Chicken Vindaloo Recipes

Ingredients :

2 tbsp vindaloo masala

2 tsp vinegar

3 tsp salt

1.5 kg (3 lb) chicken, cut into pieces

6 tbsp mustard oil or vegetable oil

4 bay leaves

1 tsp green cardamom seeds

1 large onion, thinly sliced

2 tsp turmeric

1 tsp cayenne

10 garlic cloves, crushed

15g (1/2 oz) fresh root ginger, peeled and thinly sliced

2 tomatoes, skinned and quartered

150ml (1/4 pint) tamarind liquid or lemon juice

To garnish -

2 tsp desiccated coconut

Method :

Put the vindaloo masala, vinegar and 2 tsp of the salt in a bowl and mix well to make a smooth paste.

Wash and dry the chicken pieces and score each piece several times with a sharp knife. Rub the paste all over them and leave in a cool place to marinate for 1 hour.

Heat the mustard oil in a large saucepan and stir in the bay leaves and cardamom seeds. Add the onion and fry until light brown. Stir in the turmeric and cayenne and add the chicken pieces. Cook, stirring occassionally, for 15 minutes. Add the reserved salt, garlic, ginger and tomatoes and cook for 10 minutes, stirring.

Add the tamarind or lemon juice to the pan when the fat starts to separate. Stir well, cover and simmer gently for about 25 minutes or until the chicken is tender Garnish with coconut and serve.

Serves 6

A chicken vindaloo is a fiery curry, and strictly not for the fainthearted! If you're worried about it being too hot, reduce the quantity of vindaloo masala.

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