1 tsp ground cumin
1 tsp ground turmeric
1 or 2 tsp garam masala (see recipe below)
1/4 tsp ground cinnamon
2 tsp mustard powder
1 tsp ground coriander
1 tsp cayenne pepper
2 cm cube of peeled ginger, finely chopped
3 tbsp white wine vinegar
1 tsp sugar
150 ml vegetable oil
4-8 garlic cloves, finely chopped
3 red onions, finely chopped
1 tsp pepper flakes (the original recipe calls for finely chopped red chilies, but I wanted a milder vindaloo)
4 skinless chicken breasts cut into bite size pieces
500 g tin diced tomatoes
1-2 tbsp of tomato purée to taste (I didn't include this)
Salt and pepper to taste
1. Combine the ginger, cumin, cinnamon, mustard, coriander turmeric, garam masala, and cayenne pepper into a bowl and add the vinegar and sugar and mix thoroughly to make a paste.
2. Heat the oil in a wok or large frying pan. Add the garlic and the onion and cook over a medium heat until softened, for approx 5 mins.
3. Once the onion and garlic have softened, add the chicken pieces and cook for approx 3 minutes until the chicken starts to colour.
4. Now add the chilies, tomatoes, tomato purée, and the vindaloo spice paste.
5. Add salt and pepper to taste, and simmer, stirring occasionally, for approx 1 hour. It is important not to let the chicken vindaloo dry out, so add a 1/2 cup of water as necessary. Taste to adjust seasoning as needed.
Serve on rice with dhal and naan bread.
Garam Masala (from here):
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
|Naan bread made by William|
DHAL (adapted from here)
1 cup red lentils (I didn't have red lentils so used brown, but they don't soften as well so I'd recommend ensuring you have red)
3 cups water
1/4 teaspoon ground turmeric
2 tablespoons vegetable oil
1/2 teaspoon ground mustard powder
1/2 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
1/2 cup canned unsweetened coconut milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1. Bring lentils and 3 cups water to a boil with turmeric. Gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
2. When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then add mustard powder, cumin seeds, and red pepper flakes for about 1 minute. Stir spice mixture into lentils with coconut milk, lemon juice, and salt and bring to a simmer.Serve with naan.