Chicken Vindaloo by Bob Downey

16th November 2002 · Food and Drink

This dish was introduced to Indian Cuisine by Portuguese settlers. Its original name is Bindaloo.

Ingredients

• 2 kg Boneless Skinless Chicken thighs, (The frozen ones from Costco work great), cut into bite size pieces.
• Combine the following in a blender to make the marinade:
• Garlic Cloves to taste (8 to 12)
• 2 TBSP Ground Ginger
• 1-1/2 tsp Cayenne Pepper
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 3/4 tsp Ground Cloves
• 3/4 tsp Ground Cardamom
• 2 tsp Cinnamon
• 1 tsp Salt
• 8 ounces Malt or Apple Cider Vinegar

Method

• Place the chicken in a zip-lock bag, and add the marinade.
• Remove the air from the bag and seal.
• Knead the bag to mix the meat and marinade.
• Ensure that all the meat is covered.
• Refrigerate for 18 to 24 hours.
• Place in a Large pot over low heat. Add 2 Tablespoons of whole peppercorns and about 6 bay leaves.
• Simmer for at least 2 hours.
• Thicken mixture with corn starch prior to serving over rice.