I thought I'd covered every type of curry, but apparently never a vindaloo. Jamie always seems to come up with something new for me to try. He describes this recipe as a "standout" vegetarian curry with a meat "kicker" for any non-veggies at the table (which was perfect for my needs). He was inspired to create this one when in Leeds visiting the Goan community. I looked up the Leeds episode of Jamie's Great Britain, but unfortunately it only features the Jewish and Iranian communities. I'd love to see the footage that got left on the cutting room floor!
438. Roasted Veg Vindaloo with Golden Gnarly Chicken Skewers (Jamie Oliver's Great Britain, page 142)
For the full recipe click above, but I thought I'd list the ingredients for the curry paste, because they are quite unique.
My daughter refused to eat this because it contains onions and cilantro. I didn't think the recipe would stand up without them, so we compromised by making some of the chicken skewers with a simple tandoori marinade instead.
For the veggie curry, I had a huge head of cauliflower that I got at the farmer's market, but it also calls for some combination of peas, corn, broad beans and spinach. I decided to make use of my garden and include my rainbow beans and chard instead.
I threw all the ingredients for the curry paste into the blender. Half went to marinating the chicken for about an hour, and the other half was mixed through the cauliflower and onion, which was then roasted for 40 minutes with a bit of water. Once that came back up to the stovetop, I added some blitzed tomatoes, veggie stock and a can of chick peas and let it simmer away. I got my chicken breast strips threaded onto the skewers and attempted to grill them, but the pan was too small, and not much of the chicken actually came in contact with the heat. The parts that did burnt quickly.
I decided to balance the skewers across a rectangular cake pan instead, and put them under the broiler. Had I been thinking in advance, I would have started the BBQ (which might have been even better).
In the last few minutes of the cooking time, I added my chopped beans and chard to the curry pot, until soft.
The skewers came out golden and gnarly, as described. My son made off with two of them, burning his fingers in the process, and reported that they tasted "just like the chicken satay skewers at Ben Thanh" (a local Viet-Thai restaurant). That is high praise indeed!
I stirred some non-fat yogurt through the curry prior to serving, and sprinkled with the cilantro leaves. I made a big pot of basmati rice to serve with it. I found the flavour really different to anything I've had before....I think it's the amount of white wine vinegar. "Vin" = vinegar and "loo" = garlic apparently. I wouldn't say it was my favourite (that still is Keralan curry), but it was tasty and there are a lot of left overs, although I halved the recipe. Only the vegetarian and I ate the curry....the other two picky eaters ate chicken and rice with soy sauce. :p