This is a most excellent dish, although I made so much I’ll be eating chicken vindaloo for a few days. My version is extra spicy, so fair warning.
Ingredients
2 teaspoon cumin seeds, whole
1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
3 tablespoon ghee (clarified butter)
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
3 tomatoes
1/2 lb 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 and ghee 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 basmati rice.
|
After thought: Great as a leftover rolled in a tortilla shell.
Loading tweets...
