Vindaloo implies garlic and vinegar, and this dish certainly has plenty of both. Make it as hot as you like. The heat balances the tartness. This dish holds well and, because it does not have too much sauce, is wonderful to take on picnics.
Recipe information
Yield
serves 4
Ingredients
Preparation
Pour the oil into a very wide pot, large sauté pan, or wide frying pan—anything large enough to hold the chicken in a single layer. Set over medium-high heat. When hot, put in the mustard seeds. As soon as they pop, a matter of seconds, put in the fenugreek seeds and peppercorns. A few seconds later add the curry leaves, chicken, and all the remaining ingredients. Stir and bring to a boil. Cover, turn heat to low, and simmer gently for 20 minutes. Remove the cover, turn heat to high, and cook, stirring and turning, until all the liquid evaporates and the chicken browns on all sides.
