Chicken Vindaloo Recipe

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Chicken Vindaloo Recipe - Serves 4 - 6

Taste Rating = 7.5 Heat Rating = Medium

Ingredients

2 teaspoons whole cumin seeds
2 dried red chillis
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
3 inches stick of cinammon
1 1/2 teaspoons black mustard seeds
5 tablespoons white vinegar
4 tablespoons vegetable oil
4 medium onions, sliced
2 lb boneless and skinless chicken breast
1 inch cube fresh ginger, peeled and grated
1 garlic clove, peeled and crushed
2 teaspoons cilantro powder
1 1/2 teaspoons ground turmeric
3 cups water

Method

Grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon and black mustard seeds in a grinder
Put the ground spices in a medium sized bowl
Add the vinegar, mix well and set aside
Heat 2 tablespoons of the the oil in a large frying pan over a medium heat
Put in the onions. Stirring frequently, fry the onions till they turn brown and are crisp (between 18 and 25 minutes, depending on the heat level)
Remove the onions and puree them in a blender, adding a little water if necessary
Add this puree to the ground spices in the bowl and mix well
Remove any fat from the chicken and cut into bite-sized pieces
Make a paste out of the garlic, ginger and a tablespoon of water
Heat the remaining 2 tablespoons of oil in the frying pan over a medium-high heat
Add the chicken chunks and brown them lightly on all sides (about 8 minutes)
Remove the chicken from the frying pan and set aside
In the same frying pan, add the ginger-garlic paste and stir-fry for 1 minute
Add the cilantro and turmeric and stir-fry for another 30 seconds
Add the chicken, puree paste and the 3 cups of water
Bring to a boil
Reduce the heat, cover and simmer gently for an hour, until the chicken is tender, stirring now and again
Serve on basmati rice

Check out a review of this recipe

Recipe submitted by Rob St.George on 4 January 2007

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