CHICKEN-VINDAL(M) USENET Cookbook CHICKEN-VINDAL(M)
CHICKEN-VINDAL - Spicy chicken curry
Nearly every Indian restaurant serves something that it
calls Chicken Vindaloo, but the dish varies greatly from
place to place. This recipe is a modification of a vindaloo
recipe that appears in Madhur Jaffrey's Indian Cooking
(Barron's 1983). I've attempted to approximate the Chicken
Vindaloo served at The Tandoor Palace on Second Avenue in
INGREDIENTS (serves 4-6)
2 tsp whole cumin seeds
1 tsp black peppercorns
1 tsp cardamom seeds
3 in stick cinnamon
1 1/2 tsp whole black mustard seeds
1 tsp whole fenugreek seeds
5 Tbsp white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp light brown sugar
10 Tbsp vegetable oil
2 large yellow onions, peeled and cut into half-
6 Tbsp water
1 in cube of fresh ginger, peeled and coarsely chopped
8-10 cloves garlic, peeled and coarsely chopped
1 Tbsp ground coriander seeds
1/2 tsp ground turmeric
2 lb boneless chicken breast, cut into bite-sized
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered
(1) 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.
(2) 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 3 Tbsp
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 mix-
ture is the vindaloo paste.
(3) Put the ginger and garlic in a blender. Add 3
Tbsp water and blend until you have a smooth
(4) 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
(5) Add the vindaloo paste, tomato sauce and potatoes
to the chicken in the saucepan. Stir and bring to
a slight boil.
(6) Cover the saucepan, reduce heat to low, and simmer
for about an hour, or until potatoes are tender.
(7) Serve over rice.
Don't undercook the onions. They should be cooked until
dark brown. If the onion paste turns out gray rather than
brown, then the onions were not cooked enough.
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.
Difficulty: moderate. Time: 30 minutes preparation, 2 to 3
hours cooking. Precision: approximate measurement OK.
University of California at San Diego, La Jolla, Calif., USA
From: jeff@rtech (Jeff Lichtman)
Subject: RECIPE: Chicken with chipped beef and bacon
Date: 7 Feb 86 05:13:06 GMT
Organization: Relational Technology Inc., Alameda CA
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