Ingredients for 6 people:
- 800g escalope
- 2 tablespoons freshly grated ginger
- 6 cloves of garlic
- 2 large chopped onions
- 2 teaspoons of powdered curcuma
- ½ teaspoon of powdered cinnamon
- 1 glass of lemon juice
- 1 teaspoon of brown sugar
- 2 teaspoons of mustard seed
- 2 teaspoons of whole cumin
- 1 tablespoon of coriander seeds
- 1 teaspoon of cardamom seeds
- 1 clove
- 1 teaspoon of black pepper grains
- 1 teaspoon of salt
- 5 tablespoons of white vinegar
- 20cl of tomato concentrate
- Olive oil
In a mixer, grind the cumin, black pepper, cardamom, cinnamon, clove and mustard grains until a fine powder is obtained.
In a bowl, mix the powder with the vinegar, salt and sugar. Put to one side.
Golden the onions in a pan with some olive oil, mixing regularly, before placing in the blender. Add 3 tablespoons of water and then add the spice powder and blend together.
Mix the garlic, ginger and lemon juice and fry lightly in a pan, mixing regularly, until a light brown colour is obtained. Add in the coriander and curcuma. Put to one side.
Dice the escalopes and fry them in a pan. Add the spice mixture, the ginger and garlic paste and then the tomato concentrate. Mix and cover. Leave to simmer for around 40 minutes.
Chicken vindaloo is usually eaten with basmati rice.