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Vindalho de Galinha (Chicken Vindaloo)

½ kilo chicken thighs, cut into two pieces each (depending on how big they are)

Spice Mix

6 long red chillies
2 inch cinnamon stick
1 tsp whole cumin seeds
1/4 tsp whole peppercorns
1/8 tsp whole fenugreek seeds
1 dry bay leaf

Marinade

3½ tbsp red wine vinegar or plain white vinegar
4 garlic cloves, grated to a paste
2 inch piece of ginger, grated to a paste
1 tbsp mild paprika
½ tsp turmeric
½ tsp hot chilli powder (
optional, use only if you like your curries really hot)
1½ tsp salt

Rest of the dish

1 medium onion, diced fine
1 inch stick of cinnamon
2 - 3 whole cloves
2 - 3 pods of green cardamom, left whole
3 garlic cloves, grated to a paste
1 tsp sugar
1 inch piece of ginger, grated to a paste
1 tbsp olive oil
½ tbsp ghee (optional, if not using, increase oil to 2 tbsp)
Fresh coriander, to garnish

Method:

To make the spice mix - toast together the ingredients in a heavy pan, for about 1 minute, stirring constantly, until fragrant and the spices have darkened a little bit. Let cool, then grind to a fine powder using a spice ginder, and keep aside.

To make the marinade, place the above spice mix in a bowl. Add the grated ginger and garlic, vinegar, turmeric, paprika and salt. Taste and add a little more salt and/ or vinegar, if required.

Rub the marinade into the chicken pieces, and refrigerate for at least 4 hours (preferably overnight)

Once the chicken has been marinated, heat the oil and the ghee together in a heavy pot. Add the diced onion, along with the whole cinnamon, cloves and cardamom. Fry the onion for at least 10 minutes on a medium-high heat, until very soft and golden. Add the grated ginger and garlic, then cook for an additional minute. Turn down the heat to medium-low.

Add the chicken, marinade and all to the pot. Stir well until the chicken is well coated with the onion-ginger-garlic and the whole spices. Add the sugar and stir.

Cover the pot with a lid, and let the chicken cook for about 15 - 30 minutes (depending on the thickness of the pieces), stirring every so often, until the chicken is cooked all the way through and tender. During this slow cooking period, the chicken will release its juices to make a thick and rich sauce. Taste, and adjust the seasoning, if required.

Take the vindalho off the heat, and stir in the fresh, chopped coriander. Serve hot with rice or naan or roti.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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