Chicken Vindaloo

Prep

20 Minutes

Cook

30 Minutes

2 Servings

Video

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Introduction

Vindaloo Relish Spice Mix is made from a combination of Kashmiri chilies and that Signature Garam Masala, coupled with a few more ingredients. The word VINDALOO comes from vin for vinegar and aloo from alho, which is Portuguese for garlic.

Steps

Step 1 - Prepare Ingredients
Step 2 - Make Base Paste
Step 3 - Cook Curry

Method

Base Curry Paste

1. Heat a pan on medium high, add Oil

2. When oil is hot, add onions and fry until light golden brown

3. Add the crushed garlic, ginger and garlic paste, fry for 1 minutes

4. Add Kashmiri chilli and fry for 3 minutes

5. Add Relish Vindaloo mix and fry for 1 minute

6. Allow the mixture to cool

7. Add vinegar and then blend to a fine smooth paste
(marinate the chicken in the paste for 2 hours)

Vindaloo Curry

1. Heat a pan on high heat, add oil

2. When oil is hot, add bay leaves, onions and fry until light golden brown

3. Add the chicken along with the base paste and cook on high heat for 5 minutes

4. Cover and simmer on low heat for 15 minutes, check for seasoning

5. Add a pinch of palm sugar/jaggery or brown sugar to taste

(recommended - serve with pilau rice or pao)

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Ingredients

Base Curry Paste

3 tbsp Vegetable Oil

3 tsp (heaped) Relish Vindaloo Spice Mix

3 medium Onion Sliced (fine)
8 Garlic Cloves (crushed)

1 tsp Ginger Paste or 1" - 1 ½ " Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

120ml malt vinegar

10 Kashmiri Chilli's
(whole, de-seeded & soaked in 200ml/to cover in warm water)

Vindaloo Curry

400g Chicken Breast 2" cubed

2 Bay Leaves

2 Medium Onion Sliced (fine)

1/2 tsp Jaggery or 1/2 tsp Molasses Sauce or 1/2 tsp Demerara Sugar