Sniff and tear in this chicken vindaloo while they dig into the next bites.
Background story
One of my top 5 favorite dishes. I only discovered it after seeing it on a Red Dwarf on a show case. This is back if I still had cable. To be honest, I had never heard of it before both in the show and in the curry. Lister on the show loves sharp food. In the entire series he ate it several times on board the red dwarf … I used to look at it on Netflix before I removed the red dwarf from the entries. With which I had a hard time that it took me forever to end the series.
I was a full season and now had a whole desire for chicken vindaloo. Lister on the show loved sharp food like me, but when I grew up, we never really made chicken -vindaloo. My household never really grew up chicken -vindaloo. No dish that was usually made in the Punjab India region in which my parents grew up.
I have never eaten chicken -vindaloo before or I ran to the local grocery store to find a glass with the pre -mixed or prefabricated spice blends or even a frozen dinner. The taste of boxes and pre -packed sauces really cannot compare itself to the production of spice mixtures. I wanted to try it … Unfortunately the shop didn’t have it at all and I didn’t trust myself to do it right the first time. I found a small Indian shop in which the person told me that they could make it for me. The name of the shop now escapes me. I really wish I remembered the name.
In short. I looked at red dwarf, saw how Lister had eaten chicken vindaloo several times and ate chicken-vindaloo for the first time at the age of 22 for the first time in a small Moy and pop shop in Surrey.
What is Chicken Vindaloo?
Years later I actually looked at when I wondered why we had never eaten this adult. It seems that the dish itself is not really Indian, but a dish that was influenced by a Portuguese court in which meat is marinated with wine, garlic and other spices. There are more details about Wikipedia and Google if you are really interested. Although I’m not a purist and some of our recipes show that I try to experiment with every curry that I do. This will only be of my favorite dishes.
The reason why I wrote meat instead of chicken is that the original dish was actually pork and chicken vindaloo was only one of the variations, one of the best variations of my experience. To be honest, you can exchange the meat portion for everything really shrimp, tofu, beef, lamb, chicken and turkey. I can go on, but I will not mention here that Lister tried a caviar version in the Red Dwarf show. One that I haven’t tried yet.
Wine was also replaced by vinegar in the Indian version …
How do I make chicken -vindaloo?
Okay now to make chicken -vindaloo. Cut the chicken breast pieces into about 2-inch pieces that you don’t have to have exactly.
First we have to make a chilli puree made of chilli pepper, black pepper, coriander, cumin, cinnamon, garlic and vinegar in a mixer. Pour this marinade well over the chicken with this mixture and put it aside as we prepare the rest.
Next you want to prepare the onions that you want to dice and cook the onions in a pan. As soon as the onions are caramelized, or even less if you are afraid, burn the onions instead of caramelizing, add the chicken and the marinade and the tomato paste.
You want to cook the chicken now. Because we’re done right now. One that cooked the chicken by watering in the chicken broth or water. One or works or works if we have chicken broth on hand, we will use that water is otherwise just as good. Cook it down until it is a thick sauce.
Ingredients
- 2 pound Chicken breast (chopped 4-6 pieces)
- 1 tablespoon of ghee or butter or oil
- 1 large onion
- 8 Cloves
- 5-8 Dried red chili peppers
- 2-3 green chili peppers
- 1/2 tablespoon Black peppercorns
- 1 teaspoon Cumin seeds (Jera)
- 1 tablespoon Coriander seeds
- 3 Carnate
- 1 inch Cinnamon or bark
- 4 tablespoons Vinegar
- 1/2 teaspoon Salt or taste
- 1/2 cup of tomato paste
- 1/2 cup of water or chicken broth
Instructions
- Cut the chicken breast into 4-6 pieces and set aside in a mixed bowl.
- In a mixer, grind the red chili peppers, cross -seeds, cloves of garlic, black peppercorns, coriander seeds, cloves, cinnamon, 2 tablespoons of oil and vinegar.
- Coat the chicken pieces with this marinade and set aside.
- Heat a large pan over medium heat and add-in cut onwards. Cook until the onions are caramelizing or becoming opaque.
- Add into the chicken, green chilli peppers and salt and let it boil for about 5 minutes. Make sure you turn the chicken so that you can cook evenly on both sides and brown a little.
- Add the tomato paste and cook one minute longer.
- Add the 1/2 cup of chicken broth or water and simmer for 10-14 minutes or until the chicken is boiled through.
- Serve with Basmati -Reis, Naan or Roti and Dahi (simple yoghurt).
Notes
You can always weaken the chili peppers when it gets too hot.
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