One of my very favourite curry recipes is for Wendy's Pickle Fowl, an old East Indian recipe given to me by a friend of my aunties. You really can't beat the old recipes, and I love cooking, sharing and bringing them to life again for new generations.
I have cooked a few variations of Pickle Fowl, and wanted to share an easy, very tasty version that uses my Vindaloo Masala, which adds a bit of sharpness from the garam masala: cloves, cinnamon, cardamom, pepper and bay leaves, to the original recipe.
Please try it, you'll really love it... it's such a great dish for the holiday season. I've used chicken in this recipe, but I think it would work with beef, lamb, pork and duck too.
For four people you will need:
3 tablespoons of oil
1 red onion, finely chopped
3-4 garlic cloves, crushed
1 heaped tablespoon of ginger, crushed
3 heaped teaspoons of Spice Mama's Vindaloo Masala
500 grams of chicken (use thigh, or pieces with bones)
50 grams of cashews
25 grams of dark raisins or currants
2 tablespoons of vinegar
1-1.5 teaspoons of salt
To start with, soak the cashews and raisins in a little bit of water and set aside. Then take a heavy bottomed pan, put it on a medium-high heat, and start frying your onion. As always, cook the onion well, for at least 15 minutes, stirring well until they are lovely and brown and caramelised. Add the garlic and ginger and keep stirring until you have a fragrant, dark paste. Add the Vindaloo Masala, stir for a minute (you don't want it to burn), then add the chicken and fry for another minute or two. Add a small amount of water, turn the heat down, cover and cook for 10 minutes or so.
Take the cashews and raisins and grind them with a little of the water into a thick paste. Start adding it bit by bit to the chicken, keeping the heat high enough so the mixture is frying rather than stewing. Add salt and vinegar and cover again for a further 10-15 minutes until the chicken is done.
You want to end up with a lovely thick, hot, sweet and slightly sour gravy. You can dilute the gravy with water to get a thinner consistency, but only do this at the end once everything is cooked dark and thick and glossy.
Serve with hot white rice and make sure there are leftovers... as this curry tastes even better the next day (in fact, you can always cook it the day before you are serving it to get a much fuller flavour hit).
Enjoy, I promise you will!