This dish is brilliant because the preparation time is short and the curry will be ready at half time so you won’t miss any of the action. It’s a recipe for those who hate fiddly techniques and are lazy in the kitchen. Traditionally, vindaloo is made with garlic and wine or vinegar but it has evolved into something totally different in Britain, a very hot, very spicy scorcher of a dish.
3 tbsp olive oil
4 onions or 8 shallots, peeled and roughly chopped
8-10 chicken drumsticks, skinned and pricked
4-6 garlic cloves, chopped or crushed
2 tbsp hot curry paste (shop bought is fine)
1/2 tsp chilli powder (optional)
2 tsp tomato ketchup
knob of butter
Preheat the oven to 200C/400F/Gas Mark 6.
Heat the oil in a saucepan, large enough to hold the chicken and the onions. Tip in the onions, the drumsticks and garlic and sauté for seven to eight minutes.
Put in the curry paste and chilli powder. Then stir for one minute. Mix in the tomato ketchup with 500ml of just boiled water.
Finally add the butter and mix.
Transfer the vindaloo to a roasting tin or a casserole dish. Cover it with foil and place it in the centre of the oven for 45 minutes.
Serve with chips, crusty bread, naan or rice.
You can use tomato puree instead of tomato ketchup. If you’re not a fan of drumsticks use any other chicken pieces.