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Roast Chicken Vindaloo Curry

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Indian

Nutty's recipes is a clue here..... Now you are going to take a look at this list and think I'm nuts! Don't be daunted! It's actually a very simple curry, if you are organised! Approach it step by step, have everything out on the surface, grab some little pots and remain calm ;-) This is a heavily spiced curry, but, there are no fresh chilli's. It's flavour packed and the taste is actually delicious. I use exactly the same base for Roast Pork Indian Vindaloo. You can bulk this out even further by adding some potatoes near to the end of the cooking process, pre-boiled in salt and turmeric. Here I'm going not to, as I have a lot of chicken left over from Sunday's roast dinner.

Click the Method tab below to see a step by step guide with pictures.

vindaloo vindaloo-simmering

ingredients

Here's what you need :¬)

Serves 4 to 6
To cook with onions
  • 3 Tblsp oil
  • 3 medium white onions very finely diced
  • 2 Tblsp garlic paste
  • 1 Tblsp ginger paste
whole spices
  • 2 inch piece of cinnamon stick
  • 1/2 tsp nigella (black onion seeds)
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 1/2 tsp black pepper corns
  • 1 tsp coarse sea salt
ground spices
  • 1 1/2 tsp extra hot chilli powder
  • 2 tsp Kashmiri chilli powder
  • 2 tsp garam masala
  • 1/2 tsp turmeric
wet ingredients
  • 400ml tin of plum tomatoes pulped
  • 400ml tin of water
  • 1 Tblsp tomato puree
  • 2 tbsp white wine vinegar*

*Note: the quality of the white wine vinegar makes a difference. I find a Chardonnay adds a real depth of flavour as well as the acidity, but, if you can't find that, use what you can get hold of.

Meat
  • 1/2 a large left over roast chicken minus the breast*

Skin & bone the chicken cut / break into large mouth size pieces

*Use the breast as well if you only have a little chicken.

method

Be prepared! Is the motto of some wise group somewhere, the name of which escapes me at the moment. But, this is all you need to have a successful, stress free time when cooking Indian food. A lot of ingredients are required, especially spices and other ingredients that add flavour.

So, this is what I do. I get some small pots to put my measured spices into. I put the pots in the order that they are going to be used. This is key to stress free! Then I'll prepare the other ingredients, and put them in order along with the spices. Once everything is ready, it's Nutty cook is GO!!!

Note: Don't overload the pan with chicken, especially if leaving the curry to mature overnight as it will soak up all the liquid and you will have no gravy!

Note: browning onions in a little oil takes ages. You can't rush it and you have to leave them alone. Stirring them frequently will make the onions release water, and they will take even longer to brown. Just keep your eye on them and turn them only to stop them catching and burning. The colour of the onions, makes the colour of the final dish - brown onions equals brown gravy.

Trust me, you can do this :¬>

  1. Prep your ingredients!
prep the ingredients
ingredients
  1. Heat a heavy bottomed pan to med-hot
  2. Add the oil & allow it to heat until it shimmers
  3. Add the onions & brown for about 20 mins
brown the onions
onions browning

While your onions are browning, you can prep' the whole spices

  1. Place all whole spices in a spice / coffee grinder
  2. Grind to a fine powder

Note: you can use a pestal & mortar and a lotta muscle power if you don't have a grinder to hand.

  1. Mix the fresh-ground spices with pre-ground ones
  2. Check your browning onions regularly

So! Our onions are brown, 20 mins of your life have passed! But, we are now ready to roll...

  1. Set the onions to med heat
  2. Add ginger & garlic paste
  3. Stir & cook for a minute or two
  4. Add all the spices
add the spices
spices added
  1. Stir & cook until the aromas fill the kitchen
  2. Add tomato puree, stir to combine
  3. Add tomatoes and stir again
add tomatoes
tomatoes added
  1. Add the white wine vinegar & water, stir to combine
  2. Your curry sauce is now ready for the meat
  3. Add the meat and stir gently
  4. Set a timer for 30mins
  5. Remove the lid after 20mins
  6. Allow the sauce to reduce down and thicken a little
  7. Check the seasoning and adjust if required
simmer to reduce
vindaloo simmering
serving suggestion
vindaloo rice plated
vindaloo with basmati rice & black pepper