Chicken Vindaloo Curry BIR Indian Restaurant Style presented by Lee Jones - CurryShed
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Chicken Vindaloo is a very popular Restaurant dish in the UK, and is suited to those who like the heat turned up - but this recipe also has a real depth of flavours obtained from the spices used and the cooking techniques involved.
This video shows a portion size as provided in a UK takeaway
The full recipe with printout option can be found on our website at
Websites
CurryShed Website www.curryshed.com
CurryShed Forum curryshed.co.uk/
The Curry Show curryshow.co.uk
Genius move on the different camera angles, the heat setting and ingredient view. Really gives us laymen an idea for what to get a feel for when recreating the dish.
NOT boring at all! your ability with the camera is even better than your top-notch cooking skills! What an excellent video, thank you! Cooking curry is not easy to learn and you really broke the teaching barrier, perhaps the very first to do so. You even have a clock showing time elapsed! Staring at the curry while it is cooking, listening to your knowledge at each stage, was absolutely perfect! I am running out of compliments. This was soooo good as a teaching module. Thank you so much. Excellent video! Most video makers don't know how powerful a still camera can be. You demonstrated that to perfection.
Yeah everything was perfect..other videos are all over the place..
That dish look luvly..i really wana give it a go..dont want to have another jar curry again (tbh they arnt really curries, you would have a dry bland bit of chicken some mash and gravy and call it a sunday roast)
No way. Time I leant a few dishs and master them.
After 17 years learning about British Indian Restaurant food. Vindaloo is the one I could never suss. This video really helped and I'm getting good at this now. Many thanks :)
Nice work there, very concise. Was a chef for 20 plus years so it's nice to see someone else putting their skills to work in a manner that helps the everyday enthusiast. I find that with every recipe the variations differ, sometimes greatly. The Mixed spice and the base gravy are 2 examples. Great upload though.
Easily the best curry making video I’ve watched 👍. Will give it a go tomorrow as it’s my birthday. Thanks 👍
When I buy this from the takeaway,I leave overnight and eat for breakfast.that way,the sauce is thick and I think it tastes a LOT better.
ken johnson always better ken
Totally agree with you. I do the same when i get a takeaway hot curry.
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I was dumb forgot the account password. I would love any tricks you can offer me.
@Killian Jayden instablaster =)
@Henrik Alijah thanks so much for your reply. I found the site on google and I'm in the hacking process atm.
Looks like it's gonna take a while so I will get back to you later with my results.
Curry looks amazing. Well done.
Many thanks Al
One of the best how to make curry videos I have seen on TH-cam, well done and thanks
Many thanks Phill
It’s obvious you’ve learned from professional restaurant chefs; I have had th benefit of watching my local produce Madras & Vindaloo; what I’ve seen here pretty much exactly mirrors what they did. Thanks
I never expected Worcester Sauce or regular Malt Vinegar. Looks fantastic, i'll definitely try your recipe. After 15 years learning to make Indian food, I struggle to get Vindaloo right which is frustrating as it's my favourite dish. Thank you for sharing.
I’ve used this recipe many times, it’s absolutely stunning 👌🏻👍🏻
seen loads of videos on this dish but yours stands out as one of the best. Thanks .
Thanks Frankie
Vi ndaloo, from Portugese meaning wine and garlic. I understand the dish originates from Goa which was the Portugese controlled area in India.
TBF, even I knew it was nothing to do with meat and potatoes! Still, each to their own, as we say around here.
Looks absolutely delish, when I cook mine is like to add cauliflower, or egg depending on how I feel,lots of ginger and whole fresh chillies. Your dish looks top,mine looks a bit different cos I tweak it to suit my taste. Nice
What ever floats your boat Hugh, there are no rules, you do what ever pleases you !
Just found this vid, I do my own BIR too, pity it seems you have stopped filming. Top video I must say content and delivery in my opinion.
Agreed!
How do you make the gravy? What are
the ingredients for that?
