Chicken Vindaloo Recipe

Chicken Vindaloo Recipe

If you fancy a curry slightly hotter than a Madras curry then you can step up to a Vindaloo. The extra flavour comes from the Vin (vinegar) and Aloo (potato) with the addition of more chilli powder and fresh chillies. I recommend having a few cold beers in the fridge just in case things get a little fiery!

For my Vindaloo you’ll need to make up a batch of base curry sauce which you can find here:-
http://podges-currysauce.blogspot.co.uk/

It’s a bit of a faff but it’s well worth the effort as it can be used for lots of different dishes. Once you’ve made it a few times you realise how versatile it is.

Ingredients for one person (doubling the amounts will be enough for 2 hungry people or 3 with sides, rice or naan bread)

225ml base curry sauce

Two tablespoons of vegetable oil or ghee

1 Chicken Breast

1 medium floury potato

2 teaspoons chilli powder

1 teaspoon Kashmiri chilli powder (gives a deep red finish to the sauce)

1 fresh green chilli, sliced finely

1 teaspoon cumin

1 teaspoon coriander

Seeds of two crushed cardamom pods

1 Tablespoon of White Wine Vinegar

Black pepper

½ teaspoon salt

Fresh coriander to taste

Pinch turmeric

Method

Microwave the potato on a high heat in it’s skin. The time will depend on the size and wattage of your microwave. When it’s cool remove the skin and cut into cubes. Sprinkle the potatoes with a little salt, pinch of turmeric and chilli powder. Fry the potatoes gently for a few minutes until slightly crispy and set aside.

To get that melt in the mouth chicken texture, cut the breast into 6 to 8 pieces. Place the diced chicken into a saucepan with a pinch of turmeric, cover with oil and poach very gently on a really low flame for about 20 minutes. This makes the chicken really tender.

Place the ghee or vegetable oil into a chef’s pan or small wok and heat. Pour in your base curry sauce along with the chilli powders, salt, pepper and cumin. Cook on a medium heat for around five minutes so the sauce begins to thicken.

After five minutes add in the chicken and keep the heat fairly high for a couple of minutes. Add in the cardamom seeds and coriander powder. Turn the heat down, add in the cooked potato, vinegar and sliced green chilli and stir in gently. Simmer for a minute or two until the sauce is at the consistency you like.

Serve in a balti dish and sprinkle the curry with fresh coriander leaf.

If you fancy a quick starter before your Vindaloo then check out a fruity and spicy Mulligatawny Soup at http://mulligatawnysouprecipe.blogspot.co.uk/