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How to Make Jonagold's Chicken Vindaloo - A Step-by-Step Guide

If you're looking to spice up your dinner routine, then look no further than Jonagold's Chicken Vindaloo. This delectable dish is a perfect combination of heat and flavor, and it's sure to impress even the most discerning palates. With its origins in Indian cuisine, Vindaloo has become a popular dish around the world, and for good reason. The rich and complex flavors of this dish are truly irresistible, and once you take your first bite, you'll be hooked.

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Ingredients

  • 2 pounds skinless chicken drumsticks
  • 5 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 4 large cloves garlic, minced
  • ½ inch piece fresh ginger root, minced
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon ground black pepper
  • salt to taste
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • 8 dried curry leaves
  • ½ teaspoon black mustard seeds
  • ¼ cup water
  • 1 quart vegetable oil for frying
  • 1 large potato, peeled and cut into 1 inch pieces
  • 2 tablespoons distilled white vinegar

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
  • After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.

    • Nutrition

    717 cal.

    • Total Fat: 48g
    • Saturated Fat: 8g
    • Cholesterol: 134mg
    • Sodium: 133mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 45g
    • Vitamin C: 25mg
    • Calcium: 98mg
    • Iron: 4mg
    • Potassium: 827mg

    Categories

    Chicken recipes
    Spicy recipes
    Indian recipes
    Curry recipes