I made some vindaloo chicken 1st time last night.

Kashmiri chiles. Iv made it. Its the only real succesful curry made. I think its best if you dont try copying curries from curry houses and just make curries from recipes you cant compare too.

Naga is like Vindaloo.

Madras is best for me at the mo.

Lol I don't know curry at all

Its like when they cook chicken. It has a proper poultry taste and like that its better than tikka chicken added.

Well. If you like a jar from a store, you will like a resturant way more but you will probably have success making a vindaloo but if you dont need to then its ok.

You should put potatoes with it for a proper vindaloo. Aloo = potato.

Try a phal if you want a really hot curry.

Naga Phall is hotter than Vindaloo but if you get a Vindaloo right it's like biological warfare for your system.

Great food, Indian food is the bomb.

Wondered what to put in w it.
It said veg but not wh kind.

Bell peppers?
Couscous?
Quinoa?
Wh kind of taters?

I usually buy a Chicken Madras. A chicken Korai. Pilau rice. Garlic Naan bread. Popadoms. Onion bahji. Sometimes samosa. You get a free bombay potato. You get mint yoghurt for bahjis ( which can presumably taste like nice paint ) Some sort of cocktail sauce for naan bread. Sprinkle some salad around for freshness. A 5 star resturant would probably be different as well.

A dumb paki tried to tell me westerners can’t handle hot curries like asian because his ancestors have adapted to it over thousands of years.

The ignorant racist fool didn’t know all chili’s and peppers are from the new world and were only introduced to asia a couple of centuries ago,

I bet I can give you a good recipe without knowing what its like. Some Indians are against eating beef but they still make it. Kerala beef curry. Not the stir fry version, although I dont know. Check versions that maybe dark. Find a youtube video. Maybe choose one that adds coconut. The main ingrediant to buy off ebay is fresh curry leaves, which you can chill. Dont use dried curry leaves. Let me know.

bump

I have to see wh sauces I sh buy
Probably lol

And you didn't invite me? Tsk...

Cool

i wouldn't use such strong descriptives but when ever in one of their restaurants i always tell'em to give me the same "strength" as they would all the rest.
if in one of their diners or cafeterias,you know it's all one and the same degrees of nice and spicey.

Dindoo chicken...

Making curries from scratch is way better than buying a jar of sauce and bubbling it up with a bit of chicken or beef or whatever. That said its a LOT of work before you even get to the point where you actually cook the curry.

Things you need...

a shit ton of spices

spiced oil (that's oil infused with spices...you need to cook it so there's an hour of your time used up)

curry 'gravy' ( a shed load of onions and some other veg cooked in oil until they literally melt and then get blended and thinned...several hours work here)

ginger garlic paste (you need a blender to make this...15 mins work)

Indian restaurants typically pre cook their meats and vegetables. I usually use chicken in my curries and having done the pre cooking thing in accordance with several different youtube vids I'm not that impressed so I stick to marinating my chicken in a blend of oil, spices, herbs, yoghurt for at least 24 hours. The chicken gets cooked separately and added to the curry sauce towards the end of the curry cooking process.

The following vid is a great guide but bear in mind, all of the things I've said above have already been completed...this guy is now just combining pre prepared ingredients in a pan of hot oil to produce the final result...a vindaloo.

I have discovered the secret for the perfect satay sauce

You made me so hungry. I love Indian food a little too much.

That is just great. How about you share it with us?