| Chicken Vindaloo | |
| Ingredients | 500 GMS boneless chicken, cut into pieces |
| 240 GMS tomato puree | |
| 150 GMS sliced potatoes | |
| 2 tsp. whole cumin seeds | |
| 1 tsp. black peppercorns | |
| 1 tsp. cardamom seeds | |
| 3 stick cinnamon | |
| 1 1/2 tsp. whole black mustard seeds | |
| 1 tsp. whole fenugreek seeds | |
| 5 tbsp. vinegar | |
| 1 tsp. salt | |
| 1 tsp. cayenne pepper | |
| 1 tsp. light brown sugar | |
| 10 tbsp. vegetable oil | |
| 2 large onions, cut into half rings | |
| 6 tbsp. water | |
| 8-10 garlic cloves, coarsely chopped | |
| 1 tbsp. grounded coriander seeds | |
| 1/2 tsp. turmeric powder | |
| Serve with | Serve over rice. |
| Method | 1.Grind cumin
seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and
fenugreek seeds together in a grinder. 2.In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. 3.Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 Tbsp. water 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. 4.Put the ginger and garlic in a blender. Add 3 Tbsp. water and blend until you have a smooth paste. 5.Heat the remaining oil in a pan over medium heat. 6.When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. 7.Add the chicken, and brown lightly. 8.Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil. 9.Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender. |