Thank you Lee for another fantastic video, this curry looks wonderful. Looking forward to seeing you cook some homestyle curries as well. Take care.
Thanks again Andy
Curry Shed how to make the base gravy please?
Its such a shame no more videos are coming. This is deffinetly the best made BIR Tutorial on the net!!
From the recipe to the highly instructive video format. Absolutely brilliant
Plenty more videos to come, and thanks for your kind words. . . . I am currently building an extension to my house so time is limited
I followed your recipe and it was absolutely brilliant, thank you
Thanks JK, it's always good to hear from anyone who has actually cooked it and tried it themselves !!!
Way too many know all Belends in the comment section slagging this off , it looked great whats not to like ?
Vindaloo originates from Portuguese sailors.In India.They had loads of wine and potatoes.So the Vindaloo was born.Wine and potato curry.Traditionally Pork or Beef.Portuguese/Goan.Fusion.Good video.Now you know where it comes from.
No, the aloo part actually means garlic from the Portuguese for garlic 'alho'. The Portuguese used to preserve pork in wine vinegar and garlic and the people from Goa adapted the cooking by adding their own spices. I think the potatoes is a British Indian misunderstanding but the addition of potato has become common in BIR cooking. There is no potato in an authentic traditional vindaloo. In fact a Goan vindaloo is not really a very hot curry like it's served in British restaurants and takeaways. Whole dried Kashmiri chillis tend to be used in the traditional dish which are low in heat.
There are three things consistent with cooking channels on TH-cam
a) Italians complaining its not authentic
b) people complaining you are using a metal spoon in a non- stick pan
c) people terrified because you did something with chicken and eggs that didn’t involve heating them to the temperature of the sun and then having a full bio-scrub on your hands
To this I am now adding people who don’t know what BIR means who still wade in with their ignorance in the comment section.
For what it’s worth, I’ve had a number of vindaloos in Goa and in the UK. Neither is better than the other, the flavours are a little better in the Goan version but only if you like the vinegary flavour. The British version is too hot for the flavours to play such a key role, but you suffer less chance of food poisoning so it kind of balances out.
Well said that man !!!
Not sure what you are getting at? I don't believe I mentioned ingredients.
@@silverapples75 you could always start your own channel. Call it 'How to Become a Pompous Bellend'.
@@silverapples75 - Why do you consistently keep referring to different regions of India, this has nothing to do with India, or Goan Vindaloo - what do you not understand ?
@@thismortalcoil696 No wine in BIR Vindaloo, most restaurants in UK are Bangladeshi, hence no wine
In britain the vindaloo has been adapted and changed to the chefs personal taste I personally add potatoes because thats how my friends and family like it but my ex mother in law from goa did hers the traditional way but still a great video
wha is the traditional way? im trying to find a recipe that will mimic a retaurant named clay oven. I LOVE thier vindaloo and yes they put potatoes in the curry
Vin.d.aloo = Vinegar + garlic (Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade")). Your recipe, dear Curry Shed, is inauthentic but looks wonderful. You clearly understand Indian cuisine's "bhuno" technique better than others, i.e., brown and add a little water again and again until the sauce base caramelizes. Great show.
PS: Add a little palm sugar and palm vinegar.
Thank you for your comments Samir, this was never meant to be an authentic curry, just a replication of a BIR Vindaloo, but you clearly know what you are talking about and understand the principles and techniques involved - I too am continually learning and since the making of this video (18 months ago) i have changed certain things within the recipe slightly and do indeed now add a toddy instead of malt.
@@CurryShed Thanks, Curry Shed.
I had dinner at a fancy quayside restaurant in Goa this Monsoon. Pork Vindaloo, naturally. Very disappointed. Your version looks so much better.
There is a tendency in chique Indian restaurants nowadays (even in London and certainly in the States) to reduce fat to negligible amounts on the mistaken theory that fat is bad for you. This results in non-emulsification of the base sauce and in an unsavoury glop.
