VINDALOO GOAN

BEST EVER GOAN CHICKEN VINDALOO

Another best ever Gold Medal winning curry recipe, this is based and tinkered with from Rick Stiens recipe that he got from Rui Madre Deus his friend in Goa and has an outstanding depth of flavour with a wonderful hot and sweet vinegariness with a gorgeous flavour and a little heat from the kashmiri chilli powder along with a extra punch from the hot chillies that keeps the heat going at a hot level that does not ramp up to a burn, it is almost to much but just manageable for my family.  I urge you to try this as it really is that good and will become a family favourite and is very versatile with vegetables, fish and meat.

This is a really easy and simple cook that may look like a lot of ingredients and work but it really is not, a few minutest to make the marinade and then a few more minutes to get the curry cooking and not a lot else to do, I like to cook the rice and breads if you want to accompany the meal while the curry is cooking so keeping a simple time line.

Marinating Time 12hrs - 24hrs / Cooking Time 40 mins

Equipment pestle mortar or coffee/spice grinder

Ingredients

(serves 4)

The Vindaloo Marinade

500g chicken breast or thigh meat large dice chopped

1 stick cinnamon

1 tsp whole black peppercorns

1 tsp whole cloves

1 tsp cumin seeds

12 cardamom pods seeds only

1 onion peeled and roughly chopped

8 cloves garlic peeled

5cm ginger roughly chopped

3 tbsp tamarind liquid

(how to make below)

1 1/2 tsp sea salt

1/2 tsp sugar

2 tbsp kashmiri chilli powder

1 tbsp hot chilli powder

1/2 tsp turmeric powder

5 tbsp white wine vinegar

The Vindaloo Sauce

2 tbsp ghee or coconut oil

1 onion finely diced

6 tomatoes quartered

5 green chillies sliced in to quarters length ways

200ml chicken stock

3 tbsp fresh torn coriander

For the marinade grind (I use a old hand coffee grinder you can also use a pestle and mortar) the cinnamon, peppercorns, cumin seeds, cardamon seeds and cloves to a powder, add to your blender or pestle and mortar along with the onion, garlic, ginger, salt, sugar, chilli  powder, turmeric, tamarind and vinegar and pound or blitz to a paste.  Add this to your chicken (or veg or other meat), marinate in the fridge for a minimum of 2 hours but 12-24 is sooo much better.

To cook your gorgeous vindaloo heat the ghee or coconut oil in a pan and gently fry the onion for around 8 minutes until soft and just coloured, add the marinated chicken and marinade, sear for a few minutes then add the stock, chillies and tomatoes, cover with a lid and gentle simmer on a low heat for 30 minutes when the chicken will be moist and tender and the sauce a medium thick consistency, just perfect.  

Sometimes I throw in some sweet potato, butternut squash and pink fir potatoes at the beginning for a easy take on bombay potato, if you do add another 200ml of stock.

Serve with fluffy rice and flat breads

Perfect Fluffy Rice

(serves 4)

1 lrg coffee mug rinsed rice

2 lrg coffee mugs water

Place the rice and water in a pan with a lid and bring to a simmer, do not lift the lid until the end of the cooking time, leave on the heat for six minutes then take of the heat and leave un touched for a further 8 minutes while the rice finishes cooking, and that is it a perfect pan  of cooked rice.

Fabulous Flat Breads

Super speedy to make and cook, any leftover dough freezes really well just bring out and up to room temperature before using,

500g 00 flour

10g sea salt

50g olive oil

320g water

1/2 tsp turmeric

1/2 tsp dried chillies

Place all the ingredients in a bowl and bring together to form a dough ball, knead for seven minutes until smooth and springy, leave to rest for one hour, then take large golf ball size balls and roll out in to a 6" circle.

To cook, heat a frying pan very hot and just place the flat bread in the pan and cook for approx one minute each side.