How to cook vindaloo chicken | Vindaloo recipe
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- Опубліковано 3 гру 2020
- This is the Mind-Blowing VINDALOO recipe!!!
Portuguese invented Vindaloo, Goanese cooked Vindaloo and the World loved this Vindaloo.
This Portuguese dish, 'Carne-de-Vinha D' alhos has taken the hot curry lovers by a storm. The dish has had a legendary journey and has evolved with the local flavours of Goa, Konka, Kerala and other parts of India.
The most sought after recipe of all time has delectable notes of heat, sourness and freshness. A perfectly balanced Vindaloo will not burn your taste buds and the rustic flavours will make you DROOL all over it.
Recipe
Serves 3-4
1kg Chicken curry cuts with bones/boneless
300g onions sliced
30g fresh ginger roughly chopped
40g garlic cloves
60ml white wine vinegar
30g fresh tamarind pulp
4-5 fresh green chillies (you can adjust to your own taste)
2 tsp red chilli powder
1 tsp turmeric powder
2'' cinamon sticks
1 tsp mustard seeds
10-12 fresh curry leaves (optional)
1 tsp sugar
Salt to taste
Hot water as required
Vindaloo Spice Mix
1 tsp mustard seeds
2 tsp black peppercorns
3 tsp cumin seeds
1/2 tsp cloves
6-7 hot dried red chillies - Навчання та стиль
What an incredible accent ... swings between scottish and indian. Mesmerizing. Good video too very informative especially about the pre-marinated meat.
Thank you chef for yr prompt reply and God bless you abundantly.
Wow super awesome yummy😋 spicy dish Thank 🙏 U so much Chef for Ur lovely great video 💯👌☝️🤩😘
This video deserves more views and likes!
I was in Swadish last night (finally! In my defence, I live in Spain..) the pork cheek vindaloo was sublime. Beautiful vindaloo and the pork cheeks had the familiar texture of carillada which I have in Spain a lot. Really great restaurant and having used your recipes to keep sane in Spain (I miss Glasgow curry) it was such a treat to get in to your restaurant.
Chef fun using ur recipes 👍great instructions from basic to finish not motivated by other you tube chefs 🙏
Looks delicious
Fantastic recipe. 🔥👌🏻
magic curry it was delicious
Great dish, Chef. Served it for New Years Day lunch. Thank you!
This is is not a vindaloo gravy
Just follow your recipe and it tastes fantastic,lots of flavour and a good punch of heat..far better than the run of the mill Vindaloo from the high street curry houses.
Your vindaloo is great bud just I made it abit more hot can’t get enough of the heat but very very beautiful thank you so so much my frend
Thanks chef, another nice curry.
Thank you for compliments 🙏
Well done Chef thanks for sharing your passion and method for Vindaloo
No problems. It's my pleasure 🙏
To be honest, I started watching this video just to learn how to pronounce Vindaloo. However, I was so fascinated that I had to watch it up to the end. I love Indian cusine, will definitively give this receipe a try. Thanks for sharing!
Thank you. Hope it turned out great for you 🙏
Hi I came across your channel recently. Thank you for your cooking tips.
"Vindaloo is brown (sauce) not red" Your recipe is awesome so full of flavours not just the heat.
Thankyou
I've tried 4 other recipes for Vindaloo Chicken and although they were tasty they didn't have the typical vindaloo flavour. This recipe is great! The vindaloo I've been missing. Wow.
Thanks for your feedback. Will try.
Made this. Excellent.
Thank you for trying my recipe 🙂
Thanks Chef Ajay ... I tried this recipe and it was yummy ....Can you share some mushroom recipe??God bless you !
You make it look so easy.
It is easy mate. Trust me once you have ingredients give it a go. You will surprise yourselves 🙂
Looks 👍, traditionally eaten with poie or idli 😋
I've tried many of your recipes and love them all. Thanks for being such an inspiration with your excellent videos. I appreciate that you do authentic cooking rather than the BIR methods.
Thank you for your compliments 🙏
Perhaps you can do a video on Rasam soup some time. I'd love to see your method.
Love your accent :)
hi chef. which red chillies do you use? i think you sid kashmiri chilis arent spicy at the beginning. are you using birds eye? i love spicy food so trying to get the recipe right! great video
Hi what is the grinder blender you use here thanks
👍👍
Is there an alternative to 'hot red dried chillies. My local Asian stores don't seem to keep them
I love this recipe! I have made it many time now. If using lamb or beef, would you make any changes?
