1 1/2 kg chicken
"1 cup tomato puree"
1/2 teaspoon cumin
Salt to taste
For the marinade
6 green cardamoms (or substitute with 1 red chili)
10 cloves of garlic, minced
6 grams of ground cinnamon
4 pieces of canela wood
8 dentions of crushed ginger
1 tablespoon coriander seeds
1 teaspoon grated turmeric root
1 cup vinegar (preferably red wine)
For the sautéing
4 large onions, finely chopped
2 ripe tomatoes, finely chopped
10 cloves of garlic, minced
3 pieces of canela wood
8 grams of ground cinnamon
4 tablespoons olive oil
1 1/2 kg chicken
"1 cup tomato puree"
1/2 teaspoon cumin
Salt to taste
For the marinade
6 green cardamoms (or substitute with 1 red chili)
10 cloves of garlic, minced
6 grams of ground cinnamon
4 pieces of canela wood
8 dentions of crushed ginger
1 tablespoon coriander seeds
1 teaspoon grated turmeric root
1 cup vinegar (preferably red wine)
For the sautéing
4 large onions, finely chopped
2 ripe tomatoes, finely chopped
10 cloves of garlic, minced
3 pieces of canela wood
8 grams of ground cinnamon
4 tablespoons olive oil
Pulse the marinade ingredients with the vinegar in a blender until smooth
If necessary, add a little water. Reserve
Cut the chicken into small pieces (like for a stew), wash it well, season it with salt, and let it rest
Roast the cumin seeds in a pan
When hot, add the sautéing ingredients, leaving the onion last
Let it brown and then add the tomatoes
Cook until they break down
Combine the tomato puree with the blended marinade and let it simmer uncovered
Add the chicken, cover the pan, and cook over low heat, stirring occasionally, until the chicken is cooked
Add the cumin seeds and serve with white rice (preferably cooked in water and salt)
Note: The word "vindaloo" comes from the Portuguese phrase "vinha de alhos"
This dish originated in Goa, a former Portuguese colony, and spread to the rest of the world.
