Chicken Vindaloo
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INGREDIENTS
- 1 ts Fenugreek seeds,
- 1 tb Coriander seeds, ground
- 2 lb Chicken breast
- 8 oz Tomato sauce
- 2 lg Yellow onions,
- 1 ts Salt
- Cinnamon
- 1 ts Brown sugar, light
- 5 tb White wine vinegar
- 10 cloves Garlic
- 1 ts Cardamom seeds
- Ginger, fresh
- 1 1/2 ts Black mustard seeds,
- 10 tb Vegetable oil
- 1/2 ts Turmeric, ground
- 1 ts Cayenne pepper
- 2 ts Cumin seeds ; whole
- 6 tb Water
- 1/2 lb New potatoes
- 1 ts Peppercorns, black
INSTRUCTIONS
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 Jaffreys "Indian Cooking" (Barrons 1983). Ive attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6. * Dont 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%cs@ucsd.edu : Copyright (C) 1986 USENET Community Trust
NOTES
Nutrition
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| Serving Size: 1 Serving (1295g) | ||
| Recipe Makes: 4 | ||
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| Calories: 911 | ||
| Calories from Fat: 415 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 46.1g | 61 % | |
| Saturated Fat 8g | 40 % | |
| Monounsaturated Fat 23.7g | ||
| Polyunsanturated Fat 11.6g | ||
| Cholesterol 143.4mg | 44 % | |
| Sodium 4611.1mg | 159 % | |
| Potassium 3791.2mg | 100 % | |
| Total Carbohydrate 70.7g | 21 % | |
| Dietary Fiber 17.3g | 69 % | |
| Sugars, other 53.4g | ||
| Protein 61.5g | 88 % | |
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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: 911
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