A divine East Indian recipe for chicken,easy and delicious! A Jeff Smith--Frugal Gourmet Recipe.
Make and share this Chicken Vindaloo recipe from Food.com.
- 1 -3 1⁄2 lb chicken, quartered and skinned
- salt & freshly ground black pepper
- ghee or butter
- 3 garlic cloves, peeled and minced
- 2 cups yellow onions, finely chopped
- 2 tablespoons ginger powder
- 2 teaspoons cumin powder
- 2 teaspoons yellow mustard seeds, ground
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 tablespoon turmeric
- 1 1⁄2 teaspoons cayenne pepper
- 1 tablespoon paprika
- 2 teaspoons lemon juice
- 2 tablespoons distilled white vinegar
- 1 teaspoon brown sugar
- 2 teaspoons salt
- 2 cups water
- 2 tablespoons dried tamarind, mixed with
- 2 tablespoons hot water, worked through a sieve, discarding the seeds
- Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
- Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
- Add the garlic and onion to the pan and sauté until golden brown.
- Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
- Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
- Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
- Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
- Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.