2. Vindaloo or vindalu is a very hot curry that originated in Goa, India.The title vindaloo originates from when the Portuguese were in India and carne de vinhad’alhos meant meat with wine and garlic. The dish evolved into a curry when the Goan Indians gave it their treatment, substituting the wine with vinegar and adding plenty of aromatic South Asian spices. It is also a curry without tomatoes that is traditionally made by marinating the meat or seafood and so can be prepared in the morning or even the night before. I have decided to add extra chili, ginger and haldi turmeric to this recipes to fight cold and get those sinuses flowing, please see notes on health benefits of these spices if you are pregnant
3. Ingredients1x1.5 kilo chicken1 tsp mustard seeds3 cloves of garlic 3 large onions3 tsp turmeric haldi2 tsp ginger1 cinnamon stick7 green cardamom pods3 bay leaves2 tspn cumin1tsp extra hot chili powder10fresh green chilies1 cup of fresh dunyia/corrainder. washed drained,finey chopped5 cloves2 ½ tbsp vinegar½ tsp salt45ml ghee45ml vegetable/sunflower oil
4. Soak and wash chicken in sink or bowl of water , 1 tbsp salt, 2 tbsp lemon juiceLeave to soak for 15-20 at leastRinse and dry chicken on kitchen roll or tea cloth for that purpose and put in wash straight awayGrind cloves, cardamom pods, bay leaves, mustard seeds and cinnamon stick using mortar and pestle (you can get wooden, stone brass mortar and pestle or coffee grinder or mini chopperWash and chop 2 onions and garlic, peel and grind/chop to a paste, that Kenwood mini chopper is ideal.Slice the remaining onionPut chicken in a bowl big enough, add (read this bit carefully) - the onion/ garlic paste, all the spices including ground mustard, cinnamon, vinegar and dunyiaUsing your hands or large spoon if you are squeamish, mix the chicken with the other ingredient so the chicken is covered, cover bowl with lid or cling film and marinate for at least 4 hours.HEALTH AND SAFETY TIP-if the weather is less than 10c then it’s ok to leave outside the fridge but if the weather is over 10c then refrigerate while to marinate to be on the safe side.When the chicken has marinated, heat all the ghee in a large saucepan and slice remaining onion and fry onion in ghee on medium heat, stirring occasionally till onions are golden. Add chicken mixture and stir in with onions, keep on medium heat for 10 minutes,Cover saucepan and turn down low for 45minutes till chicken is tender. The lid must be tight fitting so that the juices and evaporating fluid is kept in the saucepan and not let out as steam, this makes the gravy, and otherwise you will end up with a dry curry and maybe even a burnt bottom of the pot.Serve with boiled rice and a selection of salads, salsa chebolla is great and rainbow salad.
5. Soak and wash chicken in sink or bowl of water , 1 tbsp salt, 2 tbsp lemon juiceLeave to soak for 15-20 at leastRinse and dry chicken on kitchen roll or tea cloth for that purpose and put in wash straight awayGrind cloves, cardamom pods, bay leaves, mustard seeds and cinnamon stick using mortar and pestle (you can get wooden, stone brass mortar and pestle or coffee grinder or mini chopperWash and chop 2 onions and garlic, peel and grind/chop to a paste, that Kenwood mini chopper is ideal.Slice the remaining onionPut chicken in a bowl big enough, add (read this bit carefully) - the onion/ garlic paste, all the spices including ground mustard, cinnamon, vinegar and sugar.Using your hands or h=large spoon if you are squeamish, mix the chicken with the other ingredient so the chicken is covered, cover bowl with lid or cling film and marinate for at least 4 hours.HEALTH AND SAFETY TIP-if the weather is less than 10c then it’s ok to leave outside the fridge but if the weather is over 10c then refrigerate while to marinate to be on the safe side.
6. When the chicken has marinated, heat all the ghee/vegetable oil in a large saucepan and slice remaining onion and fry onions on medium heat, stirring occasionally till onions ar golden.
7. When the chicken has marinated, heat all the ghee/vegetable oil in a large saucepan and slice remaining onion and fry onions on medium heat, stirring occasionally till onions are golden.
8. Add chicken mixture and stir in with onions, keep on medium heat for 10 minutes,Cover saucepan and turn down low for 45minutes till chicken is tender. The lid must be tight fitting so that the juices and evaporating fluid is kept in the saucepan and not let out as steam, this makes the gravy, and otherwise you will end up with a dry curry and maybe even a burnt bottom of the pot.
9. Cucumber riata to be served with vindaloo; mint, yogurt, onion and cucumber
