How to Make an Easy Curry "Vindaloo"

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How to Make an Easy Curry "Vindaloo"

Kendon Shaw

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Step 1 of 23

I don't pretend to know anything about Indian cooking, but this is a really easy way to make delicious curry for your family with whatever you have laying around. Sub anything for anything.

Step 2 of 23

Slice the ends off the onion then halve through both ends. Place flat side down and slice thinly like this. The onions will be part of the final texture.

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Peel Chop 3 cloves of garlic and a thumb sized piece of ginger root small bunch of cilantro stalks.

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If you don't have one or two of these, don't sweat it. Using these fresh aromatics makes it better, but use what you have. We're establishing a flavor base that infuses the dish.

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Heat a large sauté pan over medium high heat. Add a pat of butter and/or couple TBSP of peanut oil. Add onion, garlic, ginger and chili and stir. You can smell this a few blocks away.

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Meanwhile, boil several inches of water. Measuring this isn't necessary because we'll be dumping the water later.

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Cut some broccoli florets. About a cup and a half. You could use any veggies you have around here. Bell peppers, squash, carrots or parsnip, potatoes etc.

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Quarter or eighth your tomatoes. Set aside in the same dish as the veggies.

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Slice the chicken breast thinly. Set aside. (not the same dish as the veggies) (WASH YOUR KNIFE)

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Throw at least a cup of rice in the boiling water with a couple generous pinches of salt. Boil for 6-8 min. Stir it a couple of times. (use more if you have/want friends)

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Throw the veggies and the chicken in the pan. Yes, throw.

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Add about a tbsp of warmed honey to 1/3 cup balsamic vinegar. Warming the honey thins it out for better mixing.

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Add about 3 heaping spoonfuls of Pataks curry paste (approx 1/4 cup) right in the middle. (don't use a simmer sauce)

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Pour the vinegar mix over the curry paste and stir so everything is coated well. Bring to a boil.

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Stir and then add 1 1/2 cup of water. Or enough to almost cover. Bring to a boil, then cover and reduce heat. Stir it occasionally and simmer for about 30 minutes. Remove the cover halfway through.

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Drain the rice into a metal colander, the. Put the colander back on the pot and rinse the rice a little bit. Leave about an inch of water in the pot and put it back to boil. Cover the rice with foil.

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Curry is simmering, rice is steaming. Neighbors are knocking on your door. Go ahead and invite them in, it's okay.

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While this simmers away, finely chop some cilantro and clean up your kitchen. Chat up the neighbors.

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Slice some lemon wedges and set your table.

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Steam rice until tender(~15m). My rice was done before the curry so I did this. Pinch of cilantro, an squished garlic clove, lemon wedge, grated nutmeg and a pinch of salt. It scented the rice nicely.

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Let the curry rest off the heat so it can thicken a little bit. Pour it over some rice, top with dollop of natural yogurt, pinch of cilantro and maybe some almond or some red pepper flakes.

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