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SteveK

Chicken vindaloo recipe

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2 minutes ago, steven100 said:

beef vindaloo  !!   now your talking my language …. arroy   !

I agree 100% - beef vindaloo, slow cooked is a reason to stay alive. Unfortunately in my village the only place to buy beef is the local market and it is the lowest quality crap I have ever tasted, but at least all the flies and bugs on it give it extra protein.

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1 minute ago, SteveK said:

I agree 100% - beef vindaloo, slow cooked is a reason to stay alive. Unfortunately in my village the only place to buy beef is the local market and it is the lowest quality crap I have ever tasted, but at least all the flies and bugs on it give it extra protein.

yep, the thai beef is absolute crap … you could chew on my sandal and get the same flavour.

now I don't know what it is with thai's but the sister in law cooks for the market and give her credit she works hard at all the chopping, deep frying and preparation …. but why is it that one million flies land on everything and stay there for 30 minutes or longer until it gets moved or boiled or fried and then the fly comes back for a second feed. And the sun drying catfish ...well I could puke 🤮

what is wrong with them on this issue ???

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Where is the potato?! Don't serve me a vindaloo without potato! What are you thinking?!

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56 minutes ago, JamJar said:

Where is the potato?! Don't serve me a vindaloo without potato! What are you thinking?!

Traditional vindaloo does not have potatoes, but I also quite like mine with potatoes especially if it is outrageously spicy. Put them in if you want.

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5 minutes ago, SteveK said:

Traditional vindaloo does not have potatoes, but I also quite like mine with potatoes especially if it is outrageously spicy. Put them in if you want.

 

It has certainly evolved from the original  "Carne de vinha d'alhos" But I grew up with it being served with potato.

Tasty dish anyway.

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Ingredients for Steve's chicken vindaloo: all of which can be purchased from a typical isan village:

 

Tsp- teaspoon

Tbsp- tablespoon

 

2 large onions (roughly chopped)

10 garlic cloves

8-16 red chillis (scoville threshold dependent

Fresh ginger - 2 inch piece

1 tsp mustard seeds

1 tBsp cooking oil

 

Put all above in a pan and fry lightly.

 

Leave to cool for 5 mins

 

Next step:

 

Blender required.

 

1 heaped tablespoon (tBsp) cumin

 

1 tBsp paprika

1 tsp salt

1 tsp black pepper corns 

1 tBsp curry powder (generic thai or Waughs brand)

Half a teaspoon of turmeric (no more or it's ruined)

2 inch piece of cinnamon 

1 tBsp Brown sugar

100ml white vinegar 

 

Using your now cooled down sauce base you just lightly fried.

 

Add in all of the above ingredients into a blender along with your lightly fried sauce.

 

Blend all together and look for a thickening but smooth paste.

 

If this is not being produced add a small amount of white vinegar until the thick smooth consistency is achieved.

 

Once achieved add in your raw chicken pcs.

 

 

Refrigerate for 2 hours no more.

 

Then fry your vinny with 1 tBsp of oil and add red food colouring for a more authentic look.

 

Once cooked add a bit of fresh coriander and enjoy.

 

Nice one Steve I've sorted that masterpiece into an order which I can now relay to my chef who will attempt to create this for me some time this week.

 

Much appreciated.



 

 

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I do remember potatoes in Vindaloo back in the day.

Will add some in my next attempt tonight.

Will also add some more chillis. (14 not enough)

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Posted (edited)
22 minutes ago, fishtank said:

I do remember potatoes in Vindaloo back in the day.

Will add some in my next attempt tonight.

Will also add some more chillis. (14 not enough)

You probably know this already but make sure you boil the potatoes until at least 75% cooked before adding them, the sauce isn't watery enough to cook them on it's own. If you really want to push the boat out you could add some of the bird shit chillies as well, I've got them growing in the garden. Using different types of chillies together add an extra punch to the flavour also.

 

Is there any possible way that we could create a section in the forums to post popular recipes? I can add my pizzas, cornish pasties, chicken casserole, curries, lamb koftas, bbq ribs etc.

Edited by SteveK
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On 7/21/2019 at 9:52 PM, SteveK said:

I agree 100% - beef vindaloo, slow cooked is a reason to stay alive. Unfortunately in my village the only place to buy beef is the local market and it is the lowest quality crap I have ever tasted, but at least all the flies and bugs on it give it extra protein.

Try slow cooking a vindaloo using pork belly. It's great.

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On 7/21/2019 at 9:26 PM, SteveK said:

You've made my year!

 

A lot of research went into this recipe. Dozens of different tweaks and tastings.

 

If you have a lot of gravy, you can keep it in the fridge for 1-2 weeks no problem because of the vinegar.

 

Just make sure that you either keep the gravy on it's own, or store the cooked curry with meat in the freezer - over-marinading the meat does not work well at all because the proteins in the meat get broken down.

 

Let's do a proper butter chicken next, I've nearly got that down but the only issue is butter is mega expensive out in the sticks.

2 inch piece of cinnamon. Does that blend well or does it leave  small pieces in the mixture?

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4 hours ago, Sticky Wicket said:

2 inch piece of cinnamon. Does that blend well or does it leave  small pieces in the mixture?

It blends up just fine.

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7 minutes ago, SteveK said:

It blends up just fine.

I'll give it a go and report back !! Cheers

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Got most ingredients today from local market. No paprika so far though or turmeric

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Posted (edited)
51 minutes ago, Mikisteel said:

Got most ingredients today from local market. No paprika so far though or turmeric

Makro should have them if you live near one.

 

Lazada have both.

They also have popadoms.

Edited by fishtank

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Posted (edited)

Made my second batch tonight.

One to eat and 2 in the freezer. 

Excelent.

Even the Wife tried some and liked it even though a bit pet pet.

Edited by fishtank

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