Chicken Vindaloo Recipe

Chicken Vindaloo Recipe

Ingredients:

2 tsps of cumin seeds (whole)
1 tsp of peppercorns (black)
1 tsp of cardamom (seeds)
1 pc of cinnamon stick
1-1/2 tsps of mustard seeds (whole, black)
1 tsp of fenugreek seeds (whole)
5 Tbsps of wine vinegar (white)
1 tsp of salt
10 Tbsps of oil (vegetable oil)
1 tsp of cayenne
1 tsp of sugar (light brown)
2 pcs of onions (large, yellow); peeled then cut to half rings
6 Tbsps of water
1/2 tsp of turmeric (ground)
1 pc of ginger (fresh,1-inch cube); peel then chop coarsely
10 pcs cloves of garlic (medium); peeled then chopped coarsely
2 lbs of chicken breast fillet; cut to bite sized pieces
1 c of tomato sauce (canned)
1/4 kl of new potatoes; peeled then quartered

Instructions:

Combine the cumin, peppercorns, cardamom, cinnamon, fenugreek and mustard inside the blender or grinder. Combine the ground spices, vinegar, cayenne, sugar, and salt on a bowl. Set on the side.

Heat vegetable oil on a saucepan above moderate heat. Cook onions while stirring occasionally till browned. Take the cooked onions out and place on the blender then turn heat off.

Add three tablespoons of water on the blender with onions; blend till paste becomes smooth, adding more water if necessary. (This is vindaloo paste)

Add paste onto the mixture of spices. Place garlic and ginger inside the blender then add three tablespoons of water; blend till paste becomes smooth.

Heat (remaining) oil on a saucepan above moderate heat. Add ginger-garlic paste and stir thoroughly till slightly browned.

Add turmeric and coriander then stir them well. Gradually add chicken; cook till slightly browned. Add potatoes, vindaloo, and tomato sauce onto the cooking chicken; stir then let it boil gently.

Cover then lower heat; simmer it for one hr or till potatoes become tender and cooked through. Serve with rice.

>> Chicken Vindaloo Recipe