The Best Chicken Vindaloo Recipe

Okay, as you know we do like a nice curry now and then!  I'm always trying different types of curry and messing about with recipes until now, at last, I have perfected Chicken Vindaloo.

 If you want an ordinary chicken curry, leave out the white wine vinegar.


To serve 2 you will need:
3 skinless chicken breast fillets - cut into cubes
2 tbsp of vegetable oil
6 garlic cloves - finely chopped
2 largish onions - finely chopped
1 red chili pepper medium heat - seeds in - finely chopped
2 teaspoons of ground turmeric
2 teaspoons of chilli powder
1 tablespoons of tomato puree
1 x 400g can of good quality chopped tomatoes - including the juice
*1 tablespoon of white wine vinegar
freshly ground salt and black pepper to taste
a few freshly chopped coriander leaves

For the Spice Paste Mixture:
1 tsp cumin seeds
4 cardamom pods
4 cloves
2.5cm (1 inch) cinnamon stick
6 black peppercorns
After you've ground the above you will also need:
1 green chilli (medium heat) - chopped leaving the seeds in
2.5cm (1 inch) of fresh root ginger - chopped
4 garlic cloves - peeled
3 tbsp of freshly squeezed lemon juice



How to do it:
Start by making the spice paste. Grind the cumin seeds, cardamom pods, cloves, cinnamon stick and the peppercorns with a pestle and mortar. You want a nice fine powder so it will take a few bashings too to get there!
The only big bits left at this stage should be the cardamom pod shells/skins or whatever they're called.

Now blend the powder with the other paste ingredients in a food processor.
So in the processor you will have the spice powder the green chili, ginger, garlic,and the lemon juice. Make this into a fine paste.

When all that's done put the mixture into a small bowl and add the chicken giving it a good stir to coat the chicken pieces well. Cover with cling film and set aside in the refrigerator for a good 2 hours - better still overnight.

When you are ready to cook, heat the oil in a large frying pan and onions and the red chilli. Cook, stirring now and again until the onions are nice and golden but not burnt!
Now add the garlic and saute for another minute or so.

Add the turmeric, chili powder, tomato puree, tin of tomatoes and the white wine vinegar.
**Take care not to add anymore than 1 to 1 and a half 2 tablespoons of wine vinegar or the dish will be horrid.

Add the marinated chicken along with the marinade and give it all a good stir.

Bring to the boil, then reduce the heat and let it simmer until the chicken has cooked through and the sauce has thickened - it will take about 40 minutes. Whatever, check on it now and again as you may need to add a little water if it's getting too thick.

Make sure the chicken is cooked through and serve with rice and top with the coriander leaves if you feel like you need to!

Yield: 3-4 Author: Jan Bennett

Chicken Vindaloo

If you want an ordinary chicken curry, leave out the white wine vinegar.

ingredients:

3 skinless chicken breast fillets - cut into cubes

2 tbsp of vegetable oil

6 garlic cloves - finely chopped

2 largish onions - finely chopped

1 red chili pepper medium heat - seeds in - finely chopped

2 teaspoons of ground turmeric

2 teaspoons of chilli powder

1 tablespoons of tomato puree

1 x 400g can of good quality chopped tomatoes - including the juice

1 or 1 and a half tablespoons of white wine vinegar - see recipe

freshly ground salt and black pepper to taste

a few freshly chopped coriander leaves - which I don't personally like but they are necessary for presentation!

For the Spice Paste Mixture:

1 tsp cumin seeds

4 cardamom pods

4 cloves

2.5cm (1 inch) cinnamon stick

6 black peppercorns

After you've ground the above you will also need:

1 green chilli (medium heat) - chopped leaving the seeds in

2.5cm (1 inch) of fresh root ginger - chopped

4 garlic cloves - peeled

3 tbsp of freshly squeezed lemon juice

instructions

Start by making the spice paste. Grind the cumin seeds, cardamom pods, cloves, cinnamon stick and the peppercorns with a pestle and mortar. You want a nice fine powder so it will take a few bashings too to get there! The only big bits left at this stage should be the cardamom pod shells/skins or whatever they're called.

Now blend the powder with the other paste ingredients in a food processor.

So in the processor you will have the spice powder the green chili, ginger, garlic,and the lemon juice. Make this into a fine paste.

When all that's done put the mixture into a small bowl and add the chicken giving it a good stir to coat the chicken pieces well.

Cover with cling film and set aside in the refrigerator for a good 2 hours - better still overnight.

When you are ready to cook, heat the oil in a large frying pan and onions and the red chilli. Cook, stirring now and again until the onions are nice and golden but not burnt!

Now add the garlic and saute for another minute or so.

Add the turmeric, chili powder, tomato puree, tin of tomatoes and the white wine vinegar.

**Take care not to add anymore than 1 or 1 and a half tablespoons of wine vinegar or the dish will be horrid; remember you can add more but you can't take it away so go careful. 

Add the marinated chicken along with the marinade and give it all a good stir. 

Bring to the boil, then reduce the heat and let it simmer until the chicken has cooked through and the sauce has thickened - it will take about 40 minutes. Whatever, check on it now and again as you may need to add a little water if it's getting too thick.

Make sure the chicken is cooked through and serve with rice and top with the coriander leaves. 

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