Vindaloo remains one of the most popular items on the Indian restaurant menu and has its origins in Goa. This recipe is the restaurant one and is very tasty. Traditionally this was a pork dish cooked with plenty of wine vinegar and garlic, but you can use lamb, chicken or any other main ingredient of your choice. Goa was a Portuguese colony and the cuisine has been influenced by outside sources. The Goan cuisine has developed into something unique and vindaloo is one of its main dishes.

Ingredients:

4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Garlic clove, crushed and finely chopped
1 teaspoon Tomato puree
1 1/2 teaspoons Special Spice Mixture
2 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 Cloves
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 teaspoon lemon
1 portion Chicken (pre cooked)
3 pieces Cooked potato
1/2 tablespoon Chopped coriander leaves

Directions:

Heat the oil, add the pepper pieces and as it starts to sizzle add the garlic, tomato puree, special spice mixture, chilli powder, fenugreek leaves, cloves and salt. Stir fry for a few seconds. Add the basic curry gravy and lemon. Cook on a medium heat for about three minutes.

Add the chicken and allow to heat thoroughly, then add the potato pieces and cook for a further thirty seconds. Add the chopped coriander leaves and serve.