Vindaloo inspired curry and roti
I love curry, but thus far my repertoire only really extends as far as thai curry. So I surfed the internet for some inspiration, looking at many cream and tomato based curry recipes until I came across one for vindaloo! The plan to amalgamate various hints and tips for a great vindaloo went down well with a hungry Ben and so here’s what we came up with:
A vindaloo inspired curry.
As typical, serves 2 plus lunch the next day!
1 tbsp of coriander seeds
1 tsp cardamom seeds (a few pods)
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp of fenugreek
2 tsp ground cloves
2 tsp fresh ginger (grated)
1 tsp chilli powder/chopped red chillies
2 tsp mustard seeds
2 tsp turmeric
2 tsp chopped garlic
1 cup of vinegar (I used white wine vinegar)
4 bay leaves
5 tbs oil
2 onions, chopped into chunks
1 tin peeled plum tomatoes
3 chicken breasts, chopped in to chunks/slices.
Vegetables of choice – I used these lovely yellow patty pans we get here, 2 potatoes and some spinach.
Toast the coriander seeds, cardamom seeds, cumin seeds, black peppercorns and fenugreek and grind in a pestle and mortar with the ground cloves, chilli powder, mustard seeds and turmeric. Marinate the chicken in this mix with the garlic, ginger and vinegar for an hour or so.
In a pan, heat the oil and soften the onions with the bay leaves. Add the chicken and the marinade and fry until the chicken is slightly browned. Add the potatoes at this point if you are using them, cook them in the marinade for 5-10 minutes then add the patty pans. Finally add the tomatoes and water and simmer. Just before serving, wilt the spinach through the curry if you are using it.
I served this topped with chopped vietnamese coriander and with rice and roti – here is a fantastic, easy recipe for these, a great addition to any curry:
4 cups of flour
2 cups of hot water
1/2 cup of oil (any will do)
1 tsp of salt
Butter to fry in (ghee is supposed to be used but I can’t justify affording it 😦 )
Rub the oil into the flour then mix with water. Knead the dough, make into individual sized rotis and fry.
If this is too much, the frozen roti available in SA are also generally really good and an essential freezer item.
Dietary note: A great curry, would be delicious with just vegetables and without the roti makes for an easy gluten free meal.