THE VINEGAR FIRE-BOLT

(Our Play on Chicken Vindaloo)

THE VINEGAR FIRE-BOLT

Ingredients: 500g Chicken thighs (3cm chunks), 3 tbsp Malt vinegar, 1 tbsp Ginger-garlic paste, 2 tsp Chili powder, 1 tsp Cumin seeds, 1 tsp Cinnamon, 1 large onion (finely diced), 150g Tomato purée...

Ingredients

  • 500g Chicken thighs (3cm chunks)
  • 3 tbsp Malt vinegar
  • 1 tbsp Ginger-garlic paste
  • 2 tsp Chili powder
  • 1 tsp Cumin seeds
  • 1 tsp Cinnamon
  • 1 large onion (finely diced)
  • 150g Tomato purée

Cooking Method

  1. The Scorch Heat 2 tbsp oil and fry the cumin seeds until they sizzle and pop.
  2. The Architect Add onions and fry on high heat until they are dark and caramelized.
  3. The Bloom Toss in the spices with the vinegar and a splash of water to create a sharp, spicy paste.
  4. The Reduction Add the chicken and tomato purée; simmer covered for 15 minutes until the oil begins to separate.
  5. The Finish Add a final squeeze of lime to cut through the heat.

Cuisine: Indian

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