Friday, 13 September 2013

CHICKEN VINDALOO


CHICKEN VINDALOO
INGREDIENT
800 gm chicken
salt & freshly ground black pepper
ghee or butter
3 garlic cloves, peeled and minced
2 cups yellow onions, finely chopped
2 tablespoons ginger powder
2 teaspoons cumin powder
2 teaspoons yellow mustard seeds, ground
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon turmeric
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
tamarind paste
2 tablespoons dried tamarind, mixed with
2 tablespoons hot water, worked through a sieve, discarding the seeds

METHOD

Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
Remove the chicken , leave the fat in the pan.
Add the garlic and onion to the pan and sauté until golden brown.
Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

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