Indian
Indian - Curries and Gravies
Chicken Vindaloo
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 500g chicken thighs, cut into pieces
- • 2 tbsp vegetable oil
- • 2 onions, finely chopped
- • 1/4 cup malt vinegar
- • 12 dried red chilies
- • 1 tbsp cumin seeds
- • 1 tsp black peppercorns
- • 10 garlic cloves
- • 1-inch piece of ginger
Preparation Steps
1
Phase 1
Blend the vinegar, dried red chilies, cumin, peppercorns, garlic, and ginger into a smooth paste.
2
Phase 2
Coat the chicken in half the paste with salt and rest for 1-2 hours.
3
Phase 3
Heat the oil and brown the onions.
4
Phase 4
Add the remaining paste and fry until the oil separates, then add the chicken and sear on all sides.
5
Phase 5
Add 1/2 cup water and simmer until the chicken is tender and the gravy is thick and tangy.
6
Phase 6
Serve hot with steamed rice.