Chicken Vindaloo.
Ingredients.
1.5kg / 3 1/2 lb of chicken pieces, skinned.
2 large onions chopped.
225g / 8oz of ghee.
2 green chillies.ground or very finely chopped.
25g / 1oz of ginger root, peeled and chopped.
3 garlic cloves, peeled and chopped.
1 1/2 teaspoons of ground turmeric.
1 teaspoon of ground coriander.
1 teaspoon of garam masala.
2 tablespoons of vinegar.
2 curry leaves ( optional. )
300ml / 1/2 a pint of water.
1 teaspoon of salt.
50g / 2oz of dessicated coconut.
Fresh chopped coriander to garnish.
Method.
1. Fry the onions in the ghee with the chillies until golden.
2. Add the ginger, garlic, turmeric, coriander and garam masala and fry for a further 3 minutes.
3. Add the vinegar, curry leaves, if used water and chicken. Cover and simmer for 30 minutes.
4. To test to see if the chicken is cooked pierce with a skewer or sharp knife, if the juices run clear the chicken is done.
5. Remove the lid and boil rapidly until the liquid reduces, add the salt and coconut and simmer for 15 minutes. Serve garnished with chopped coriander.
Serves 4 to 6.
