Steves Subtle Vindaloo     

DescriptionSly and cunning
Curry TypeVindaloo
SourceMade to measure
Time to prepare1/2-1 hour
Time to cook1 hour
No. of servings2 litres ?? 3 meals for me
Ingredients1 Kilo chicken breast
3 Large firm onions
10 cloves of garlic
15 to 20 fresh finger chillies
1 tin chopped tomatoes
1 box cherry tomatoes
1/2 tube tomatoe puree
500g small new potatoes
500g button mushrooms
3 tablespoons Ghee
1 jar Patak`s vindaloo paste OR if you have time ther is an excelent paste recipe on this site.
2 tablespoons of dark soy
InstructionsWash mushrooms,put in pan with enough water to cover,add soy bring to boil and simmer 15 mins
Add to blender 2 onions,garlic,chillies,
tin of chopped tomatoes and tomatoe puree. Blend for as long as possible
until very very smooth longer the better
Dice chicken into large lumps
Last onion cut into large pieces
Heat Ghee in a large stock pot add onions fry on high heat until edges turn black and the onion is crunchie,
leave to cool then add the pureed mixture,stir in,now add the vindaloo
paste,stir in.Now stir in the chicken
RAW (do not seal)this will be very tender when cooked even when re-heated.
The mushrooms,potatoes and tomatoes can now be added. Stir the mixture well then
place in a preheated oven, fan oven 160
for exactly 1 hour. Remove stir replace lid and leave to stand for 24 hrs,now the heat has infused.
NotesIf you are like me it does not taste that hot but you can feel your belly starting to boil and next morning you will think you are passing razor blades in you urine.the longer it is left the better it becomes.Eat it neat for breakfast you will never be ill.
All hail the burning ring of fire.

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Death by Curry