One tray of assorted chicken pieces
2 onions, chopped
4 Tblsp oil
4 potatoes, halved
2 tomatoes, blanched, peeled and chopped
Fresh coriander for garnish
For the Vindaloo Paste
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp peppercorns
1 tsp mustard seeds
2 green cardamom
Toast the above seeds till fragrant and cool.
Add to coffee grinder and grind to a powder.
To a blender add:
3 garlic cloves
Thumb size piece of ginger
4 dried and 2 fresh red chilies
1 tsp turmeric
1 Tblsp Kashmiri
1 tsp garam masala
2 Tblsp tomato paste
Handful fresh coriander
1 Tbslp oil
2 tsp sea salt
80 ml vinegar
Blend until it all comes together.
Add the ground seed.
Blend until all combined.
Add to washed and dried chicken, cover and refrigerate for 1 hour.
Heat oil in a pot and fry onions until translucent on medium heat.
Add chicken with all paste. Fry for 10 minutes.
Add the chopped tomatoes and simmer on medium/low heat until sauce thickens and tomatoes dissolved.
Add potatoes and cook until potatoes are soft.
Garnish with coriander.
So today I decided to try a Vindaloo because I’ve never made it before and so my search through recipes began.
I came across two recipes from two of our exceptional chefs. Lamb Vindaloo by Yudhika Sujanani and Chicken Vindaloo by Anthony Green.
Their ingredients were basically the same but their methods totally different. So I decided to google a third, one by Voyeur, whose ingredients and method was impressive until I got to the part where it said refrigerate for a minimum 4 hours preferably overnight!
That wasn’t going to do.
At the end I decided to google Vindaloo paste instead, and ended up combining 3 different recipes and methods, but settled on the most practical method to produce my own CHICKEN VINDALOO, with credit to all 3 though.
I was very impressed with the result, as was everybody else.
Prepared, tried and tested by: Melanie Kramar