Thursday, May 23, 2013

Chicken Vindaloo

Vindaloo is a dish influenced by generations of Portuguese rule in India. It is a perfect balance between sweet, sour and spicy.

To make the marinade paste:
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  •  1/2 teaspoon black peppercorns
  •  1/2 teaspoon ground turmeric
  •  5 small dried red chilies 
  •  2 cloves
  • 2cm piece cinnamon
  •  1 tablespoon ginger (grated) 
  •  1 tablespoon garlic (grated)

For the curry:
  • 1 kg or 2 lbs chicken (cut into large chunks)
  • 2 tablespoons peanut oil
  • 2 onions (finely sliced)
  • 2 bay leaves
  • 3 cardamom pods (lightly crushed)
  • 1 tablespoon tamarind pulp
  • 2 small hot green chillies (left whole and slit)
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
To make the marinade paste:
  • Dry roast the cumin, coriander, mustard seeds, peppercorns, dried chillies, cinnamon and cloves for five minutes on a low flame until you get aromatic flavour and slightly browned. 
  • Grind into a fine powder in a pestle and mortar or spice/coffee grinder. 
  • Mix turmeric, garlic and ginger with 1 tablespoon water. 
  • Mix all the marinade paste and apply this all over the chicken and leave in the refrigerator in overnight. 
  • In a large saucepan, heat the oil then gently fry the onions over a moderate heat for 4-5 minutes until soft and lightly browned. 
  • Add the chicken and juices left from marinade to the pan and stir well. 
  • Cook for 3-4 minutes till lightly browned. 
  • Add the green chillies and 2 cups of water. 
  • Bring to a boil then reduce the heat and cook partially covered for about 30 minutes until the chicken is tender and the liquid reduced. 
  • Add the tamarind paste and simmer for a couple of minutes then the sugar and vinegar. 
  • Add the salt and adjust to your taste.

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