Difference between revisions of "Chicken vindaloo"

Revision as of 16:45, 8 January 2010

Curry spices

Servings

Serves 4-6

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

1. Make a paste with all of the spices, brandy and vinegar and rub into the meat
2. Marinade the meat overnight in a refrigerator
3. Fry the onions in a tablespoon of ghee until brown
4. Fry the meat for a few minutes with the onion
5. Lower the heat and cook gently for 35 to 40 minutes

Serving suggestions

Serve with plain boiled rice and a mint and onion raita.