VINDALOO

VINDALOO

                                                                VINDALOO  CURRY

                                  For Chicken or Lamb or Pork or a Plethora of Vegetables

Vindaloo is a vinegar laced, spicy curry that is native to Goa.  It is however, forever linked in our family memory to our beloved Ayah, whose food specialty it was.  Ayah came to us to help take care of my siblings and me when my sister was born and stayed with us for another twenty one years.  She was an extraordinarily special lady of many graces and we were the lucky recipients of her kindness, magical bedtime stories and superb cooking.  Her frequent forays into the kitchen produced delicious things.  Vindaloo was her gift to the family culinary experience and repertoire, as were the vegetable cutlets, potato patties, the spiced and sauteed chicken livers, goat brains and masala kidneys, and tomato chutney.  Ayah's food was umami fully realized.  

So, in a vindaloo, spices that are fragrant, peppery, sweet and bitter, are dry roasted, ground and blended with vinegar and a bit of brown sugar or jaggery into a thick marinade for fowl, meat or vegetables.  Finely cut onions are sauted and combined with the marinated ingredients, and the curry is then slowly cooked.  Potatoes are typically included in a vindaloo. But whatever the ingredients, it is its signature tangy and intense flavors that makes this curry memorable. Enjoy! :)

INGREDIENTS

about 2 lbs of chicken, cleaned, cut and sorted

2 tsp cumin seeds 

2 tsp coriander seeds 

1/2 tsp mustard seeds

1/2 tsp fennel seeds

1 tsp pepper corns

5 cardamom pods

5 cloves

1 tsp cayenne powder

1 tsp turmeric powder

2 1/2 tsp brown sugar or jaggery

1 Tbsp ginger

1 Tbsp garlic

3 Tbsp tomato puree

1 tsp garam masala

1/3 cup balsamic vinegar

2  cups of 1" potato cubes

3 Tbsp coconut or vegetable oil

1 medium onion, finely sliced

1 cup water or chicken stock 

12 curry leaves

1 hot green chili pepper slit four ways

1 1/2 tsp salt

a frond or two of green cilantro leaves :)

DIRECTIONS

First, assemble all the ingredients.  Everything gets easier after that.

In a skillet toast cumin, coriander and mustard seeds, fennel seeds, pepper corns, cardamoms and cloves over low heat for about 30 seconds. Gently shake the pan to prevent the spices from burning.  Wait for that aromatic waft and turn off the heat. 

Move the toasted spices into a food processor, my Ninja, and pulverize them into powder.

Add cayenne, turmeric, brown sugar or jaggery, ginger, garlic, tomato puree and balsamic vinegar.  Blend into a masala paste.

Pour the vinegary masala paste over the chicken and potato pieces, combine well and let the whole thing rest for about 40 minutes.

In the meanwhile heat the oil in a large pan and fry the sliced onion for about 10 minutes till  translucent and brown but not burnt.

Stir in the chicken and potatoes and masala marinade. 

Add the curry leaves and the green chili pepper. 

Add the water and salt.

Cover, and let the curry simmer quietly for 35-40 minutes till the chicken and potatoes are done and the oil rises and glistens on the surface.

Toss in some of the fresh cilantro leaves.

Serve with steaming rice.

Enjoy!