Chicken Vindaloo

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

3 hours Prep: 30 minutes Cook: 3 hours

848 calories per serving view nutrition facts

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2	teaspoons	cumin seeds
1	teaspoon	black peppercorns
1	teaspoon	cardamom seeds
3	inch	cinnamon stick
1 1/2	teaspoons	mustard seeds, black	whole
1	teaspoon	fenugreek seeds	whole
5	tablespoons	white wine vinegar
1	teaspoon	salt
1	teaspoon	cayenne pepper
1	teaspoon	brown sugar, light
10	tablespoons	vegetable oil
2	large	onion, yellow	peeled and cut into halfrings
6	tablespoons	water
1	inch	ginger	cube, peeled, coarsely chopped
10	cloves	garlic	peeled, coarsely chopped
1	tablespoon	coriander seeds
1/2	teaspoon	turmeric	ground
2	pounds	chicken breast	boneless, cut into bite size pieces
8	ounces	tomato sauce
1/2	pound	new potatoes	peeled and quartered

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 T 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 T 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.

Serving Size 445g

Amount per Serving

Calories 848 49% of calories from fat