How can I make Traditional Vindaloo?

Answer 1

Chicken Vindaloo
Yield: 4 Servings

Ingredients:

      2 ts cumin seeds, whole
      1 ts peppercorns, black
      1 ts cardamom seeds
      1    cinnamon (3 in stick)
  1 1/2 ts black mustard seeds, whole
      1 ts fenugreek seeds, whole
      5 tb white wine vinegar
      1 ts salt
      1 ts cayenne pepper
      1 ts brown sugar, light
     10 tb vegetable oil
      2 lg yellow onions, peeled and cut into; half-rings
      6 tb water
      1    ginger, fresh (1-inch cube), peeled; and coarsely chopped
     10    garlic cloves, peeled and coarsely; chopped (or less)
      1 tb coriander seeds, ground
    1/2 ts turmeric, ground
      2 lb chicken breast (boneless) - cut into; bite-sized pieces
      8 oz tomato sauce
    1/2 lb new potatoes, peeled and quartered

Method:

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black
mustard seeds and fenugreek seeds together in a spice grinder. In a
small bowl, combine ground spices, vinegar, salt, cayenne pepper and
brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring
frequently, until they are a rich, dark brown. Remove onions with a
slotted spoon and put them in a blender. Turn off the heat, but do
not discard the oil. Add about 3 T water (or more if necessary) to
the onions and blend until you have a smooth paste. Add this onion
paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend
until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot,
add the ginger, garlic paste. Stir until the paste browns slightly.
Add the coriander and turmeric. Stir a few seconds. Add the chicken,
a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in
the saucepan. Stir and bring to a slight boil. Cover the saucepan,
reduce heat to low and simmer for about an hour, or until potatoes
are tender. Serve over rice.

NOTES:

* Spicy chicken curry -- Nearly every Indian restaurant serves
something that it calls Chicken Vindaloo, but the dish varies greatly
from place to place.

* Don't undercook the onions. They should be cooked until dark
brown. If the onion paste turns out gray rather than brown, then the
onions were not cooked enough.

* This dish is very, very hot. It may not seem so at first, but the
spices have a cumulative effect that builds up over the course of the
meal.

: Difficulty: moderate.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
: Precision: approximate measurement OK.

Answer 2

This version of an Indian hot and spicy braised pork stew has been tamed down a bit, add more chilies if you like it with more kick!


2 teaspoons whole cumin seed
2 to 3 dried red chilies
1 teaspoon black peppercorns
1 teaspoon cardamon seed*
1 (3-inch) stick of cinnamon
1 1/2 teaspoons whole black mustard seed
1 teaspoon fenugreek seed
5 tablespoons white wine vinegar
1 1/2 teaspoons kosher or coarse salt
1 teaspoon brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced
1 cup water
2 pounds pork, trimmed and cut into 1-inch cubes
1-inch cube fresh ginger, peeled and finely minced
1 small whole head of garlic, peeled and separated
1 tablespoon ground coriander
1 teaspoon turmeric
Cooked Basmati or long grain white rice for accompaniment

1. Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee mill or spice mill. Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside.
2. Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until the onions turn brown and crisp. (Be careful not to over-brown or it will have a burned taste.) Remove onions with a slotted spoon and drain on paper towels.
3. Place cooked onions into an electric blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl. (This is the Vindaloo paste.)
4. Rinse blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a smooth paste.
5. Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned.
6. Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and 1 cup water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally.
7. Serve over cooked Basmati or long grain white rice.

Makes 12 servings.

*Take the seeds out of pods if you cannot buy them loose.

Nutrition Facts: (per serving: 1/8 portion without rice): 412.8 calories; 65% calories from fat; 30.4g total fat; 62.4mg cholesterol; 566.5mg sodium; 665.9mg potassium; 8.9g carbohydrates; 2.0g fiber; 2.0g sugar; 6.9g net carbs; 26.6g protein.

Answer 3

The best Vindaloo (or any curry) is made using the spice packs from The Spice of Life.

I'd been making curries for years, grating ginger and garlic and grinding my own spices and then I discovered this site - I rarely use anything else now!

Answer 4

Traditionally.

Answer 5

There are many recipes around but which is genuine and authentic? This one looks good.