Vindaloo

Vindaloo is a popular spicy and flavorful Indian curry dish enjoyed by those that love the heat of the curry. This recipe allows for a flavorful and aromatic vindaloo with the flexibility to use chicken, vegetables, or lamb.

Chicken or Lamb Vindaloo:
Preparation Time: 55 minutes to 1 hour and 10 minutes
Cooking Time: 45 minutes to 1 hour

Vegetable Vindaloo:
Preparation Time: 30 to 35 minutes
Cooking Time: 45 minutes to 1 hour

Ingredients:

For the Spice Paste:

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 4-5 dried red chilies (adjust according to spice preference)
• 1 teaspoon turmeric powder
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 tablespoons white vinegar

For the Curry:

• 1.5 lbs (700g) chicken pieces, or vegetables (mixed or of your choice), or lamb pieces
• 2 large onions, finely chopped
• 3 tomatoes, pureed
• 3 tablespoons vegetable oil
• 2 bay leaves
• 4-5 cloves
• 1 cinnamon stick
• 2-3 green cardamom pods
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Spice Paste:
   • Dry roast coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns until fragrant. Allow them to cool.
   • Grind the roasted spices along with dried red chilies, turmeric powder, minced garlic, grated ginger, and vinegar to form a smooth paste. Add a little water if needed.
2. Marinate Chicken or Lamb (if using):
   • If using chicken or lamb, marinate the pieces with a couple of tablespoons of the spice paste. Allow it to marinate for at least 30 minutes.
3. Cooking:
   • Heat vegetable oil in a pan over medium heat. Add bay leaves, cloves, cinnamon stick, and cardamom pods. Sauté for a minute until they release their aroma.
   • Add chopped onions and sauté until golden brown.
4. Add Spice Paste:
   • Add the remaining spice paste and sauté for a few minutes until the oil starts to separate from the masala.
5. Add Tomatoes:
   • Add pureed tomatoes and cook until the masala thickens and the oil separates.
6. Cook Chicken, Vegetable, or Lamb:
   • For Chicken: Add marinated chicken pieces and cook until they are no longer pink in the center.
   • For Vegetables: Add your choice of vegetables and cook until they are tender.
   • For Lamb: Add marinated lamb pieces and cook until the meat is tender.
7. Simmer:
   • Add salt and simmer the curry on low heat until the flavors meld together. Adjust the consistency with water if needed.
8. Garnish and Serve:
   • Garnish with fresh coriander leaves and serve hot with rice or naan.

Adjust the spice levels according to your taste preferences.