 "Photo: Ashley WennersHerron /The Observer")
Some people hear the word “curry” and run. But the truth is, it is just a generic term for sauce. Indian curries are the most famous, but curry can also be found in Thailand, Malaysia, Japan and many other countries. There are also many types of Caribbean curries. Curry Vindaloo originated in the Goa region of India, which was colonized by the Portuguese. Its name comes from the Portuguese vinha d’alho, which literally means wine vinegar and garlic, two important components of this curry.
The plain fact of the matter is that curries are versatile. They often have many different variations and influences. As this curry originally called for certain ingredients that can only be found at a specialty shop, I’ve adapted it so that it can be made with all ingredients that can be found in any well-stocked supermarket (but an Indian food store will have them cheaper; try Kalustyan’s at 123 Lexington Ave.). Don’t be intimidated by the list of ingredients—the preparation is easy, and the end result is impressive.
Chicken Curry Vindaloo- Abridged
What you’ll need:
Tools:
A blender/food processor
A good knife
A large saute pan
Ingredients:
3 tbsp vindaloo masala (spice mixture, see recipe below)
5 tbsp apple cider vinegar
1 tsp fine sea salt
1 tsp light brown sugar
2 tbsp ginger (about 2-in piece), peeled
2 cloves garlic, peeled and crushed
10 tbsp olive oil
1 tbsp ground coriander
1 large yellow onion
1.5 lbs boneless, skinless chicken breast, cubed
1 tsp turmeric
1 8-oz. can tomato paste
1 potato, cubed
1 cup chicken broth
2 tbsp chopped cilantro for garnish
Vindaloo Masala Recipe
2 tsp whole cumin seeds
1 tsp whole black peppercorns
1 tsp ground cayenne pepper
1 tsp ground cardamom
1 3-inch stick cinnamon
2 tsp black mustard seeds
Instructions:
1. Combine vindaloo masala spice mixture, apple cider vinegar, salt, cayenne pepper and brown sugar in a bowl to form a paste.
2. Place ginger and garlic in a food processor or blender and blend into a paste. You may need to add a bit of water.
3. Heat oil over medium heat and sauté onions until very soft and browned. Drain and reserve oil. Process onions in a blender with the vindaloo paste.
4. Return oil to pan and bring to medium heat. Fry ginger-garlic paste until fragrant; add cubed chicken and brown on all sides.
5. Add turmeric and coriander and stir 30 seconds. Add chicken broth and stir.
6. Add processed onion mixture and tomato paste. Add potatoes. Bring to a boil and simmer, covered, for 30 minutes.
7. Garnish with cilantro and serve with rice.
Chicken Vindaloo from Fordham Observer on Vimeo.
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