Chicken Vindaloo
From labradors 8 years agoIngredients
- For the vindaloo paste: shopping list
- 2 Tsp Whole cumin seeds shopping list
- 1 Tsp black peppercorns shopping list
- 1 Tsp cardamom seeds shopping list
- 4 Inches cinnamon stick shopping list
- 1 1/2 Tsp (rounded) Black mustard seeds shopping list
- 1 Tsp Whole fenugreek seeds shopping list
- 5 Tbsp White-wine vinegar shopping list
- 1 Tsp Salt shopping list
- 1 Tsp cayenne pepper shopping list
- 1 Tsp Light brown sugar shopping list
- 2/3 Cup Vegetable oil shopping list
- 2 Large Yellow onions, peeled and cut into half-rings shopping list
- 3 Tbsp + 1 Tsp Water shopping list
- For the ginger/garlic paste: shopping list
- 3/4 Inch Cube of fresh ginger, peeled and coarsely chopped shopping list
- 8-10 cloves Garlic, peeled and coarsely chopped shopping list
- 3 Tbsp + 1 Tsp Water shopping list
- For the final assembly: shopping list
- 1 Tbsp Ground coriander seeds shopping list
- 1/2 Tsp Ground turmeric shopping list
- 2 Lb Boneless chicken breast, cut into bite-sized pieces shopping list
- 1 Cup Tomato sauce shopping list
- 9 Oz New potatoes, peeled and quartered shopping list
How to make it
- For the vindaloo paste:
- 1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder.
- 2. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar.
- 3. Set aside.
- 4. Heat oil in large saucepan over medium heat.
- 5. Fry onions, stirring frequently, until they are a rich, dark brown.
- 6. With a slotted spoon, transfer the onions to a blender.
- 7. Turn off the heat, but do not discard the oil.
- 8. Add 3 Tbsp + 1 Tsp water (or more if necessary) to the onions
- 9. Blend until you have a smooth paste.
- 10. Add this onion paste to the spices in the bowl.
- For the ginger/garlic paste:
- 1. Put the ginger and garlic in a blender.
- 2. Add 3 Tbsp + 1 Tsp water.
- 3. Blend until you have a smooth paste.
- For the final assembly:
- 4. Heat the remaining oil in the saucepan over medium heat.
- 5. When hot, add the ginger/garlic paste.
- 6. Stir until the paste browns slightly.
- 7. Add the coriander and turmeric.
- 8. Stir a few seconds.
- 9. Add the chicken, a little at a time, browning lightly.
- 10. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan.
- 11. Stir and bring to a slight boil.
- 12. Cover the saucepan.
- 13. Reduce heat to low.
- 14. Simmer for about an hour, or until potatoes are tender.
- 15. Serve over rice.
People Who Like This Dish 3
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- twill10 Cape Girardeau, MO
- labradors Ormond Beach, U.S.A.
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