Chicken Vindaloo
Recipes Chicken Holidays Main Dish Other ethnic food Quick and Easy
Description
This delicious Eastern Indian dish sounds exotic and difficult to make, but it is very easy to do. It is a wonderfully spiced chicken that is great served with basmati rice.
Ingredients
3 1⁄2 lb. chicken, quartered and skinned (or chicken breasts)
salt, to taste
freshly ground black pepper, to taste
ghee (a clarified Indian butter) or butter
3 garlic cloves, minced
2 c. yellow onions, finely chopped
2 T. ginger powder
2 t. cumin powder
2 t. yellow mustard seeds, freshly ground
1 t. ground cinnamon
1⁄2 t. ground cloves
1 T. turmeric
1 1⁄2 t. cayenne pepper
1 T. paprika
2 t. freshly squeezed lemon juice
2 T. distilled white vinegar
1 t. brown sugar
2 t. salt
2 c. water
tamarind paste:
2 T. dried tamarind, mixed with
2 T. hot water, worked through a sieve, discarding the seeds
**If you are not a fan of spicy dishes, use half of the amount of cumin and cayenne and one cup of tomato sauce and one cup of water.
Directions
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Wash chicken and pat dry; season with salt and pepper.
Heat a large skillet; brown chicken in the Ghee in two batches.
Remove chicken to a 6 quart stove-top type covered casserole, leaving the fat in the skillet.
Add garlic and onion to the skillet; sauté until golden brown; add to the casserole with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika. Sauté all for a few minutes; add all the remaining ingredients, except for the garnishes.
Cover; simmer until chicken is tender. about 45 minutes,stirring a few times during cooking. Partially remove the lid during the last 10 minutes or so to thicken the sauce.
Top with garnishes.
Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.
4-6 servings.