02 April 2014
This is yet another version of the infamous Vindaloo, its my mother in law Kitty's, special recipe. My wife Annette who’s “Mangi” has honestly perfected this recipe and quite frankly tastes better than mum-in-law’s. Shhhh don’t tell her I said so. Nevertheless this one’s perfect for people with a milder palette, mind you it’s still quite spicy but not as highly flavored as the Goan and East Indian counterparts. Hope you like this recipe. Enjoy!
INGREDIENTS
1-kg Chicken
Ask your local butcher to cut the chicken into 16 pieces across the bone, its quite a pain to do at home unless you have a sharp meat clever
Curry Paste:
4-nos. Onions, large, peeled and quartered
10-nos. Red chillies, dried (Kashmiri or as spicy as you’d like)
8 Garlic cloves, whole
1.5 inch Ginger
1/4-tsp. Turmeric powder
Whole Spices:
2 Bay leaves
4 Cloves
4 Pepper corns
1 inch Cinnamon stick
2 Green cardamom
Marinade:
1/4-tsp. Turmeric powder
Salt to taste
1-tsp. Sugar
4-tbsp. Cooking Oil
1-tbsp. Synthetic vinegar
PROCEDURE
1. Wash, drain and pat dry the chicken pieces, marinade the chicken with 1/4-tsp. Turmeric powder and salt, keep aside for 15 minutes.
2. Grind the onions, chillies, garlic, ginger and turmeric powder to a fine paste in a blender, add a tablespoon or two of water to the blender for consistency.
3. Use a heavy bottomed wok, add 2-tbsp. oil bring to the smoking point on high heat, toss in the chicken pieces stir frying constantly, till you get a sear on the chicken.
Tip – if the chicken sticks to the wok, don’t panic and don’t try to rip it off the meat will tear, add a little more oil, once the sugar caramelizes on the chicken it will release itself from the wok.
4. Fry the chicken for 4 minutes till you get a sear on all sides, keep the flame high at all times, you don’t want the chicken to release water, take the chicken off the wok and keep aside.
5. Add 2-tbsp. oil to the wok, add all of the whole spices keep on a medium heat, you want to flavour the oil and not burn the spices, do this for about a minute.
6. Add the ground curry paste from the blender to the wok, beware of splatter, add 1/2 cup water to the blender wash all the paste off and pour into the wok, turn up the heat.
7. Once the paste starts bubbling add the chicken pieces and its juices that are released, put in the sugar and salt. Add 1/2 cup of water, bring to a boil, cover and turn to a simmer for 15 minutes.
8. Occasionally stir the curry and taste for seasoning, adjust, taste, add more sugar if required, sugar brings out the flavours along with the salt. Finish with vinegar 2 minutes before turning off the heat.
INGREDIENTS
1-kg Chicken
Ask your local butcher to cut the chicken into 16 pieces across the bone, its quite a pain to do at home unless you have a sharp meat clever
Curry Paste:
4-nos. Onions, large, peeled and quartered
10-nos. Red chillies, dried (Kashmiri or as spicy as you’d like)
8 Garlic cloves, whole
1.5 inch Ginger
1/4-tsp. Turmeric powder
Whole Spices:
2 Bay leaves
4 Cloves
4 Pepper corns
1 inch Cinnamon stick
2 Green cardamom
Marinade:
1/4-tsp. Turmeric powder
Salt to taste
1-tsp. Sugar
4-tbsp. Cooking Oil
1-tbsp. Synthetic vinegar
PROCEDURE
1. Wash, drain and pat dry the chicken pieces, marinade the chicken with 1/4-tsp. Turmeric powder and salt, keep aside for 15 minutes.
2. Grind the onions, chillies, garlic, ginger and turmeric powder to a fine paste in a blender, add a tablespoon or two of water to the blender for consistency.
3. Use a heavy bottomed wok, add 2-tbsp. oil bring to the smoking point on high heat, toss in the chicken pieces stir frying constantly, till you get a sear on the chicken.
Tip – if the chicken sticks to the wok, don’t panic and don’t try to rip it off the meat will tear, add a little more oil, once the sugar caramelizes on the chicken it will release itself from the wok.
4. Fry the chicken for 4 minutes till you get a sear on all sides, keep the flame high at all times, you don’t want the chicken to release water, take the chicken off the wok and keep aside.
5. Add 2-tbsp. oil to the wok, add all of the whole spices keep on a medium heat, you want to flavour the oil and not burn the spices, do this for about a minute.
6. Add the ground curry paste from the blender to the wok, beware of splatter, add 1/2 cup water to the blender wash all the paste off and pour into the wok, turn up the heat.
7. Once the paste starts bubbling add the chicken pieces and its juices that are released, put in the sugar and salt. Add 1/2 cup of water, bring to a boil, cover and turn to a simmer for 15 minutes.
8. Occasionally stir the curry and taste for seasoning, adjust, taste, add more sugar if required, sugar brings out the flavours along with the salt. Finish with vinegar 2 minutes before turning off the heat.
