Balti-style cooking is mostly associated with Pakistan and Northern India and unlike much Indian cuisine it is usually prepared with oil, not ghee. I love this spicy Balti-style chicken vindaloo made with a fragrant melange of spices and sharp tang from malt vinegar. I serve this vindaloo with basmati rice and naan.
Ingredients:
- 8 oz. skinless, boneless chicken, cut into bite-size pieces
- 1 large potato, peeled and cut into bite-size pieces
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. cayenne chili
- ½ tsp. turmeric
- 3 garlic cloves, peeled and minced
- 1 tsp. grated fresh ginger
- 1 tsp. salt
- 2 tsp. paprika
- ¼ tsp. ground fenugreek
- 1 ½ tsp. tomato puree
- 1 cup warm water
- ½ cup malt vinegar (substitute apple cider vinegar if you don’t have malt)
- 1 tablespoon canola or vegetable oil
- 1 large onion, peeled and thinly sliced
- 6 curry leaves
- 2 fresh serrano chiles, thinly sliced
Method
- In a large bowl mix together the coriander, cumin, cayenne, turmeric, garlic, ginger, salt, paprika, tomato puree, and fenugreek with the water and vinegar.
- Add the chicken to the bowl, mix well and refrigerate until needed.
- In a large skillet or wok over medium-high heat, fry the onion and curry leaves in the oil until the onion is golden, 6-8 minutes.
- Reduce the heat to medium, add the chicken with the spice mixture and stir-fry for 3-4 minutes, until the chicken loses its pink color.
- Add the potato, cover the skillet or wok and cook over low heat until the potato is cooked, 20-25 minutes.
- Serve the chicken vindaloo garnished with the serrano chilies.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
