Recipe

Vindaloo Chicken Recipe

	Fergie / All my dishes 9 months ago A Vindaloo style Curry - Be brave and go for it ! Prep:60m Cook:150m Servings:4	Fergie
	chicken garlic ginger spice hot strong fiery

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Ingredients

Ingredients.

1 Tsp Garam Masala

1 Tsp Turmeric

1 Tsp Ground Corriander

1 Tsp Ground Cumin

1 Tsp Ground fenugreek

1 Tsp Chilli powder.

1 Tsp Salt

½ Tsp Sugar.

2 Red Chilli’s (Medium hot sort) Chop reasonable finely. (Keep the seeds with the chilli’s for a hotter curry)

1 Inch Root Ginger Chopped finely.

5 large cloves Garlic Chopped coarsely

3 x Chicken Breasts (Or lean Lamb if preferred) Chopped into 1 inch cubes.

4 Large Onions

2 Normal Tomatoes (De-skinned and cut in half).

2 tins of plumb tomatoes.

Tomato Puree

250g Mushrooms

500g Potatoes (optional)

Directions

Chop the onions into rings and quarter them. So they are not too big and not too small.

Retain 5 or 6 rings to one side for later.

Put the rest into a Wok, with enough vegetable oil to stop the onions sticking to the Wok and burning.

Cook the onions in the oil until golden brown. This takes approx 1 to 1½ hours. Stir frequently to stop the onions sticking and burning.

De-Skin the tomatoes in boiling water.

When the onions are turning brown, add a teaspoon of the garlic, and a teaspoon of the Ginger to the Wok and cook until the onions are ready.

NOTE: The darker brown the onions, the richer the curry taste !

Drain the oil from the onions and let them cool. Keep the excess oil for later use.

Put the spices into the food processor with the cooked onions, the remaining Garlic, Chill and Ginger. Add 2 Tea Spoons of Tomato puree plus 1 mug of Water and blend until smooth.

Place the mixture into a container and place to one side.

Take the Wok, add the retained oil and some fresh oil if required, plus the chicken cubes (Or Lamb) and cook on a high heat until the outside of the chicken is sealed.

Remove the chicken from the Wok.

Marinade the chicken / lamb in the sauce for as long as possible. An hour or two or overoight would be perfect

When ready, add the Curry mixture to the Wok, and cook for 10 mins, simmering gently. Let this cool.

If using Potatoes, chop them into 1 inch cubes and boil till soft.

Put the chicken and / or Vegetables into the Wok with the sauce. Gently bring up to a simmer and add the plumb tomatoes (without the sauce in the tin for now), also add the retained onion, the skinned tomatoes.

Add the mushrooms, Potatoes and other vegetables at this stage if required., Cook the contents for about 40 mins minimum or until cooked thoroughly

Serve hot with rice and a nan bread.

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