Cooking with Colm O'Gorman: Authentic Chicken Vindaloo 

I have another lovely Indian recipe for you this week, a dish that is traditionally made with pork, but more commonly made with lamb or chicken. Vindaloo has a reputation for being very hot and spicy, particularly in Indian restaurants in the UK, but the original dish was not necessarily that hot. It is based on a Portuguese dish, Carne de vinha d'alhos, which literally translates as meat marinated with garlic and wine. Goa in Southern India was a Portuguese colony for more than 450 years, and Goan cooks adapted the Portuguese dish, substituting palm vinegar for the wine and adding spices.

It is the gravy that makes this dish so good. A deep, rich, and beautifully spiced sauce made even sweeter and more luscious by the addition of lots of very slowly cooked onions at the final stage of cooking. This recipe uses chicken, but this dish is also fabulous with lamb. I am using chicken here because it is quicker, but if you love lamb, do try that as well. Use diced lamb and cook it for about forty-five minutes until it is super soft and tender before adding the meat and gravy to your onion and tomato mix as per the recipe below to finish off the dish.