David Louis Harter
01-31-2008, 01:08 PM
CHICKEN VINDALOO
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
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.
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
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.