PepperFool.com Home Back to Recipe Main Page Back to Bean Recipes
Chicken Vindaloo (easy)
  Back To Index
    Chicken Vindaloo (easy)

  • 2 skinned chicken breasts cut into chunky pieces For the marinade :-
  • The juice of half a lime (more if you like)
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • ground bird eye chiles or any hot chile powder (amount to taste, but it is supposed to be HOT)
  • 1/4 teaspoon salt
    For the curry sauce :-
  • 3 tablespoons vegetable oil - you do need all the oil or the curry will burn
  • 1 medium sized onion - finely chopped
  • 2 fat cloves garlic - finely chopped
  • 1 teaspoon tomato puree (US=paste)
  • 1 teaspoon dark brown sugar
  • More salt to taste

    Method :-
    1) Mix all the marinade ingredients in a bowl to make a paste. Add the chicken pieces and stir well so that the marinade coats the chicken. Leave in the fridge for at least an hour.

    2) Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

    3) Add the garlic and stir round then cook the onions and garlic for 15-20 minutes on a very low heat stirring now and again to make sure nothing browns or burns.

    4) Raise the heat to very high and add the chicken and any marinade left in the bowl. Fry for 5 minutes stirring all the time - you need to fry the chicken and especially the spices so they do not taste raw.

    5) Add the tomato puree (paste), sugar and just enough boiling water to make a runny sauce.

    6) Simmer on a gentle heat for 20 minutes. Add a little more boiling water if the curry starts to catch on the pan.

    7) The sauce should now be thick and begin to coat the chicken pieces. Add more salt to taste.

    8) Garnish with fresh coriander (cilantro) and serve with rice or Indian bread.

    From: David Smith, david@dwsmith.demon.co.uk
    Posted By: David Smith. Via: Chile Head Mailing List
    Post Date: Tue, 16 Feb 1999

    *BACK TO INDIAN RECIPES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com