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.