First slice and gently fry some onions:
Don't fry too fast, but get some color on them. That will determine the taste and color of your Vindaloo.
That's it, getting there. Let's get a deeper color. Deep is good.
Now we're getting somewhere. Let's push this a bit farther. (who wants to eat a gray Vindaloo? Nobody!)
Very nice. Not much left huh? Well that's why we started with a LOT. Color looks right, so let's process the onions to a puree (add a bit of water if necessary):
Now mix all sorts of yellow spices. I see some mustard there, some ginger, some cumin, some brown sugar, cinnamon, and even some cardamom seeds that were just ground, and some black pepper... and salt:
Mix with some white wine vinegar and let steep for a few minutes:
Mix that with your pureed onions, and you have your Vindaloo paste!
Now cut your chicken:
And start frying it:
Now prep some garlic and some ginger:
While you're taking a time out and tasting your first glass of Pinot Noir (you know, to make sure it will compliment the dish just right), have a young family member take care of punishing the garlic and ginger for all the bad, bad things they've done:
And finally add to the chicken:
Hmmm... it's starting to smell incredible in this kitchen!! Add about 8oz of tomato sauce and your Vindaloo paste:
Serve with Basmati rice and a Naan (Trader Joe's to the rescue). Enjoy!!