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.
Yield
4 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cumin seeds
|
|
| 1 | teaspoon |
black peppercorns
|
|
| 1 | teaspoon |
cardamom seeds
|
|
| 3 | inch |
cinnamon sticks
|
*
|
| 1 ½ | 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 |
yellow onion
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
|
|
| ½ | teaspoon |
turmeric
ground |
|
| 2 | pounds |
chicken breasts
boneless, cut into bite size pieces |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | pound |
new potatoes
peeled and quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cumin seeds
|
|
| 5 | ml |
black peppercorns
|
|
| 5 | ml |
cardamom seeds
|
|
| 3 | inch |
cinnamon sticks
|
*
|
| 7.5 | ml |
mustard seeds, black
whole |
|
| 5 | ml |
fenugreek seeds
whole |
|
| 75 | ml |
white wine vinegar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
brown sugar, light
|
|
| 1.5E+2 | ml |
vegetable oil
|
|
| 2 | large |
yellow onion
peeled and cut into halfrings |
*
|
| 9E+1 | ml |
water
|
|
| 1 | inch |
ginger
cube, peeled, coarsely chopped |
*
|
| 1E+1 | cloves |
garlic
peeled, coarsely chopped |
|
| 15 | ml |
coriander seeds
|
|
| 2.5 | ml |
turmeric
ground |
|
| 907.2 | g |
chicken breasts
boneless, cut into bite size pieces |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 226.8 | g |
new potatoes
peeled and quartered |
|
Directions
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 tablespoon 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 tablespoon 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.
