All Easy Recipes. Chicken Vindaloo.

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Last recipe(s) added: Nov 20, 2008

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Chicken Vindaloo

What You Need:


One 3½-pound chicken, quartered and skinned Salt and freshly ground black pepper to taste ¼ cup Ghee or butter paste 3 cloves garlic, peeled and minced 2 cups yellow onion, finely chopped 2 tablespoons grated fresh ginger 2 teaspoons ground cumin 2 teaspoons crushed yellow mustard seeds 1 teaspoon ground cinnamon ½ teaspoon ground cloves 1 tablespoon turmeric 1½ teaspoons cayenne pepper 1 tablespoon paprika 1 tablespoon tamarind (2 tablespoons dried tamarind, mixed with 2 tablespoons hot water, worked through a sieve, discarding the seeds) 2 teaspoons lemon juice 2 tablespoons distilled white vinegar 1 teaspoon brown sugar 2 teaspoons salt 2 cups water GARNISHES Cored and thinly sliced jalapeno peppers Chopped fresh coriander jalapeno peppers

How To Cook:

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 2 batches.

2. 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 saute until golden brown.

3. Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.

4. 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.

To Serve: 4

This recipe is also available in:

Cuisine » Asia » India

Main Ingredient » Meat & Poultry » Chicken

Main Ingredient » Vegetables » Onion

Main Ingredient » Vegetables » Ginger

Dish » Stew



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