Keep on truckin', Curry Shed!
Nice conversation. And Goa is supposed to be the birthplace of vindaloo. I was a vindaloo snob thinking the chef didn't understand if he added potato but now I would be disappointed if it wasn't included..
@@PatrickRyan147 vindaloo only pork no other meat do some research/
@@nazidsouza I didn't say anything about meat?!?
This has got me excited to cook Indian all over again. Excellent video and training.
Ooohlaaaay
Made this last night. Omg my favourite vindaloo
Great video and presentation Lee.
Thanks Brian !
Dude do more curry videos - your vindaloo recipe is by far the best on TH-cam.
Thanks Monty - will do !
i always feel like indian currys have too much oil, i only use a little, does it make a huge difference?!
Oil is the carrier of the flavours, i lke to use a lot but before serving it is mixed in fully, this creates a richness of flavour and smother texture
Why do you use precooked chicken as opposed to fresh? Seems like fresh would soak up the flavors better.
Because this is a demonstration of BIR
I'm watching this at 2 in the morning and would love a bowl full😮😮
Love the layout of these videos. Very easy to follow and with the added temp gauge makes cooking virtually foolproof! Up there with the top BIR style content makers. Massive well done 👍👍
Many thanks Richard, and very kind of you !
I wish this bloke would make more videos excellent chef
Most beautiful thing iv ever seen in my life!
The name derives from the Portugese 'carne de vinha d'alhos' ,,, meat with wine and garlic.
Nope. Vinegar garlic, not just wine.
@@spanqueluv9er actually the original portuguese derivation is "wine". you're wrong. you're assuming that vindaloo is of indian origin, it's not. it can be traced back to it's true roots in portuguese cuisine.
Come on guy's lets play nice, we all know the true origin of vindaloo, but who cares, this is the way i cook it, love it or leave it, with or without potato. . . . . . . . If every recipe was exactly the same, it would get very boring and i would change something not moan about it !!!! BTW - what is a cock-womble. ?
Potatoes, no potatoes, I don't mind either way. But if someone hadn't posted the origins, I would have. My local Indian restaurant serves a vindaloo that's crack cocaine level addictive and it has potatoes, so I'm not bothered if it has them, but we should at least get the origins right. Never cool to spread false information.
looks gorgeous and I'm starving
Thanks !
Great recipe, thanks for taking the time to share it, looking forwards to more
It's actually wine and garlic which changed to vinegar and garlic the potato thing is something the British came up with we do love a good potato 🥔🥔🥔
WOW! what a fantastic cook, this is the best Vindaloo I've seen prepared in a long time, lots of gravy. I prefer British Indian Dishes anyway and this one is fantastic, well done!
Many thanks Bob
Brilliant presentation thanks
2:40 You are SPOT on. THIS is 95% of the flavour behind the mythical 70's BIR taste that eludes so many. I would add though, for beginners, the cue you are looking for is the smokey smell in the air that tells you its time to move onto the next stage. This takes considerable practice to know "when".
Yes you are correct, unfortunately with video you cannot get across to viewers that the smell of what you are cooking is equally as important as the taste . . . If it doesn't smell right it certainly will not taste right !
Tried this recipe, absolutely delicious ❤
I had vindaloo in Goa, India where I believe it originated. It was pork which is normal there. I know pre-cooked chicken is used in U.K. Indian restaurants but I was a chef for 25 years and I prefer to cook with initially raw poultry for tenderness.
I know the seasoned oil is recommended but will it completely ruin the curry if I just used regular vegetable oil?
Hi Ryan - no it will not !
What a mouth watering dish with a crispy garlic and donia (coriander) naan and some cooking mint sauce! What’s not to love
what is base gravy?
th-cam.com/video/nxkyPszzktg/w-d-xo.html
It's called garabi it's a blend of vegetables and spices blended down to make a gravy
.... Originally Portugese , adapted in Goa .. usually, back then, made with pork ( a Christian dish) ...The ..'aloo' derives from Portugese 'alho', not Hindi 'aloo'.. garlic, not potato. I can see why you'd make BIR dishes in a restaurant, where you have to get stuff out quick, without *too* much skill, and make lots of money, but I can't for the life of me understand why you should inflict it on yourself at home. Why not marinade your meat and cook it in the sauce, if you can?
