Indian Vindaloo Curry with Roti

Indian Vindaloo Curry with Roti 

Servings: 4

Prep Time: 15 min

Cook Time: 35 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Curry:

  • 2 tablespoon white wine vinegar
  • 3 garlic cloves, grated
  • 2 teaspoons ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 - 1 teaspoon cayenne pepper
  • 1/2 teaspoon black mustard seeds
  • 1 pound boneless, skinless chicken breast, cut in ½ inch pieces
  • Zest and juice of 1 medium lemon
  • 1 tablespoon avocado or coconut oil
  • 2 medium yellow onions, diced
  • 1 pound mixed mushrooms, cut in ¼ inch thick slices as needed
  • 1 small eggplant, cut into ½ inch cubes
  • 1 – 28 ounce can crushed tomatoes
  • 1 – 4.5 ounce can diced green chilies (mild or hot, depending on your tastes)
  • sea salt, to taste
  • fresh cilantro, leaves and stems roughly chopped, for garnish (optional)
  • lemon wedges, for garnish

Ingredients for the Roti:

  • 2 cups (240 grams) finely ground whole wheat flour (atta), plus more for dusting
  • ½ teaspoon sea salt
  • 2 teaspoons avocado or grapeseed oil
  • ¾ cup warm water (more as needed)

    Procedure: 

    1. Marinate the chicken by stirring the vinegar, garlic, ginger, spices, lemon juice and zest in a medium bowl. Add the chicken and stir until completely coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
    2. To make the roti: In a large bowl stir together the flour and salt. Add the oil and water and knead until it forms a smooth ball, about 5 minutes. If it feels too dry add a little water as needed. Turn it out onto the counter and form into a log then divide into 12 even pieces. Roll into balls and cover with cling film or a damp towel for 30 minutes to 1 hour.
    3. To make the curry: In a large, deep sided skillet or 5 quart Dutch oven on medium heat add the oil. Once it’s shimmering and hot add the onions and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes or until they begin to brown. Once they’re brown add the eggplant and a pinch or two of salt. Cook until the liquid has been released and evaporates, about 7 minutes.
    4. Turn the heat up to high and add in the chicken. Cook for about 10 minutes or until the chicken has some color on it. Stir in the crushed tomatoes and green chilies. Lower to a simmer and cook for 20 to 30 minutes or until the chicken is cooked through and tender and the liquid has thickened. Taste and adjust the seasoning as needed, adding more lemon juice or vinegar to taste.
    5. To cook the roti: Heat a cast iron pan or griddle over medium high heat. Roll each dough ball out into a 5 inch circle that is as thin as possible, flouring the countertop as needed to prevent it from sticking. Cook one at a time for approximately 1 minute per side, or until air pockets form and brown spots develop. Keep warm by wrapping in a dish towel.

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