Traditional Chicken Vindaloo Recipe - From Goa (via London)

EDIT: Sorry to Germans. Apparently you're unable to view this in your country , something to do with Sony. I'll have to make a video boiling cabbage while hitting my thighs with the palm of my hands. Prost.

Not sure that I will make another one of these as the editing was a pain in the arse. This is a dish traditionally made with Pork. Works just as well with Chicken.


What you will need:

PASTE-
fresh ginger, peeled and roughly chopped
garlic
lemon
cloves
cumin seeds
green chillies
cardamom seeds (taken from the pods)
black peppercorns
cinnamon stick

turmeric
chopped tomatoes (fresh or canned)
white wine vinegar/or malt vinegar
salt
light brown sugar
vegetable oil
onions
pork or chicken
corriander

Category:

Howto & Style

Tags:

• indian
• goa
• chicken
• vindaloo
• recipe
• curry
• spicey
• hot
• authentic
• traditional
• chillies
• music
• portuguese
• wanker

[Dextolen]

This is the best recipe vid on Youtube and the STANDARD at which all should be held.

[DDDoppleganger1]

@Dextolen

What a cool compliment. Thanks very much indeed, you're welcome at my house for dinner any time you like, man. Take it easy.

[MrEvilronald]

Dont eat all the hulahoops, you will ruin yer tea xD

[DDDoppleganger1]

@MrEvilronald

Too late!

[emk2585]

Over two years later and you still haven't gotten around to making another vid. Too bad.

[DDDoppleganger1]

@emk2585

I'm making one this week. Maybe garlic chilli chicken, or perhaps chocolate soufflé .

[lolitabonitification]

lol love the light show. You sure make cooking look fun. I will try this dish. Thanks.

[Robertcotton]

Bloody great thank you!!!!!!!!!!!!! dont eat too many hoola hoops first.....make some poppadoms instead!!!!!!!!!!!!!!

[DDDoppleganger1]

@tiengallavant

I wouldn't. Maybe a adding a bit of greek/natural yoghurt just before serving might give it a little creaminess, but it's a Vindaloo and not meant to be creamy, it's meant to be sweat and sour.

Cheers for the comment.

[DDDoppleganger1]

@Kellygelling

Thank you.

[Kellygelling]

Great music, great food.

[DDDoppleganger1]

@1biohazard

Ta.

[DDDoppleganger1]

@billiepipersteeth

Thank you.

[1biohazard]

Nice music chef!

[1biohazard]

Nice music chef!

[billiepipersteeth]

Good work

[DDDoppleganger1]

@blurry121

Cool.

[DDDoppleganger1]

@blurry121

Cheers.

[DDDoppleganger1]

@judasinwaiting

You could do. But I would use green chilli.

[DDDoppleganger1]

@rferrao2002

That's nice.

[DDDoppleganger1]

@engaurd

Nah man, the hatred makes my cock rigid. But thanks for the advice.

[DDDoppleganger1]

@idealsoninlaw

Ta.

[DDDoppleganger1]

@Desi4evah

And you need to widen your scope on contemporary western cinema.

[DDDoppleganger1]

@MrBillu1954

I wouldn't advise putting shit in your curries. It'll taste like shit.

[DDDoppleganger1]

@amisie1

Depends how big the chunks of meat are. With chicken, if you cut it into 4 pieces per fillet I would say no longer than 15 minutes on a low heat. Nothing worse than overcooked chicken. Apart from AIDS, Cancer or Syphilis.

Lamb and Pork depending on the cut works a lots better if cooked on a low heat for about 1 and a half hours, as it will get more tender.

Trial and error really.