Sigh... there's always one isn't there. Why don't smug, pompous, sanctimonious Guardian readers like you ever think before you open your mouth? Don't you maybe think some people actually PREFER BIR style curries? I know I do, and I've made both.
Maybe you should stick to sitting in front of the telly with your pants round your ankles and a tissue in one hand watching Nigel Slater. We're NOT all the same, we all have different tastes, and your preference does NOT trump anyone elses.
Oh, also. The meat in my BIR curries is slow cooked in spices for 90-120 minutes before being frozen and then cooked as needed. Is that alright Boss?
As I said.. go ahead! Enjoy! I do, if I've just rolled out of a pub. And you're lucky.. you *know* the choice you're making. It just pisses me off to live in a country with very industrialized food, where good, simple things are harder and harder to come by, and if you can, they're dressed up as 'special events' or 'farmer's markets'.. often as not without a farmer in sight. The faffing around of someone like Slater is no substitute for a culture which makes time for, and naturally teaches, good cooking. We're all working our bollocks off for Sunshine Desserts, and when we get home, all we have the energy or time to do is get a f**'in Sunshine Dessert out of the fridge! We are being ripped off. Our increased economic productivity is not buying us quality of life. It's buying quality of life for a very few, who have to go abroad to get it.
I'm very glad to see that slowly, slowly, restaurants providing genuine, simple, regional Indian food are getting a toehold, in some places. Of course BIR has its place. I just don't like being lied to by BIR's claiming 'authenticity', and displacing more carefully made, healthier food, with much more variety of flavour, which makes better use of ingredients.
I'm not sure why you're commenting in a BIR channel when you stand against everything BIR restaurants stand for? Trying to educate the masses and the dirty unwashed? I refer you back to my original coments...
I have eaten at Prashad's (Bradford) which came second place in Ramsey's best restaurants. Just so you know, this wasn't BIR restaurants, it was just restaurants of any type and although I thought it was excellent, I still prefer dirty BIR English style curries.
It isn't necessarily ignorance as you seem to believe, but simple preference. I know you "can't for the life of me understand why you should inflict it on yourself at home" because you don't understand why anyone should think differently to you, but I can't for the life of me understand why you feel the need to tell others that you feel superior because you like to eat different food.
That was the whole gist of me pointing out your sanctimonious, Guardian reading nature. But I'm guessing you missed that, as you're too wrapped up in your own self righteousness to notice other people have differing opinions.
Hell! You know what? I'm going to share this with you so you have something to look at on your iPhone in bed after your 2 glasses of prosecco.
goo.gl/images/rWT8Ax
Sweet dreams Princess!
Edit: And BTW I haven't got a clue what a "sunshine dessert" is? Maybe I'm missing more of your glorious cuisine?
:D I like your style..... 'Sunshine Desserts' is a reference to Reginald Perrin (the fall and rise), probably before your time.. I don't get the Guardian, but I am pretty ancient.... We must share a pint sometime... I assume yours is a Carling?
It seems like 'Vindaloo' has become something different for several cultures/tastes.
To me, it has no potatoes, and is highly acidic.. vinegar and/or wine.. fatty pork would be my defined protein.
Enjoy it as you will.. but it would be nice to see a true undisputed, bona fide solution... reckon we will not see it on You Tube.
I'm from Goa, where it is said the Vindaloo originated. Just googled it out too.... - > en.m.wikipedia.org/wiki/Vindaloo .... This I agree is a BIR style recipe but I don't think it would taste the way we traditionally make it in Goa.
If you type Goan Vindaloo in TH-cam you should be able to find quite a few recipes of the traditional Goan Vindaloo. I saw quite a few but was unable to share the links here.
@@moochops2815 - I base my curries on what is available to me locally, i have been fortunate to see a vindaloo being cooked in 2 locals and they both have potato. I'll let them know that Moo Chops ( LOL) say's you are wrong to add them and use a base gravy.
@@rogerfernandes2745 - what part of . . . this is BIR style . . . that you don't understand ?
@@CurryShed I was replying to Totemo who wanted to find the recipe of the authentic Vindaloo. And I did say that I agreed that this was a BIR style Vindaloo. But this recipe wouldn't even come any close to the taste of the original vindaloo. I know of Goan friends who ate it in the UK and laughed that it tasted like a completely different dish. Sadly some restaurants in the UK mention that it is a Goan dish. The BIR version is definitely not Goan. And yes, the traditional version doesn't have any potatoes in it. The Portuguese word for garlic is, 'alho' which is one of the important flavours of the Vindaloo or Vindalho. The chefs from other parts of India confused this with 'aloo', meaning potatoes in Hindi and started adding potatoes to it. Funny thing is that when some British people eat at restaurants in Goa they argue that the Vindaloo served here is not authentic because there are no potatoes in it.... LoL!!!!
I really cannot understand this intense obsession and sometimes vitriol remarks about adding potato to a Vindaloo
For those of us that like and want to eat potato with our Vindaloo, you will never in a million years persuade us to do otherwise, surely it's just a personal preference and if you don't want to use, add or like them, then simply leave them out . . . . . . . . what is the big problem ?
Here is a video from a real BIR in th UK . . . Guess what he adds Potato th-cam.com/video/zcMawvhUBac/w-d-xo.html
As he Say's - " A TRADITIONAL VINDALOO ALWAYS HAS SOME POTATOES "
Jaysus... I hate to play the stereotype but my inner Irishness is desperate to try a vindaloo with a spud now.
90% of the vindaloos I have eaten out in the UK had a couple of bits of potato in them
The internet is unfortunately full of massive dickheads
Yes - the original Goan curry would be different - but you clearly state that this is the BIR Indian Restaurant Style.
They don't know what BIR means? Only excuse I can think of.
What are mix powder and seasoned oil? Seasoned with what? If you present a recipe please use terms everyone understands. I didn't finish the video because I knew I would never use this recipe because I didn't know what the hell mix powder and seasoned olive were.
Use your imagination, it's a wonderful gift!
Not to mention the description of the video states "The full recipe with printout option can be found on our website at"
Just go to the links!
Just read comments below, it's all been explained many times, and I cannot add every detail in every video, it's all very basic stuff, if you don't know about something, just do a little google research !!!!
You're on the internet mate. In the time u spent whining like a little entitled bitch you could've looked it up. In fact, there's a video on this very same channel about. Fucking dunce.
This curry look gangster 😎👍
Hey! I just discovered your site today for your chook vindaloo. (I'm a New Zealander!) is absolutely spot on! !
I really liked your explanation of the cooking technique. Thank you very much, I learnt a lot from this video and the food looked amazing.
Thanks
Great video! I really enjoyed your detailed description of the entire process. A similar technique to my own however I prefer to add the spices directly to the hot oil and let them toast, then adding the GG paste followed by the tomato past. Its interesting to see how different chefs approach the initial stages of the BIR process
Thanks, once in a while a positive comment makes all the difference. a lot of people ask why i have not done any more videos recently, i have and will continue to produce them - but only make them available to those who appreciate my efforts
just made this... brill...loved it. thanks bud
Many thanks Topper
So, this is a dish originating from the influence of Portuguese sailors on the Goa area. The name means wine/vinegar and garlic. The typical flavour is supposed to come from the vinegar, garlic and Kashmiri chillies. I might have missed that, but where's the vinegar in this recipe? Is it in the base gravy? What is contained in the base gravy and what in the seasoned oil?
