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Name: Chicken Vindaloo
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Indian
Ingredients: ; FINE***; 1 ts Ground cumin; ; breast but not a; 1 1/2 ts Black mustard seeds; 2 5 cm pieces cassia bark or; 250 g Potatoes; peeled and cut; 1 1/4 ts Salt; ; combination); ; 5cm cubes; 1 3 1/2 cm cub fresh root; 4 ts Coriander seeds; 1 ts Fenugreek seeds; 1 lg Onion finely chopped; 185 ml Water; 90 ml Dry white wine; 1 1/2 ts Cumin seeds; 1/2 ts Ground turmeric; 60 ml Cider vinegar; 60 ml Cooking oil; 1/2 ts Chilli powder; up to 1; 6 lg Clov garlic; peeled and; ***GRIND THE FOLLOWING 8; 4 Cloves; 1 tb Cider vinegar; 750 g Chicken joint; skinned (leg; 2 Dried red chillies; up to 4; 1/2 A nutmeg; crushed first; 2 Cloves garlic; peeled and; 1 ts Paprika

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INGREDIENTS

; FINE***
1 ts Ground cumin
; breast but not a
1 1/2 ts Black mustard seeds
2 5 cm pieces cassia bark or
250 g Potatoes; peeled and cut
1 1/4 ts Salt
; combination)
; 5cm cubes
1 3 1/2 cm cub fresh root
4 ts Coriander seeds
1 ts Fenugreek seeds
1 lg Onion ; finely chopped
185 ml Water
90 ml Dry white wine
1 1/2 ts Cumin seeds
1/2 ts Ground turmeric
60 ml Cider vinegar
60 ml Cooking oil
1/2 ts Chilli powder; up to 1
6 lg Clov garlic; peeled and
***GRIND THE FOLLOWING 8
4 Cloves
1 tb Cider vinegar
750 g Chicken joint; skinned (leg
2 Dried red chillies; up to 4
1/2 A nutmeg; crushed first
2 Cloves garlic; peeled and
1 ts Paprika

Servings

INSTRUCTIONS

Cut each chicken joint into two by separating the leg from the thigh and cutting breast pieces into halves. You can use boneless chicken if you wish, but adjust the cooking time as this will cook quicker than on-the-bone chicken. Puree the garlic and ginger with the vinegar in a blender, add the ground spices and blend well. Put the chicken in a large bowl and add the spices. Mix thoroughly, cover and leave to marinate for 5-6 hours or overnight in the fridge. Remove from the fridge 30 minutes before cooking. Heat the oil in a heavy-based pan over a medium heat. Blend the crushed garlic and ground cumin with 1tbsp water and add to the oil, then fry for one minute. Add the onions and fry till they are soft but not brown. Add the chicken, turn the heat up high and fry for 6-8 minutes, stirring frequently. Add the paprika, chilli powder and turmeric; stir and cook for 2 minutes. Add the water, bring to a boil, cover and simmer for 25 minutes. Add the potatoes and salt, cover and simmer for 15 minutes. Then add the wine, cover and simmer for 10 minutes or until the potatoes are tender. Stir in the vinegar and remove from the heat. Suitable for freezing if frozen before adding potatoes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chicken Vindaloo

; FINE***
1 ts Ground cumin
 ; breast but not a
1 1/2 ts Black mustard seeds
2 5 cm pieces cassia bark or
250 g Potatoes; peeled and cut
1 1/4 ts Salt
 ; combination)
 ; 5cm cubes
1 3 1/2 cm cub fresh root
4 ts Coriander seeds
1 ts Fenugreek seeds
1 lg Onion finely chopped
185 ml Water
90 ml Dry white wine
1 1/2 ts Cumin seeds
1/2 ts Ground turmeric
60 ml Cider vinegar
60 ml Cooking oil
1/2 ts Chilli powder; up to 1
6 lg Clov garlic; peeled and
 ***GRIND THE FOLLOWING 8
4 Cloves
1 tb Cider vinegar
750 g Chicken joint; skinned (leg
2 Dried red chillies; up to 4
1/2 A nutmeg; crushed first
2 Cloves garlic; peeled and
1 ts Paprika

Cut each chicken joint into two by separating the leg from the thigh  and cutting breast pieces into halves. You can use boneless chicken  if you wish, but adjust the cooking time as this will cook quicker  than on-the-bone chicken.    Puree the garlic and ginger with the vinegar in a blender, add the  ground spices and blend well. Put the chicken in a large bowl and add  the spices. Mix thoroughly, cover and leave to marinate for 5-6 hours  or overnight in the fridge. Remove from the fridge 30 minutes before  cooking.    Heat the oil in a heavy-based pan over a medium heat. Blend the  crushed garlic and ground cumin with 1tbsp water and add to the oil,  then fry for one minute.    Add the onions and fry till they are soft but not brown. Add the  chicken, turn the heat up high and fry for 6-8 minutes, stirring  frequently. Add the paprika, chilli powder and turmeric; stir and  cook for 2 minutes. Add the water, bring to a boil, cover and simmer  for 25 minutes.    Add the potatoes and salt, cover and simmer for 15 minutes. Then add  the wine, cover and simmer for 10 minutes or until the potatoes are  tender. Stir in the vinegar and remove from the heat.    Suitable for freezing if frozen before adding potatoes.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1371g)
Recipe Makes: 1 servings

Calories: 775
Calories from Fat: 609 (79%)

Amt Per Serving		% DV

	Total Fat 67.7g	90 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 39.1g
	Polyunsanturated Fat 19.1g
Cholesterol 0mg		0 %
Sodium 100.7mg		3 %
Potassium 1031.9mg		27 %
Total Carbohydrate 47.4g		14 %
	Dietary Fiber 21g	84 %
	Sugars, other 26.3g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 775

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