This recipe has been exclusively written for the Chilefoundry, a website that I write a monthly recipe for. It’s dedicated to ‘all things’ hot! Chillies sauces, recipes, spicy food, news & reviews can all be found over at The Chile Foundry
- 1 tsp mixed white/brown mustard seed
- 1 tsp cumin seed
- 1 whole clove
- 8 x Hot green chillies (Thai, finger, birds eye)
Grind these ingredients to a paste in a pestle & mortar. Put to one side.
- 1 x large cooking Onion, roughly chopped
- 20-25g fresh garlic
- 10-15g fresh ginger
- 1 tbsp lemon juice
- 2 tsp paprika
- 2 tbsp cider vinegar
- 1 tbsp water
- A good grind of salt & pepper
Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.
- 2 tbsp oil
- 1 onion, sliced into half rings
- 3 chicken breasts, cubed
- 15-20 curry leaves
- 2 tsp cayenne pepper
- ½ cup (125ml) cider vinegar
- A good pinch of salt
- ½ tsp sugar
- halved chilies & fresh coriander to decorate
- Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
- In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
- Pour in the paste you made earlier, stir & cook for a couple of minutes.
- Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
- Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
- Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.
Serve with rice or Naan bread & Enjoy!
Cooks tip: If the word ‘Vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habanero‘ or ‘Naga‘s