CHICKEN VINDALOO RECIPE – FOOD.COM
|1 -3 1/2 lb chicken, quartered and skinned|
|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|
|2 tablespoons dried tamarind, mixed with|
|2 tablespoons hot water, worked through a sieve, discarding the seeds|
- 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 to a 6-quart stove-top covered casserole, leaving 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.
Calories 327.6, FatContent 18.5, SaturatedFatContent 5.2, CholesterolContent 85, SodiumContent 1256.4, CarbohydrateContent 17.6, FiberContent 3.8, SugarContent 7.2, ProteinContent 23.4
BEST CHICKEN VINDALOO RECIPE – HOW TO MAKE CHICKEN VINDALOO
Provided by: 177MILKSTREET.COM
Total time: 1 hours 20 minutes
Cook time: 1 hours 20 minutes
Yield: 4 Servings
|¼ cup plus 2 tablespoons white vinegar, divided|
|12 medium garlic cloves, smashed and peeled|
|1 inch piece fresh ginger, peeled and roughly chopped|
|2 tablespoons sweet paprika|
|2 tablespoons packed brown sugar|
|4 whole cloves or ⅛ teaspoon ground cloves|
|2½ teaspoons ground turmeric|
|2 teaspoons cumin seeds|
|½-1 teaspoon cayenne pepper|
|¼ teaspoon ground cinnamon|
|Kosher salt and ground black pepper|
|2 pounds boneless, skinless chicken thighs, trimmed and halved|
|2 tablespoons neutral oil|
|Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve|
|Fresh cilantro leaves, to serve|
- In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 3/4 teaspoon each salt and pepper, and 3 tablespoons water.
Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.
- In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes.
Stir, then add ⅓ cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.
- Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.