I attended an Indian cookery school part-time over 20 years ago, and feel I have a good understanding of curries and side dishes, HOWEVER, I learned so much from this video that I will definatley be trying it, and am subscribing as a "thank you". I'm an English guy living in Southern France, so spices are hard to find, as the French do not generally do spicy food !
Being french myself in the Paris area, I agree that spices are not a central part of the french cuisine. But on my side, when I recently got to cooking, believe it or not, I started with biryani and tikka massala chicken! For the spices you can find a lot of them in some big enough stores, otherwise you can order online on "Terre exotique" (for instance) for the tricky spices to find.
My girlfriend and I have been in love with vindaloo for years, we prepare rice at home, but we always had to order in the vindaloo. I'd love to try a homemade one and yours look very delicious, I'll give it a go ❤
@@SharMissCooking I'd love to, it looks heavenly, but my girlfriend isn't a fan of fatty pork, so the chicken version for starters it is :D I hope we get all the spices right.
@@SharMissCookingFantastic you can only really get that amazing red from dried chilies rehydrated, and a bit of tomato puree. One of the best, if not the best Vindaloo recipe i have made, feels very Desi. Big love and thank you for such an amazing Curry.
I love this recipe. I usually go to my international food market and pick up dried Kashmiri pods. A combo of red chili and paprika always makes the best color. I bring my chicken vindaloo dish to work, where a small handful of Indian folks love it. Also, my last barch of Kashmiri, I blended it instead of soaking the pods. Im heading back to the market and stocking up on my Kashmiri pods and will be soaking it in hot water. I cant wait.
I just tried your recipe and it is fantastic....I loved the ground fried onions in the masala which adds body and a touch of sweetness....there is a lot of hard work that goes behind the scenes and it is truly appreciated....thank you for sharing ❤
Thank you for that recipe. I've cooked it for dinner yesterday along with your pilau rice and a raita. It tasted even better than it looked. Will keep those recipes.
Cooked it and it's very tasty. Only thing was I couldn't find my dried chillies so had to use fresh so I didn't quite get the colour but it's very tasty. I'll be trying some more of your recipes.
I've found it all comes down to the Kashmiri chiles. When I first followed your pork vindaloo recipe, I used the remaining Kashmiri chiles I had out of a bag. It tasted great but was a disappointing brown (except for the oil, which was nicely red) With a new bag of chiles. I picked out the longest, reddest, waxy (not brittlle) ones and the color was much better. I also find that a fine grind of toasted, deseeded chiles helps. I rarely soak them to rehydrate them but that is something to try. I do add cloves (1/4 teaspoon, whole, per pound of meat) but have so far left out coriander, cardamom, and fenugreek. I plan to try slowly adding them. I've been told they are not traditional in Goa (nor tomatoes in vindaloo) but no Goan has actually advised me one way or another. I'd be happy to be educated.
Yes, there are varieties of this even in Goa or outside of goa. I like the slight bitterness and aroma of fenugreek seeds and mustard seeds, but you can definitely make it your own. 🙂👍❤️❤️
I've made your pork vindaloo recipe for my family several times. They are big fans of it. I'll make chicken vindaloo using this recipe in a couple of days!
Sharmi, that vindaloo looked absolutely amazing and you explained the process beautifully. It’s been a while since I’ve made a vindaloo but it’s our next curry for sure 😊
Hello Sharmi, thank you so much for this awesome recipe. I actually tried it with lamb instead of chicken. Very flavorful, the sauce is awesome. And I almost ruined it because I put too much vinegar to soke the chilis, and I did not care when adding it to the blender. So I corrected it afterwards with 2 grams some baking soda, a bit more sugar and a bit more tomato paste in the oil before frying. It did the trick, I loved it and my family loved it too. I look forward to your next recipes. By the way I am from France and I bought some kashmiri red chilis from India to have them ready for the future. Thank you again!
@@SharMissCooking Yes I ordered it on Amazon actually, along with some mathania mirchi chilis, because I was initially going to try the Laal Maas recipe which required those special chilis. I have to say that your dried kashmiri chilis do look a bit bigger than the ones I ordered, anyway it worked really well.
