Goan Chicken Vindaloo

I’m always up for a spicy curry. Tonight’s offering I deliberately made as hot as hell! I really wanted to know that I’d eaten it!! I love the sweet and sour taste of Goan cuisine – quite unlike the other cuisines of India. Vindaloo, arguably it’s most famous dish, is among my absolute favourites. Lots of vinegar gives this curry it’s distinctive sour note – Introduced by the Portuguese in the 14th Century, vinegar amongst other ingredients, made it’s way into the local cuisine and it’s never left. As I said, I spiced this curry up by adding even more chilli and cayenne than is listed below. You can decide how much you want. But do remember – vindaloo is supposed to be spicy – but it needn’t blow your toilet apart! 1 teaspoon of each chilli powder will make a medium spice, 2 of each will make a medium to hot… 3 of each is just how I like it.

1/2 cup vegetable oil
1.5kg chicken (jointed into 8 pieces)
3 onions (sliced)
20 fresh curry leaves
5 cloves
5 black peppercorns
1 cinnamon stick
2 tomatoes (chopped)
1-2 teaspoons salt

For the paste:
2 teaspoons grated garlic
2 teaspoons grated fresh ginger
2 teaspoon paprika
2 teaspoons Kashmiri chilli powder
2 teaspoons cayenne pepper
1 teaspoon white poppy seeds
1 teaspoon ground cumin
1 teaspoon sugar
4 tablespoons cider vinegar

Mix together all the paste ingredients and set aside.

Heat the oil in a large saucepan over a moderate heat. Add the curry leaves, cloves, peppercorns, cinnamon stick and sizzle for 5-10 seconds. Add the sliced onion and gently fry for 7-8 minutes until soft and browned. Now add the spice paste and stir well for 30 seconds before adding the chicken pieces. Stir well again before adding the tomato. Cook for 3-4 minutes until mushy then pour in 500ml water. Bring to a boil then reduce the heat to very low. Simmer gently (partially covered) for 30 minutes then remove the lid and simmer for a further 30 minutes until the chicken is tender and the sauce slightly reduced. Remove from the heat, season with the salt to your personal taste and serve.

Serve with lots of fluffy basmati rice to soak up all the delicious and spicy sauce.

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