Recipe - Chicken Vindalager And Lime

4 cn Lager
2 Skinned chicken breasts cut
into chunky pieces

FOR THE MARINADE
1 Lime ; juice of
One half teaspoon Ground ginger
1 One half teaspoon Paprika
1 teaspoon Ground cumin seed
One half teaspoon Turmeric
One half teaspoon Ground cinnamon
One half teaspoon Extra hot chile powder (up
to 3/4)
One fourth teaspoon Salt

CURRY SAUCE
3 tablespoon Vegetable oil; you do need
all the oil or the curry
will burn
1 md Sized onion; finely chopped
2 Fat cloves garlic; finely
chopped
1 teaspoon Tomato puree
1 teaspoon Dark brown sugar
More salt to taste

A number of people asked me to post the the vindaloo recipe I created for
Carlsberg's UK National Curry Day promotion so here it is.

As a result of the promotion my mug shot and an article have appeared in
The People, a national Sunday newspaper, today. The article, as expected,
puts words in my mouth which I never said, changes the name of the recipe,
adds in a ficticious recipe (called a Prawn Phalover ho,ho) and says
that the curries are all made with beer. Other than that it's accurate!
They mention my Web site but didn't put in the address as they promised
they would. Ho hum. So much for fame. I'm going back to my kitchen!!

Here's the recipe. It's not supposed to be an authentic Goan recipe (OK
Lowell?) but it is pretty easy to make.

This is a Vindaloo recipe with a difference. The chicken is marinated in
the lime juice and the lager goes in the cook!

1) Open a can of lager and keep it handy to drink while you are cooking.

2) Mix all the marinade ingredients in a bowl. Add the chicken pieces and
stir well so that the marinade coats the chicken. Leave in the fridge for
at least an hour.

3) Heat the oil in a large heavy pan then add the chopped onion and stir
for a few minutes with the heat on high.

4) Add the garlic and stir round then cook the onions and garlic for 15
minutes on a low heat stirring now and again to make sure nothing browns or
burns.

5) Open the second can of lager and give the third to a friend.

6) Raise the heat to very high and add the chicken and any marinade left in
the bowl. Fry for 5 minutes stirring all the time you need to fry the
chicken and especially the spices so they do not taste raw.

7) Add the tomato puree, sugar and just enough boiling water to make a
runny sauce. If you are feeling frivolous you can add some lager instead of
water to the curry but the lager does a better job inside the cook than it
does in the curry !!

8) Simmer on a gentle heat for 20 minutes. Add a little more boiling water
if the curry starts to catch on the pan.

9) The sauce should now be thick and begin to coat the chicken pieces. Add
more salt to taste.

10) Serve with rice or Indian bread. Finish off any remaining lager. Open
another 4pack.

That's it. There's more on the Carlsberg thing at :
http://www.dwsmith.demon.co.uk/comp/lager.htm

Posted to CHILEHEADS DIGEST V4 #202 by David Smith
david@dwsmith.demon.co.uk on Nov 16, 1997