic 2) followed by the tomato puree and methi leaves. |
|
3
Done
|
Stir in the ground spices with a little splash of base to make a paste. (pic 3 and pic 4) |
|
4
Done
|
Add the chicken and mix well with a squirt of lemon juice. |
|
5
Done
|
Add the chopped finger chillies and some coriander stalks. (pic 5 out of focus) |
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6
Done
|
Add 150 ml of base and increase the heat to near maximum and stir well to fully de-glaze the pan. |
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7
Done
|
Add a handful of the chopped coriander and mix and wait for the sauce to reduce. (pic 6) |
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8
Done
|
Add garlic paste and vinegar and mix. Cook for another minute or so. (pic 7) |
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9
Done
|
Add 150 ml of base and mix well. |
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10
Done
|
Reduce on high heat then add 100ml of base, potatoes and ketchup. Mix well. (pic 8 ) |
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11
Done
|
Continue reducing then reduce the heat a bit and add the remaining base and chopped coriander. |
|
12
Done
|
Thicken to your desired consistency and serve. (pic 9) |
