Vindaloo is one of my favorite Indian curries, both because of the heat and because of the flavor. But the flavor can vary, depending on the recipe, and you don’t have to make it hot if you don’t want to. I particularly love the flavor of this recipe. The ingredients are:
- Chicken (2 lbs)
- Onions (4 medium, chopped)
- Ginger (2 tablespoons, chopped)
- Garlic (10 cloves, chopped)
- Tomato sauce (1.5 cups)
- Coconut milk (1 cup)
- White vinegar (1/2 cup)
- Plain yogurt (1/2 cup)
- Ground coriander (2 tbsp)
- Ground cumin (2 tsp)
- Salt (1 tsp)
- Tumeric (1/2 tsp)
- Cayenne pepper (1 tsp+)
This time, I made the recipe using only a single teaspoon of cayenne pepper, and it’s nowhere near as hot as it ought to be. So you may want to use more – and, if you get it wrong, you can always add more in, after the fact.
The first step is to add the oil to your pan and cook the onions, garlic, and ginger over medium-high heat for about five minutes, until golden brown.
Next, add your colorful mix of spices – the coriander, cumin, salt, tumeric, and cayenne pepper – and the tomato sauce, and partially cover and simmer for at least five minutes, or until a thin film of oil begins to form on the surface. Then remove from the heat and let cool for a few minutes.
Next, place the sauce in a blender, and blend until smooth.
Then return the sauce to the pan and add the chicken, too. simmer for five minutes or so, until the chicken is partially cooked.
Next, stir in the vinegar and the coconut milk. Simmer until the chicken is no longer pink in the center – for another 10 minutes, say.
The final step is adding the yogurt. Don’t just plop it in; whisk it first until you have a smooth mixture. Keep cooking for another minute or so, just to warm the yogurt; then you’re done! Enjoy.