Cook Classic Chicken Vindaloo Curry with Purti Refined Palmolein Oil
10 Jun 2023
Classic Chicken Vindaloo Curry It is not a curry, vindaloo. It stands alone as a dish. A Goan dish with Portuguese influences. It's a common misconception that the traditional vindaloo curry in Indian...
Classic Chicken Vindaloo Curry
It is not a curry, vindaloo. It stands alone as a dish. A Goan dish with Portuguese influences. It's a common misconception that the traditional vindaloo curry in Indian cuisine is very spicy, but it's not necessarily the case. From the traditional goan roots of this curry as a tangy, pleasantly spiced dish to more of a tongue-searing gastronomic experience, the plate altered significantly in British cuisine.
A combination of spices results in a rich, strong, and warmly flavored cuisine. Don't be intimidated by the lengthy ingredient list of spices; although there are many, they all combine swiftly and produce a wonderful curry paste.
Make it easier to cook the curry by measuring out all your spices and other ingredients before you begin; the rest will come together more logically if you do. Make the paste ahead to save a little time.
Ingredients
- - 2 tbsp cumin seeds
- - 1 tbsp mustard seeds
- - 1 tbsp peppercorns
- - 4 cardamom pods (seeds only)
- - 6 whole cloves
- - 1 tbsp chili flakes (hot)
- - 1 tbsp ground turmeric
- - 2 tbsp brown sugar
- - 1 tbsp ginger paste
- - 1 tbsp garlic paste
- - 2 tbsp tomato puree
- - 1 tbsp garam masala
- - 1/2 cup apple cider vinegar
- - 1 1/2 pounds chicken breasts
- - 2 tbsp Purti vegetable oil
- - 1 medium onion (thinly sliced)
- - 1 cup chicken stock
- - 1/2 tbsp salt
- - 1/4 tbsp ground black pepper
- 4 tbsp cilantro leaves (chopped)
Steps to Make It
- 1) Gather your ingredients.
- 2) Heat a heavy skillet to hot but not smoking, add the cumin seeds, mustard seeds, peppercorn, cardamom seeds, and cloves. Toast the seeds for 30 to 45 seconds, constantly shaking the pan to prevent burning, until the spices give off a delicious fragrance.
- 3) Tip the toasted seeds into a food processor or spice grinder and blitz to create a powder. Add the chili flakes, turmeric, sugar, ginger, and garlic paste, and whizz again. Finally, add the tomato puree and garam masala, and blitz again. You should now have a thick, pungent paste.
- 4) Place the paste into a glass bowl, add the vinegar, and stir thoroughly. Add the cubed chicken and stir to coat all the pieces evenly. Cover and leave to marinate for 30 to 45 minutes.
- 5) Heat a skillet large enough to hold all the ingredients over medium heat, add the purti vegetable oil, and when hot, add the sliced onions and cook slowly to soften but not brown for 15 minutes. Add the chicken plus the marinade and the stock and stir well. Cook over medium heat for 30 to 40 minutes, until the chicken is cooked through and the sauce thickened. Taste and add the salt and pepper. If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.
- 6) Serve immediately garnished with the cilantro, and with fluffy basmati rice, mango chutney, and plain yogurt on the side.
- > Prep: 15 mins
- > Cook: 45 mins
- > Servings: 4 servings
