Authentic Chicken Vindaloo

This version of chicken vindaloo isn't particularly like the one you would be served at an Indian restaurant in London. It is, however, traditional, stripped back to the original Goan vindaloo, where this dish was created.

Its also not 'blow your head' off hot (although it certainly is spicy) because the actual flavours in a vindaloo are to die for and you want to be able to taste them! The vinegar in the marinade, the cinnamon, bay and chillies just all come together in this delicious home made Chicken Vindaloo. You won't want it any other way after trying this version. Although you are more than welcome to make it hotter by adding more dried chillies or even some  more chilli powder.

I actually made this last night, but failed to photograph it, as it proved to be such a hit it was immediately wolfed down as soon as it was served into a bowl! So I am making it again today to show you how delicious it is. I also think a friend of ours will be over the moon when we drop it off to him tomorrow!

Ingredients:

2 inch piece cinnamon stick
1 tsp. cumin seeds
2 dried bay leaves
1/4 tsp black peppercorns
1/4 tsp. fenugreek seeds

4 tbsp. red wine vinegar or plain white vinegar
4 cloves garlic, chopped finely
2 inch piece of ginger, chopped finely
1 tbsp. paprika
½ tsp turmeric
1 tsp. salt

3 large chicken breasts, cubed

1 onion, chopped finely
1 tbsp. vegetable oil
2 tbsp. butter
1 inch piece of ginger, grated
3 garlic cloves, chopped finely
1 inch piece of cinnamon stick
3 pods of green cardamom, seeds only
1-2 tsp. hot chilli powder
3 whole cloves
1 dried bay leaf
1 tsp sugar


Place the first five ingredients (cinnamon, cumin, bay, peppercorns & fenugreek) into a dry frying pan. Toast for a few minutes until fragrant. Then tip into a hand blender and grind to a powder. Put into a bowl and add the next 6 ingredients to the spice mix (vinegar, garlic, ginger, paprika, turmeric & salt). Stir well. Add the chicken pieces, turning them in the marinade until well coated and cover. Marinade in the fridge for no less than 2 hours. Ideally overnight if you can.

Fry the onion in the oil and butter until translucent. add the ginger, garlic, cinnamon, cardamom seeds, cloves, chilli powder and bay leaf and cook gently for a further 5 minutes. Add the chicken and any marinade and combine with the onion mix. Pop a lid on the dish and cook on a low/medium heat for about 15 minutes until cooked, stirring occasionally. The juices from the chicken and the water from the steam will mix with the onions and spices to make its own sauce.

Serve with fresh coriander and some steamed white rice for a delicious curry.