I really like vindaloos if they are done well, though most aren't. Just heatness over flavour 4/5 times in my experience. Tonight though I made myself a chicken madras, was quite hot, coulda been a bit hotter though. Here is my recipe:
1 and a half onions, diced. Fry for 5 minutes or so.
3 cloves of garlic. Finely chopped, 1 tbsp ginger powder, 4 birds eye chillies, chopped finely (include the seeds). Fry with onions for 2 or 3 minutes.
2 tsp Cumin, 1.5 tsp Coriander, 1 tsp Turmeric, 1 tsp Chilli powder, 2 ripped up bay leafs. Throw in the pan and fry for a minute.
Dice the chicken (I used one a half breasts) and then salt & pepper them. Throw into the pan and stirfry for about 4 minutes.
Chop 3 tomatoes (300grams worth - I hate using tinned tomatoes) and throw them in with 250ml of water. Bring to boil, then turn down and simmer for 30 minutes and stir occasionally.
Final 10 minutes, stir in some garam masala.
Then I plated it up with a big pile of basmati rice and a nan bread (I rubbed some garlic all over it, and poured on some coriander leaf - the shop didn't have any garlic and coriander nan left
).
Really easy, and very tasty. It's only two pots and a chopping board too which is great when I get round to the washing up (which'll be tomorrow morning
)
If you go to proper curry houses like Tayyabs and to a lesser extent the Lahore kebab house (both in London) you won't see a vindaloo in sight. You will however enjoy a taste sensation which will make you realise what curry is supposed to taste like.
