Mrs. Curry’s Chicken Vindaloo
As the cultural exchange in the Islamic world continues, Moroccans now are learning to make curry and Pakistanis are learning to make Harira soup.
I have a sister friend who is Moroccan and her husband loves curry, he is a pepper addict and loves curry so much, the hotter the better, so for this reason we call him Mr. Curry.
This chicken vindaloo recipe is dedicated to his wife, my good friend, whose family embraced me as a new Muslim and taught me so much about the Muslim way, may Allah bless them all ameen.
Vindaloo or vindalu is a very hot curry that originated in Goa, India. The title vindaloo originates from when the Portuguese were in India and Carne De Vinha D’alhos meant meat with wine and garlic. The dish evolved into a curry when the Goan Indians gave it their treatment, substituting the wine with vinegar and adding plenty of aromatic South Asian spices. It is also a curry without tomatoes that is traditionally made by marinating the meat or seafood and so can be prepared in the morning or even the night before. I have decided to add extra chili, ginger and haldi turmeric to this recipes to fight cold and get those sinuses flowing, please see notes on health benefits of these spices if you are pregnant
1×1.5 kilo chicken cut into curry size pieces, the butcher will do this for you
5ml/1 tsp mustard seeds
3 cloves of garlic
3 large onions
15ml/3 tsp turmeric haldi
10ml/2 tsp ginger
1 cinnamon stick
7 green cardamom pods
3 bay leaves
10ml/2 tsp cumin
1 tsp extra hot chili powder
10 fresh green chilies
20ml/1 cup of fresh chopped danyia
25ml/2 ½ tbsp vinegar
5ml/1 tsp salt
Soak and wash chicken in sink or bowl of water, 1 tbsp salt, 2 tbsp lemon juice
Leave to soak for 15-20minutes at least, then rinse and drain
Grind cloves, cardamom pods, bay leaves, mustard seeds and cinnamon stick using mortar and pestle (you can get wooden, stone brass mortar and pestle or coffee grinder or mini chopper
Wash and chop 2 onions and garlic, peel and grind/chop to a paste, that Kenwood mini chopper is ideal.
Slice the remaining onion
Put chicken in a bowl big enough, add (read this bit carefully) – the onion/ garlic paste, all the spices including ground mustard, cinnamon, vinegar and coriander/danyia.
Using your hands or large spoon if you are squeamish, mix the chicken with the other ingredient so the chicken is covered with all the marinade mixture
Cover bowl with lid or cling film and marinate for at least 4 hours.
HEALTH AND SAFETY TIP-if the weather is less than 10c then it’s ok to leave outside the fridge but if the weather is over 10c then refrigerate while to marinate to be on the safe side.
When the chicken has marinated, heat all the ghee in a large saucepan and slice remaining onion and fry onion in ghee on medium heat, stirring occasionally till onions are golden.
Add chicken mixture and stir in with onions, keep on medium heat for 10 minutes to brown chicken pieces
Cover saucepan and turn down low for 45minutes, by doing this the meat will release its natural juices, cook till chicken is tender.
The lid must be tight fitting so that the juices and evaporating fluid is kept in the saucepan and not let out as steam, this makes the gravy, and otherwise you will end up with a dry curry and maybe even a burnt bottom of the pot.
Serve with boiled rice and a selection of salads, salsa chebolla is great and rainbow salad.
Insha Allah you too will join the Curry Club.
By: Karimah Bint Dawood