Chicken Vindaloo‘s actually adapted from The Hairy Bikers’ Best of British “Lamb Vindaloo” recipe. My sister brought this recipe to my attention coz she intended to make it in the weekend. I thought it’s doable coz all the ingredients are either in my pantry or can be bought easily in the supermarket. Sometimes, wanting to cook a real tasty Asian curry’s difficult coz some ingredients aren’t available or just had to be bought from an Asian supermarket.
So here’s the adapted recipe.. 🙂
- 1.3 kg chicken, chopped into 12 pcs or so (I used abt 1.3 kg drummettes)
- 100ml red wine vinegar (I used 75ml balsamic vinegar)
- 2 tbsp sunflower oil
- 4 tsp sea salt flakes (I used only 3 tsp)
- 3 large onions, finely sliced
- 2 bay leaves
- 500g potatoes, peeled and cut into roughly 2.5cm pcs
Ingredients to be Blended to a Paste:
- 125ml sunflower oil
- 1 large onion, chopped
- 6 garlic cloves, roughly chopped
- 3 long red chillies (do not deseed), roughly chopped
- 3 dried chillies (do not deseed), soaked in warm water for abt 20 mins, then roughly chopped – optional (for added spiciness)
- 25g fresh root ginger, peeled, roughly chopped
- 1 tbsp English mustard powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 2 tsp ground turmeric
- 2 tsp cayenne pepper
- 1 tsp ground cinnamon
- Trim unnecessary excess fat and skin from chicken.
- Mix vinegar, oil and 2 tsps salt in bowl till well combined. Add chicken and turn to coat in marinade. Cover and chill in fridge for 2 hours (or overnite).
- Preheat oven to 180C.
- Heat 2 tbsp oil in a large heavy-based frying pan or deep casserole pot and cook sliced onions very gently over a medium-low heat for abt 15 mins till softened and lightly browned, stirring occasionally.
- Stir paste into fried onions and cook together for abt 5 mins, or till thickened and beginning to colour.
- Drain chicken in a colander and reserve marinade. Add chicken to pan or pot and add 2 tbsp remaining oil. Stir to combine onion mixture and chicken, cooking over a medium-high heat, till chicken’s lightly browned. Add a little extra oil, if necessary.
- Pour reserved marinade and 500ml water into pot. Add salt and bay leaves and bring to a simmer. Cover with a lid. Cook in oven for abt 30 mins.
- Remove casserole from oven and stir potato chunks into curry, re-cover with lid and continue to cook in oven for a further hour or till chicken and potatoes are very tender. Season, to taste, with salt.
- Serve with spoonfuls of yogurt, chopped coriander and rice or warmed naan bread.
We had our Chicken Vindaloo with rice and cabbage and there were lots of leftovers.. Some went into the freezer for another meal on another day.. I had some with some noodles.. Some with 2 pcs of bread as breakfast..
Deliciously spicy, just so yummy..
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