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Recipe for Chicken Vindaloo

This dish was introduced to Indian Cuisine by Portugese
settlers. Its original name is Bindaloo.

You need 2 kg Boneless Skinless Chicken thighs,(The frozen ones from Costco
work great), cut into bite size pieces.

Combine the following in a blender to make the marinade:
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Garlic Cloves to taste (8 to 12)
2 -TBSP Ground Ginger
1-1/2 -tsp Cayenne Pepper
2 -tsp Ground Coriander
1 -tsp Ground Cumin
3/4 -tsp Ground Cloves
3/4 -tsp Ground Cardamom
2 -tsp Cinnamon
1 -tsp Salt
8 ounces Malt or Apple Cider Vinegar


Place the chicken in a zip-lock bag, and add the marinade.
Remove the air from the bag and seal.
Knead the bag to mix the meat and marinade. Ensure that all the
meat is covered.

Refrigerate for 18 to 24 hours
Place in a Large pot (cast iron pots work the best as they are very thick and take the long heat well) over low heat. Add 2 Tablespoons of whole
peppercorns (peppercorns are optinal, as all they do is add a crunchy and make it very hot) and about 6 bay leaves. Simmer for at least 2 hours.
Thicken mixture with cornstarch (optional as well, having it slightly soupy was fun too) prior to serving over rice.

butsnif's badass vegetarian gravy
could be used for an "onion gravy sandwich on white bread" another timeslides classic.
just rediscovered that i am king of making gravy. my last gf didnt like eating veg so id forgotten about the existence of a good roast.

-home made veg stock 1 pint or 1-2 veg oxo mixed in a pint (the more oxo, the more msg, depends whether you want wholesome style or chip shop style)
- much garlic, chillies and an onion
- mushrooms and 1/2 a green peper
- any random veg left in your fridge chopped up
- cornflour 1 spoonfull
chop up veg v small (apart from onions which should be chopped to normal bigger size) and fry in mucho olive oil and add herbs. add chilies last as they dont want to be crozzled.
warm up your stock, add the cornflour till its as thick as you want it. add your veg and the oil, stirring the gravy as it comes to the boil. this stops it getting lumpy. for brown colouring add hendersons relish and/or marmite. if you have used veg oxo, lay off the marmite tho because it would make it toooo salty!
good food for down in the bunker...
every 108 mins

If I get hungry I'll try that.

/loves Marmite and does not believe your heathen anti-Marmite words.

I love the idea of this thread! I like food, and I like making weird, new kinds of food. Constantly I am experimenting with and "inventing" new variations of sandwiches, so I found the banana-marmite-crisp sandwich to be a great new thing to try. I'm sorry that I have no recepies of my own to share, but I did want to post and let you guys know how much I've appreciated those of you who have contributed biggrin

here here

Well, I've never had marmite, but I tried vegamite once, and did not like it very much, so I think that I may need gather my courage and try marmite, if I can find any. Some of these recipies sound pretty good, I'll have to try them when I find some time to mess around my kitchen. smile


Does marmite taste like vegamite?

Whaaat? Dude, I love marmite in cheese toasties! That's practically all I eat for lunch every day!

I looove marmite heart and I think I'm addicted to it biggrin I'm always trying to think of more things to spread it on. Next up to try is marmite... ON PIZZA! Heh, that sounds kinda gross I guess, so wish me luck. In my mind, though, I think it should be good... we'll see. I'll report back once I've tried it.



I've never tried vegamite, but I've heard that the main difference is that vegamite is weaker than marmite.

Sounds like a good plan of action. -scrolls up- Lookie. The recipe that I posted. mrgreen