This recipe is from and named after a friend of mine, Dan Coultas.
“It’s loosely based on a Goan Vindaloo, but tweaked and perfected over the last 10 years to make it what it is now – a top notch curry!”
- 2 Chicken Breasts (cut into bite-size pieces)
- 4 tablespoons of cider Vinegar
- Henderson’s Yorkshire Relish or Worcestershire Sauce
- Juice of 1 Lemon
- Salt & Pepper (to taste)
- 2 tbsps of coconut oil
- 2 Large onions (roughly chopped)
- ½ a bulb of garlic (peeled and roughly chopped)
- Dried Chillies (I like my curry hotter than Muspelheim, so I use 2 Ghost Nagas, but if you don’t want Surt’s fire in your mouth, use something a little tamer!)
- 2 tsp brown sugar
- A generous handful of Cashew Nuts
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tsp Green Masala paste (you can shop buy this or make it yourself)
In a bowl mix together the cider vinegar, lemon juice, and a good splash of Henderson’s Relish or Worcestershire sauce. Season with salt & pepper and add the chicken. Mix well and leave to marinade for at least 2 hours, or overnight.
Place the dried chillies in a tea cup and cover with boiling water.
Heat 1 tablespoon of coconut oil, on a medium heat and add the onions. Roughly chop the chillies, keeping the water they were hydrating in, as you’ll need that later. Once the onions have started to brown, add the garlic and chillies to the pan. Once these have started to brown add the 2 tsps of brown sugar and stir well.
Place the mixture into a blender and blend into a smooth paste.
Heat 1 tablespoon of coconut oil on a medium heat. Remove the chicken from the marinade, keeping the marinade, and add the chicken to the pan, along with the cashew nuts.
Once the chicken is browned on the outside, add the chilli powder, garam masala, paprika, ground cumin and ground coriander. Stir well so that all the chicken is coated, and allow to cook for about a minute. Stir in the Green Masala paste and allow to cook for another minute.
Add the onion paste, the remaining marinade and the water in which you re-hydrated the chillies. Stir well, then reduce the heat and cook for another 15 minutes.
Serve with rice and your favourite Indian sides.