CHICKEN VINDALOO

Indian & Pakistani Chicken

Ingredients

  • 2 t Cumin seeds, whole
  • 1 t Peppercorns, black
  • 1 t Cardamom seeds
  • Cinnamon
  • -(3 in stick)
  • 1 1/2 t Black mustard seeds,
  • -whole
  • 1 t Fenugreek seeds,
  • -whole
  • 5 T White wine vinegar
  • 1 t Salt
  • 1 t Cayenne pepper
  • 1 t Brown sugar, light
  • 10 T Vegetable oil
  • 2 lg Yellow onions,
  • -peeled and cut
  • -into half-rings
  • 6 T Water
  • Ginger, fresh
  • -(1-inch cube),
  • -peeled and
  • -coarsely chopped
  • 10 Garlic cloves,
  • -peeled and coarsely
  • -chopped (or less)
  • 1 T Coriander seeds, ground
  • 1/2 t 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




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.

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.




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Submitted 6/13/05.
Source: www.recipesource.com
Submitted By: Meryl
starmer@prodigy.net
CHICKEN VINDALOO