Only the cooking time will be longer. Make sure that you do not add spices etc before it is almost done about 65 to 75% done
I have tried many of the other recipes...and they all demand it to be a bright red colour....
Really I'm surprised by your way of cooking....of course I will try it this easter
Beautiful curry chef. I saw you do a proper Korma on Facebook but now I can’t find it. Will you be posting it on your channel? Thank you 🙏
I will upload Korma on UA-cam tonight. Thank you for your compliments ☺
do you have a recipe for Dahl Makhani
Chef I love the way u pronounce Vindaloo 😅😅😅
Forgive me. I'm a closet huge fan of Trader Joe Supermarket's Lamb Vindaloo. First and foremost,, supermarket Lamb vindaloo will never be as good as someone making it with love... and yet... TJ Vindaloo is pretty damn good for something made by a supermarket company. I had some restaurant vindaloo that tasted like hot pepper and nothing much else. This vindaloo looks good and complex. It's not all red from tons of pepper. This vindaloo looks brown and complex. Can't wait to try it in an effort to get that authentic vindaloo with complexity and heat. I'll definitely give this a shot.
What type of vindalho paste/spice did you use? Thanks ❤
Hi Chef Kumar, New Zealand here. Thank you for a great recipe Sir. What are your thoughts on using cold roast chicken for this dish? I was thinking of making the gravy first, and then adding chunks of chicken. Thanks.
No problems. Thats good too as long as you make sure it gets to piping hot temperatures.
could you add the marinade to the sauce if you were adding chicken that was already pre cooked
Thanks chef please
Let me know how many
Cloves of garlic you have to add. Is it 4 cloves or 40 gms.
Thanks.
It is 40gm. Might sound a lot but actually isn't. Give it a go
Can you pl dive the qty of ingridents
Can you cook fish
Are you in Scotland?
Yes I am from Glasgow
Thank YOU!! P.S. Subscribe!
English subtitles ????
Can u pl give the qty of ingridents so that the dish comes out well and we do not use less or more spices and mess off the dish. I want the dish to out delicious and tasty so pl share the qty of ingredients and method. Waiting urgently for yr reply as i want to prepare this dish.
Please see the full post by clicking the down arrow next to the title. All ingredients are listed already
Hi vijay, i follow u r recepie nice for me, but some body has to comment, first time I m doing tq
Hope you enjoyed this.
Amazing recipe
Is that the Irish accent i can hint 😂
Thank you 😊
And now grind...........#!?%$@#@!!! 🤣🤣 ...nice, thats a grindcore 😃
Interesting you toast the spices 1:48 and don't include cardamom. Every recipe for vindaloo I research is different.
It's good but you have not mentioned how much of cumin seeds, pepper corns, and other ingredients are you putting in the Vindaloo please be specific. Thank you.
All ingredients are listed, please see the full post in description box 🙏
I love his Scottish accent.
I have only tried the pork version, using pickled pork.
I'm so sorry I didn't know that.
I expected one mistake. You added sugar to onion, but you said salt 😱
Your recipe mentions sugar, but it doesn't say when to add the sugar.
Also how much oil not mentioned
Am I hearing a bit of Irish accent.
Indian scots man
I am allergic to the word Goanese. I dont know who invented it and when.
Vindaloo is pork, or it is not Vindaloo. Spices don't make a Vindaloo it's the pork that does.
I appreciate but at the same time I would like to advise you not to create your own version when you say authentic recipe, please don't spoil the authenticity of the dish
Wats vindloo??It's Vindaloo
Seriously....? The guy knocks a great recipe out the park and thats your only comment? Wow, get a life.
Mate, love your show but you need to be consistent with your comments. You start this one with saying authentic vindaloo is with pork but down the line you start recommending chicken for an authentic vindaloo. Also, you at the start you say the heat in the vindaloo comes from black peppers. And down the line you include green chilies and red chilies. Mate, write your script down, check it over for inconsistencies and then go over it a few times before the actual recording. Cheers
Pedant
Pork only. Goans don’t use chicken. If you don’t eat pork - and I suspect you don’t - don’t bother making this recipe. Leave it to people who can cook this. Stay in your lane man.
You guys fuck up the authenticity of the dish Vindaloo.