I said on the menu I want this for my last meal. But Ginger reminded me of my stereotypy (Freud for deep fixation) on Shrimp with Lobster sauce—see recipe. OK, I’ll go for both, and with my last gasp, I’d like to polish off a Chocolate Doom. Or two.Jerry Weinberg
- 1½ pounds chicken (parts – thighs are best for this; bones, cut 1” bite-size)
- 4 onions (medium-large, peeled, tough end removed, cut into slices)
- ¼ cup Vindaloo Paste (Patek brand preferred)
- 1 bulb garlic (separated, peeled, cloves smashed lightly)
- 2 cups beer (pale, dry)
- 2 Tablespoons molasses (to me, as good as Indonesian dark soy)
- 1-2 Tablespoons sambal (or minced fresh hot pepper, to taste)
- 3 cups chicken stock (canned is fine for this)
- ½ brick coconut cream
- 1 cup buttermilk (or unsweetened soy milk)
- 3-4 teaspoons fish sauce (“Squid” brand is good)
- 4 teaspoons cornstarch (stirred into 3 Tbsp stock or water)
- 1½ pounds sweet potatoes (preferably organic red garnet, peeled and cut 1”x1”x½")
- Boil potatoes until just done, chill.
- Heat 3 Tbsp oil in wok or large saucepan, add onions. Stir-fry abouttwo minutes, but don’t brown.
- Add chicken and stir fry about 5 minutes.
- With stirrer, push chicken and onions aside (letting oil seep to bottom). Stir in the Vindaloo paste, stir a minute, careful not to burn. Mix in chicken and stir well for 4 or 5 minutes.
- Add garlic, beer, salt, molasses, sambal oelek or minced peppers, and three cups stock. Bring to boil, cover, cook over medium heat, stirring occasionally ten minutes.
- Add coconut and milk or soy milk and fish sauce, cooked yams. Cook 5 minutes. Stir cornstarch with water or stock, add to chicken, stirring till thickened.
- Decorate with cilantro sprigs, and drip on the merest drops of fish sauce upon serving.
Serve now, or later—to my mind, it’s better later. Or freeze in glass containers.
TIP: Double this, cool it and store in jars or heavy duty plastic bags in freezer. *Vegetarian alternative: Make this vegetarian by omitting chicken and stock, adding shredded spinach (2-3 cups), 2 cups each broccoli and cauliflower—just till tender. Add a cup or two of good green peas, cooked through.