4:59 - You have nailed the secret of the world of eating with this statement right here! Bravo, Sir! I shall be making this in the "keto" method so that each serving is under 5 grams of "refined" carbs. Merci beaucoup et muchísimas gracias, mon ami !
Sanjay I m good fan of yours .but its a chettinad style .how many kinds of vindaloos are there. Chicken vineger dum ALU I think it should be done in yellow gravy. Please suggest me I m confused .
this recipe would be better if you marinated the chicken in the spice paste, added the tomato at the beginning, and poached it in much less liquid. you could also add a bay leaf to the cooking liquid.
@@N5cool You lose only 20-30 percent of the vitamin C, no matter when you add the tomato puree. But since it's canned, and been steamed to death in a factory, when you add it won't make any difference. Aun is correct, it's much more flavorful to use less liquid, and add the puree in the beginning so it cooks off the raw tomato taste.
I find your videos great! A question about this one though, when I make the paste, yours looks like 3 times the amount that mine makes and it is much more red in colour. Why is that? Am I doing something wrong? How much water did you use in the recipe? Looked like it was close to a full litre. Is that correct?
If you are not getting color you could add some kashmiri chilli powder which gives the birght red color and it's not as hot as the usual red chilli powder
Hi there Vahchef... I am on a diet, but I always love to cook Indian curry. But many Indian curry contains too much oil for my preference... do you have other healthy versions of making certain Indian curries? If I were to make other Indian curries just by boiling the masala powder, will it still turn out good for the most part without oil? I love it the way you make it here because there is no extra fats and oil. Thank you so much for this recipe. I'm going to try this version of vindaloo. :)
My dear friend, you are a very good chef and I enjoy all your recipes, however, you should be aware that traditional VINDALOO is cooked purely with vinegar. No water is used except that which comes out of whatever meat you choose to use. Try it.
One teaspoon equals about one chili. Two teaspoons will give you the flavor without much heat. A couple of tablespoons makes it much better tasting, and will give it a little more kick.
For goodness sake, it is not goanese. It is Goans. And, as a proper noun, it begins with a capital 'G'. And you will never include potatoes in an authentic Goan vindalho
wow yip im a chef, can do all this stuff on drugs mate. You need to go through the whole deal otherwise open a chanel for pro,s want a tutorial, all stuff you need laid out. Not suprised you have 185k views....
Sanjay I m good fan of yours .but its a chettinad style .how many kinds of vindaloos are there. Chicken vineger dum ALU I think it should be done in yellow gravy. Please suggest me I m confused .
I'm addicted to your videos . I'm obsessed with Indian cooking
his accent and how he says things makes me so darn happy! im gonna try this recipe. thanks man!
4:59 - You have nailed the secret of the world of eating with this statement right here! Bravo, Sir! I shall be making this in the "keto" method so that each serving is under 5 grams of "refined" carbs. Merci beaucoup et muchísimas gracias, mon ami !
Making this at 0400 hrs tomorrow morning for my breakfast&lunch for my work day..
Illinois USA
THANK YOU Chef!
Hi, your Vindaloo cooking looks easier than the others, I love Vindaloo and will try soon , thanks .
Hello VahChef, I have to say -you're the best Indian chef online on RUclips. Well done mate!
Vah re vah! Excellent chicken vindallo. Congrats.
Very nice 👍 thank you for recipes
Can't wait to make this!
I make this recipe for my family frequently! It is one of my favorite recipes! Thank you for sharing it with us!
Sanjay I m good fan of yours .but its a chettinad style .how many kinds of vindaloos are there. Chicken vineger dum ALU I think it should be done in yellow gravy. Please suggest me I m confused .
u r such a great chef sir, hats off
+sujeet kumar Thanks. Happy cooking
chef, I am fall love in your cook
I am your big fan. thank u sir.
Yes vahchef yes! Vindaloo rules! Love your vids and this dish nomnom!
man I like this guy, cook up a mean curry and sit down with a cold beer and just talk shit for hours.
talk shit and do a shit
Yeh gotta do poopies after all that lovely curry.
EpicFacePalmz0r I shat plenty after eating this tasty curry.
this recipe would be better if you marinated the chicken in the spice paste, added the tomato at the beginning, and poached it in much less liquid. you could also add a bay leaf to the cooking liquid.
But dude, if he had added the 🍅 puree in the beginning, all the Vitamin C in the 🍅 puree would have been destroyed, that's why he added it later.
@@N5cool You lose only 20-30 percent of the vitamin C, no matter when you add the tomato puree. But since it's canned, and been steamed to death in a factory, when you add it won't make any difference. Aun is correct, it's much more flavorful to use less liquid, and add the puree in the beginning so it cooks off the raw tomato taste.
You should build your own channel! You’d be GREAT
Love your recipes my family enjoy them so much
Great!!!! Greetings from Argentina!
greetings form canada!
Greetings from India... :D
Gabriela Fernanda Clarysse Greetings from the moon.
From heaven
I tried this recipe at home and its actually too delicious...
Oh I got it chef it's below the video . Great ! Shukriya chef Sab
I'm from saudi arabia i like your channel keep going chef
Qe9nEl7neen Thanks. Happy cooking
thaaaaaaaaaaaaaaaaaanks for sayin "khodafez"
that means alot
i always been a big fan for all ur vids
keep it up cheff
as always , thumbs up
I really like the powered electric chopper/mixing bowl thing you use... can you tell us about it? Brand?
