Hi, Ray here again.
We all love vindaloo. Yes? Probably no. But a lot of us Brits love a vindaloo. It is one of the great curry legacies from the Portuguese in Goa.
So it was great to see a new recipe arrive in the vindaloo curry recipes category a couple of months ago. The recipe was for a Balti Chicken Vindaloo curry. Nice. Just what we need to generate some internal warmth while it is freezing outside.
So I finally got around to printing off the recipe and this weekend’s curry recipe test was locked and loaded.
I picked up the chicken, coconut and some kalonji (onion) seeds when I was out at my weekly shopping.
The recipe calls for the chicken to be marinated overnight and, looking at the recipe steps, most of the work would be done on Saturday so we could eat the vindaloo curry on Sunday.
And, although there are more ingredients in this curry than usual, it did not take very long to do the preparation, dry roast the ingredients, make the spice powder, cut up the chicken, make the marinade and pop the marinating chicken into the fridge. Easy.
And, as I guessed, there was not a lot to do on Sunday afternoon. Nothing went wrong and in about 40 minutes I was serving up the Balti Chicken Vindaloo curry to the recently arrived curry tasting crew (they want t-shirts – what’s that all about?).
Anyway, everybody got stuck into the vindaloo curry. And the comments were pretty much unanimous. The chicken was well cooked but there was no sauce to talk about, the vindaloo was not spicy hot and there was no vinegar taste. The vindaloo received an average taste score of 6 out of 10 with a spice/heat level of “Mild to Medium”.
Maybe frying up an onion with the curry leaves would have provided some sauce body – all that this vindaloo had was basically just spicy water. And more chilli was definitely needed, either with more chilli powder or a couple of fresh chillies. And there does need to be a vinegar taste with a vindaloo.
Not a great curry.