Chicken vindaloo

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Cooked with a little water added

Chicken pieces marinading in a Lock and Lock box

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!

Ingredients

• 2 tablespoons of ghee or vegetable oil
• 2 medium onions, peeled and chopped
• 6 chicken portions (legs or breast - skin removed)

marinade

• 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

Method

1. Make a paste with all of the marinade spices, brandy and vinegar
2. Cut a few slashes right down to the bone in each piece to allow the marinade to penetrate.
3. Put the marinade and the chicken pieces in a Lock and Lock-style box, fit the lid and shake like mad!
4. Marinade overnight in a refrigerator
5. Fry the onions in a tablespoon of ghee until brown
6. Fry the meat for a few minutes with the onion
7. Cover, lower the heat and cook gently for 35 to 40 minutes
8. Add a little water or chicken stock if it starts to dry out.

Serving suggestions

Serve with plain boiled rice and a mint and onion raita.

Chef's notes

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.

See also

• A selection of vindaloo recipes
• Get chicken pieces the economical way, joint the chicken yourself