Nice!!!Scrumptious!!!Hahaha you are one funny chef:D
I find your videos great! A question about this one though, when I make the paste, yours looks like 3 times the amount that mine makes and it is much more red in colour. Why is that? Am I doing something wrong? How much water did you use in the recipe? Looked like it was close to a full litre. Is that correct?
+Brian Chickowski Recipe available below the video. Thanks.
If you are not getting color you could add some kashmiri chilli powder which gives the birght red color and it's not as hot as the usual red chilli powder
Good job.
No frying onions? This looks way way easier than what I've been making.
Vindaloo never has potato or any other vegetable added to it.
Great recipe! Any tips for making a vindaloo extra hot?
Sir one thing you forgot to say here "Vahrehvah id about inspiring others to cook" .Anyways awesome look
great. question though: what is "jaggery"?
It's a (relatively) unrefined sugarcane extract. Used to sweeten this dish and balance out the sourness.
Hi there Vahchef... I am on a diet, but I always love to cook Indian curry. But many Indian curry contains too much oil for my preference... do you have other healthy versions of making certain Indian curries? If I were to make other Indian curries just by boiling the masala powder, will it still turn out good for the most part without oil? I love it the way you make it here because there is no extra fats and oil. Thank you so much for this recipe. I'm going to try this version of vindaloo. :)
Lucky Blu you can make it with little oil and boil it for long. When we make traditional Indian food at home we don't add much oil.
why vindalo curry goes with potato? why potato?
what's the blender you use please
What can I use instead of jaggery
My dear friend, you are a very good chef and I enjoy all your recipes, however, you should be aware that traditional VINDALOO is cooked purely with vinegar. No water is used except that which comes out of whatever meat you choose to use. Try it.
Chef, what’s the equivalent of the 8 Kashmiri chilies to tablespoons or teaspoons of Kashmiri powder. The Kashmiri powder is all I have🤗
One teaspoon equals about one chili. Two teaspoons will give you the flavor without much heat. A couple of tablespoons makes it much better tasting, and will give it a little more kick.
So nice
Thanks! Excellent.
Prasanna Perera Ur welcome. Happy cooking
Chef what kind of spices should I get to make garam masala ?
why u say that patatto is not nescerry for vindallu u chek ur new vedio
I wish I knew where I could get that glorified coffee grinder!
any type of vinegar can be used
chef why dont u make pork vindaloo.u never made pork of beef recipes. its make me very sad. :(
chutney great
CAN YOU MAKE PANNER MASALA
Greetings from mumbai...
In another video u just said that vindalu means not aalu... And u prepared in different manner....
And where are the potatoes ?????
These red chillies are soaked in venegar.
*Adds venegar
That's basically one of the defining characteristics of vindaloo is vinegar
Yummy
what about ciconut cream ot yoguart or cream
Dave Lister of Red Dwarf brought me here. lol
When my Dad tried Chicken Vindaloo, it was so hot my Dad calls it Chicken Hell.
+The Readers Corner Ohh.. Add spices as per your taste.
+VahChef But I loved it. :)
..........and my American grinder died. Haha. Love the videos!
Chef can I get full recipe please
In my native language garam masala means trouble salt lol
o_O. Indonesian?
Captain Obvious yep Indonesian
Sniff some garam masala and It's guaranteed to case you trouble! so trouble salt sounds cool lol.
Why did you add potato into it? As one of video (Lamb vindaloo) you said vindaloo does not mean Aloo. Then why did you add aloo into it?
Depends whether they want to be right or not I guess... 🤔
I’m black and this shit look good. Btw I’m here because of viks diss track. Lol anyone else ??
yeah me hahah
Mohamed Salad Hahahaha wtf wtf
His definition of a slow flame is... Inaccurate. That is a crazy high BTU burner. Most people do not have a burner like that at home.
Can i use garam masala powder instead of whole ?
you should not, whole masalas always have test intact in them.
Fat food is healthy if you don't overeat. Carbs turn to sugar and if the body cant burn it all, it get stored as fat on your body.
THANKYOU! Come again! XD
I love Vindaloo but I had it in Blackpool once and it almost killed me.
Wow Vin Diesel yahin aloo khake bada hua tha...woh bhi andhra se tha Re ..
i love you chef
u r my god father
I m sorry to say..but it turned out flop Receipe...😒😢
You can eat pretty much what you want five days a week if you simply fast for the other two. Fast days are the real answer to tackling obesity!
wooooowwwwwww
Totally wrong process, not authentic, I liked many many videos of yours but this is not done, it's not the perfect recipe
indian boiii
Sorry, but this is far from authentic. Do it for real, or leave it alone.
potatoes
For goodness sake, it is not goanese. It is Goans. And, as a proper noun, it begins with a capital 'G'. And you will never include potatoes in an authentic Goan vindalho
Please stop this nonsense cooking without oil..
This is not how u cook vindaloo!! A complete wrong method.
Kavita Surve So then tell us what is is the right recipe if you think you're so fantastic?
Too ethnic for me.
POO IN LOO
wow yip im a chef, can do all this stuff on drugs mate. You need to go through the whole deal otherwise open a chanel for pro,s
want a tutorial, all stuff you need laid out. Not suprised you have 185k views....
Are you qualified as a chief ? This video is madness
I tired to cook it was awful yukkkkk it’s not vindalo
You talk too much
Sanjay I m good fan of yours .but its a chettinad style .how many kinds of vindaloos are there. Chicken vineger dum ALU I think it should be done in yellow gravy. Please suggest me I m confused .