Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus. Make this one as home!
- 2 tablespoons of ghee or vegetable oil
- 2 medium onions, peeled and chopped
- 6 chicken portions (legs or breast - skin removed)
- ½ teaspoon of salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 4 whole cloves, ground
- ½ teaspoon cinnamon powder or ¾" of rolled cinnamon stick, ground
- 1 teaspoon turmeric powder
- ½ teaspoon mustard powder
- 1 teasponn of black mustard seeds
- 1 teaspoon chili powder (or to taste)
- 2 teaspoons paprika powder
- 1 teaspoon freshly ground cumin seeds
- 2 teaspoons tomato puree
- 2 teaspoons sugar
- ½ teaspoon ground fenugreek seeds
- 1" ginger, grated
- 2 cloves of garlic
- 2 tablespoons brandy (sherry will do)
- 2 tablespoons malt vinegar (left-over red wine works)
- 1 whole dried chili, crushed
- Make a paste with all of the marinade spices, brandy and vinegar
- Cut a few slashes right down to the bone in each piece to allow the marinade to penetrate.
- Put the marinade and the chicken pieces in a Lock and Lock-style box, fit the lid and shake like mad!
- Marinade overnight in a refrigerator
- Fry the onions in a tablespoon of ghee until brown
- Fry the meat for a few minutes with the onion
- Cover, lower the heat and cook gently for 35 to 40 minutes
- Add a little water or chicken stock if it starts to dry out.
Recently made this with 3 large dried chile de árbol (powdered) and no chilli powder. It was warm and spicy with a bite, but not too hot.