| cookTime | 120 |
| prepTime | 60 |
Chicken Vindaloo
Ingredients
| 3 | chicken breasts |
| 1/2 cup | water |
| 1/2 to 3/4 cup | (optional) vegetables (e.g. cauliflower, peas) |
| 2 tbsp | (optional) fresh coriander |
Onion sauce
| vegetable oil | |
| 2-3 | large onions |
| 2 tbsp | white wine vinegar |
Garlic/chili paste
| 2 | small, fresh, hot chili peppers |
| 12 | cloves garlic |
| 2cm cube | fresh ginger (~1 tsp dried ginger) |
| 2 tsp | turmeric |
| 2 tsp | dried coriander powder |
| 2 tsp | garam masala |
| 1 tsp | cinnamon powder |
| 3 tsp | black peppercorns |
| 2 tsp | black mustard seeds |
| 1/2 tsp | rock salt |
Accompaniments
| rice | |
| naan or roti (chapati) |
Directions
- // Onion sauce //
- Pour enough vegetable oil into a frying pan to cover the base, with a little excess.
- Heat oil. Slice onions into thin slivers. When the oil is hot, add the onions.
- Turn the stove down to gently sauté the onions. Cook until they begin to caramelize, about 3 minutes.
- Gradually increase heat, continue stirring. Brown the onions heavily without burning them.
- Add the white wine vinegar, keeping in mind that it will sizzle. Continue stirring. Fry until the onions are very browned and near to (but not yet) burning.
- Remove the onions into a bowl, keeping as much oil in the pan as possible.
- Add onions to a blender or food processor. Add 1 tbsp oil, process until a thick, brown sauce.
- Set sauce aside.
- // Garlic/chili paste //
- Coarsely chop the garlic, ginger, and peppers. Add to the food processor, blender, or a coffee grinder (or a food processor with a coffee grinder attachment). This may be difficult in a normal blender due to the dryness and volume of the mixture; if so, a small amount of water may help.
- Blend until the mixture becomes a fairly grainy, but liquid, paste. Place in a bowl.
- Add turmeric, coriander, garam masala, and cinnamon to the paste. Stir.
- Crush or grind black pepper corns. Add mustard seed and rock salt. Mix. Add to paste. Stir, and set paste aside.
- // Cooking //
- Pour a small amount of oil into a saucepan. Heat on medium-highish. Add paste into pan, spread out well.
- When sauce is bubbling, add meat. Stir to ensure that meat absorbs paste. Cook until browned.
- Add onion sauce. Stir for 1 minute. Add water, stir for 2 minutes. Turn heat to fairly low.
- Add vegetables if desired.
- Simmer, covered, for 30-40 minutes. Check and stir every 5 to 10 minutes to prevent sticking.
- Serve over rice. Sprinkle with chopped fresh coriander leaves.
Notes
- Choose chili peppers based on the heat you’re looking for. E.g. jalapeños result in a fairly mild vindaloo, habaneros make it extremely hot.