Posted on June 15, 2018 There have been 0 comments
Gueuze Chicken Vindaloo
It's National Beer Day! And to celebrate here's a great-tasting Chicken Vindaloo recipe from Mark Dredge. This dish is perfect pairing for Dark Lager or Witbier.
In the united kingdom, Vindaloo comes with a fire-hazard warning: eat one of these curries and part of your body will burst into flames. Vindaloo’s reputation for being fearsomely spicy is a British development on a dish that has Portuguese roots. It was originally meat cooked with wine and garlic, which then evolved (when the Portuguese took it to India) into meat cooked with vinegar and the addition of chili and other spices. The beer-evolution is to take out the vinegar and use Gueuze for the acidity instead (this also adds some peppery depth). I serve mine with Pale Ale and Garlic Naan Bread on the side.
FOR THE MARINADE
1 tsp each cumin seeds, coriander seeds, mustard seeds, and cardamom pods
1 tsp ground turmeric
1 tsp granulated sugar
A thumb-sized piece of fresh ginger, finely chopped
½ tsp ground cinnamon
6 garlic cloves
3 fresh green chili peppers
Salt and freshly ground black pepper
FOR THE CURRY
4 skinless and boneless chicken thighs, chopped into large chunks
2–3 tbsp olive oil
1 large white onion,
3 plum tomatoes
150ml chicken stock
A few cilantro (coriander) leaves, to serve
1. Dry-fry the cumin, coriander, and mustard seeds, and the cardamom pods in a saucepan for a few minutes. If you are using ground versions of the spices, then just use ½ teaspoon of each and mix them straight into the marinade.
2. Add the dry-fried spices to a food-blender with all the other marinade ingredients and blitz into a paste - this might take a couple of minutes.
3. Cover the chicken with the marinade and leave in the fridge for 4–8 hours, reserving any excess marinade.
4. Heat the oil over a medium heat in a large saucepan and fry the chicken. When the chicken has colored, add the onion and tomatoes, and then fry for a couple of minutes until they soften.
5. Add the remainder of the marinade liquid, the stock, and about 50ml of the beer. Bring to a simmer, cover, and cook for 30 minutes. Add the final 50ml of beer just before serving and decorate with a few cilantro (coriander) leaves.
6. Don’t drink this one with Gueuze—it may be cooked in it, but the beer doesn’t taste great with it. Instead, you want a Dark Lager or Witbier.