Chicken
Vindaloo
1.3 kg chicken, chopped into 12 pcs or so (I used abt 1.3 kg drummettes)
1000ml red wine vinegar (I used 750ml balsamic vinegar)
2 tbsp sunflower oil
4 tsp sea salt flakes (I used only 3 tsp)
3 large onions, finely sliced
2 bay leaves
500g potatoes, peeled and cut into roughly 2.5cm pcs
Ingredients to be Blended to a Paste:
25ml sunflower oil
1 large onion, chopped
6 garlic cloves, roughly chopped
3 long red chillies (do not deseed), roughly chopped
3 dried chillies (do not deseed), soaked in warm water for abt 20 mins, then roughly chopped – optional (for added spiciness)
25g fresh root ginger, peeled, roughly chopped
1 tbsp English mustard powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground paprika
2 tsp ground turmeric
2 tsp cayenne pepper
1 tsp ground cinnamo
Trim unnecessary excess fat and skin from chicken.
Mix vinegar, oil and 2 tsps salt in bowl till well combined. Add chicken and turn to coat in marinade. Cover and chill in fridge for 2 hours (or overnite).
Preheat oven to 180C.
Heat 2 tbsp oil in a large heavy-based frying pan or deep casserole pot and cook sliced onions very gently over a medium-low heat for abt 15 mins till softened and lightly browned, stirring occasionally.
Stir paste into fried onions and cook together for abt 5 mins, or till thickened and beginning to colour.
Drain chicken in a colander and reserve marinade. Add chicken to pan or pot and add 2 tbsp remaining oil. Stir to combine onion mixture and chicken, cooking over a medium-high heat, till chicken’s lightly browned. Add a little extra oil, if necessary.
Pour reserved marinade and 500ml water into pot. Add salt and bay leaves and bring to a simmer. Cover with a lid. Cook in oven for abt 30 mins.
Remove casserole from oven and stir potato chunks into curry, re-cover with lid and continue to cook in oven for a further hour or till chicken and potatoes are very tender. Season, to taste, with salt.
Serve with spoonfuls of yogurt, chopped coriander and rice or warmed naan bread.*Chai Leng*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/chicken-vindaloo.html
1.3 kg chicken, chopped into 12 pcs or so (I used abt 1.3 kg drummettes)
1000ml red wine vinegar (I used 750ml balsamic vinegar)
2 tbsp sunflower oil
4 tsp sea salt flakes (I used only 3 tsp)
3 large onions, finely sliced
2 bay leaves
500g potatoes, peeled and cut into roughly 2.5cm pcs
Ingredients to be Blended to a Paste:
25ml sunflower oil
1 large onion, chopped
6 garlic cloves, roughly chopped
3 long red chillies (do not deseed), roughly chopped
3 dried chillies (do not deseed), soaked in warm water for abt 20 mins, then roughly chopped – optional (for added spiciness)
25g fresh root ginger, peeled, roughly chopped
1 tbsp English mustard powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground paprika
2 tsp ground turmeric
2 tsp cayenne pepper
1 tsp ground cinnamo
Trim unnecessary excess fat and skin from chicken.
Mix vinegar, oil and 2 tsps salt in bowl till well combined. Add chicken and turn to coat in marinade. Cover and chill in fridge for 2 hours (or overnite).
Preheat oven to 180C.
Heat 2 tbsp oil in a large heavy-based frying pan or deep casserole pot and cook sliced onions very gently over a medium-low heat for abt 15 mins till softened and lightly browned, stirring occasionally.
Stir paste into fried onions and cook together for abt 5 mins, or till thickened and beginning to colour.
Drain chicken in a colander and reserve marinade. Add chicken to pan or pot and add 2 tbsp remaining oil. Stir to combine onion mixture and chicken, cooking over a medium-high heat, till chicken’s lightly browned. Add a little extra oil, if necessary.
Pour reserved marinade and 500ml water into pot. Add salt and bay leaves and bring to a simmer. Cover with a lid. Cook in oven for abt 30 mins.
Remove casserole from oven and stir potato chunks into curry, re-cover with lid and continue to cook in oven for a further hour or till chicken and potatoes are very tender. Season, to taste, with salt.
Serve with spoonfuls of yogurt, chopped coriander and rice or warmed naan bread.*Chai Leng*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/chicken-vindaloo.html
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