Topic: Chicken Vindaloo Recipe any good?

[TwoBadMice]

Is this ok for my first vindaloo?

Have came across this via a friend

Ingredients
2 tsp cumin seeds, whole
1 tsp peppercorns, black
1 tsp cardamom seeds
1 cinnamon (3 inch stick)
1 1/2 tsp black mustard seeds, whole
1 tsp fenugreek seeds, whole
5 tbsp white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp brown sugar, light
10 tbsp vegetable oil
2 large yellow onions, peeled and cut into, half-rings
6 tbsp water
1 ginger, fresh (1-inch cube), peeled, and coarsely chopped
10 garlic cloves, peeled and coarsely, chopped (or less)
1 tbsp coriander seeds, ground
1/2 tsp turmeric, ground
2 lb chicken breast (boneless), cut into, bite-sized pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered


Directions
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black
mustard seeds and fenugreek seeds together in a spice grinder. In a
small bowl, combine ground spices, vinegar, salt, cayenne pepper and
brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring
frequently, until they are a rich, dark brown. Remove onions with a
slotted spoon and put them in a blender. Turn off the heat, but do
not discard the oil. Add about 3 T water (or more if necessary) to
the onions and blend until you have a smooth paste. Add this onion
paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend
until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot,
add the ginger, garlic paste. Stir until the paste browns slightly.
Add the coriander and turmeric. Stir a few seconds. Add the chicken,
a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in
the saucepan. Stir and bring to a slight boil. Cover the saucepan,
reduce heat to low and simmer for about an hour, or until potatoes
are tender. Serve over rice.

NOTES:


* Don't undercook the onions. They should be cooked until dark
brown. If the onion paste turns out gray rather than brown, then the
onions were not cooked enough. ( you can roast an onion in the oven for an hour before hand (skin left on) and the add once cooled)

* This dish is very, very hot. It may not seem so at first, but the
spices have a cumulative effect that builds up over the course of the
meal.

: Difficulty: moderate.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
: Precision: approximate measurement OK.

[Chris303]

looks like my vindaloo.. although its cooking it more traditional style rather than BIR style.

http://www.curry-recipes.co.uk/curry/index.php/topic,2502.0.html

[TwoBadMice]

Chris your Vindaloo looks superb

I'll be trying yours for sure

[JerryM]

the friends recipe does look pretty good but depends on your taste buds. the only downside i see is that the cooking is "traditional" and quite a drain compared to the BIR method of making a base for many curries and then frying ea individually.

the seed part being effectively a simple garam masala.

the onion cooking part the base

the simmer being equivalent to the frying.

in terms of the ingredients for me the 5 tbsp of white wine vinegar sounds high and will overpower the rest of the taste and the absence of coriander seeds (in the garam) and leaves (towards end of the simmer) are both big no no's.

i'd recommend u try some of the site's bases, then select a spice mix and finally a recipe and having tried a few of Chris303's recipes would confirm they are very good.

The other thing to remember that was not that obvious to me (but is now) is that the traditional food tastes completely different to the BIR having been adapted for the western taste buds.

[Chris303]

for 2lb worth of chicken - i.e 5 portions in my cooking 5 table spoons is not much of the white wine vinegar in my opinion. I use slightly more - 100ml when I make up enough vindaloo paste for 4 portions. And I will be brutally honest.. there was a few times I used the paste for 4 portions in just one double portion of curry... I just do what I feel like most of the time  ;D