Chicken Vindaloo Curry BIR Indian Restaurant Style presented by Lee Jones - CurryShed 

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.

Thanks Frankie

Plenty more videos to come, and thanks for your kind words. . . . I am currently building an extension to my house so time is limited

Many thanks Richard, and very kind of you !

Thanks JK, it's always good to hear from anyone who has actually cooked it and tried it themselves !!!

Many thanks Al

Ooohlaaaay

Thanks

Thanks again Andy

Curry Shed how to make the base gravy please?

Many thanks Topper

Thanks Monty - will do !

What ever floats your boat Hugh, there are no rules, you do what ever pleases you !

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.

Thanks Brian !

Many thanks Bob

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

Very good to hear you have tried it Bob, and glad you enjoyed it.

Just one warning Nick - once you start you'll realise you never need to buy out again and will make more and more yourself !

Many Thanks Jaysen

Agreed!

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

Thanks !

Well i hope you enjoyed your takeaway, but it really is not difficult to do yourself

Many thanks Bob

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 !

Thank you Laurie

Thank you, give it a try, you will not be disappointed !

ken johnson always better ken

Totally agree with you. I do the same when i get a takeaway hot curry.

You probably dont give a damn but does someone know of a method to get back into an instagram account..? 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.

Thanks

Thanks Kenneth

Plenty more to come, been very busy for the last few years building an extension to my house, I'm not a builder, so it takes a little longer doing it all single handed

@@CurryShed Cheers Lee i understand, i thought you had won the euro millions hahaha

@@TheSideboom - Well !! There was that as well LOL

Glad to have you on board Nathan

yes i do- 3 videos Many more videos available on the website, will announce it's opening when i complete building my house extension which is all time consuming at this present time.

Yes very soon, currently building an extension, so time is limited to do some editing

Gretings Geoff

Thank you Nigel

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.

Thanks !

Thanks

Many thanks Phill

How did you get on ?

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?!?

Good old Bunny Chow !!!

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

TBF, even I knew it was nothing to do with meat and potatoes! Still, each to their own, as we say around here.

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 !

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

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.

It's great to hear from someone who as actually tried and made this curry from the recipe. So many people just comment without even trying it first, which is just plain silly to me if you have never tasted it !!!!

Curry Shed a lot of closed minded know it alls on the internet! I’ve made many a traditional vindaloo, as well eaten many in Goa. Who knows how many BIR ones I’ve had but it’s taken until my late twenties to find a recipe this good to recreate it.

Thanks Paul - If you read below comments you will see a lot of people going over the top about the use of potatoes, Just leave them out if you want !!! - I like them, and all the restaurants i go to (when open now ) in my area has them as well.. . . . No big deal either way.