This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing ...
edited for clarification: are there any indian recipes that has similar ingredients and taste-profile to Massaman Curry (lemongrass,tamarind,fishthingy etc) but with more spice than Thai Massaman ...