Vindaloos (vihn-dah-loos) are usually made with pork but this is a variation from Bombay. Seed the chillis if you prefer a milder flavour.
Colourful and appetizing, Vindaloo with Chicken is an adaptation of a traditional Indian dish that will delight all lovers of curry.
5 lb. chicken, skinned and cut into serving pieces
1 ½ teaspoons salt
2- teaspoon cayenne pepper
2 teaspoons lemon juice
2 dried red chillis
4 garlic cloves H-inch piece fresh root ginger, peeled and chopped
1 teaspoon cumin seeds
1 teaspoons coriander seeds
1 teaspoon black peppercorns
1-inch piece cinnamon stick
1 tablespoons malt vinegar
1 tablespoons vegetable oil
2 medium-sized onions, finely chopped
1 teaspoon turmeric
10 fl. oz. home-made chicken stock
Put the chicken pieces on a large plate and rub them all over with half the salt, the cayenne pepper and lemon juice. Set aside for 30 minutes.
Meanwhile, put the chillis, garlic, ginger, cumin and coriander seeds, pep-percorns, cinnamon, cloves and vinegar into the jar of an electric blender. Blend at high speed until the ingredients form a smooth puree, adding more vinegar if necessary. Scrape the puree out of the blender jar into a bowl. Set aside.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown. Stir in the turmeric and the spice puree. Fry, stirring constantly for 5 minutes, adding a spoonful of water if the spices get too dry. Add the chicken pieces and fry, turning them over frequently, for 5 minutes. Pour in the stock add the remaining salt and bring the mixture to the boil. Cover the pan, reduce the heat to low and simmer the vindaloo for 45 minutes to 1 hour or until the chicken pieces are tender when pierced with the point of a sharp knife. Remove the pan from the heat. Spoon the vindaloo into a warmed serving bowl.