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| Chicken Vindaloo Recipe |
Category: Chicken
Rating:
4.60
Servings: serve
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Ingredients
2 teaspoon cumin seeds, whole
1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered
Directions: How to Cook Chicken Vindaloo
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.
Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.
Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.
NOTES:
* Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.
* Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.
* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.
: Difficulty: moderate. : Time: 30 minutes preparation, 2 to 3 hours cooking. : Precision: approximate measurement OK.
: Jim Mattson : University of California at San Diego, La Jolla, Calif., USA : mattson%cs@ucsd.edu
: Copyright (C) 1986 USENET Community Trust
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Recent comments on this recipe:
 | | Russell P writes:
Brilliant.
Halved the recipe and it came out perfectly.
Posted on 11 Dec 2007, 07:53 ET
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| Tony Mitchell writes:
cooked the recipe - fantastic. cooked using the proportions as specified i
found it to be v.delicate and flavoursome.
however i prefer my curries rich and spicy so i doubled all the spices and
30% more tomato. for me that is perfect.
garnish with a fresh corriander and chilli. i used the purple tiger chilli
variety with indian cooking.
thanks for the recipe. its is excellent.
TVM
Posted on 05 Jul 2008, 04:08 ET
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| CHEF Arun Dindigal writes:
Looks like a great receipe i used more chilli,, it was good
tx
arun
Toronto
Posted on 15 May 2009, 19:40 ET
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