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Ingredients
3 cardamom pods
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp whole black mustard seeds
½ tsp fenugreek seeds
5 Tbsp white wine (or cider) vinegar
1 1/4 tsp salt
1 tsp chili powder
½ tsp ground cinnamon
1 tsp soft brown sugar
100 ml vegetable oil
2 large yellow onions, peeled and cut into half rings
2 cm ginger, sliced
8 cloves garlic, sliced
1 Tbsp ground coriander
½ tsp ground turmeric
700 g chicken breast (skinned), cut into 4 cm pieces
300 g new potatoes cut into 3cm chunks
100 ml tomato ketchup
125 ml F&N Evaporated Milk
Methods
- Remove the small black seeds from the cardamom pod and discard the tough light coloured “shell”. Place cardamom seeds, cumin, peppercorns, black mustard and fenugreek in a small pan and toast over low heat until fragrant and crisp – about 3 minutes. Cool slightly and grind to a fine powder in an electric spice grinder. Transfer to a small bowl and combine with vinegar, salt, chili powder, ground cinnamon and brown sugar.
- Heat oil in wok over medium heat. Fry onions until dark brown. Drain fried onions on kitchen paper. Cool slightly, place into electric blender with 3 - 4 tablespoons water and whiz to a smooth paste. Stir this into the spice/vinegar mixture. This is the vindaloo paste.
- Place ginger, garlic and 3 tablespoons of water in an electric blender and whiz finely. Heat 4 tablespoons of the oil that was used to fry the onion and cook ginger/garlic mixture until it begins to turn brown. Stir in the ground coriander and turmeric. After a few seconds, add chicken and potatoes. Cook 10 minutes, stir mixture frequently to prevent burning.
- Add prepared vindaloo paste, tomato ketchup and F&N Evaporated Milk.
- Cover saucepan, reduce heat to low and simmer 20 – 30 minutes or until potatoes are tender and sauce is thick.
1 year ago