Mains · By James
Curry - Vindaloo Style
Sharon and I have always been equally drawn to bold food flavors, explained in part by a mild diet in our youth. My mom did make a curry, learned from an Indian friend when they lived in Vauxhall, but it was mild. In her later years, she would often ask me to make this chicken curry, loving the spicy sauce. We began experimenting early in our married life with international foods, lentil and chicken curries being an important part of this. There have been many variations of our chicken curry over the years, depending partly on the spices we could find, partly on changing tastes. The spicy, rich-red Vindaloo style in this recipe is the latest iteration, begun in the early 90s when jarred cooking sauces and Vindaloo curry blends became available in our part of the world. It is a time-saver curry (developed as working parents), using prepared Vindaloo masala, a jarred Vindaloo cooking sauce, and deboned chicken thighs. Certainly, if you have time to grind your own spices for a Vindaloo masala (and can find the dark red, slightly smoky Kashmiri chili characteristic of the dark red Vindaloo curries), this will only enhance the wonderful spiciness of the dish. Just recently (summer, 2023), Megha reinforced for us the wonderful depth of personally ground curry masalas with her rich tomato-based potato curry. One wonderful family memory with this dish was Robert Bardston's love for the curry. For a number of years Robert would come to our home for a cello lesson with Cam before having dinner with us. He loved this curry and I would often make it for him. If he knew we were having the curry, he would always bring his favorite wine: a Gewurztraminer from Alsace, a Grand Cru Schoenenbourg. He had been introduced to it during his time studying in Germany. It was a very expensive wine that we couldn't afford, a special treat.
Ingredients
- 2 big red onions — diced
- 10–12 big cloves of crushed garlic
- 3–4 tbsp grated ginger (easier to use a microplane if the ginger root is frozen — we always keep some frozen)
- 1 big tray frozen deboned chicken thighs (about 20 thighs) — chopped into bite-sized chunks while somewhat frozen (much easier to chop). If you're tempted to use chicken breast instead, be sure to marinate it first in the paste and don't cook it too long — the thighs are a richer flavor and much more tender after simmering.
- 1 × 796 ml can of diced tomatoes with juice
- 15 tbsp (about 1 cup) Vindaloo curry paste (Patak's makes a good one)
- 7 tbsp ghee (5 tbsp for frying, and then 2 tbsp at end to finish). Could substitute olive oil if you want it healthier.
- 1 × 400 ml jar Vindaloo prepared cooking sauce (Patak's has a good one)
- 1 tbsp vinegar (Vindaloo curry gets some of its characteristic edge from vinegar, so a bit more is added)
- Salt to taste — about 2 tsp
- ½ cup chopped cilantro leaves (save some for garnish) — or thinly sliced green onion, if you don't like cilantro
Method
- 1
Get your rice going — if doing Basmati start cooking right away. If doing Jasmine, it only takes 10 minutes so you can wait a bit to start it.
- 2
In a big fry pan or wok, stir fry onions and garlic in 5 tbsp ghee until tender. Add the curry paste and stir fry for a few more minutes.
- 3
Add the diced chicken thighs and stir fry for 5 minutes so spice coats and penetrates all pieces.
- 4
Add the diced tomatoes with juice, and cook for 10 minutes.
- 5
Add the prepared jar of Vindaloo cooking sauce and heat through for a few minutes.
- 6
Turn heat to low and add the salt and cilantro (reserving some to garnish the dish) — stir in.
- 7
Turn heat off and add remaining 2 tbsp of ghee and stir in till melted. This creates a silkiness to the final sauce, and the added fat boosts the flavor.
- 8
Serve over rice of your choice with a cucumber/yogurt side salad (you can make Raita if you want with some roasted cumin, grated carrot and cucumber, and some salt). You can also serve with an Indian pickle and/or chutney.
A note from James
Vindaloo traditionally is made without onion and tomato, although many western versions use both (probably to cut the heat, and because it tastes really good). The Patak's Vindaloo sauce uses tomato and onion, and this recipe adds some more of both for a really rich sauce. Drink/wine pairing: any off-dry Riesling or Gewurztraminer, although a particular favorite is the Washington state Riesling "Kung Fu Girl" (inexpensive and very good).
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