Chicken Vindaloo

Vindaloo is a hot and spicy dish from the Goa region of India. There are many variations of the vindaloo recipe. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. Source. - A Pub that serve this dish in Singapore - Bojangles.

Ingredients for Vindaloo:

• 1 chicken (1 1/2 lbs.) - cut into pieces
• 12 small red onions, sliced
• 3-4 dessertspoons vegetable oil
• 4-5 dessertspoons vinegar
• Sugar to taste
• Salt to taste
• Ingredients to be ground separately (a), (b), (c), & (d)

Ingredients to be ground separately:

• (a) 3 dessertspoons jintan puteh
• 20 dried chillies (seeded - do not seed if a hotter curry is wanted)
• 1 small piece tumeric
• (b) 4 cloves garlic
• (c) 1 1/2 tsp fresh ginger
• (d) 1 tsp mustard seeds - coarsely

Method:

1. Put oil in pan.
2. Fry ground garlic (b) till slghtly brown.
3. Fry sliced onions.
4. Fry ground ingredients (a).
5. Add ground ginger (c) and mustard seeds (d).
6. Add chicken and salt. Fry for a few mins., add a little water, and cover pan.
7. When chicken is almost cooked, add vinegar and sugar, according to taste.
8. Simmer chicken till chicken is tender. (This is a dry curry).
9. Serve with hot white rice.

Printable Version - Chicken Vindaloo
Image credit - tiny banquet committee

How to cook Ayam Masak Lemak Cili Padi

Ayam Masak Lemak Cili Padi or Chicken in Coconut Cream with Birds Eye Chili in English, is a spicy rich yellow coconut gravy that is cooked with chilli padi. While this recipe uses chicken, it can be substituted with prawns, flower crabs or fishead. Depending on your tastebuds, you can add more or less chillies if you wish. Recipe for 4 pax. Other similar recipe - Ayam Kurma (Korma Chicken), Opor Ayam (Braised Chicken with white Sauce) .

Ingredients for Ayam Masak Lemak Cili Padi:

• 1 chicken, cut into 8 pcs, washed and drained
• 1 litre coconut milk
• 3 tomatoes, cut into 4
• 1 stalk lemongrass, lightly bruised
• 3 kaffir lime leaves, lightly bruised
• 1 turmeric leaf, torn to 2
• Salt to meet the taste
• Vegetable oil
• ½ cup water

Rempah to blend:

• 10 red bird's eyes chillies
• 10 green bird's eyes chillies
• 3 large red onions
• 2 cloves garlic, peeled
• 1 inch old ginger, peeled
• 1 inch of fresh turmeric, peeled
• 5 candlenuts

Chicken marinate:

• 1 tbsp turmeric powder, 1 tbsp grated ginger, salt to taste

Method:

1. Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes. Fry chicken until ¾ cooked and put aside.

2. Finely blend rempah ingredients into paste.

3. Using the same oil in pot, pour in the ground ingredients, torn tumeric leaf, kaffir lime leaves, lemongrass and fry till oil appear, fragrant (Medium heat - Do not burn).

4. Add the fried chicken, coconute milk and water. At this stage, keep it to a simmer for the rempah to adsorb to chicken and until the gravy thickens.

5. Add tomatoes and salt to taste.

6. Once chicken is cooked, serve with steamed white rice.

How to make Ayam Percik (Pasar Malam Chicken)

Ayam Percik is a popular local delicacy among Malay Singaporeans, which is available at Pasar Malam stalls (night market) and Geylang Serai Bazaars during the month of Ramadan. Ayam Percik (percik means - basting/drizzle/sprinkle) is juicy,  aromatic and so flavourful. This recipe is originaly a Malaysian recipe from Kelantan, makes a great Hari Raya Aidilfitri cuisine. Traditionally, each marinated chicken parts are clipped with a pair of custom-made bamboo tongs, which prevents the chicken meat from shrinking during the grilling process.

Ingredients for Ayam Percik:

• 1.5kg Fresh chicken, cut into 6 pieces, cleaned and drained
• 5 Tbsp Vegetable oil
• 2 tsp Tamarind Pulp
• 4 Lemon Grass, bruised
• 1 Cup Water
• 1 Cup Thick Coconut Milk
• 1½ Tbsp Sugar
• Salt to meet taste

Chicken Marinade:

• ½ tsp Salt
• 1 Tbsp Sugar
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder

Rempah to blend:

• 4 Candlenuts,  (buah keras)
• 6 Cloves Garlic
• 10 Dried Chillies, soaked in Hot Water
• 3 Red Chillies, seeds removed if you like
• 2 cm, ¾ inch Ginger
• 6 Shallots
• 1 inch galangal

How to make Ayam Percik:

1. Mix well until the chicken is coated with the marinade and set aside for at least 1 hour or preferable overnight.
2. In a blender, blend rempah ingredients and ground finely.
3. Over medium heat, fry the spice paste, tamarind and lemon grass stirring continuously to prevent sauce from burning until aromatic.
4. Add water and cook for another 3 minutes.
5. Pour in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and  repeat this process of coating the chicken with gravy, until the chicken is cooked.
7. Serve Ayam Percik while hot with steamed rice.

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