VINDALOO (British Indian Restaurant / BIR Style)
Made using base gravy this VINDALOO recipe is a deliciously flavoured hot dish made with garlic, ginger, spices and vinegar
Full recipe, step by step instructions and video at
My Curry base recipe can be found at
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If you dont fancy making the curry base gravy you can use my VINDALOO FROM SCRATCH version at
## Ingredients ##
######## IMPORTANT: Chilli powder heat can vary dramatically between brands and freshness. I recommend you initially use less than required as you can always add more ########
3 tbsp oil (vegetable)
2 bay leaf
1 inch cassia bark (cinnamon stick)
2 cardamom pods
10 peppercorns
1/4 tsp fennel seeds
1 onion
1 tsp ginger grated
1.5 tsp garlic grated
1/2 tsp salt
1 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
4 tsp chilli powder (3 tsp madras hot / 2 tsp hot / 1 tsp med / 1/2 tsp mild)
2 tbsp tomato paste
1/2 tomato slices
1 tsp vinegar
1/2 cup potato (part boiled and optional)
6-8 pieces of meat, vegetables, tofu or paneer
250 ml curry base
## Method ##
1. Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute
2. Add the onion and fry until caramelised
3. Add the ginger and garlic and salt, turn down the gas and cook for a few minutes
4. Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water
5. Add base gravy, meat, tomato (optional), potato (boiled - optional) and white vinegar (optional)
6. Add water if sauce is too thick and simmer to your desired consistency until the oil rises
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Vindaloo from scratch without base gravy ????️????️????️????️ (British Indian Restaurant / BIR Style Taste)
Made from scratch this hot, spicy dishes fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg
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## Heat
The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as hot. If you fancy a vindaloo but hate heat simply leave out the green chillies and chilli powder.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
## Ingredients
3-4 tablespoons of oil
1 small grated onion
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 Kashmiri chillies
2 chilli green
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon of water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
2 tomato slices
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of fenugreek leaves kasoori methi
400ml hot water
## Method
1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the onion, garlic and ginger paste, fresh and chopped up Kashmiri chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them
4. now add the chilli powder, spice mix, coriander powder, cumin, sugar, fennel, salt, turmeric, pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a small amount of water at any time if required to keep the paste loose.
5. continue to fry or a further minute. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage
6. turn up the heat to high and add in the watered-down tomato paste and mix thoroughly. Allow to cook out for 30 seconds
7. sprinkle over the fresh chopped coriander then add your choice of protein, then stir through well ensuring the meat is covered in sauce to prevent drying out.
8. add a little more water if required and fry for a couple of minutes
9. add in the tomato slices, any remaining watery and stir through before adding the sugar
10. tip over the vinegar and garam masala, stir through and remove the star anise and bay leaf. Have a play around with which vinegar you prefer.
11. sprinkle over the dried fenugreek leaves and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn
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# If you like this recipe, please like, comment and subscribe #
############################################
## More dishes ##
All my videos:
All my recipes:
## Follow Me ##
Website:
Instagram:
Twitter:
Facebook:
## Items i use ##
Coconut Milk Powder
Aluminium Pan
Large Pot
Stick Blender
Chefs Spoon
Spatulas
Measuring Jug
Measuring Spoons
Iron Tawa
Non Stick Tawa
Cooking Stove
I participate in the Amazon Associates Program. If buy using an affiliate link, I earn a small commission directly from Amazon, this does not affect the price you pay.
Vindaloo (Spicy authentic Indian beef curry)
Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this.
Serve with naan for mopping and yogurt for cooling.
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NAAN RECIPE:
Vindaloo Spice Mix
This Goan-inspired spice blend adds just the right amount of heat while bringing out the flavors from the freshly roasted and ground spices. This is a simple blend using basic whole spices to get the bold flavors of Vindaloo.
Full Recipe -
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CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
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Copyright © This video is developed and first published on Mar 26 2021 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your videos if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Chicken Vindaloo Curry BIR Indian Restaurant Style presented by Lee Jones - CurryShed
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
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