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Chef #61569 and I were together when we made this tasty dish. As she mentioned, we cut back on the heat (to cater for tamer tastebuds) and had to replace the curry leaves with bay leaves. I felt a little something was missing and am very keen to try this again when I can make it using proper curry leaves. That said, we thoroughly enjoyed our meal. Thanks for sharing so many fine recipes.
We made this recipe with less heat and no curry leaves. Had to use bay leaves instead. I really liked the sharpness of vinegar taste to this curry which reminded me a bit of adobo but tastier. Thank you for posting this recipe Brian. I intend to try most of your Indian inspired recipes.
Scrumptious and spicy (be careful with the chopped green chilis)...the combo of spices and malt vinegar flavor is so good. It wasn't quick for me. I had it cooking for about half an hour and the potato still wasn't done but the chicken was overdone. I wonder if I shouldn't have put all the liquids into the wok with the chicken. The Indian market was out of curry leaves so on their recommendation I used curry leaf powder, which is different than curry powder and gave this an authentic flavor.
Brian I have tried a few of your recipes and this one is the best to date. Absolutely spot on! I used wine vinegar because I too live in Spain and its easier to get. I added 1/2 tsp more of coriander and cumin, you cant spoil it. I suspect a few mustard seeds might compliment this but might try next time. Many thanks.
Finally a vindaloo recipe without cinnamon and it's spicy! Very similar to what I've had in the past. Exactly what I was looking for.