Chicken Vindaloo - Cp 8/97
chicken, indian, main dish, spice
24 oz boneless chicken; cubed
2 medium onions; chopped
3 potatoes
6 centiliter garlic; crushed
2 oz fresh ginger; chopped
6 dried red chiles
1 oz whole cinnamon
2 oz whole cloves
10 whole black peppercorns
1/2 teaspoon ground cumin (geera)1/2
1/2 teaspoon coriander seeds
1 teaspoon turmeric
1 teaspoon ground fenugreek
3 oz vinegar
3 oz ghee (clarified butter)
1 salt to taste
: Using a mortar or blender, crush together onion, garlic, ginger, chiles, cinnamon, cloves, peppercorns, cumin, coriander, turmeric, fenugreek and approximately one ounce vinegar. Add balance of vinegar. Stir thoroughly. Pour mixture over chicken. Allow to marinate for three hours. Parboil potatoes. Cut into 1/2-inch cubes. Heat ghee in saute pan. Add chicken and stir for 2 to 3 minutes. Cover chicken with cold water and simmer until chicken is almost cooked. Add potatoes and salt to taste. Continue cooking until chicken is completely cooked. Serve with steamed rice and papadums (flat crisp Indian bread) or chapati soft, unleavened Indian bread).
Heat scale: Hot.
"Chile Pepper" magazine, August 1997. Typos by Jeff Pruett. From: Jeff Pruett Date: 04 Jul 97 National Cooking Echo Ä
Yield: 4 servings