*  Exported from  MasterCook  *

                            CHICKEN VINDALOO

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Indian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       t            Cumin seeds, whole
  1       t            Peppercorns, black
  1       t            Cardamom seeds
                       Cinnamon
                       -(3 in stick)
  1 1/2   t            Black mustard seeds,
                       -whole
  1       t            Fenugreek seeds,
                       -whole
  5       T            White wine vinegar
  1       t            Salt
  1       t            Cayenne pepper
  1       t            Brown sugar, light
 10       T            Vegetable oil
  2       lg           Yellow onions,
                       -peeled and cut
                       -into half-rings
  6       T            Water
                       Ginger, fresh
                       -(1-inch cube),
                       -peeled and
                       -coarsely chopped
 10                    Garlic cloves,
                       -peeled and coarsely
                       -chopped (or less)
  1       T            Coriander seeds, ground
    1/2   t            Turmeric, ground
  2       lb           Chicken breast
                       -(boneless), cut into
                       -bite-sized pieces
  8       oz           Tomato sauce
    1/2   lb           New potatoes,
                       -peeled and quartered

 Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard
 seeds and fenugreek seeds together in a spice grinder. In a small bowl,
 combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set
 aside.

 Heat oil in large saucepan over medium heat.  Fry onions, stirring
 frequently, until they are a rich, dark brown. Remove onions with a slotted
 spoon and put them in a blender. Turn off the heat, but do not discard the
 oil.  Add about 3 T water (or more if necessary) to the onions and blend
 until you have a smooth paste. Add this onion paste to the spices in the
 bowl.  This mixture is the vindaloo paste.

 Put the ginger and garlic in a blender.  Add about 3 T water and blend
 until you have a smooth paste.

 Heat the remaining oil in the saucepan over medium heat.  When hot, add the
 ginger, garlic paste.  Stir until the paste browns slightly.  Add the
 coriander and turmeric.  Stir a few seconds.  Add the chicken, a little at
 a time, and brown lightly.

 Add the vindaloo paste, tomato sauce and potatoes to the chicken in the
 saucepan.  Stir and bring to a slight boil.  Cover the saucepan, reduce
 heat to low and simmer for about an hour, or until potatoes are tender.
 Serve over rice.

 NOTES:

 *  Spicy chicken curry -- Nearly every Indian restaurant serves something
 that it calls Chicken Vindaloo, but the dish varies greatly from place to
 place. This recipe is a modification of a vindaloo recipe that appears in
 Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to
 approximate the Chicken Vindaloo served at The Tandoor Palace on Second
 Avenue in New York. Yield: serves 4-6.

 *  Don't undercook the onions.  They should be cooked until dark brown.  If
 the onion paste turns out gray rather than brown, then the onions were not
 cooked enough.

 *  This dish is very, very hot.  It may not seem so at first, but the
 spices have a cumulative effect that builds up over the course of the meal.

 : Difficulty:  moderate.
 : Time:  30 minutes preparation, 2 to 3 hours cooking.
 : Precision:  approximate measurement OK.

 : Jim Mattson
 : University of California at San Diego, La Jolla, Calif., USA
 : mattson%[email protected]

 : Copyright (C) 1986 USENET Community Trust



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