Chicken Vindaloo
Serves 3
Directions
- 1Add cumin seeds, cloves, black peppercorns, and mustard seeds to a pan.
- 2Gently toast them on a low flame in a heavy bottom pan until they get a little color and a nice aroma.
- 3Pull the toasted spices out of the pan immediately and let them cool down completely.
- 4Transfer the cooled spices to a spice grinder.
- 5Add dry red chilies to the grinder.
- 6Grind the spices and chilies into a fine powder.
- 7In a grinder jar, add hot green chilies, peeled and roughly chopped ginger, peeled garlic cloves, fresh tamarind pulp, white wine vinegar, and a tablespoon of the vindaloo spice mix.
- 8Grind these herbs into a fine paste.
- 9Apply deep cuts on the chicken drumsticks, making sure to cut the tendon.
- 10Marinate the chicken with the prepared paste and coat it really well.
- 11Leave the marinated chicken in the fridge for about half an hour.
- 12Heat up oil in a heavy bottom pan.
- 13Add cinnamon sticks and mustard seeds to the hot oil and let them crackle.
- 14Add sliced onions, stir, and fry on a medium flame for about 5 to 6 minutes, stirring continuously until translucent and slightly colored.
- 15Add the marinated chicken and all the leftover marinade to the pan.
- 16Sear the chicken from all sides on a medium flame to lock in the juices.
- 17Once the chicken is nicely seared, add red chili powder, turmeric powder, and coriander powder, setting the gas to the lowest.
- 18Stir the chicken vindaloo and cook the spices for no more than 30 to 40 seconds.
- 19Deglaze the pan with some water, using the same grinder jug used for the paste.
- 20Season the chicken vindaloo with salt and stir well.
- 21Cover the pan and cook it on a low flame, simmering for about 5 to 6 minutes.
- 22After about 7 to 8 minutes of cooking and simmering, sprinkle with more of the vindaloo spice mix.
- 23Stir in some fresh curry leaves.
- 24Give it a mix and serve the chicken vindaloo.
Ingredients
- 1 kg Chicken curry cuts with bones/boneless
- 300 g onions sliced
- 30 g fresh ginger roughly chopped
- 40 g garlic cloves
- 60 ml white wine vinegar
- 30 g fresh tamarind pulp
- 4 fresh green chillies
- 5 fresh green chillies
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 '' cinnamon sticks
- 1 tsp mustard seeds
- 10 fresh curry leaves
- 12 fresh curry leaves
- 1 tsp sugar
- Salt
- Hot water
- 1 tsp mustard seeds
- 2 tsp black peppercorns
- 3 tsp cumin seeds
- 0.5 tsp cloves
- 6 hot dried red chillies
- 7 hot dried red chillies
- oil
Equipment
panheavy bottom panspice grindergrinder jar
Tips
- Always cut the tendon in chicken drumsticks to ensure the muscle doesn't tighten up and cooks juicy and tender.
- When adding powdered spices to curries, set the gas to the lowest setting.
- Don't cook onions past the translucent stage with a little color before adding chicken, as chicken juices will finish cooking them.
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