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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VINDALOO from scratch without base gravy (British Indian Restaurant/BIR)
Made from scratch 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
All my recipes can be found at
If you already have curry base made you can save time using my Vindaloo made with base gravy 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 ########
4 tbsp Oil (Vegetable)
2 Bay Leaf
1 inch Cassia Bark (Cinnamon Stick)
2 Cardamom Pods (slightly cracked)
10 Peppercorns
1/4 tsp Fennel seeds
1.5 Onion
1 tsp Ginger Grated
1.5 tsp Garlic Grated
1/2 tsp Salt
1.5 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
3/4 tsp Cumin Powder
4 tsp Chilli Powder (3 tsp madras hot / 2 tsp hot / 1 tsp med / ½ tsp mild)
2.5 tbsp Tomato Paste
1/2 Tomato Slices
1 tsp Vinegar
6-8 pieces of meat, vegetables, tofu or paneer
250 ml Water
## 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 softened and gently caramelized (Add more oil or water is they start to dry up)
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 the water, meat, tomato (optional) and white vinegar (optional)
6. Add more oil or water if sauce is too thick and simmer to your desired consistency until the oil rises
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One Pot Chicken Vindaloo (BIR) Indian Restaurant Recipe | No Nonsense Simple Cooking Method For All
INGREDIENTS:
500 G CHICKEN THIGH - CUT INTO CUBES
4 TBSP OIL + 1 TBSP GHEE
1 BAY LEAF (TEZ PATA), 2 CARDIMON, 1 CINNAMON (CASSIA BARK)
2 SLICED ONION, 1 TSP GINGER, 1 TBSP GARLIC, 1 TSP SALT
3 PUREED TOMATO
SPICES (TSP)
4 CHILLI POWDER, 2 CURRY POWDER, 2 CORIANDER POWDER, 1 CUMIN POWDER, 2 PINCH GARAM MASALA POWDER, 2 PINCH KASOORI METHI
4 SMALL MARRIS PIPPER POTATOES
1.5 TBSP VINEGAR
1 HANDFUL CORIANDER
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VINDALOO - THE KING OF CURRIES - Steven Heap
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Wok & Spice: The Art of Indo-Chinese Cooking
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Mughlai Cuisine: Tales & Recipes from the Royal Indian Kitchens
Savouring Tradition: A Journey into Classic Indian Cookery
A Culinary Passage Through India: A Recipe From Every Region in India
KETO: Fuel Up & Slim Down: Easy & Delicious Low Carb Recipes
Authentic South Indian Cuisine
British Indian Restaurant Food At Home: It's Easy When You Know How
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Vindaloo Masala Paste (East Indian) | Vindaloo Masala Recipe
#eastindiancuisine #vindaloo
VINDALOO MASALA PASTE (EAST INDIAN) | VINDALOO MASALA RECIPE
A versatile masala recipe from the East Indian Cuisine, Vindaloo Masala, can be used for a variety of dishes.
You can use vindaloo masala paste to cook pork, mutton, or beef dishes. You can use it to fry fish, chicken, or any vegetables.
Detailed recipe:
INGREDIENTS FOR THE VINDALOO MASALA PASTE
Kashmiri Red Chillies - 50 grams (approx 22 to 24 nos)
Garlic - 50 grams ( 20 cloves)
Jeera/cumin seeds - 1 tsp
Ginger - 1-inch piece (optional)
Vinegar - 1/2 cup + 2 tbsps
Method
1. Grind all the ingredients to a smooth paste with vinegar.
2. Preferably soak the chilies for a few minutes in vinegar for easy blending.
3. Ginger is optional, you can omit it.
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Music Credits :
Title: Sardana
Artist: Kevin MacLeod
Genre: Spanish guitar
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????️????️????️????️ VINDALOO - You're Doing Something Wrong!! The Real Restaurant Style Exposed!!
A New Year begins with a bang as Al kicks the year off with a simple and easy banger of a curry. Vindaloo in 30 minutes, BIR restaurant style. Anyone can do this, literally anyone.
Go shopping, get the ingredients and follow this tutorial to be making the most amazing BIR ( British Indian Restaurant) curries ever!!
New Limited Al's Kitchen Aprons
???? Black Apron (LAST FEW REMAINING)
???? Ninja Foodi Power Nutri Blender ( Perfect for Onion Base) 2-in-1
???? SQ Non Stick Die Cast Aluminium Pot ( As I'm using in the video)
Black 36cm (NOT Induction compatible????)
Red 32cm (Induction compatible✅)
Purple 32cm (Induction compatible✅)
Gold 32cm (Induction compatible✅)
???? Al'S KITCHEN SPICE RANGE
???? THE SECRET CURRY CLUB
/ secret. .
???? WEBSITE ????
???? MY FACEBOOK
Ingredients List
Chicken Vindaloo in 30 Minutes
Chicken Vindaloo for 4 in 30 Mins
1kg Chicken Thighs. Boneless Skinless Thighs or Breast.
600g Onions
3 Tbsp Garlic/Ginger
2 Tbsp curry powder
1 Tbsp Garam Masala
1 Tsp Turmeric
1 Tsp Ground black pepper
1/2 Tbsp Tandoori Masala Powder
1 Star Anise
1 Tsp Salt ( To Taste)
Small Piece Cinnamon stick
2.5 Tbsp Mango Chutney
1 Tbsp Tamarind sauce
6 Tbsp Tomato Puree mix with water
1 Tbsp Hot Chilli Powder
1/2 Tsp naga pickle
1.5 Tbsp Bright Red Kashmiri chilli powder
1 tsp Kasoori Methi
3 Tbsp Lemon Juice
Splash Worcester Sauce (Optional)
1 Medium Potato
*Splash of White or Malt Vinegar
(Optional as i know loads that don't like the sharp taste)
500ml Boiling Water
Coriander to Garnish
Slice of Lemon
Safflower to Garnish
#30minutemeals #vindaloo #Alskitchen