Chicken Vindaloo

Don't you think this Chicken Vindaloo should join the rest of the Portuguese/Eurasian and most probably even those Nyonya dishes I have already shared with all of you (Devil's Curry, Chicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle)? If you are asking me, I am definitely not in denial and let me reassure you that Chicken Vindaloo must be listed alongside. Spices and herbs are the central ingredients for Portuguese/Eurasian and Nyonya dishes and we must also consider the Penang Nyonya (Penang Acar & Penang Curry Mee) clan as in Malacca, though I can't conclude on the rest two. Regardless, when we speak about cuisines from any of these clans, we must expect the big, bold and profound tastes.


Spiciness, sweetness, sourness and saltiness (Nyonya Steamed Fish, Nyonya Lam Mee, Nyonya Curry Laksa, Nyonya Assam Fish Curry & Nyonya Fish Sambal) obviously are the profoundness and all of these tastes coming together as one revelation and explosion of true and true sumptuousness. Chicken Vindaloo too is a stealer. Packing a major punch (Goan Prawn Curry, Portuguese Potato Soup & Pineapple Salted Fish Curry) of spiciness from the role play of rempah/spice paste which is definitely the main highlight for putting Chicken Vindaloo to the forefront. Chicken Vindaloo? What else I should tell you except it will sincerely be your Portuguese/Eurasian food calling (Mee Siam, Sambal Udang Petai, Rendang Ayam, Asam Pedas, & Kerabu Mangga).

Ingredients

1 medium size (about 500g) chicken - cut into bite sizes.

1/2 tbsp ginger paste

1/2 tbsp garlic paste

6 shallots - sliced thinly

1 tbsp vinegar (or as per taste)

1/4 cup oil
Salt for taste

For the spice paste/rempah

10 dried chillies (or as per taste)

1 tsp cumin seeds

1 tsp black mustard seeds

1 1/2 tsp black pepper seeds

2-3 cardamom (remove skin)

3 cloves

1 stick cinnamon
1 tsp turmeric powder

"* dry fry and ground/blend to a thick paste

Method

Sauté shallots in heated oil.
Add ginger, garlic and spice paste.
Cook over low heat while stirring till aromatic and oil splits.
Put in chicken, pour enough water and stir.
Simmer and cook till chicken is cooked and gravy thickens up.
Add vinegar and season with salt.
Stir a couple of times and dish out.