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Chicken Vindaloo
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    Chicken Vindaloo

    • 125 gm. ghii
    • 10 chiles, dry, red
    • 10 cloves
    • 10 black peppercorns
    • ginger to taste
    • garlic to taste
    • 2 tsp. cumin
    • 2 piece cinnamon
    • 8 cardamoms
    • 3/4 C. vinegar
    • 1 chicken, cut into pieces, skin removed
    • salt to taste

    Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of this masala to the chicken pieces along with salt and remaining vinegar; set aside to marinate.

    Fry remaining masala in the ghii, add chicken, cover, cook until chicken is tender and vinegar dries.

    From: (Poultry Advisor, ~1970)

    *BACK TO CHICKEN*







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