Recipe - Chicken Vindaloo

2 teaspoon Cumin seeds, whole
1 teaspoon Peppercorns, black
1 teaspoon Cardamom seeds
Cinnamon
(3 in stick)
1 One half teaspoon Black mustard seeds,
whole
1 teaspoon Fenugreek seeds,
whole
5 tablespoon White wine vinegar
1 teaspoon Salt
1 teaspoon Cayenne pepper
1 teaspoon Brown sugar, light
10 tablespoon Vegetable oil
2 lg Yellow onions,
peeled and cut
into halfrings
6 tablespoon Water
Ginger, fresh
(1inch cube),
peeled and
coarsely chopped
10 Garlic cloves,
peeled and coarsely
chopped (or less)
1 tablespoon Coriander seeds, ground
One half teaspoon Turmeric, ground
2 pound Chicken breast
(boneless), cut into
bitesized pieces
8 ounce Tomato sauce
One half pound New potatoes,
peeled and quartered

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 Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to
approximate the Chicken Vindaloo served at The Tandoor Palace on Second
Avenue in New York. Yield: serves 46.

* Don't 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini