That is what ive been looking for a genuine vindaloo recipe. Ever since the takeaway restaurants started using base sauces, i never got an authentic vindaloo from them. It didnt matter what district i tried so i have up ordering and used cooking channels to try and make my own, because of all the indian recipes ( and i love them all) Vindaloo was and always will be my favourite. It was my first curry in a restaurant ( when i didnt quite know how hot it was) made my lips explode, but the taste! Wow!!! That was 60 years ago. Now thanks to you/ you wonderful man i can now cook my own. Thank you so much.x
I am 100% doing this bugger. Moved to the US 10 years ago and dearly miss my BIR vindaloo. Traditional Indian restaurants are great but BIR means 1970s and 1980s heaven for me. I’m getting a bit emotional!
@@NOTANOTHERCURRYSHOWSAMEButDiff you’re the talk of our curry forum at the minute. I made this and it is easily the best reproduction of vindaloo I’ve ever had. Thank you.
I'd like to think I know how the korma is going to be done.. I tried it the other day using similar methods as Rik shows in all his curries and it come out very good. I'm eagerly waiting to see how close I am to the method 😊
@@mikev2601 I've made a North Indian Chicken Korma - its more full bodied - you can make a cashew paste - but I used ground almonds - simplified. Best, Rik
The only reason a piece of potato was put in the vindaloo was to ensure the waiter didn't get confused and give it to someone who only ordered a curry or a madras.
I’ve been Informed potato was put into BIR Vindaloo as some chefs confused by the word aloo which means potato in northern India and Pakistan . The original name is Carne de vinha d’alhos Portuguese which means meat marinated in garlic and wine .
Awesome Rik, not even dinner time here yet but I could smash a plateful of that right now.
Nice One Jimmy - tasty for sure! Best, Rik
I also love potatoes in vindaloo.x
That is what ive been looking for a genuine vindaloo recipe. Ever since the takeaway restaurants started using base sauces, i never got an authentic vindaloo from them. It didnt matter what district i tried so i have up ordering and used cooking channels to try and make my own, because of all the indian recipes ( and i love them all) Vindaloo was and always will be my favourite. It was my first curry in a restaurant ( when i didnt quite know how hot it was) made my lips explode, but the taste! Wow!!! That was 60 years ago. Now thanks to you/ you wonderful man i can now cook my own. Thank you so much.x
Banging
Oh my goodness, this is what i need to combat 5his cold Yorkshire winter. Peace.
You can certainly spice it up to the level you like on this one! Best, Rik
Great recipe video, thank you 👍🏽👌🏽 Vindaloo originates from Goa made with Pork and no potatoes 😊
Yes - Like I say in the video Potato added in the UK. Either add it or not - wonderful the choices we can make. Best, Rik
I am 100% doing this bugger. Moved to the US 10 years ago and dearly miss my BIR vindaloo. Traditional Indian restaurants are great but BIR means 1970s and 1980s heaven for me. I’m getting a bit emotional!
Thank you. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff you’re the talk of our curry forum at the minute. I made this and it is easily the best reproduction of vindaloo I’ve ever had. Thank you.
Hi Rick.... could the chicken be marinated in the vindaloo paste overnight the night before, or it not necessary... Thanks
Looks so good do you deliver 😂
Loving the Videos Rik, what’s the chances of seeing a Chicken Tikka Masala someday?
I’m trying your Chasni tonight 👍
Hi Andrew yes it will be coming - I think korma first many requests for Korma - will get through them all in the end - many to follow. Best, Rik
I'd like to think I know how the korma is going to be done.. I tried it the other day using similar methods as Rik shows in all his curries and it come out very good. I'm eagerly waiting to see how close I am to the method 😊
@@mikev2601 I've made a North Indian Chicken Korma - its more full bodied - you can make a cashew paste - but I used ground almonds - simplified. Best, Rik
The only reason a piece of potato was put in the vindaloo was to ensure the waiter didn't get confused and give it to someone who only ordered a curry or a madras.
Yes very true - nice to have in though, and not boiled to death and dissolving. Best, Rik - edited bit was the not it only put the nt.
I’ve been Informed potato was put into BIR Vindaloo as some chefs confused by the word aloo which means potato in northern India and Pakistan . The original name is Carne de vinha d’alhos Portuguese which means meat marinated in garlic and wine .
What ever the reason spud in any curry is a winner.
Agreed there - love knocking a curry up with extra roasties. Best, Rik
Loverly curry with or with out out potatoes up to your taste sure the food police won’t arrest you 🙄