Title: Chicken Vindaloo
Categories: Chicken Entree Ethnic
Yield: 4 Servings
| 24 | oz | Boneless chicken; cubed |
| 2 | md | Onions; chopped |
| 3 | | Potatoes |
| 6 | cl | 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 | ts | Ground cumin (geera)1/2 |
| 1/2 | ts | Coriander seeds |
| 1 | ts | Turmeric |
| 1 | ts | Ground fenugreek |
| 3 | oz | Vinegar |
| 3 | oz | Ghee (clarified butter) |
| | | 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).