Vindaloo
A British curry-house dish of chicken, potatoes and tomatoes, seasoned with cardamom and cumin and cooked in a pan.
4 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 120 min · Cook 120 min · 240 min total
- medium
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
