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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 »

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

Recipe can be found here



Here is the recipe for my version of a vindaloo.

Andrw's Chicken Vindaloo.jpg
Andrw's Chicken Vindaloo.jpg (64.79 KiB) Viewed 38267 times

Ingredients:
pauly
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Re: Andrw's Chicken Vindaloo

Post by pauly »

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 »

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
CA (aka Admin) :)
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steveparadox
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox »

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 »

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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andrw
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw »

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 »

Thanks for reporting back with your pic steve.
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Rusty »

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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steveparadox
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox »

@Rusty

I used paneer :D
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Alpha1 »

Looks interesting I will have to try this one.
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by steveparadox »

@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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andrw
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw »

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 »

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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Cory Ander
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Cory Ander »

Nice one, Steve, looks good 8-)
CA (aka Admin) :)
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by Aiken Drum »

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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andrw
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw »

@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 »

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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andrw
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Re: September 2018 - Andrw's Chicken Vindaloo

Post by andrw »

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 »

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 »

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