Chicken Vindaloo
Ingredients
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| 1 chicken breast | 3 tbspn oil |
| ½ tspn cumin seeds | 150 gm onion |
| ¼ tspn black peppercorns | 75 ml water |
| ¼ tspn cardamom seeds | ½ tspn ginger |
| ¼ tspn ground cinnamon | 1 tspn garlic |
| ¼ tspn fenugreek | 1 tspn coriander seeds |
| ½ tspn mustard seeds | ¼ tspn turmeric |
| ¼ tspn salt | 60 gm tomato purée |
| ¼ tspn cayenne pepper | 60 gm potato |
| ¼ tspn soft brown sugar | 1 tspn red chilli |
| 20 ml wine vinegar |
Preparation
- Chop the potato into approx ½ inch cubes (leave the skin on if you wish).
- Boil the potato cubes in salted water until they are cooked.
Cube the chicken. - Cut the onion into half rings.
- Grate the ginger.
- Crush the garlic.
- Finely chop the red chilli.
- De-seed enough cardamom pods to produce ¼ tspn of seeds.
- Grind the cumin seeds, peppercorns, cardamom seeds and mustard seeds to a powder in a pestle and mortar.
- Put the ground spices in a small bowl and mix in the cinnamon, fenugreek, cayenne pepper, salt and sugar.
- Add the wine vinegar to make a thin paste.
- Grind the coriander seeds to a powder in a pestle and mortar and mix with the turmeric.
- Heat the oil in a wok and fry the onion over a medium heat, stirring frequently, until browned.
- Add the browned onions to the bowl of spice paste and blend until smooth. This is the vindaloo paste.
- Make a paste by combining the ginger and garlic with 1-2 tspn of water.
Cooking
- Add a little oil to the wok and gently fry the ginger and garlic paste until it browns slightly. This should only take a few seconds.
- Stir in the ground coriander and turmeric and fry for a few seconds.
- Add the chicken and red chilli and stir fry for 2 min to seal.
- Add the vindaloo paste, tomato purée, potatoes and 75 ml of water and bring to a boil stirring the mixture well.
- Turn the heat down and simmer, stirring occasionally, for 10 min, adding a little water if it gets too dry.
Serving
- Serve with rice.
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