Prep 15 mins
Cook 55 mins
A divine East Indian recipe for chicken,easy and delicious! A Jeff Smith--Frugal Gourmet Recipe.
- 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.
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!
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.
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.