This is gorgeous. I’m going to make this with ostrich. Not traditional I know but my fiancé doesn’t like chicken 🤦♀️ I see other vindaloo recipes have fresh or tinned tomatoes as well? I’m not sure why they do that
Thank you. Let me know how it came out. It sounds interesting, but it should come out well. Vindaloo should not need tomatoes. I have also made a pork vindaloo, which is the original version. Link here th-cam.com/video/DvkSa2S8sfg/w-d-xo.html
Thanks I really enjoyed this curry, I’m literally sweating everywhere whilst eating this lol, but the flavours were amazing. So I have a few questions, to make this a bit less harsh can I add coconut milk? Or would it be better to add butter and more sugar? Would that work with the white vinegar? Anyways thanks I really enjoyed this curry :)
Don't put butter and sugar. Best is to reduce the chillies and add 2bsp tomato paste for colour. Coconut milk with change the flavor, but that is your choice 🙂👍❤️❤️
Yeah, It's really the kashmiri chili powder giving that colour. You're not going to get it from other pepper powders you can use if you don't like the spiciness. Great recipe and video as always!
Hi Shar miss! ❤ Thank you again for the recipes. I have a question please. Tenderising red meat? I'm just not good at it, also the meat available, usually only beef, is not marbled at all. Quality, but not tender. I've tried low flame, long hours, yogurt, nothing works. I bought a takeaway yesterday. They said it was Lamb, it was not, it was beef. A spoon could cut the meat, beautiful. The meat looked to be browned slightly, but was even a little light to pink inside. Could you help a budding curry cook please? Thank you ❤❤❤❤❤
Hi if you cook low and slow it should turn out tender. But depends on the recipe and the cut of meat too. Marinating with baking soda, raw papaya also makes them tender. Let me know if there is any specific recipe you are looking at 🙂👍❤️❤️
@@SharMissCooking Hi Miss Shar. Currently I have a small portion of beef in diluted Bicarb. See how that goes 🤣 Yes please. Your version of my 2nd favorite. Chicken Saag. Thank you very much ❤️❤️❤️❤️❤️
Thanks. You can use garam masala but you will need to add mustard seeds, fenugreek seeds, black pepper and coriander powder otherwise it will taste like a chicken curry. Better to use the dried spices if you can. 🙂👍❤️❤️
@SharMissCooking yes yes thank you this next time I will do exactly that. One more question please and probably a couple more next time if it's no bother. Have you ever used a coconut curry in your vindaloo? The menue here on LI restaurant says Vindaloo- Hot Pepper, Coconut curry. What would be considered a coconut curry? I'm thinking coconut milk turmeric and Cummn grinded with Kashmir chillies?
It would be awesome if you could share where you purchase these dried chilis. For us American viewers, they might not be as readily available. I’m sure we could find them on Amazon, but is there a recommended brand? Thanks :)
I usually buy these from Indian stores. Sometimes they are a hit or miss. They are not branded, but you can make out if they are good quality usually the bright colour and the skin. Amazon is the same. I don't know if any particular brand stands out in the whole dried chilli market. But I will give it a try and will let you know if I can find a good brand.👍🙂❤️❤️
I am already using vinegar as an ingredient in this recipe foe the Tanginess. And I want to soak the chillies to get it soft and get a smooth paste. So just put them together. You can also soak the chillies in water, but still need to use the vinegar. 🙂👍❤️❤️
It will be hard to replicate the flavor you get from roasting and grinding as the whole seeds are not just garam masala. You can use garam masala + mustard seeds, fenugreek seeds, cumin powder, and coriander powder. But definitely give it a try 🙂 👍❤️❤️
@@SharMissCooking, OK, so I bought the individual spices, toasted and ground them myself just like you showed. I made your pork vindaloo yesterday, and it turned out great, next up I will do your chicken vindaloo then your tandoori chicken, thanks for the easy-to-follow directions. I forgot to take pictures of my pork vindaloo but I will be sure to add a picture of the chicken vindaloo.
Ha!! Oh man, when I was a teenager in the 90s I used to laugh at RD until my sides hurt. Beef vindaloo is my favourite breakfast. Was that seed planted by Lister? I definitely don't agree with his opinion of pot noodle. Take care, mate.
channel Shar##Miss##Cooking has what looks like a perfect vindaloo recipe if you wanted to do another Indian cooked at home. I'd add a few chunks of potatoes, lemon juice and chopped coriander on top. No base gravy needed for this recipe (Which is in description).
