Printable page 
Difference between revisions of "Chicken vindaloo"
From Cookipedia
(New page: ==Ingredients== * 6 chicken portions (legs or breast - skin removed) * 1/2 teaspoon of salt * 1/2 teaspoon freshly ground black pepper * 1 teaspoon turmeric * 4 whole cloves, ground * 1/2 ...) |
m (Text replace - " |Difficulty = 4" to " |Difficulty = 3") |
||
| (17 intermediate revisions by one user not shown) | |||
| Line 1: | Line 1: | ||
| − | ==Ingredients== | + | {{Template:CookTools}} |
| + | {{Template:AdvancePreparationIcon}} | ||
| + | {{recipesummary | ||
| + | |Servings = Serves 4 to 6 | ||
| + | |ImageComment = A selection of curry spices | ||
| + | |Difficulty = 3 | ||
| + | |TotalTime = 1 hour 10 minutes plus overnight | ||
| + | |PrepTime = 10 minutes plus overnight marinade | ||
| + | |CookTime = 1 hour | ||
| + | |Image = [[Image:Chicken curry.jpg|300px]] | ||
| + | }} | ||
| + | ===Chicken vindaloo - about this recipe=== | ||
| + | Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus. Make this one as home! | ||
| + | |||
| + | ===Ingredients=== | ||
* 6 chicken portions (legs or breast - skin removed) | * 6 chicken portions (legs or breast - skin removed) | ||
| − | * ½ teaspoon of salt | + | * ½ teaspoon of [[salt]] |
* ½ teaspoon freshly ground [[Black peppercorns|black pepper]] | * ½ teaspoon freshly ground [[Black peppercorns|black pepper]] | ||
| − | * 1 teaspoon turmeric | + | * 1 teaspoon [[turmeric]] |
* 4 whole cloves, ground | * 4 whole cloves, ground | ||
| − | * ½ teaspoon [[Cinnamon|cinnamon]] | + | * ½ teaspoon [[Cinnamon|cinnamon powder]] or ¾" of rolled [[Cinnamon|cinnamon stick]], ground |
| − | * 1 teaspoon turmeric powder | + | * 1 teaspoon [[turmeric]] powder |
| − | * ½ teaspoon mustard powder | + | * ½ teaspoon [[mustard]] powder |
| − | * 1 teaspoon | + | * 1 teaspoon [[Chillies|chili powder]] (or to taste) |
| − | * 2 teaspoons paprika powder | + | * 2 teaspoons [[paprika]] powder |
* 1 teaspoon freshly ground [[Cumin|cumin]] seeds | * 1 teaspoon freshly ground [[Cumin|cumin]] seeds | ||
| − | * 2 teaspoon | + | * 2 teaspoon [[tomato puree]] |
| − | * 2 teaspoons sugar | + | * 2 teaspoons [[sugar]] |
| − | * ½ teaspoon ground fenugreek seeds | + | * ½ teaspoon ground [[Fenugreek|fenugreek]] seeds |
| − | * 1" ginger, grated | + | * 1" [[Ginger|ginger]], grated |
| − | * 2 cloves of garlic | + | * 2 cloves of [[Uses::Garlic|garlic]] |
* 2 medium onions | * 2 medium onions | ||
| − | * 2 tablespoons brandy (sherry will do) | + | * 2 tablespoons brandy ([[sherry]] will do) |
| − | * 2 tablespoons malt vinegar (left-over red wine works) | + | * 2 tablespoons [[malt vinegar]] (left-over red wine works) |
| − | * 1 whole | + | * 1 [[Chillies|whole dried chili]], crushed |
| − | ==Method== | + | ===Method=== |
# Make a paste with all of the spices, brandy and vinegar and rub into the meat | # Make a paste with all of the spices, brandy and vinegar and rub into the meat | ||
| − | # Marinade the meat overnight in a refrigerator | + | # Marinade the meat overnight in a [[refrigerator]] |
| − | # Fry the onions in a tablespoon of ghee until brown | + | # Fry the onions in a tablespoon of [[Clarification|ghee]] until brown |
| − | # Fry the meat for a few minutes with the onion | + | # Fry the meat for a few minutes with the [[onion]] |
# Lower the heat and cook gently for 35 to 40 minutes | # Lower the heat and cook gently for 35 to 40 minutes | ||
| − | + | ||
| + | ===Serving suggestions=== | ||
| + | Serve with [[Plain rice| plain boiled rice]] and a [[Mint_and_onion_raita|mint and onion raita]]. | ||
| + | ===See also=== | ||
| + | * A selection of [[Vindaloo|vindaloo recipes]] | ||
| + | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
| + | [[Category:Chilli pepper recipes|Chicken]] | ||
| + | [[Category:Meat recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
| − | [[Category: | + | [[Category:Poultry recipes]] |
| − | [[Category:Indian recipes | + | [[Category:Indian recipes]] |
| − | [[Category: | + | [[Category:Spicy recipes]] |
| + | [[Category:Cooking with wine]] | ||
Revision as of 19:02, 29 May 2012
Chicken vindaloo - about this recipe
Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus. Make this one as home!
Ingredients
- 6 chicken portions (legs or breast - skin removed)
- ½ teaspoon of salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 4 whole cloves, ground
- ½ teaspoon cinnamon powder or ¾" of rolled cinnamon stick, ground
- 1 teaspoon turmeric powder
- ½ teaspoon mustard powder
- 1 teaspoon chili powder (or to taste)
- 2 teaspoons paprika powder
- 1 teaspoon freshly ground cumin seeds
- 2 teaspoon tomato puree
- 2 teaspoons sugar
- ½ teaspoon ground fenugreek seeds
- 1" ginger, grated
- 2 cloves of garlic
- 2 medium onions
- 2 tablespoons brandy (sherry will do)
- 2 tablespoons malt vinegar (left-over red wine works)
- 1 whole dried chili, crushed
Method
- Make a paste with all of the spices, brandy and vinegar and rub into the meat
- Marinade the meat overnight in a refrigerator
- Fry the onions in a tablespoon of ghee until brown
- Fry the meat for a few minutes with the onion
- Lower the heat and cook gently for 35 to 40 minutes
Serving suggestions
Serve with plain boiled rice and a mint and onion raita.
See also
- A selection of vindaloo recipes
