About this recipe:I experimented with many Vindaloo recipes, and after changing a few ingredients/quantities around I ended up with this delicious recipe that my friends and family adore. It can be easily tweaked to your own tastes too.
2 tsp ground cumin
1 tsp black peppercorns
1 2/3 tsp black mustard seeds
3 tsp fenugreek seeds
1 tsp ground cardamon
1 (4 inch) cinnamon stick
6 tablespoons white wine vinegar
1 tsp salt
1 tsp brown sugar
1 1/2 tsp cayenne
2 large onions
3-5 tablespoons olive oil (or ghee)
5 tablespoons water
8 garlic cloves, peeled
large piece of root ginger, roughly chopped
3 tsp ground coriander seeds
1/2 tsp ground turmeric
250ml (8 fl oz) passata
675g (1.5 lb) chicken breast fillets, cubed
2 medium potatoes
1 (80g) packet of coriander, chopped
Method Prep:30min › Cook:1hr › Ready in:1hr30min
To make the Vindaloo paste, first grind the cumin, peppercorns, mustard seeds, fenugreek leaves, cardamon and cinnamon together until they are a fine powder.
Mix in the vinegar, salt, cayenne and brown sugar; set aside.
Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth.
Cook the ginger paste in the reserved oil, stir until the paste browns.
Add the coriander and turmeric and cook for a few minutes, stirring.
Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour.
Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.
Cube the chicken and fry in a little olive oil until white.
Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
Serve with fresh coriander, basmati rice and naan bread.