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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 4 |
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A Goan/South Indian dish with a Portuguese history combined, I started with a Pat Chapman recipe and modified it to my taste. I was trying to come as close as possible to the vindaloo dishes I enjoyed at a particular Indian restaurant in Britain, and this is the result. There are some spices that I've rarely encountered at food stores locally and had to order through the internet, namely asafoetida and cassia bark, but these can be subbed with garlic powder and cinnamon, respectively with minimal effect. I've also found that the type and quantity of hot peppers used contribute significantly to the taste of the dish. Times I've tried to make it in a mild form so others could eat it without having to call the fire department, it didn't turn out very well. For this reason, I consider the type and quantity of pepper to be irreplaceable and that you have to like it HOT to really enjoy the dish. I use chicken for the meat, but I've seen (not tried) it offered with pork, lamb, and shrimp. Fresh ground spices always work best as well as fresh garlic and cilantro. Ingredients:
2 lbs boneless skinless chicken (1-inch cubed) |
1/2 cup vinegar |
2 medium potatoes (peeled and 1-inch cubed) |
4 tablespoons vegetable oil |
1 large onion (peeled, finely chopped) |
6 large garlic cloves (peeled, finely chopped or pressed) |
2 ounces fresh gingerroot (peeled, finely chopped) |
2 large tomatoes (finely chopped, or 1 can tomato sauce) |
8 ounces unsweetened coconut milk (white creamy type in a can or a few ounces of dessicated coconut) |
3 cloves (finely ground) |
1 1/2 teaspoons cardamom seeds (finely ground) |
1 ounce cassia (finely ground or 1/2 tsp. cinnamon) |
2 1/2 teaspoons cumin seeds (finely ground) |
1 teaspoon fenugreek seeds (finely ground) |
1/2 teaspoon asafetida powder |
9 hot peppers (hot portugal type, pureed) |
1 teaspoon black mustard seeds (finely ground) |
2 bay leaves |
1 teaspoon turmeric |
1 teaspoon chili powder (may sub with cayenne or add cayenne with the chili powder) |
2 ounces fresh cilantro (finely diced) |
Directions:
1. Combine the chicken and potato with the vinegar, clove, cardamom, cassia bark, 1 teaspoons cummin, fenugreek, and asafoetida and marinate for a few hours.
2. In a large sauce pan, heat the oil on medium and add the peppers, mustard seed, remaining cummin, and bay leaf. Cook for just a few minutes to activate the spices.
3. To the sauce pan, add the onion, garlic, and ginger and cook/saute until the onion is softened and cooked down and spices are blended inches.
4. Add the marinated mixture (along with the marinade), tomatoes, turmeric, and chili powder to the sauce pan and cook on low heat for about an hour or until the potatoes first start to become soft. Add the coconut milk and fresh cilantro and cook another 15-20 minutes. Use the potato as the determining factor on when it is done.
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