The king of curries, the fiery hot vindaloo, is of Portuguese origin.Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 1 kg. diced chicken (you may wish to substitute lamb, beef, pork or even seafood)
- 1 tbsp coriander seeds
- 1 tsp. cardamom seeds
- 1 tsp. whole black peppercorns
- 12 nos. whole cloves
- 1 tbsp. chili powder
- 4 cinnamon sticks
- 2 tsp. fenugreek seeds
- 2 tsp. ginger, fresh, minced
- 2 tsp. cumin seeds
- 2 tsp. mustard powder
- 2 tsp. turmeric powder
- 2 tsp. salt
- 2 tsp. garlic, minced
- 1 cup vinegar, or cooking wine
- 4-6 tbsp vegetable oil
- 2 onions medium chopped
- 4 bay leaves
- 300 ml. water
Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.
Heat oil and saute bay leaves and onions until soft. Remove and set aside.
Now fry the marinated chicken for a few minutes, adding more oil if necessary.
Add the remaining vindaloo sauce, sauted onion, and water.
Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary.
Garnish with fresh coriander leaves and serve with steamed Basmati rice.