Chicken Vindaloo

© Copyright 2004 Susan Vanamburgh-Garth, http://www.thenaturalkitchen@yahoo.com

See the definition of "vindaloo" after the recipe.

If you have candida substitute water for the coconut milk.

Ingredients

  • 2 pounds of boneless chicken, cut into bite size pieces
  • 1 tablespoon coconut oil (unrefined)
  • 4 medium onions, thinly sliced
  • 4 cloves garlic, crushed and minced
  • 1/2 cup coconut milk (candida sufferers need to substitute this with water)
  • 1/4 cup lemon juice, freshly squeezed
  • 1 1/2 tablespoons cumin powder
  • 1 teaspoon dry ground mustard seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper, optional for those who like the heat
  • ocean sea salt, to taste
  • 2 tablespoons whole cumin seeds, optional for garnish
  • 1 small (6 ounce) can tomato paste, optional

All dried spices and herbs must be organic or certified organic from the health store, since most commercial
products are irradiated (zapped with radiation) which change and damage the body’s cells if consumed.

Preparation

  1. In a large soup pot heat coconut oil on medium heat. Add onions and garlic, and saute until they are slightly browned and getting soft.
  2. While the onions sauté, mix lemon juice, cumin, cayenne, mustard powder, turmeric and sea salt in a bowl. Add them to the pot along with the meat and the coconut milk (and tomato paste if you desire).
  3. Stir to combine well, reduce heat to low, cover and simmer for 1 hour.
  4. Check the pot a few times for liquid. If it gets too dry add a little water; just enough to allow the onions to cook down until they melt in your mouth.

Optional Garnish – Toasted Cumin Seeds

  1. Heat a cast iron skillet over medium heat. When it is hot add cumin seeds and stir frequently with a wooden spoon until they begin to darken.
  2. As soon as they begin to toast, immediately pour seeds onto a plate to cool and prevent burning.
  3. Sprinkle a few pinches of toasted cumin seeds over your vindaloo for a tasty garnish! Also it is great with chopped cilantro or scallions on top!

This dish is even better the 2nd day! I like to reheat portions of this with frozen broccoli, green beans or asparagus added. Simmer just until they are bright green.

I always keep bags of these veggies in the freezer, for convenience. They’re perfect for adding to re-heats like this, making it a meal in a bowl, though I usually wouldn’t choose frozen over fresh, they turn out just perfect in this dish!

Definition of Vindaloo

Vindaloo is a popular Portuguese or Indian food dish. It was first brought to Goa by the Portuguese and soon became a pleasing Goan meal often served during special occasions. Historically this was a pork dish cooked with plenty of wine vinegar and garlic, known as &quotVinho de Alho," however it soon received the Goanese treatment of adding plentiful amounts of spice and chili.

Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes. The discrepancy arises because the word "aloo" means garlic (presumably derived from the Portuguese word "alho") is mistranslated as "potato" as it is in Hindi.

Vindaloo gained added popularity in Britain, and became a common fixture at Indian restaurants and curry houses there. In colloquial English it is often referred to as "A Vindy". It is well known for its heat; being one of the hotter curries available.