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    August's Curry Club Curry of the Month is andrw's Chicken Vindaloo (open to all members & guests):

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September 2018 - Andrw's Chicken Vindaloo

Group testing of selected forum recipes by forum members
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andrw
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September 2018 - Andrw's Chicken Vindaloo

Post by andrw » Thu Aug 23, 2018 6:14 pm

This month's Curry Club "Curry of the Month" recipe is andrw's Chicken Vindaloo, kindly selected by Greybeard.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe......CA



Here is the recipe for my version of a vindaloo.

Andrw's Chicken Vindaloo.jpg
Andrw's Chicken Vindaloo.jpg (64.79 KiB) Viewed 548 times

Ingredients:

3 tbsp of vegetable oil
1 tsp of garlic/ginger paste
1/2 tsp of coriander stalks (finely chopped)
1/2 tsp of kasoori methi (crumbled)
1 tsp of spice mix powder (preferably one that contains ground fenugreek such as mine)
2 tsp of extra hot chilli powder
1/2 tsp of garam masala
3 fresh green finger chillies (chopped)
3 fresh red birds eye chillies (chopped)
1/4 tsp of salt
1/4 tsp ground black pepper
1 tbsp of tomato puree (mixed with 2 tbsp of water)
300ml of base gravy (kept hot)(preferably one that is lightly spiced and fairly thin)
6-8 pieces of pre-cooked chicken (I use chicken tikka)
1 tsp of white wine vinegar
1 tsp of sugar
2 tsp of hot chilli paste (I recommend CA's chilli paste)
1 tbsp of fresh coriander (chopped)

Method:

1. Heat the oil in a pan (medium heat). Add the garlic/ginger paste and cook for 20 seconds. Add the coriander stalks, methi, spice mix powder, chilli powder, garam masala, finger chillies, birds eye chillies, salt and pepper.

2. Stir then add the tomato puree. Mix with spices then allow to cook for 30 seconds or so.

3. Add a ladle of base gravy (my ladles are 100ml). Increase heat then allow to cook and reduce for around 2 minutes.

4. Add the second ladle of base gravy. Add the pre-cooked chicken, white wine vinegar, sugar, chilli paste and the fresh coriander. Stir then allow to cook and reduce for a further 2 minutes.

5. Add the final ladle of base gravy (or less if you prefer a thicker conistency). Cook for a further minute or two or until your desired consistency is reached.

6. Serve.

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Re: Andrw's Chicken Vindaloo

Post by pauly » Thu Aug 23, 2018 9:28 pm

Thanks for posting your recipe andrw, it does look a very good one. :thumbup:

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Cory Ander » Sat Sep 01, 2018 1:43 am

This month's Curry Club "Curry of the Month" recipe is andrw's Chicken Vindaloo, kindly selected by Greybeard.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe......CA
Regards

CA (aka Admin) :)

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox » Sat Sep 01, 2018 4:55 pm

Now I've got to give this one a go! 2 TSP extra hot chili... Haven't added that much in a while :evo: looks good, hope to report back shortly

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox » Sat Sep 01, 2018 6:54 pm

Just cooked this. I used 1tsp virgin naga, 1 tsp emperor naga for the paste. It is a lovely dish. first impressions... it's hot, peppery and the fresh chilli is unexpected. The chill paste gives it a different flavour to what I'm used to from a vinders and usually I'd expect more of a sharp citrus flavour. The flavours are deeper and earthier than vindaloo a I am used to. It is a great tasting dish which I would recommend trying. great in its own right and I gobbled it down!!!

Cheers Andrw
vind.jpg

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw » Sat Sep 01, 2018 8:26 pm

Thanks for trying this recipe Steve, looks great. Glad you enjoyed it. :thumbup:

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by pauly » Sat Sep 01, 2018 9:26 pm

Thanks for reporting back with your pic steve.

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Rusty » Sat Sep 01, 2018 10:48 pm

I thought you were a vegetarian Steve, or was that not chicken? Looks great.

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox » Sun Sep 02, 2018 6:59 am

@Rusty

I used paneer :D

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Alpha1 » Sun Sep 02, 2018 11:17 am

Looks interesting I will have to try this one.

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox » Sun Sep 02, 2018 3:34 pm

@Andrw

I note CA's chilli paste has a decent amount of lemon in it, does that give the dish much of a sharp citrus kick to it?

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw » Sun Sep 02, 2018 6:12 pm

It does add a citrus note Steve and definitely helps to lift the earthy flavours from the Garam Masala. The sugar helps to balance things too so both are highly recommended.

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Rusty » Mon Sep 03, 2018 1:24 am

Being a vindaloo head I was keen to try this, but I feel if CA ‘s chillie Paste is not used then the dish will not be the same?

@ Steve love your paneer work

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Cory Ander » Mon Sep 03, 2018 4:06 am

Nice one, Steve, looks good 8-)
Regards

CA (aka Admin) :)

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Aiken Drum » Mon Sep 03, 2018 6:31 am

I use pure Habenero or Jolokia as my extra hot chilli powder. I would be anxious adding more than 1/2 tsp to any curry I make as it is lethal!

The cury looks nice though. I haven't used raw pods in my curries for the past year or so and I find without them there is a smoother texture. I get all my heat from the powder.

Thanks for posting

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw » Mon Sep 03, 2018 8:57 am

@Rusty The main reason I added the chilli paste is to give the curry an extra heat boost (I love my curry very hot), it does also give a nice flavour to the curry but the main souring agent is the vinegar so should be fine with the chilli paste omitted.

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Rusty » Mon Sep 03, 2018 10:00 am

Ok Andrew I shall give it a go, my only other question is the very hot chillie 1 Full teaspoon of what I use is very hot so may keep it to the heat I like.

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw » Mon Sep 03, 2018 10:34 am

Yes Rusty please feel free to adjust the heat level to whatever your preference is. My extra hot chilli powder is also brutally hot so following the recipe exactly will produce a very, very hot curry. You could always reduce the fresh chilli content too, the amount in the recipe is just my personal preference.

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Rusty » Mon Sep 03, 2018 11:25 am

I like the fresh chillies heat so will adjust the powder to suit.

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

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Re: September 2018 - Andrw's Chicken Vindaloo

Post by British Indian » Tue Sep 04, 2018 2:29 am

That’s looks fantastic. Way too hot for me, so I will try a tamed down version too.

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