Start by adding the coriander seeds, cumin seeds, cardamom pods, cloves, chili peppers, garlic, ginger, cinnamon stick, and dried chilies to a skillet over medium heat. Dry roast these spices, stirring continuously until they start to brown and release their fragrant aroma. This step is crucial as it brings out the essential oils and flavors from the spices, enhancing the overall taste of the dish.
Once the spices are roasted, remove them from the heat and let them cool for a moment. Then, transfer them to a blender. Add the water, white vinegar, and tamarind paste. Blend until you achieve a smooth paste. You may need to add a little more water if the mixture is too thick. This paste will serve as the base for your sauce, so ensure it is well mixed and free of lumps.
Next, heat the olive oil in a large pot over medium-high heat. Once hot, add the onions and sauté until they become translucent, stirring frequently. This should take about five to seven minutes. The goal is to soften the onions and develop their sweetness, which will form the foundation of your vindaloo sauce.
After the onions are translucent, add the chicken quarters to the pot. Fry them for four to five minutes until they are no longer pink and start to brown slightly. This step seals in the juices of the chicken, ensuring it remains tender and flavorful during the cooking process.
Once the chicken is browned, pour in the tomato sauce and the blended spice paste. Stir to combine everything well. Bring the mixture to a boil; you should see bubbles forming as it heats up. This is where the magic happens as all the flavors meld together.
After reaching a boil, lower the heat to maintain a gentle simmer. Add the salt, turmeric, and sugar to the pot. These ingredients will enhance the flavor and balance the acidity of the sauce. Let the vindaloo simmer for about thirty minutes, stirring occasionally. You’ll notice the sauce thickening and the chicken becoming incredibly tender.
Once the cooking time is up, remove the pot from the heat. Stir in the coconut cream to add a rich creaminess to the dish. This not only balances the spices but also adds a delightful finish. Allow the vindaloo to rest for a few minutes before serving.
Serve the Chicken Vindaloo hot, garnished with fresh herbs if you like. Pair it with fluffy rice or warm naan for a complete meal. Enjoy the burst of flavors and the warmth it brings to your dining table!
