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2Lbs Chicken
Breast diced
2 teaspoons whole
cumin seeds
3 dried red chillies
1 teaspoon black peppercorns
1 teaspoon of cardamom seeds (taken from the pods)
3 inch stick of cinnamon
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white wine vinegar
1 teaspoon light brown sugar
10 tablespoons vegetable oil
2 medium onions peeled and sliced into rings
3 tablespoons water
1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water
1 tablespoon ground coriander
½ teaspoon turmeric
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Firstly make the Vindaloo paste as follows:
Grind together all the spices for the Vindaloo paste, then add the vinegar
and sugar and mix well.
Heat the vegetable oil in an ovenproof casserole dish over medium-hot
heat. Then fry the onions, stirring often, until they turn dark brown and
become crisp. Remove the onions from the casserole and place them on a
paper towel to absorb the excess oil. Put the onions in a blender with 3
tablespoons of water and blend together into a smooth paste.
Mix the onion paste together with the ground spices and vinegar to make
the Vindaloo paste. This can be prepared in advance and kept cool.
Secondly, make the ginger/garlic paste by blending the ginger and garlic
together in a food processor with a little water until it is a puree.
Thirdly, add the meat to the oil left in the casserole after frying the
onions. Turn up the heat to medium-hot, then batch fry all the diced
chicken, setting aside when lightly browned.
Set the temperature to medium and put the ginger/garlic paste into the
casserole. Fry for a few seconds while stirring.
Add the Additional Spices (turmeric and ground coriander). Continue frying
and stirring for a few more seconds.
Add the meat and its juices to the casserole, then add the Vindaloo paste
and stir it all together. Add half a pint of water, stir again and bring
to the boil.
Turn the temperature down and simmer the Vindaloo with the lid on for at
least one hour. Alternatively, cook it in the oven for at least an hour
and a half at 160ºC. until the meat is tender. Stir the mixture
frequently, adding a little water if necessary to ensure it does not dry
out.
Notes
The dish can be prepared a day or two in advance and left in a cool place.
This allows the spices to fuse together creating an even more aromatic
dish. |
