adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Goan vindaloo curry recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious recipe from our members, untested by taste.com.au.
Ingredients:
  • 3 chicken breast fillets
  • 2-3 large onions, thinly sliced
  • 8-10 Kashmiri chillies (see Notes)
  • 6 cloves of garlic, coarsely chopped
  • 1/2 inch of fresh green ginger root, coarsely chopped (optional)
  • 1 inch piece of cassia bark
  • 1 tsp turmeric powder
  • 80.00 ml malt vinegar
  • 2 heaped tsp coriander seeds
  • 1 tsp garam masala
  • 2.50 gm paprika
  • 1 inch piece of cinnamon bark
  • 1 1/2 tsp black peppercorns
  • 1 heaped tsp black mustard seeds
  • 1/2-2.40 gm sea salt
  • 5 green cardamom pods split
  • 1 heaped tsp cumin seeds
  • 75g tamarind pulp (soaked in 250ml of boiling water and strained)
  • 2-3 fresh green chillies, put small knife slits in skin to release heat and flavour
  • 10 fresh curry leaves
  • 1 bay leaf
  • 73.60 gm oil, to fry (see Notes)
  • 20.00 gm mango chutney
  • 20.00 ml tomato puree
  • 125.00 gm water
  • Chopped coriander
  • Potato, peeled, chopped (optional)
  • Cauliflower, cut into florets (optional)
  • Basmati rice, to serve
  • Naan bread, to serve
Instructions:
  • To make the onion sauce, heat a heavy-bottomed saucepan with a generous amount of shimmering oil over high heat. Add the onions and sauté on low heat until they start to caramelize, around 3 minutes. Increase the heat to medium, stirring frequently as the onions turn a deep brown color without burning. Stir in the malt vinegar (and wine, if desired) and continue to stir until the vinegar reduces.
  • Transfer the onions from the pan to a bowl, ensuring most of the oil drips back into the pan. You should now have a bowl of crispy fried onions. Place the onions in a blender or mixer, add approximately 1 tablespoon of oil, and blend for about a minute until you achieve a thick, dark brown sauce - the base for vindaloo. Remove the sauce from the blender and set aside.
  • In a food processor, combine dried Kashmiri chilli peppers, chopped garlic, and chillies. Blend until a fairly grainy (but liquid) sauce forms for the garlic/chilli paste.
  • Toast cumin seeds, cassia bark, peppercorns, mustard seeds, and coriander seeds in a heavy-base frying pan until fragrant and lightly smoking. Remove from heat and let cool. Once cooled, grind into a powder using a pestle and mortar. Add turmeric, garam masala, and paprika to the sauce, stirring until fully combined. Set aside for later use.
  • Drizzle oil in a large saucepan, then swirl in the spiced garlic and chili paste, cinnamon stick, tomato paste, and curry leaves. Ensure they are slightly coated in oil. Once the sauce is bubbling, stir in the chopped meat until it absorbs the spices and browns beautifully.
  • Pour the onion sauce into the pan, along with mango chutney or sugar if using, salt, and tamarind juice. Stir for 1 minute, then add a splash of water. Stir for 2 more minutes over low heat until the sauce is runny and orange/tan in color. Optionally, add vegetables like potatoes and cauliflower. Cook until tender, then set aside to add back into the curry later.
  • Cover the pan with a lid and simmer for 30-40 minutes, stirring occasionally to prevent sticking or burning. Watch as the sauce deepens in color while cooking.
  • To serve, plate the curry next to rice, naan bread, or chapati, and a side of potato and cauliflower. Top with chopped coriander leaves and serve right away. Adjust ingredients to your taste and cooking expertise.

Similar Recipes