This afternoon I am doing a cooking demo at the 𝗖𝘂𝗿𝗿𝘆 𝘁𝗼 𝗖𝘂𝗿𝗿𝘆: 𝗔 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 𝗦𝗽𝗲𝗰𝗶𝗮𝗹 event held @the_eurasian_association . This event is jointly organised by the Indian Heritage Centre @ and Eurasian Heritage Gallery. Chef Quentin Pereira of @quentinssg will be demonstrating Curry Debal and I will demonstrate a Chicken Vindaloo dish.
30 dried chillies, soaked in water to soften and drained
1 ½ tablespoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 stick cinnamon
10 shallots, peeled
10 cloves garlic, peeled
6 cm ginger, peeled
1 teaspoon turmeric powder
2 tablespoons Kashmiri chilli powder
1 1/2 teaspoon sugar
150 ml coconut vinegar
1.5 kg chicken, cut into pieces
1 ½ teaspoon salt
6 tablespoons cooking oil
1 large onion, cubed
500 ml water + –
Put the first 14 ingredients into the blender and blend till smooth.
Place chicken pieces and salt in a large bowl and mix well.
Add in a QUARTER of the blended spice paste and mix and marinate the chicken pieces overnight or at least 6 hours if possible.
Heat cooking oil and sauté the onion cubes until soft.
Add remaining spice paste and cook over low heat, stirring occasionally, until the oil separates and mixture starts to sizzle and oil turns red.
Add marinated chicken pieces and cook, stirring occasionally, until browned, about 10 minutes.
Add water and bring to a simmer, stirring occasionally.
Reduce heat to maintain a gentle simmer, cover, and cook until the chicken is fork tender.
If gravy becomes thick and the chicken is still not tender, add half cup water at a time until the chicken is tender.
Adjust salt and vinegar.
For best flavour, store refrigerated overnight and reheat before serving.
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#eurasiancuisine #quentinssg #serani #kristang #kristangcuisine #kristangfood #sgfoodie #sgfoodies #portugueseinfluence #heritagefood #heritagefoods #goafood #portuguesefood