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    You are in: Home / Recipes / Chicken Vindaloo Recipe
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    Chicken Vindaloo

    Chicken Vindaloo. Photo by Sue Lau

    1/2 Photos of Chicken Vindaloo

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Lorrie in Montreal's Note:

    A divine East Indian recipe for chicken,easy and delicious! A Jeff Smith--Frugal Gourmet Recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    tamarind paste

    Directions:

    1. 1
      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.
    2. 2
      Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
    3. 3
      Add the garlic and onion to the pan and sauté until golden brown.
    4. 4
      Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
    5. 5
      Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on April 21, 2010

      Turned out excellent! Very tasty! My wife doesn't like too much spice so I used half of the amount of cumin and cayenne. I also used one cup of tomato sauce and one cup of water. The whole family loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2010

      55

      Delish!! I used boneless/skinless breasts (just personal preference), but didn't change anything else. The store I shop at didn't have tamarind powder, but had the whole pods. I wasn't too sure what to do with them, but I took them out of the shell, pulled off the strings, removed the seeds and squished them using my hands in a little water, then strained. Dish came out fine, so I guess I did OK. Couldn't tell by the recipe what was supposed to be garnish? I threw it all in the skillet. Boyfriend that "didn't like Vindaloo" says I should make this again. Good stuff.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2010

      55

      WOW! For the first time I wish I could give more than 5 stars! Like the last reviewer, I halved the amount of water and added a can of tomatoes. Besides that, the only change is that I didn't have any cloves or fresh coriander on hand. Don't let the long list of ingredients scare you - this is so easy that I was able to chat on skype at the same time. Will for sure be making this recipe again as is so cheap and easy. NB - though Vindaloos are supposed to be hot (and this has got some great kick) I'm sure that the flavours would be amazing even without the chili.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Chicken Vindaloo

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.5
     
    Calories from Fat 166
    50%
    Total Fat 18.4 g
    28%
    Saturated Fat 5.1 g
    25%
    Cholesterol 85.0 mg
    28%
    Sodium 1256.3 mg
    52%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 3.7 g
    15%
    Sugars 7.2 g
    28%
    Protein 23.4 g
    46%

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