Frank's Recipes! Kholee Vindaloo (Chicken in Vinegar)

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Kholee Vindaloo
(Chicken in Vinegar)

1 1.5 kg chicken
100 g ghee; or 120 ml cooking oil
2 red chillies
2 green chillies
4 cloves garlic
2 bay leaves
4 cloves
4 cardamoms
4 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground fenugreek
2 tablespoons vinegar
1 lemon
1 medium onion
300 ml boiling water
2 teaspoons black pepper
2 tablespoons garam masala
2 teaspoons salt

Yield: 4 servings

Skin the chicken and cut it into 10 joints. Heat the ghee in a heavy saucepan and fry the chicken joints gently until they are sealed on all sides.Top and tail the chillies. Peel the garlic and mince it, together with the chillies. Put the bay leaves and cloves on a baking tray and place in a preheated hot oven 200 C / 400 F / Gas 6. Remove the outer peel from the cardamom pods. After 15 minutes, remove the bay leaves and cloves from the oven and grind together with the cardamom seeds into a fine powder. Mix together with the coriander, cumin, turmeric, fenugreek, garlic and chilli mixture and add the vinegar. Put this mixture into a liquidiser and blend together into a thick paste. Add the juice from the lemon.

Spread the spice paste over the chicken joints. Reheat the remaining ghee and fry the joints together with the paste for a further 2-3 minutes. Peel and finely chop the onion and add to the pan. Fry for a further 2 minutes and pour in the boiling water, black pepper and garam masala. Bring to the boil, add the salt and simmer for 45 minutes with the saucepan tightly covered.