About this Recipe
Buy an organic chicken, and cut it or have it cut into pieces to serve, or buy the pieces separately, or use chicken breasts, whatever suits you. Take the fat off. Whether you leave the skin on or not is a matter of preference.
- 1/2 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp ground coriander
- 1 tsp cayenne pepper or chilli flakes
- 1 1/2 tsp garam masala
- 4 tbsp corn or peanut oil
- 1 x 2 1/2 Kg Chicken, jointed and skinned
- 1/2 tsp whole mustard seeds
- 1/2 tsp whole fenugreek seeds
- 15 fresh curry leaves
- 2 medium onions about 300g peeled and sliced
- 2 tsp peeled and finely grated ginger
- 10 medium cloves garlic, peeled and crushed to a pulp
- 2 medium tomatoes, peeled and chopped
- 60 ml cidre-vinegar
- 2 tsp salt
- 1 tbsp sugar
If you cook the chicken the day before you make the curry, which my mum often did, you can then remove the fat that settles on the top. Mum always served the Vindaloo with yellow basmati rice. You can also serve it with potatoes and or greens. And accompany it with raita and chutney.
Tame the heat
A vindaloo is a specialty dish which comes from Goa, it is hot, so if you don´t like your food too hot, then reduce the amount of chili. The rice or the potato and raita you serve with it, tame the heat a little.
Step by Step Instructions
Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala and chilli in a small bowl and set aside.
Pour the oil into a large, wide, lidded pan and set over a medium-high heat. When the oil is hot, put in as many chicken pieces, skin side down, as the pan will hold easily in a single layer.
Lightly brown the chicken, about 3-4 minutes per side, and remove to a bowl. Brown all the chicken pieces this way and remove.
Add the mustard and fenugreek seeds to the hot fat and, as soon as the mustard seeds start to pop, which will happen in a matter of seconds, put in the curry leaves and onions. Stir and fry them until the onions begin to turn brown at the edges. Now put in the ginger and garlic. Stir and fry for a minute.
Add the mixed spices from the small bowl and stir for 30 seconds. Add the tomatoes and cook for 2-3 minutes, stirring, until they have softened. Scrape the bottom of the pan as you do this.
Now add the browned chicken pieces, the vinegar, salt, sugar and 475ml water. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 30 minutes, lifting the lid occasionally to stir.
Increase the heat to medium-low and simmer, partially covered, a bit more vigorously, stirring more frequently, for a further 20 minutes or until the chicken is tender and the sauce has thickened slightly. Remove as much fat as possible before serving.
In this video, Padma Lakshmi explains some typical Indian spices, and there´s also a very tasty vegetarian quick dish to make.