2 table spoons of malt vinegar @ 5 minutes
Looks good really good my mouth is watering here think I will have to phone the local Indian take away as I can’t cook. Thanks for the video and taking the time to upload it.
Well i hope you enjoyed your takeaway, but it really is not difficult to do yourself
Looks spicy and super delicious. 😊🌶
Looks nice. Here in Durban curry is a way of life.
Good old Bunny Chow !!!
Looks delicious!
Thanks for sharing, please record some more recipes
Thanks Jon, have been very busy with another new project and website, but now back in the seat and more videos will be uploaded very soon
Lost me after 30 seconds. "You add some seasoned oil". We,, how is it seasoned? No explanation = instant dislike and on to the next video.
I can see in the comments that people have the same problem regarding the base sauce and the mixed powder. Not helpful. Thumbs down.
Thanks for your comment Harry, many years ago I was asking exactly the same questions !!!
But I guess I must be weird or something ?
If i don't know, I just politely ask to find out the answer - Seams to work 100% for me, Try it sometimes !!!!
Bass gravy should be a bit thicker to watery but nice dish overall
Thank you for your comment . . . I'ts a personal preference, but I prefer to keep the temperature of the pan very very hot, hence a thinner base, and just add more to achieve the correct finished balanced consistency, as any good chef knows its better to reduce down a gravy than to continually add more water to thin down !
Great video presentation, clear quantities and control of heat which is fundamental in any cuisine not just Indian. Looks fantastic and achievable for any Indian food lover. Great job ignore the knockers you personalised the dish and I will find out if it works, well done. Well done, look forward in seeing more recipes.
Lovely and practical video, easy to follow and the result is absolutely fantastic, well done Lee keep up your good work.
Many thanks Bob
A beautiful Vindaloo, I have made it and it's great... enjoy!
Very good to hear you have tried it Bob, and glad you enjoyed it.
Love it- want to get cooking myself after watching this
Just one warning Nick - once you start you'll realise you never need to buy out again and will make more and more yourself !
Thanks Lee for the reply I mite give it a try your videos are great very detailed, I am useless in a kitchen but mite give it a go
Well presented and simply explained with that all important ingredient (often left out in these sort of videos) - common sense. A lot of people, myself included, will be reasonably experienced and familiar with Indian cooking and are looking for somebody elses angle on a favourite meal.
Now subscribed👍
Thank you Laurie
this looks like the real vindaloo, hat of to you sir, best recipe on youtube for sure!
Many Thanks Jaysen
Looks fantastic. Can't wait to try this one out mate.
Looks fantastic.
looks delicious.
Can you use fenugreek powder instead of methi leaves and if so how what kind of measurement would it be?
No, the difference the leaves make is so profound, do yourself a big favour and buy some online if you cannot find it locally, you'll then see the difference it makes
This looks amazing. Can't wait to try cooking it. I've signed up to apply for membership to the website so hopefully I progress past the no obligation waiting list asap.
Would like to know about the base gravy, is there separate video for the same?
yes there is
There is a 2 minute trailer which tells of the existence of a fuller video at curryshed.com, which you'll never get into because a) it's a members only site, b) it's not functioning as yet. There are other associated sites listed in the video description, like CurryShed Website, CurryShed Forum, The Curry Show, but no amount of darting around between them will reveal the secret doorway to the base gravy recipe. It's like the Holy Grail: it only exists as a legend. My advice, get a few tubs of ready-made sauce from currysauce.com. You won't need anything else except the meat. Very quick to make, very tasty, no fuss, no bollocks.
Two decent videos exist at Latif Inspired and also at Al's kitchen.
Both are vey good.
Great job, please post more content.
I am open to any requests ?
Curry Shed Hi, thanks for the reply. Any BiR and I'm happy! Some side dishes would be great! Thanks again.
Looks delicous my friend
Thank you, give it a try, you will not be disappointed !
