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.

INGREDIENTS:
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

DIRECTIONS:
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.

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

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