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  Recipe Home » Poultry » CHICKEN VINDALOO
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  CHICKEN VINDALOO
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 186
Ingredients:
2 tsp. cumin seeds, whole
1 tsp. peppercorns, black
1 tsp. cardamom seeds
cinnamon (3-inch stick)
1-1/2 tsp. black mustard seeds, whole
1 tsp. fenugreek seeds, whole
5 Tbls. white wine vinegar
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. brown sugar, light
10 Tbls. vegetable oil
2 large yellow onions, peeled and cut into half-rings
6 Tbls. water
ginger, fresh (1-inch cube), peeled and coarsely chopped
10 garlic cloves, peeled and coarsely chopped (or less)
1 Tbls. coriander seeds, ground
1/2 tsp. turmeric, ground
2 lb. chicken breast (boneless), cut into bite-sized pieces
8 oz. tomato sauce
1/2 lb. new potatoes, peeled and quartered
Instructions:
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 Tbls. 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 Tbls. 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.
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