Indian
Indian - South Indian Classics
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
- • 750g chicken, jointed
- • 3 tbsp coconut oil
- • 12 shallots, finely sliced
- • 1 tbsp ginger-garlic paste
- • 2 tsp red chili powder
- • 1 tbsp black peppercorns, crushed
- • 1 tbsp vinegar
- • 10 curry leaves
- • 1 tsp salt
Preparation Steps
1
Phase 1
Rub the chicken with the chili powder, crushed pepper, vinegar, ginger-garlic paste, and salt and rest for 30 minutes.
2
Phase 2
Heat the coconut oil and fry the shallots and curry leaves until the shallots turn deep golden.
3
Phase 3
Add the marinated chicken and sear on high heat until browned.
4
Phase 4
Cover and cook for 15 minutes, then uncover and roast until the masala coats the chicken and the oil separates.
5
Phase 5
Serve hot with appam or parotta.