Vindaloo was THE curry for me growing up and is still an absolute favourite. I definitely need to put a better effort finding the right chillis to get that bright red paste I must admit however my coffee snob side of me was shocked when I saw that thing at the 6:00 mark be referred to as a coffee grinder and totally forgot that people out there still think using a blade grinder for coffee is even remotely a good idea 😢
Vindaloo should not have potatoes. It's not aloo, it comes from a portugese word derived from the portugese worf vinha d alhos meaning meat in wine and garlic.🙂❤️❤️
You will get the flavour too 🙂. In my older vindaloo video, lots of people thought I used color and many didn't get the color, so just clarifying that. Good food should have visual appeal too. 👍❤️❤️
I attended an Indian cookery school part-time over 20 years ago, and feel I have a good understanding of curries and side dishes, HOWEVER, I learned so much from this video that I will definatley be trying it, and am subscribing as a "thank you".
I'm an English guy living in Southern France, so spices are hard to find, as the French do not generally do spicy food !
Thank you. Great to hear your compliment. Give it a try. Let me know how it came out 🙂👍❤️❤️❤️
Being french myself in the Paris area, I agree that spices are not a central part of the french cuisine. But on my side, when I recently got to cooking, believe it or not, I started with biryani and tikka massala chicken! For the spices you can find a lot of them in some big enough stores, otherwise you can order online on "Terre exotique" (for instance) for the tricky spices to find.
You will find all the spices you need if you go to indian or chinese stores.
I love pork vindaloo. I'll try your recipe.
Give it a go. 👍❤️❤️
My girlfriend and I have been in love with vindaloo for years, we prepare rice at home, but we always had to order in the vindaloo. I'd love to try a homemade one and yours look very delicious, I'll give it a go ❤
Give it a try. You can also try the pork vindaloo version 👍🙂❤️❤️
@@SharMissCooking I'd love to, it looks heavenly, but my girlfriend isn't a fan of fatty pork, so the chicken version for starters it is :D I hope we get all the spices right.
I just finished making the paste and it tastes amazing! Thank you!
👍🙂❤️❤️❤️
Don't know about the vindaloo but i am in love with your accent and style❤
Subscribed😝
Thanks 🙂❤️❤️
Thanks for sharing your secrets, looks stunning, vivid and rich…
Thank you 🙂❤️❤️
Curry isn't too bad either 😊
This vindaloo looks amazing I’m definitely using this method in the future. Great video 👏🏻
Thanks 👍🙂❤️❤️
Excellent information and presentation as always. Thank you Chef.
Thank you ❤️❤️
Another great video. Thank you for this channel, I appreciate your instructions and explanations.
Thank you ❤️❤️
Amazing came out delicious
Thanks 🙂❤️❤️
Just amazing. You achieved A++. You are my favorite cooking chef. Thanks.
Thanks 😊👍❤️❤️❤️
I've just made it Lovely got that lovely Red colour its great.
Great to hear that 👍❤️❤️❤️
Now thats a Vindaloo! fantastic. this is being made tomorrow.
Let me know how it came out 👍🙂❤️❤️
@@SharMissCookingFantastic you can only really get that amazing red from dried chilies rehydrated, and a bit of tomato puree. One of the best, if not the best Vindaloo recipe i have made, feels very Desi. Big love and thank you for such an amazing Curry.
I love this recipe. I usually go to my international food market and pick up dried Kashmiri pods. A combo of red chili and paprika always makes the best color. I bring my chicken vindaloo dish to work, where a small handful of Indian folks love it. Also, my last barch of Kashmiri, I blended it instead of soaking the pods. Im heading back to the market and stocking up on my Kashmiri pods and will be soaking it in hot water. I cant wait.
Thank you. Great to know you make Chicken Vindaloo already. Let me know how this one comes out 🙂👍❤️❤️
I just tried your recipe and it is fantastic....I loved the ground fried onions in the masala which adds body and a touch of sweetness....there is a lot of hard work that goes behind the scenes and it is truly appreciated....thank you for sharing ❤
Thank you. Appreciate your comment 🙂👍❤️❤️❤️
Bellissima racipe super 👍👍👍👍
🙂👍❤️
Thank you for that recipe. I've cooked it for dinner yesterday along with your pilau rice and a raita. It tasted even better than it looked. Will keep those recipes.
Thanks for the update. Glad you liked it. 😊👍❤️❤️
Amazing colour and can’t wait to try this 😊
❤️❤️ let me know how it came out.
Looks great. Definitely make this
Thanks 👍❤️❤️
@SharMissCooking I'm going to attempt it tonight. Found some boneless chicken drumsticks so I've gotta try them
Cooked it and it's very tasty. Only thing was I couldn't find my dried chillies so had to use fresh so I didn't quite get the colour but it's very tasty. I'll be trying some more of your recipes.
