Balti Chicken Vindaloo Curry (version 1) Recipe - Serves 4-6

Balti Chicken Vindaloo Curry (version 1) Recipe

From 405 to 607 calories each serving (603 to 805 calories if eating with rice)

Taste Rating = 6     Heat Rating = Mild to Medium



Ingredients

1 teaspoon (5ml) coriander seeds
1 teaspoon (5ml) cumin seeds
1/4 teaspoon (1ml) black onion (nigella or kalonji) seeds
1/4 teaspoon (1ml) fenugreek seeds
1 teaspoon (5ml) black mustard seeds
2.5cm (1 inch) piece cinnamon stick
3 cloves
12 black peppercorns
2 tablespoons (30ml) desiccated coconut
6 tablespoons (90ml) vinegar
2 cloves of garlic, peeled and crushed
1 cm (1/2 inch) fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) ground turmeric
2 teaspoons (20ml) chilli powder
1 teaspoon (5ml) salt
1.5KG (3 lbs 4 oz) boneless and skinless chicken pieces (such as thighs or breasts), cut into bite-sized pieces
3 tablespoons (45ml) cooking oil
6 curry leaves
1 teaspoon (5ml) cumin seeds


Method

Heat a small heavy-bottomed saucepan or frying pan over a medium to high heat
Add the coriander seeds, first teaspoon of cumin seeds, black onion seeds, fenugreek seeds, black mustard seeds, cinnamon stick, cloves, peppercorns and coconut, mix well and dry-roast (stirring all the time) until the coconut starts to darken (but do not let the ingredients burn), removing from the heat when ready and tipping the dry-roasted ingredients onto a small plate where they are left for at least 10 minutes to cool
Put the dry-roasted ingredients into a spice grinder (or mortar and pestle) and grind them into a powder
Put the powder that you made into a large glass mixing bowl, add the vinegar, garlic, ginger, turmeric, chilli powder and salt and mix well
Add the chicken pieces to the mixing bowl, covering the surface of the chicken with the mixture and then cover the bowl with kitchen film and put into the fridge overnight to marinate
Heat the cooking oil in a large saucepan or frying pan (you need one with a lid) over a medium heat
Add the curry leaves and second teaspoon of cumin seeds and stir-fry for 1 minute
Add the marinated chicken pieces and cook for 15 minutes, turning the chicken pieces every couple of minutes or so
Adjust the heat to maintain a simmer, cover and cook for 20 minutes, stirring every 5 minutes or so (add a little water if the curry becomes too dry)
Serve hot

Check out a review of this recipe


Recipe submitted by Kayla Chavan on 24 November 2014

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