VINDALOO CURRY

VINDALOO CURRY image

Yield 4 Servings

Number Of Ingredients 19

3 TBS Vindaloo Masala (recipe on my epi)
5 TBS Apple Cider Vinegar
1 tsp Fine Sea Salt
1 tsp Cayenne Pepper (or more to taste)
1 tsp Brown Sugar
2 TBS Ginger, minced with a microplane
2 TBS Garlic, minced with a microplane
10 TBS Canola Oil
2 Large Sweet Onions
2 Lbs Skinless, boneless Chicken thighs, cut into 1" Cubes (or Beef or Lamb or Pork Butt)
1 TBS Ground Coriander
1 tsp Ground Tumeric
1 8oz Can of Tomato Sauce
8 oz Peeled, blanched potatoes in 1" cubes (Optional)
1 TBS Methi (Dried Fenugreek Leaves)
1 tsp MSG (Optional)
1 Cup Chicken broth
1 TBS Garam Marsala
2 TBS Chopped Cilantro

Steps:

In a small bowl combine Vindaloo Marsala, Vinegar, Salt, Cayenne and Brown Sugar. Place ginger and garlic in a food processor or blender and process with a little water to make a slurry. Pour slurry in a small bowl and reserve. In a large frying pan, heat oil over medium heat and sauté onions until about half are dark brown the rest uneven colour (you need some caramelised onions for thir flavour). Drain as much oil as possible from onions and reserve oil. Place onions in food processor or blender along with Vindaloo paste and a little water. Process to a paste adding water as necessary. Return oil the pan and heat to meduim and fry ginger/garlic slurry until most of the water has evaporated. Add meat and brown on all sides. Add coriander and tumeric and stir fry for 30 seconds. Add chicken broth and stir. Add onion paste and Tomato Puree and stir. Add potatoes (if using). Bring to a boil and then simmer, covered, over low heat for 30 mins. stirring occasionally. Add Methi, MSG (if using) and Garam Marsala and simmer another 15 mins. or longer if desired. Check seasoning adding salt and extra cayenne to taste. Serve hot over rice and sprinkle with cilantro.