What is base gravy? 🤷🏻♂️
Please read Comment below
Love the video style with the temperature details etc. But you didn't explain what Base Gravy is.
Is this some kind of Knor Chicken gravy mix or what?
Also you mentioned that you use "Pre-Cooked Chicken". In my experience Chicken becomes harder and dryer the more you cook it. So wouldn't it be more tender if you began with raw Chicken?
If you insist on using pre-cooked Chicken. How long and how should it be cooked ?
And finally, what is "Seasoned Oil", can I make this myself?
That's exactly what I want to ask....what is the base gravy??
@@robertthabassist Well you have had your say, now you are gone
Brilliant video thanks!
Nice video....Greetings from Manchester, Great Britain.
Gretings Geoff
There should be no Potato in a BIR Vindaloo: I used to add them in too; until I learned that Vindaloo is of Portugese origin : Pronounced 'VIN D'ALHO' (Wine with GARLIC 'Alho'..not Potato..'Aloo')
The Potato issue notwithstanding; Many thanks for a great video; you've made a fantastic dish here with great presentation and graphics,too; I'll certainly be making this one soon.
P.S. Lee,Can I highly,highly recommend that you substitute the vinegar for a squeeze of Lime (not Lemon) Lime gives a Vindaloo that perfect sourness that it needs for that genuine BIR taste...please try it,it elevates the dish to the next level.
No matter the origins, things change from area to area and It's all a matter of choice as i stated in the video, i like them in a curry, so i add them. - a lot of restaurants also add them and some not, either way is good . . . I also watch other videos here from those who may know more of the origins than myself and they also add potato - th-cam.com/video/G9QskTnwiUw/w-d-xo.htmlm26s - thank you for your comments.
There's no reason for a boatload of semi colons and other superfluous/pointless punctuation either. Your ridiculously pedantic comment about a potato (or two) was bad enough as it was, and clearly required no further poncing.
For what it's worth I have recently got back into my Vindaloos after a twenty year gap. I've had perhaps a dozen vindaloo takeaways from different places in the last few months, Indian, Kashmiri, Bangladeshi etc, and they have all had potatoes in them. Personally I'd prefer they didn't, but they do.
good job pal looks excellent 👍
Thanks
fantastic looking dish Lee. It's on my next to do list!
Nice one Steve, let me know how you get on ?
I certainly will do Lee!
Is there a written version of the recipe? Thanks
Vindaloo - Lee, Curry Shed
1. Add
a. 1 chef spoon vegetable oil.
2. Add
a. 1 tbsp garlic/ginger paste.
b. Stir continuously for 30 secs
3. Add
a. 1 chef spoon of tomato paste
b. Stir continuously for 30 secs
4. Add:
a. 1.5tsp mix powder
b. 1.5 TBSP kashmiri chilli powder
c. 1.5 tsp extra hot chilli powder
d. 1 tsp dry methi leaves, crushed between fingers
e. 0.25tsp cardamom powder
f. A small amount of fresh ground black pepper
g. 0.5 ladle base gravy
h. Stir occasionally and cook for 45 secs
5. Add:
a. Precooked chicken and coat well.
b. Cook 30 secs
6. Add:
a. 1 ladle base gravy
b. Stir and coat chicken
c. Cook 30 secs and prevent burning by scraping edges
d. Leave a further 30 secs without scraping
7. Add cut fresh coriander and stir and scrape.
a. Cook a further 30 secs
8. Add:
a. 2 TBSP malt vinegar
b. 1 tsp fine sea salt
c. Coat and cook for 30 secs without scraping
9. Add:
a. 2 wedges of fresh tomato
b. Stir in and cook for 30 secs
10. Add:
a. 0.7 ladle gravy
b. Coat chicken well
c. Cook 30 secs
11. Add:
a. 0.25 ladle base gravy
b. 2 tsp garlic paste
c. 2 shakes of Worcestershire sauce
d. 1 green and 1 red chilli, finely sliced
e. Stir in
f. Cook 45 secs
12. Add:
a. 3 chunks of precooked peeled potatoes (waxy type)
b. Stir in
c. Cook 30 secs
13. Add:
a. 0.25 ladle base gravy
b. 1 pinch of garam masala
c. Stir in, scrape sides
d. Cook 1 min, scrape sides as required
14. Serve with a wedge of lemon and a wedge of fresh tomato
It turned out great Lee. I omitted the potato. added 1 tsp cumin seed at the start and kept it saucey, as I am accustomed to.
