Naga Chicken Vindaloo (Base Free / From Scratch)
A HOT DISH MADE FROM SCRATCH WITH GARLIC, GINGER, SPICES AND VINEGAR

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Naga Chicken Vindaloo (Base Free / From Scratch)

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Ingredients

Adjust Servings:
3-4 tablespoons Oil (Vegetable)
1 very finely chopped (100g) Onion (brown/white)
1 Star Anise
1 Bay Leaf
1 tablespoon Garlic & Ginger Paste
4 Kashmiri Chillies (dry) soaked in hot water to soften then chopped into small bits
1 tablespoon Kashmiri Chilli (Powder)
3-4 teaspoons Chilli (Powder - Hot)
1 tablespoon Mix Powder / Curry Powder
3/4 teaspoon Coriander (Powder)
3/4 teaspoon Cumin (Powder)
1/2 teaspoon Fennel (seeds)
1/2 teaspoon Turmeric (Powder)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper (Powder)
3 Cardamom Pods (seeds only) seeds only
2.5 tablespoons + 6 tablespoons of water Tomato (Paste)
250ml Water
1/4 cup Coriander (Fresh/Chopped)
2 Chilli (Green) chopped finely
6-8 pieces Meat, Vegetables, Paneer or Tofu
2 Tomato (Slices)
1 teaspoon Sugar
1 tablespoon Vinegar white,malt or cider (i use a mix of all 3)
1/4 teaspoon Garam Masala (Powder)
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 teaspoon (OPTIONAL) Mr Naga (Hot Chilli Pickle)

Made from scratch and base free this Vindaloo is a hot, spicy Indian dish. It's fantastic flavours come from the heavy use of vinegar, garlic, naga pickle and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg

Features:
  • Heat 4/5
Cuisine:

Ingredients

Directions

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Made from scratch without base gravy this Vindaloo is a hot, spicy Indian dish. It’s fantastic flavours come from the heavy use of vinegar, garlic, naga pickle and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg

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Steps

1
Done

add the oil to a pan on a low-medium heat and add in the star anise, bay leaf and Kashmiri chillies, fry for 30-60 seconds stirring occasionally until they become aromatic and bubbles start to form around the hard spices

2
Done

add in the onion, stir through and fry gently for a few minutes until it begins to soften

3
Done

stir the garlic and ginger paste and stir continuously for around 30 seconds

4
Done

add the Kashmiri chilli powder, salt, pepper, mix powder, coriander powder, fennel seeds, chilli powder according to taste, cardamom seeds, cumin powder and turmeric.

Mix in well to form a paste adding a small amount of water at any time if required to keep the paste loose.

5
Done

mix through and allow to fry gently for a minute or two to release all the flavours and cook the spices.

Add a little hot water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them.

If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage

6
Done

once the oil in the spices separates turn up the heat to medium and add in the watered-down tomato paste and mix thoroughly.

Allow to cook out the bitterness for 30-60 seconds

7
Done

add in the hot water and mix well. stir every couple of minutes until reduced by half

8
Done

sprinkle over the fresh coriander and the chopped green chillies and allow to reduce for a further couple of minutes.

There is no need to stir unless it looks like it's about to burn

9
Done

remove the bay leaf and star anise, stir well then add your choice of protein, tomato slices and sugar.

Stir through well ensuring the meat is covered in sauce to prevent drying out.

Reduce for a couple of minutes

10
Done

tip over the vinegar and garam masala and sprinkle over the dry fenugreek leaves crushing them between your fingers to release the flavours.

Stir through well and allow to reduce again for a couple of minutes

11
Done

finally to give it a little extra kick add in some Naga pickle (other pickles are available) stir through and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn.

When the oil separates it's normally a good sign it's ready

Josh

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