Thursday, February 6, 2014

Spicy Chicken (Vindaloo)


Here's a hot and spicy chicken dish that's quick and easy to prepare, and will have you going back for more! This tastes even better the next day or two, so double the batch if you want to save some leftovers for a busy weeknight dinner.

Spicy Chicken (Vindaloo)


500g (1/2 lb) chicken thigh fillets, cubed
Vegetable oil, for frying
3-4 medium-sized onions, peeled and sliced into rings
1/2 tsp mustard seeds, coarsely ground with mortar and pestle
3 cloves garlic, minced
1/2 inch ginger, grated
1 tsp cumin
2-3 tbsp chilli paste (made from ground dried chillies)
1/2 cup water
2 tsp sugar
Salt to taste
2 tbsp vinegar (or to taste)


Heat up 3 tbsp vegetable oil in a pan or wok. Fry the onions for 5-10 minutes until softened and slightly browned.  Remove the onions and transfer to a plate, leaving the remaining oil in the pan.

In the same wok, add the mustard seeds and fry until they start to pop. Add the minced garlic and ginger, cumin and chilli paste. Fry for 2 minutes, then add the chicken. Brown the chicken in the pan, then add the onions (that was fried earlier) and approximately 1/2 cup water. Bring to a boil and let the chicken simmer until fully cooked (about 10 minutes), and the sauce reduced to a gravy consistency. Add sugar, salt and vinegar to taste.  Dish up and serve with steamed basmati or other white rice.