Goan Chicken Curry (Chicken Vindaloo)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
For the chicken:
8 medium sized pieces of chicken
2 big onion(s) finely sliced
2 bay leaves
4 green cardamoms crushed
2 green finger hot chiles, slit
1 Tbsp. tamarind paste or pulp
2 tsp. each of vinegar and sugar
2 cup(s) water
2 Tbsp. oil
salt to taste
For Vindaloo Marinade :
1 tsp. each of cumin and coriander seeds
1/2 tsp. each of mustard seeds, black pepper and turmeric powder
2 whole red chiles, de arbol
1/2″ piece of broken cinnamon stick
2 tsp. each of ginger, garlic pastes
For Vindaloo Marinade:
Roast the ingredients for the Vindaloo marinade, except for the turmeric powder and the ginger-garlic pastes, until you get a pleasant roasted aroma. Allow the mixture to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow the chicken to marinate for a few hours preferably or for at least an hour, if you are in a hurry.
For the chicken
1. Heat the oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry them until they are light brown in color. Add the chicken pieces along with the marinade and fry over medium heat for about 3 minutes, or until the chicken has lightly browned all over
2. Add the slit green finger hot chiles, water and salt. Cover and cook over low heat for about 30 minutes or until the chicken is fully tenderized.
3. Add the tamarind paste or pulp and mix well. Simmer over low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required.
Recipe from www.syvum.com.