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Title: Chicken Vindaloo
Categories: Chicken Entree Ethnic
Yield: 4 Servings

24ozBoneless chicken; cubed
2mdOnions; chopped
3 Potatoes
6clGarlic; crushed
2ozFresh ginger; chopped
6 Dried red chiles
1ozWhole cinnamon
2ozWhole cloves
10 Whole black peppercorns
1/2tsGround cumin (geera)1/2
1/2tsCoriander seeds
1tsTurmeric
1tsGround fenugreek
3ozVinegar
3ozGhee (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).

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