chicken vindaloo recipe

Chicken Vindaloo Ingredients:

Vindaloo Paste

• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 or 2 tsp Garam Masala
• 1/4 tsp ground cinnamon (you can add more cinnamon, but if can be over-powering, so be careful!)
• 2 tsp mustard powder
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 2cm cube of peeled ginger
• 3 tbsp white wine vinegar
• 1 tsp sugar

Vindaloo Base

• 150ml vegetable oil
• 4-8 garlic cloves, crushed or blended
• 3 red onions, sliced finely or preferably blended

Other Ingredients

• 4+ red chillies, chopped finely. This is what gives the heat, so you can use less if you like and also de-seed before chopping if you want to make a milder vindaloo (but why?)
• 4 skinless chicken breasts cut into bite size pieces
• 500g good quality chopped tomatoes or chopped tinned tomatoes
• 1-2 tbsp of tomato purée to taste
• 1-4 tsp Hot Chilli Powder to taste – This is optional and if you do want to make it hotter, I’d suggest adding a bit at a time
• Salt and pepper to taste

Chicken Vindaloo Recipe – The Method

1. Grate or slice the ginger finely and add the cumin, cinnamon, mustard, coriander turmeric, garam masala and cayenne pepper into a bowl and add the vinegar and sugar and mix thoroughly.
2. Heat the oil in a wok or large frying pan. Add the garlic and the onion and cook over a medium heat until they have softened for approx 5-7 mins, but take care not to let them burn or brown too much.
3. Once the onion and garlic have softened, add the chicken pieces and cook for approx 2-3 minutes until the chicken starts to colour.
4. Now add the chillies, tomatoes, tomato purée, and begin to stir in the pre-prepared Vindaloo paste.
5. Add salt and pepper to taste, and bring to the boil. Once boiling, lower the heat and simmer whilst stirring occasionally for approx 1 hour. during this period, it’s important not to let the chicken vindaloo dry out, so add a 1/2 cup of water as necessary.  If you do want to make it hotter than the recipe, then during the simmering time is the right time to gradually add the chilli powder to taste.

If you wanted to be traditional, you would ideally serve this Chicken Vindaloo with pilau rice, chapattis, or Naan bread – I especially like some of the Garlic and Coriander Naan’s that are available from most supermarkets, although if you were a bit more adventurous, you could try to make your own.

source: currytastic