Here is a photo, the Madras is back left:
i.imgur.com/xCH0PoH.jpg
What is seasoned oil and where can I get some
tjkooks cook some onion bhajis up and keep the oil. Seasoned oil is oil thats been used before. Steven heap has a really good video on his own seasoned oil..
Vindaloo was a process of preserving meats. introduced to India by the Portuguese.
Another useless comment that has nothing to do with the recipe or video
@@CurryShed your comment shows that you know fuck all about food history
@@ahashim3404 This is not the history channel
Wish you'd kept doing your videos.. Still the best presentation of any of this type..
And this vindaloo is delicious
Many thanks, i will be resuming my videos very soon as like a lot of UK small businesses, times are hard, and i now find myself with more time on my hands, so watch this space !
I had to go back to the basics, when it came to the base gravy.
Nice recipe
. . . I like your special presentation format very much - congratulations!
Thank you Carmen, i put a lot of thought into how i would have like to see a video myself presented for this type of thing, and came up with this format.
Looks amazing next on my list to try
Lee what's the best pan ?( for cooking curry) size ETC?
There really is only one type and size that works best and i sell them here - www.pyramidmodels.com/shop/product.php/1723/curry_chef_aluminium_frying_pan/acdec366bc865cb14b7f201902d6b69d
as i say above - www.pyramidmodels.com/shop/product.php/1723/curry_chef_aluminium_frying_pan/acdec366bc865cb14b7f201902d6b69d
So this pan won’t topple of like the one at the beginning of the video ?
what is the mixed curry powder? No vids ever tell you this
Every chef has their own. Some as simple as 4 spices, some more complex
2 tbsp Madras (Powder - Mild)4 tsp Paprika (Powder)2 tsp Coriander (Powder)2 tsp Cumin (Powder)2 tsp Turmeric (Powder)1 tsp Garam Masala (Powder)1/2 tsp Garlic (Powder)1/2 tsp Ginger (Powder)
Really ??? well i made this video 3 years ago an uploaded it - JUST FOR YOU - th-cam.com/video/e1yWMZUuiUo/w-d-xo.html
@@CurryShed Much appreciated. Thanks
Must say though very good and informative narrative have subbed by the way
Glad to have you on board Nathan
wow loved it right on the mark
How do you prepare the base gravy?
Go into Home Bargains and buy a sachet of Vindaloo sauce, it is as good as you can make and costs about 60p you can't buy the ingredients for that and it is very good ,trust me.
base gravy? you can't give a recipe and say things like mixed powder and base sauce....these are prepared items. You are not giving the true recipe....use of onion is wrong too.
Before making a comment, try reading them first instead, when did i add onions ?
th-cam.com/video/nxkyPszzktg/w-d-xo.html
Jeremy Skelton fucking prick
Looks great thanks!
How do you water down your base
Add Water
Yeah I know lol. I don't want to ruin the base by adding too much water do I.
@@jameskingsnorth960 You can't ruin it, as long as it is about the consistency of milk you'll be fine, the idea of a thinner base is it allows you to cook at a much higher level of heat, any added water will quickly evaporate, but stops the base drying out and burning the spices.
EDIT: Sometimes i may add some more water as i go along anyway
Also, you don't want to water down all of the base, just the amount you are going to use for cooking the curry, makes more sense to store thicker and water down before use, that way saves space in your freezer.
do you not use mustard seeds in this recipe?
No mustard seeds in a vindaloo mate