The Vindaloo is for curry lovers who are after some serious heat. Originally a pork and vinegar dish from the tiny state of Goa, restaurants took the name to represent a super spicy curry. The restaurant-style Vindaloo has heat from the peppercorns and chilli powder, sourness from the vinegar and includes its trademark chunks of potato. You’ll need to make our Base Curry Sauce first to cook this dish.
What you need… • 1 large potato cut in chunks of 5cm in size (you should have 6-8 of them) • 2 Tablespoons ghee • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 800g chicken, cut into bite-sized pieces • 1 Tablespoon garam masala • salt to taste • 0.5 onion sliced • 1 Tablespoon vinegar
How to make it… 1. Boil the potato chunks in water and pinch of salt until cooked. While it is boiling mix the Spice Mix 1 with 1 tablespoon vinegar and enough water to form a sloppy paste. 2. Heat the ghee to a high heat. Add the Spice Mix 2 and fry for 10 seconds. The spices should sizzle immediately. You can test the ghee is hot enough by adding one cumin seed. 3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns throw it away and start again.) 4. Add the Spice Mix 2 and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and tomato ketchup and cook for 2 minutes. Add the chicken, mix well and cook for five minutes. 6. Add the garam masala, salt and mix well. Cook for 2 more minutes. 7. Add the onion and the tablespoon of vinegar and continue cooking until the chicken is fully cooked. 8. Finally, add the cooked potato pieces, mix in well and serve.