Chicken vindaloo
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Chicken vindaloo
  Chicken    Poultry    Indian  
Last updated 6/12/2012 12:49:52 AM. Recipe ID 11330. Report a problem with this recipe.
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      Title: Chicken vindaloo
 Categories: Poultry, Indian
      Yield: 4 Servings
 
      2 ts Cumin seeds, whole
      1 ts Peppercorns, black
      1 ts Cardamom seeds
           Cinnamon
           -(3 in stick)
  1 1/2 ts Black mustard seeds,
           -whole
      1 ts Fenugreek seeds,
           -whole
      5 tb White wine vinegar
      1 ts Salt
      1 ts Cayenne pepper
      1 ts Brown sugar, light
     10 tb Vegetable oil
      2 lg Yellow onions,
           -peeled and cut
           -into half-rings
      6 tb Water
           Ginger, fresh
           -(1-inch cube),
           -peeled and
           -coarsely chopped
     10    Garlic cloves,
           -peeled and coarsely
           -chopped (or less)
      1 tb Coriander seeds, ground
    1/2 ts Turmeric, ground
      2 lb Chicken breast
           -(boneless), cut into
           -bite-sized pieces
      8 oz Tomato sauce
    1/2 lb New potatoes,
           -peeled and quartered
 
  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
  
  : 




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Recipe ID 11330 (Apr 03, 2005)

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