Cookbook talk:Chicken Vindaloo

"Fresh chili peppers"
This is very vague. What type of pepper? What size? Should they be hot, or not? 75.155.167.49 (talk) 02:54, 17 November 2009 (UTC)

Great recipe; thanks.
I took the recipe and performed it as directed--although to make it vegetarian I went straight from the onion base to the spicy paste and mixed them. I also added chopped potato eighths.

To the person above me: I believe the recipe here calls for kashmiri chili. I don't know what that would be though! Hope that helps.

75.111.128.106 (talk) 00:41, 30 June 2010 (UTC)

The recipe is stellar.
This is a great recipe, indeed: strong-flavored and extremely filling. I used Chinese hot chilies, because they retain hotness after stewing. I slightly increased the amounts of all ground spices and poured in twice as much water (chicken stock, actually) because I, too, added chopped potatoes, not peas, and wanted to make sure they cook through. The liquid was gone after 30 minutes. If I make this dish again, I'll add more salt - and more chilies :-) Invidia (talk) 04:27, 12 July 2010 (UTC)

When to add the black peppercorn mixture?
I enjoyed this recipe, although it was not as hot as the text led me to believe.

I think, however, that the procedure needs to be modified slightly to include instructions for when to add the crushed black peppercorns, mustard seed, and salt mixture. I read through the instructions several times, and I don't think that that detail is given. But, then, it may not matter all that much! I think I ended up tossing mixture in once I had added the chicken to the garlic and chili paste.

[Other user]: Indeed, that info is not given. I just threw it in the mix right before the meat. It might be caused by myself letting the onions get slightly burnt, but I thought the dish tasted like rancid fat. Not making it again.