Dried chillies especially kashmiri dried chillies will really make a difference. Thanks for trying 🙂❤️❤️❤️
@@SharMissCooking I'll look out for some.
I love your recipes!
Thank you
I have just made this, it’s amazing thank you so much for sharing this recipe absolutely delicious 🙏❤️
Thank you. 👍🙂❤️❤️
I've found it all comes down to the Kashmiri chiles.
When I first followed your pork vindaloo recipe, I used the remaining Kashmiri chiles I had out of a bag. It tasted great but was a disappointing brown (except for the oil, which was nicely red)
With a new bag of chiles. I picked out the longest, reddest, waxy (not brittlle) ones and the color was much better.
I also find that a fine grind of toasted, deseeded chiles helps. I rarely soak them to rehydrate them but that is something to try.
I do add cloves (1/4 teaspoon, whole, per pound of meat) but have so far left out coriander, cardamom, and fenugreek. I plan to try slowly adding them. I've been told they are not traditional in Goa (nor tomatoes in vindaloo) but no Goan has actually advised me one way or another. I'd be happy to be educated.
Yes, there are varieties of this even in Goa or outside of goa. I like the slight bitterness and aroma of fenugreek seeds and mustard seeds, but you can definitely make it your own. 🙂👍❤️❤️
I've made your pork vindaloo recipe for my family several times. They are big fans of it. I'll make chicken vindaloo using this recipe in a couple of days!
Glad they liked it. Let me know if they like the chicken too 🙂👍❤️❤️
@@SharMissCooking , I absolutely will! Do you have a "Curry Puff" recipe? I love those ❤
@@austingoodwin4013 good idea 🙂👍❤️
❤❤
I tried this today, it was perfect!
Thank you for the update 🙂👍❤️❤️
Thanks. 💚
👍❤️❤️
Sharmi, that vindaloo looked absolutely amazing and you explained the process beautifully. It’s been a while since I’ve made a vindaloo but it’s our next curry for sure 😊
Thank you 👍❤️❤️
Wow that looks good ,
Thanks 🙂❤️❤️
Love it. The only thing I'd need to buy is the dried spicy red chillies and the chicken, everything else is already in my spice cupboard
Let me know how it came out 🙂👍❤️❤️
Looks amazing, ill try this soon . Thanks for sharing
Thank you. Let me know how it came out 🙂👍❤️❤️
Thanks for giving the tips of making beautiful vindaloo colour.
Thank you ❤️❤️
Omg will definitely be making this! My mouth is watering right now!! Heading to my local Asian supermarket tomorrow to collect some ingredients 😋
Thanks. Let me know how it came out 🙂👍❤️❤️
Sensational! Wasn’t as red but the taste was as you described it.. wow a taste bomb! My family loved it! 🙏🏻 thanks
Hi looks like you know what your doing,what i your stance on mustard oil?
I often use it.
Atb.
I use mustard oil often too. It's a staple in indian cooking.🙂👍❤️❤️
Hello Sharmi, thank you so much for this awesome recipe. I actually tried it with lamb instead of chicken. Very flavorful, the sauce is awesome. And I almost ruined it because I put too much vinegar to soke the chilis, and I did not care when adding it to the blender. So I corrected it afterwards with 2 grams some baking soda, a bit more sugar and a bit more tomato paste in the oil before frying. It did the trick, I loved it and my family loved it too. I look forward to your next recipes. By the way I am from France and I bought some kashmiri red chilis from India to have them ready for the future. Thank you again!
Thanks for the update. Glad you liked it. And nice corrections. Did you order the kashmiri chillies online? Just curious. 🙂👍❤️❤️❤️
@@SharMissCooking Yes I ordered it on Amazon actually, along with some mathania mirchi chilis, because I was initially going to try the Laal Maas recipe which required those special chilis. I have to say that your dried kashmiri chilis do look a bit bigger than the ones I ordered, anyway it worked really well.
That looks absolutely delicious 😊
Thank you 🙂❤️❤️
This is gorgeous. I’m going to make this with ostrich. Not traditional I know but my fiancé doesn’t like chicken 🤦♀️
I see other vindaloo recipes have fresh or tinned tomatoes as well? I’m not sure why they do that
Thank you. Let me know how it came out. It sounds interesting, but it should come out well. Vindaloo should not need tomatoes. I have also made a pork vindaloo, which is the original version. Link here th-cam.com/video/DvkSa2S8sfg/w-d-xo.html
Still one of my favorite recipes!!! ❤
🙂❤️❤️❤️
Thanks Sharmi 🌶🌶🌶
Thanks ❤️❤️
I’ve probably missed it but when did you add the tomato paste that you listed at the start please? This looks delicious by the way! Great video.
