Chicken Vindaloo

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rub chicken with turmeric and set aside.
  • Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
  • Mix the masal with enough water to make a thick paste.
  • Grind the cashews and raisins to a paste.
  • In a wok, chow the onion until soft and browned.
  • Reduce heat.
  • Add the ginger and garlic, stir together until aroma is released.
  • Add the masala paste, stir until the oil separates out of the mixture.
  • Add the diced tomato, cook for about 2 minutes.
  • Add the chicken to the wok, toss to coat.
  • Add 1 1/2 cup of water, stir well, reduce heat further and cover.
  • Simmer until chicken is done and tender.
  • Stir in the cashew/raisin paste.
  • Remove from heat, garnish with cilantro leaves.
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