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 at home!
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- 2 tablespoons of ghee or vegetable oil
- 2 medium onions, peeled and chopped
- 6 chicken pieces (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 teaspoon 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 (leftover 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.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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