Thank you. I put the tomato paste before adding the chicken. 🙂👍❤️❤️
Thanks I really enjoyed this curry, I’m literally sweating everywhere whilst eating this lol, but the flavours were amazing. So I have a few questions, to make this a bit less harsh can I add coconut milk? Or would it be better to add butter and more sugar? Would that work with the white vinegar? Anyways thanks I really enjoyed this curry :)
Don't put butter and sugar. Best is to reduce the chillies and add 2bsp tomato paste for colour. Coconut milk with change the flavor, but that is your choice 🙂👍❤️❤️
Looks amazing
Thank you 🙂❤️
Yeah, It's really the kashmiri chili powder giving that colour. You're not going to get it from other pepper powders you can use if you don't like the spiciness. Great recipe and video as always!
Thanks. Yes definitely 👍❤️❤️
Hi Shar miss! ❤
Thank you again for the recipes.
I have a question please.
Tenderising red meat? I'm just not good at it, also the meat available, usually only beef, is not marbled at all. Quality, but not tender.
I've tried low flame, long hours, yogurt, nothing works.
I bought a takeaway yesterday. They said it was Lamb, it was not, it was beef.
A spoon could cut the meat, beautiful.
The meat looked to be browned slightly, but was even a little light to pink inside.
Could you help a budding curry cook please?
Thank you
❤❤❤❤❤
Hi if you cook low and slow it should turn out tender. But depends on the recipe and the cut of meat too. Marinating with baking soda, raw papaya also makes them tender. Let me know if there is any specific recipe you are looking at 🙂👍❤️❤️
@@SharMissCooking Hi Miss Shar. Currently I have a small portion of beef in diluted Bicarb. See how that goes 🤣
Yes please. Your version of my 2nd favorite. Chicken Saag. Thank you very much ❤️❤️❤️❤️❤️
Looks delicious. Great camera work 👏 👌 👍
Thank you 👍❤️❤️
So far this recipe is in the lead for my first attempt. Can I replace the dries spices for Garam masala? Thanks
Thanks. You can use garam masala but you will need to add mustard seeds, fenugreek seeds, black pepper and coriander powder otherwise it will taste like a chicken curry. Better to use the dried spices if you can. 🙂👍❤️❤️
@SharMissCooking yes thank you I will do that exactly. You are very kind to help me thank you✝️
@SharMissCooking yes yes thank you this next time I will do exactly that.
One more question please and probably a couple more next time if it's no bother.
Have you ever used a coconut curry in your vindaloo?
The menue here on LI restaurant says Vindaloo- Hot Pepper, Coconut curry.
What would be considered a coconut curry? I'm thinking coconut milk turmeric and Cummn grinded with Kashmir chillies?
well, i know what i am going to be cooking later, thank you, that looks perfect :D
Let me know how it came out 🙂👍❤️❤️
where did you get your pan, that you cooked the vidaloo in.
I have this pan for a long time. You can get similar cast iron pans on Amazon too. 👍🙂❤️❤️
Looks beautiful x
Thank you 🙂❤️❤️
It would be awesome if you could share where you purchase these dried chilis. For us American viewers, they might not be as readily available. I’m sure we could find them on Amazon, but is there a recommended brand? Thanks :)
I usually buy these from Indian stores. Sometimes they are a hit or miss. They are not branded, but you can make out if they are good quality usually the bright colour and the skin. Amazon is the same. I don't know if any particular brand stands out in the whole dried chilli market. But I will give it a try and will let you know if I can find a good brand.👍🙂❤️❤️
@@SharMissCooking Thank you, and keep up the great content! 😄
What is the name of the spicy chillies ? (Not the kashmiri ones) not sure which to buy ?
I am using an Indian dried red chilli that is spicy. You should find it in an Indian store. 🙂👍❤️❤️
@@SharMissCooking is there a type ? Was going to look on amazon for them. Thanks
can i ask why use vinegar to soak thechillis? For heat or to retain colour?
