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Chicken Vindaloo ( Chicken Recipes )
1 kg chicken, washed and cut into pieces
250 g potatoes, peeled and quartered
2 large onions, peeled and sliced
2 tsp cumin
1 tsp peppercorns
3 cardamoms
10 cm stick cinnamon
1.5 tsp mustard
1 tsp fenugreek
75 ml vinegar
1 tsp salt
1 tsp red chilli powder
1 tsp sugar
150 ml vegetable oil
2 cm ginger, peeled, chopped coarsely
8-10 cloves garlic, peeled, chopped coarsely
3 tsp ground coriander seeds 1/2 tsp ground turmeric
250 ml tomato sauce

Grind cumin, pepper, cardamom, cinnamon, mustard and fenugreek together. Combine the ground spices, vinegar, salt, chilli powder and sugar in a bowl and keep aside. Heat oil in large pan over medium heat. Fry onions, stirring frequently, until they are brown. Remove onions and grind to a paste. Add water if necessary. Add this paste to the spice mixture. This mix is the vindaloo. Grind ginger and garlic to a paste. Add water if required. Heat the oil remaining in the pan over medium heat. Add the ginger-garlic paste. Stir-fry until the paste turns brownish. Add the coriander and turmeric. Stir a bit. Add the chicken and fry well. Add the vindaloo paste, tomato sauce and potatoes to the chicken. Stir and bring to a boil. Cover the pan, reduce heat to low and cook for about an hour or until potatoes are done.
This recipe serves 5.