After an emotional start to my day, I am officially back on track…one more sleep till my recipe feature in the Post Newspaper is out….yay! There are veggie recipes, lamb, chicken, seafood and sweetmeats too! Something for everyone, so whether you are observing a veg fast or not…don’t miss the bumper edition!
Another teaser from the recipe feature is this vindaloo recipe….you can use lamb or chicken….I go through phases and for now, I am loving this chicken on the bone version….skin the chicken, as it could make this dish quite oily! This recipe is not the pasty sort of bright red vindaloo you find in restaurants…vindaloo is all about spices, and not colour! Traditionally malt vinegar is used, but I prefer the more subtle flavour using white vinegar. This dish originates in Goa and has a distinct Portuguese flavour!
This is my version of a vindaloo and is not an authentic one….I have taken the flavours that I love and hate about vindaloo and come up with this recipe….there are traditional vindaloo recipes that don’t use tomatoes….I love this saucy version! Also some recipes or the cheat’s versions use a splash of vinegar to an ordinary curry but that would just be a bit too plain! The vindaloo paste can be made in advance and stored in the refrigerator for 2 weeks. It’s quick and easy too…you could also increase the chilli for a spicier version….I have toned this down.
I hope you add this recipe to your collection…
1,2 – 1,4kg chicken portions
60ml sunflower oil
1 onion, finely chopped
20ml red chilli powder
5ml garam masala
200g tinned chopped tomatoes
3 large potatoes, quartered and fried
4 – 6 pickled onions
Fresh coriander to garnish
For the vindaloo paste:
2 dried red chillies
4 cardamom pods
3 green chillies
1 cinnamon stick
5ml black pepper
5ml cumin seeds
15ml coriander seeds
15ml crushed garlic
45ml crushed ginger
For the vindaloo paste: Place the ingredients in a liquidizer and process until smooth. Remove the paste from the liquidizer and place in a non reactive bowl until needed.
Heat the sunflower oil in an AMC pot on medium. Add the onion and salt, then sauté until light golden brown.
Add the vindaloo paste and sauté until fragrant, then add the red chilli powder. Stir for 3 – 5 seconds. Add the chicken and sauté in the paste until the pieces are sealed. Add the garam masala.
Continue stirring until the spices start to stick to the pot.
Add the tomatoes and simmer until the sauce thickens and the tomatoes soften. Add the potatoes and pickled onions, then simmer on low heat for 5 minutes.
Garnish with fresh coriander.