You will immediately notice the vibrant red color of this dish, do not adjust your screens I added a little bit of tandoori spices along with the red chiles to really kick this up and let me tell you it is even more intense in reality.
From the very first time I tasted food at an Indian restaurant I was smitten. The beautiful aromas the fantastic textures and spice blends, all of it created a world that I was going to be fond of forever.
My first attempt to make any kind of curry or masala I must have been 22 years old and since all we do on these blogs is brag about ourselves I will tell you that the goat vindaloo I made was as good as anything I had ever tasted. Many years have transpired since that time and my cooking skills have improved greatly and I can confidently tell you now that while my first vindaloo was good the dishes I make now are top notch.
I am certain that if you did a side by side comparison my dishes would taste as authentic as authentic can get even though they may look a little bit different since I plate them up rather than serve them family style. I served my coconut madras chicken and potatoes with some saffron rice and my own version of raita, which is a yogurt condiment. If you want you can have a little sag on the side (spinach)
Now my naan bread on the other hand has never really improved, I need to work on its execution a bit, these flat breads I made were good and they suited the task but naan it was not.