Authentic Goan Chicken Vindaloo
Ingredients
Curry paste
- 20 dried kashmiri chillies
- 1.5 tbsp coriander seeds
- 1.5 tsp cumin seeds
- 7 whole cloves
- 5 green cardamom pods
- 1.5 tsp black mustard seeds
- 5cm cinnamon stick
- 0.5 tsp black peppercorns
- 1 tsp salt
- 2 tbsp cider vinegar
- 1 tbsp tamarind paste
- 1.5 tbsp chopped ginger
- 2 tbsp chopped garlic
Curry
- 5 tbsp ghee or vegetable oil
- 2 medium red onions finely chopped
- 2 bay leaves
- 2 green chillies whole or chopped for more heat (optional)
- 0.5 tsp ground turmeric
- 800g boneless skinless chicken thighs cut into large bite size pieces
- 2 tbsp tomato purée
- 2 tsp light brown sugar
- 200ml chicken stock
- 7 curry leaves (optional)
- Salt
Preparation
Cut the tops off the dried red chillies and remove the seeds then place in a bowl and set aside to soak in warm water for 10 minutes while you toast the other whole spices in a small pan on the hob on a medium heat for 4 minutes.
Grind the whole spices and place in a mixing bowl. Blend the drained and soaked red chillies with the ginger, garlic and cider vinegar, add the mixture to the ground spices and combine to make the curry paste. Stir in the chicken until well coated and marinate in the fridge for 1 hour.
Remove the chicken from the fridge. Heat the ghee or oil in your pan on a medium high heat and sauté the onions with the bay leaves and whole or chopped green chillies until the edges of the onions turn golden brown. Stir in the chicken, and add the turmeric and cook off for around 8 minutes, until the chicken is well sealed and the oil starts to separate on the edges of the sauce.
Stir in the tomato purée and the stock, bring up to a simmer then cover and turn the heat down to low simmer for 15 mins. If adding curry leaves add them for the last five minutes. Season to taste and cover and rest for 5 mins
Notes
Traditionally, Goan vindaloo uses pork, but chicken is a popular alternative in British Indian restaurants.
Fresh curry leaves are optional and can be omitted if not easily available.
Adhere strictly to the marination time of no more than 90 minutes due to the vinegar content.
