Chicken Vindaloo By Chef Ajay Kumar (Scottish Curry Championship Winner)

Updated: Feb 19

Portuguese invented Vindaloo, Goanese cooked Vindaloo and the World loved this Vindaloo.


This Portuguese dish, 'Carne-de-Vinha D' alhos has taken the hot curry lovers by a storm. The dish has had a legendary journey and has evolved with the local flavours of Goa, Konka, Kerala and other parts of India.


The most sought after recipe of all time has delectable notes of heat, sourness and freshness. A perfectly balanced Vindaloo will not burn your taste buds and the rustic flavours will make you DROOL all over it.


I CAN GUARANTEE you this.


Recipe (Serves 3-4)


1kg Chicken curry cuts with bones/boneless 300g onions sliced 30g fresh ginger roughly chopped 40g garlic cloves 60ml white wine vinegar 30g fresh tamarind pulp 4-5 fresh green chillies (you can adjust to your own taste) 2 tsp red chilli powder 1 tsp turmeric powder 2'' cinnamon sticks 1 tsp mustard seeds 10-12 fresh curry leaves (optional) 1 tsp sugar Salt to taste Hot water as required


Vindaloo Spice Mix


1 tsp mustard seeds 2 tsp black peppercorns 3 tsp cumin seeds 1/2 tsp cloves 6-7 hot dried red chillies


Watch the Video below to see how its cooked.


Thanks for Chef Ajay Kumar for this fine Dish, he is Owner and Head Chef @ Swadish in Glasgow



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