Chicken or pork Vindaloo
Indian Curry
This is a shortened, easy version of several recipes chopped together. Very easy and delicious.
3 large onions, chopped
3 large garlic cloves, chopped
2 pounds boneless chicken or pork, cubed to bite size or 8 chicken thighs
3 Tbsp. madras (yellow) curry powder
1 tsp. ground turmeric
2 inch piece of ginger, peeled and finely chopped
juice of 1 lemon
2 or more fresh green chillis, like cerranos or jalapenos, finely chopped or dried chilli flakes (optional)
1/2 cup or more white vinegar
salt and pepper to taste
4 Tbsp. oil or ghee
2 waxy potatoes, peeled and cubed (optional)
In a large saute pan, cook onions in oil or ghee on medium heat until soft, brown and caramelized. Add garlic and stir for 1 minute more. Add curry powder to pan and fry, stirring, about 1 minute. Now add chicken pieces to the pan, mixing to coat them well with the onion mixture. Now add the lemon juice, scraping up any stuck bits from the pan. Stir in the potatoes, ginger, chillis and vinegar.
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Cover and simmer for 1 hour or more, stirring once in a while, until chicken/pork is cooked completely. Keeping warm on lowest heat for an hour or longer lets the flavor mature. Taste and adjust flavor with salt and pepper and more vinegar as preferred. Serve over rice with a sweet chutney.
 ginger and chilies last |
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