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Football Vindaloo Print E-mail
ImageI don’t know about you but I’m keeping most of June free to watch all the matches that Euro 2008 will be throwing at me, although sadly England won't be playing.  I’ll have my diary clear with everything I need around the goggle box including my Football Vindaloo which I’d like to share with you. Image
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Hotter than a Gerrard shot and spicier than Beckham's missus. And so easy to make even Gary Neville could finish it. It's Manju's Football Vindaloo, the perfect side-dish to Euro2008

While the boys are warming up on the pitch, throw all your ingredients together and bung it in the oven while you sit back and watch the first half.  Then serve up the Vindaloo and you're all set for a fiery second half on and off the pitch.
Who needs to know about the off-side rule when you can cook a spicy scorcher of a dish to impress your mates?

Football Vindaloo by Manju Malhi taken from Brit Spice published by Penguin.
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, which includes me. Traditionally a vindaloo is made with garlic and wine or vinegar but it has evolved into something totally different in Britain - a very hot spicy scorcher of a dish.

 

Serves 3-4
Ingredients:

3 tbsp olive or vegetable oil
4 onions, peeled and roughly chopped
8-10 chicken drumsticks, skinned and pricked
4-6 cloves garlic, peeled and chopped or crushed
2 tbsp hot curry paste
1/4 tsp salt
1/2 tsp chilli powder (optional)
2 tsp tomato ketchup
Knob of butter

Preparation:
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 saute for 7-8 minutes. Put in the curry paste, salt and chilli powder, then stir for 1 minute. Mix in the tomato ketchup with 500ml/18fl oz just-boiled water. Finally add the butter. Transfer the vindaloo to a roasting tin or casserole dish. Loosely cover it with foil and place it in the centre of the oven for 45 minutes. Serve with chips, crusty bread or naan.
TIP: To thicken the sauce, place the flame proof casserole dish onto your hob or transfer the Vindaloo into a saucepan and simmer for 10 minutes.
 
 
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