Recipe Chicken Vindaloo

[Morning Glory]

The term 'Vindaloo' is probably derived from Portuguese vin d'alho ‘wine and garlic (sauce)’, from vinho ‘wine’ + alho ‘garlic’. However, it is known globally in its Anglo-Indian form as a staple on Indian restaurant menus. You can make Vindaloo with wine or with vinegar. Both will work very well. Here I used cider vinegar but I often use white wine. Make it as hot as you like, by adjusting the amount of chilli powder!

Ingredients (serves 2 -3)
500g boneless chicken cut into chunks
1 medium potato, chopped into chunks
1 medium onion, chopped
1 tbsp ghee or vegetable oil
1 tbsp grated ginger
1 tbsp grated or crushed garlic
1 tsp of coriander seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp black peppercorns
1- 3 tsp hot chilli powder (more if you wish!)
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp tomato puree
4 tbsp white wine vinegar, cider vinegar or white wine
Fresh coriander (cilantro) to scatter
Salt to taste

Method

• In a large pan, gently fry the onion in the ghee or oil until caramelised. This will take at least 10 minutes.
• Add the ginger and garlic and 1 tbsp of water and cook gently until the raw ginger aroma disappears. Approx. 5 mins.
• Meanwhile, heat a non-stick frying pan on a high heat and add the whole spice seeds toasting them until they just start to smoke. Be careful not to burn them!
• Grind the seeds in a spice-grinder or with a pestle and mortar and add to the onion/ginger/garlic mixture.
• Add the ground spices, tomato puree and vinegar. Add more water if the curry paste becomes too thick. You need a ‘pouring cream’ consistency. Add salt, to taste.
• Add the chicken pieces and the potato pieces, turning them in the mixture to ensure they are evenly coated.
• Simmer gently, partially covered, for 25 minutes until the chicken and potatoes are cooked. Add more water if the sauce thickens too much.
• Serve with coriander (cilantro) scattered over.

 

[Francesca]

@morning glory.

Looks amazingly fabulous.

Have a lovely day ..