I am already using vinegar as an ingredient in this recipe foe the Tanginess. And I want to soak the chillies to get it soft and get a smooth paste. So just put them together. You can also soak the chillies in water, but still need to use the vinegar. 🙂👍❤️❤️
@@SharMissCooking smart idea! thanks !
Are these vindaloo recipes Goan,Southee or Creole.Mam u must try makn the Eastindian Vindaloo.
I will definitely try the East Indian Vindaloo 👍🙂❤️❤️
Could I marinated chicken overnight
During the first marination only. 👍❤️❤️
Can I use garam masala powder instead of grinding the whole seeds?
It will be hard to replicate the flavor you get from roasting and grinding as the whole seeds are not just garam masala. You can use garam masala + mustard seeds, fenugreek seeds, cumin powder, and coriander powder. But definitely give it a try 🙂 👍❤️❤️
@@SharMissCooking, OK, so I bought the individual spices, toasted and ground them myself just like you showed. I made your pork vindaloo yesterday, and it turned out great, next up I will do your chicken vindaloo then your tandoori chicken, thanks for the easy-to-follow directions. I forgot to take pictures of my pork vindaloo but I will be sure to add a picture of the chicken vindaloo.
Okay, who came for Red Dwarf and stayed for the Chicken Vindaloo recipe?
❤️
Ha!! Oh man, when I was a teenager in the 90s I used to laugh at RD until my sides hurt.
Beef vindaloo is my favourite breakfast. Was that seed planted by Lister?
I definitely don't agree with his opinion of pot noodle.
Take care, mate.
Abso-smeggin-lutely, I love vindaloo, as long as I can get it down my London Jets zero-gee football T-Shirt then yeah.
❤ except your recipes is extremely accurate table top on tasty ❤ food 🏘️💭🆒💝🌺🏝️⭐️✅
Thank you 🙂❤️❤️
channel Shar##Miss##Cooking has what looks like a perfect vindaloo recipe if you wanted to do another Indian cooked at home.
I'd add a few chunks of potatoes, lemon juice and chopped coriander on top. No base gravy needed for this recipe
(Which is in description).
You are describing a BIR vindaloo, which is a completely different thing.
Vindaloo was THE curry for me growing up and is still an absolute favourite. I definitely need to put a better effort finding the right chillis to get that bright red paste
I must admit however my coffee snob side of me was shocked when I saw that thing at the 6:00 mark be referred to as a coffee grinder and totally forgot that people out there still think using a blade grinder for coffee is even remotely a good idea 😢
I don't use that for coffee 🙂👍❤️
Part of the issue is kasmeri Chili's on Amazon are often a scam. The sellers send arbols.
I might have to start sending them out 🙂❤️❤️
You should open restaurant in Goa. Now I know how to get that red color. I'll be cooking this when I get back to india
Thank you. Some good restaurants in Goa already 🙂❤️❤️❤️
No potatoes?
Vindaloo should not have potatoes. It's not aloo, it comes from a portugese word derived from the portugese worf vinha d alhos meaning meat in wine and garlic.🙂❤️❤️
Why not add vinegar? It's an important part right
I have added vinegar in the paste, soaked chilli in it.
She uses apple cider vinegar 🙏
Why don't u use ghee?
Ghee is traditionally not used in vindaloo. 🙂❤️
🤤
❤️
Remember, folks: the longer you blend de-seeded Kashmiri chilies as part of a mixture -- up to about 2 minutes max -- the redder the mixture will get.
👍❤️❤️
I love you.
🙂
"Theres no need to marinate chicken over night" just try to stop me
🙂🙂
@@SharMissCooking It was really good, you really understand food. This channel was a great find
Imo, stew and curry should always be dark meat for chicken.
👍❤️❤️
Thank you so much for the recipe! I want to try my hand at a batch tomorrow, but indian food is very intimidating. Hope i dont mess it up!
Give it a try first. All the best ❤️❤️
Are you single? Sorry😊 this looks fantastico and will be my first attempt ever. Please send prayers. Ty
All the best. Let me know how it came out 🙂👍❤️❤️
@SharMissCooking we absolutely loved it. Thank you.
A must add to everyone's rotation. ✝️
A good video spoilt by the constant camera jump
Thanks for the feedback 👍❤️
For me the colour is pointless. It's all about proper vindaloo taste
You will get the flavour too 🙂. In my older vindaloo video, lots of people thought I used color and many didn't get the color, so just clarifying that. Good food should have visual appeal too. 👍❤️❤️
That's this evenings meal sorted
🙂👍❤️❤️