Chicken Vindaloo

Ingredients

• 1 kg chicken
• 3 tbsp malt vinegar
• For paste: 8 dry Kashmiri chillies, 1 tsp cumin, 6 cloves, 1 cinnamon stick, 1/2 tsp turmeric, 10 black peppercorns, 6 garlic cloves — blend with vinegar

Method

1. About Chicken Vindaloo: Vindaloo is a fiery Goan curry with Portuguese origins. The word comes from the Portuguese vinha d alhos meaning wine and garlic. It is characterised by its intense heat, vinegar tang and complex spice blend. Adjust chilli quantity to your heat tolerance.
2. Make the vindaloo paste: This fresh ground paste is what makes authentic vindaloo. Dry roast 6 dried Kashmiri red chillies (mild, for colour), 4 regular dried red chillies (for heat), 1 tbsp coriander seeds, 1 tsp cumin seeds, half tsp black pepper, 4 cloves, 1 small cinnamon stick and half tsp turmeric in a dry pan for 3 minutes. Cool and grind to a fine powder. Then blend with 1 whole head of garlic (10-12 cloves), 2 inch ginger and 3 tbsp white wine vinegar or malt vinegar to a smooth dark red paste. The vinegar is essential — it gives vindaloo its distinctive tang and also tenderises the meat.
3. Marinate the chicken: Take 1 kg chicken pieces with bone. Add the entire vindaloo paste and mix thoroughly so every piece is well coated. Cover and marinate overnight in the refrigerator. The longer the better — even 24 hours.
4. Cook the onions: Heat 3 tbsp oil in a heavy pot. Add 3 large onions very finely chopped. Cook on medium heat for 15-18 minutes until deeply golden brown — almost caramelised. This long cooking develops the sweet base that balances the heat.
5. Add the marinated chicken: Add the marinated chicken with all the paste. Cook on high heat for 8-10 minutes, stirring regularly, until the chicken browns and the paste dries out slightly.
6. Add tomatoes: Add 2 tomatoes finely chopped. Cook for 5 minutes until mushy.
7. Slow cook: Add 1 cup water. Cover and cook on low heat for 30-35 minutes until chicken is completely tender and the oil floats on top. Check and stir every 10 minutes.
8. Balance the flavours: Taste the vindaloo. It should be fiery, tangy and slightly sweet. Add 1 tsp sugar if too sour, a little more vinegar if not tangy enough, and salt to taste.
9. Rest before serving: Vindaloo tastes significantly better the next day as the flavours develop and mellow. Make it a day ahead when possible.
10. Serve: Serve with plain steamed rice — the plain rice is perfect for cooling the heat of the vindaloo. Accompany with sliced onions soaked in vinegar.