Winter has truly set in, like you need reminding, so curries are my sure fire way to keep warm from within and this Chicken Vindail does the trick. As far as curries go, I’d rate this one on the easier side, IF you are in possession of an electric spice grinder. If all you have is pestle and mortar I’d give up right now cause you’ll be bashing away at it for so long the chicken could spoil. I heard an Indian foodies saying that grinding with a pestle and mortar or a spice stone releases the oils better than blitzing electronically but trust me when I say that the Indian pallet is far more sophisticated mine, and I think mine is pretty fly, for a white guy! Indian people can identify every single spice used in a curry when I would have no idea. Plus, grinding spices is an actual job in India so it’s all well and good recommending hand ground spices when you’re paying someone to do it for you!
What also makes this easier than most is that raw chicken is added to the pot. Normally chicken should be cooked beforehand, maybe ‘tikka’ed in the oven first, as is seeps out a lot of moisture that can dilute the sauce and make it really watery. This recipe accounts for that as when the chicken is added to the “sauce” it aught to look quite dry.
I served up this chicken vindail with some boiled rice but click ‘HERE‘ if you’d fancy the more decedent pilau rice!
- 1 tsp fenugreek seeds, toasted and ground
- 10 dried kashmiri chillies, ground
- 1 tsp sea salt flakes
- half a tsp turmeric
- 1 tbsp cumin seeds, ground
- 1 star anise
- 1 clove
- 8 cm cinnamon stick
- 3 red onions, diced
- 500g tomatoes, sliced
- 1 heads of garlic, peeled and minced
- 1 Kg chicken pieces, bone in, skin off
- 2 tbsp vegetable oil
- 1 tbsp white wine vinegar
- 1 tsp sugar
- Heat the oil in a large pot and add the whole spices, the cinnamon, clove, and star anise.
- Fry for just a few seconds before adding the diced onion. Cook for 10 minutes over a medium heat.
- Next add the garlic and cumin and stir for 2 minutes thennadd the rest of the ground spices, the fenugreek, kashmiri chillies, turmeric and salt. Stir-fry for about 30 seconds.
- Then pile in the sliced tomato, stir the in well and cook for 5 minutes until they start to break down.
- Add the chicken pieces and stir them in so they are all coated in the spicy onion mixture. If the mixture looks dry now you can add a splash of water to stop the spices from burning.
- Now clamp the lid on and allow to cook for 30 minutes.
- Then stir everything up again and add the vinegar and sugar. Mix those in and allow to cook for another 5 minutes uncovered and serve at the table with boiled or pilau rice.