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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Serve over rice. Times are guesstimates. Ingredients:
500 g boneless chicken, cut into pieces |
240 g tomato puree |
150 g sliced potatoes |
2 teaspoons whole cumin seeds |
1 teaspoon black peppercorns |
1 teaspoon cardamom seed |
3 cinnamon sticks |
1 1/2 teaspoons black mustard seeds |
1 teaspoon fenugreek seeds |
5 tablespoons vinegar |
1 teaspoon salt |
1 teaspoon cayenne pepper |
1 teaspoon light brown sugar |
10 tablespoons vegetable oil |
2 large onions, cut into half rings |
6 tablespoons water |
8 -10 garlic cloves, coarsely chopped |
1 tablespoon coriander powder |
1/2 teaspoon turmeric powder |
Directions:
1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.
2. In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3. Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 tablespoons water 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.
4. Put the ginger and garlic in a blender. Add 3 tablespoons water and blend until you have a smooth paste.
5. Heat the remaining oil in a pan over medium heat.
6. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
7. Add the chicken, and brown lightly.
8. Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil.
9. Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender.
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