Recipe: Chicken vindaloo

As I was looking for ways to use our embarrassment of plums (this is what happens when you suddenly inherit a bunch of plum trees because your brother bought the house next door), I was reminded of the time I used dates and green apricot puree to make the sweet-sour base for vindaloo. I did it because someone was avoiding refined sugar, but it turned out stupendously well, and I keep meaning to do it again.

So it occurred to me that if I grab a bunch of the almost-overripe plums (for sweetness) and cook up a few of the underripe but injured plums (for tartness), I could probably do a decent vindaloo. It might be worth a shot.

Anyway, here's the normal recipe. If you want to experiment like me, eliminate the tamarind and brown sugar, add tart and sweet fruit purees to the sauce instead, and keep tasting it.

( Chicken vindaloo recipe )