Chicken Vindaloo
A traditional Indian chicken vindaloo with chicken breast, cumin seeds, cardamom seeds. Cooked from scratch with authentic spices.
Ingredients
- 1 chicken breast
- 3 tbspn oil
- ½ tspn cumin seeds
- 150 gm onion
- ¼ tspn black peppercorns
- 75 ml water
- ¼ tspn cardamom seeds
- ½ tspn ginger
- ¼ tspn ground cinnamon
- 1 tspn garlic
- ¼ tspn fenugreek
- 1 tspn coriander seeds
- ½ tspn mustard seeds
- ¼ tspn turmeric
- ¼ tspn salt
- 60 gm tomato purée
- ¼ tspn cayenne pepper
- 60 gm potato
- ¼ tspn soft brown sugar
- 1 tspn red chilli
- 20 ml wine vinegar
Method
- 1
Chop the potato into approx ½ inch cubes (leave the skin on if you wish).
- 2
Boil the potato cubes in salted water until they are cooked. Cube the chicken.
- 3
Cut the onion into half rings.
- 4
Grate the ginger.
- 5
Crush the garlic.
- 6
Finely chop the red chilli.
- 7
De-seed enough cardamom pods to produce ¼ tspn of seeds.
- 8
Grind the cumin seeds, peppercorns, cardamom seeds and mustard seeds to a powder in a pestle and mortar.
- 9
Put the ground spices in a small bowl and mix in the cinnamon, fenugreek, cayenne pepper, salt and sugar.
- 10
Add the wine vinegar to make a thin paste.
- 11
Grind the coriander seeds to a powder in a pestle and mortar and mix with the turmeric.
- 12
Heat the oil in a wok and fry the onion over a medium heat, stirring frequently, until browned.
- 13
Add the browned onions to the bowl of spice paste and blend until smooth. This is the vindaloo paste.
- 14
Make a paste by combining the ginger and garlic with 1-2 tspn of water.