Chicken Vindaloo
Ingredients
2 lbs Chicken pieces
3 cloves Garlic
2 ? cm Root ginger
3 tbls White wine vinegar
1 tbls Treacle
1 tsp Haldi
2 Chillis
? tsp Fenugreek seeds
1 tsp Mustard seeds
1 tbls Coriander seeds
1 tsp Jeera seeds
1 pinch Asafoetida
? tsp Chilli powder
1 lb Small potatoes
6 tbls Mustard oil
4? Minced onions
3? Tomatoes
2 tbls Fresh coriander
2 tsp Salt
Preparation[/size]
1 Blend garlic, ginger, wine vinegar, treacle, turmeric and chillis to a paste
2 Add salt, ground fenugreek, mustard, coriander and jeera seeds
3 Rub paste into chicken and leave for 3 hours
4 Cut potatoes into bite sized pieces and boil until just tender
5 Fry the onions until golden, then add asafoetida
6 Add de-seeded and chopped tomatoes and fry until oil surfaces
7 Add the chicken and marinade and cook for 10 minutes, stirring occasionally
8 Cover and simmer for a further 10 minutes
9 Add potatoes and cook until chicken is tender – about 10 minutes
Notes[/size]
This is not truly authentic for two reasons:
1) The original dish was made with pork
2) It did not contain potatoes.
Of course, thie recipe is easily modified to remove these anomalies.
I've made this quite a few times, and it's quite popular.
It certainly does not need to be made hot.
Topic: Chicken Vindaloo (Read 10177 times)
