Chicken Vindaloo
A good Chicken Vindaloo is about more than lots of chilli powder. It’s a subtle blend of spices leading to complex flavours, mouth-feel and after-taste. Vindaloo should be edible, but leave you knowing you’ve had something a bit spicy… Trust me, this IS the BEST Chicken Vindaloo recipe in the world… EVER!!!
CLICK ON THE PICTURE TO WATCH THE VIDEO!
| Ingredients
Vindaloo Paste
|
Instructions
- Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves to a fine powder. Combine with the remaining vindaloo paste ingredients and grind. Add sufficient white vinegar to make a thick paste… of FIRE!!!!
- Mix the Paste of Fire with the chicken and leave to marinate overnight.
- Heat the ghee in a pan and fry the onions for 5-10 miinutes until golden. Remove with a slotted spoon and put to one side.
- Add the chicken and its marinade into the pan and stir-fry for 5 minutes to seal the meat. Beware of radiation burns.
- Add in the tomatoes, the cooked onions and 150 ml (5 fl oz) water. Cover and simmer for 30 minutes. Remove the lid for the last 10 minutes of cooking.
- Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drain.
- Add the potatoes to the cooked vindaloo and serve. Aaaaarrrrrrrgggghhhhhh!
Titli's Tips
Unfortunately many restaurants will create a “vindaloo” by taking a basic masala gravy and adding in lots of chilli powder. A lot of the spiciness in this dish comes from the cloves as well as the chillis. As long as you plan ahead, this dish is very easy to make.
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 290
14%
Calories from Fat 72
Total Fat 8.0g
12%
Saturated Fat 1.3g
6%
Unsaturated Fat 5.7g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 29.6g
9%
Dietary Fibre 4.8g
19%
Sugars 4.2g
Protein 25.3g
50%
Cholesterol 64.0mgs
21%
|
