How do i make a vindaloo or madras curry?
Try this madras curry recipe from Curry House which states that its recipes are restaurant style. I usually use cook in sauces myself but I think this will probably be more authentic! 2 tablespoons vegetable oil or ghee 2 chicken breasts, skinned and cut into 1 inch cubes 6 (more for a vindaloo) whole small dried chillies (Bird’s Eye or Thai Hots) half teaspoon hot chilli powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika half a batch of Basic Curry Sauce salt to taste 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes. half teaspoon garam masala Method Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside. Heat the rest of the oil in a heavy saucepan over a moderate heat. Add the whole dried chillies and fry until they start to swell. Turn the heat to low, add 1 tablespoon of the B
