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Entrée – Poultry
Chicken Vindaloo |
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This recipe was featured on
"You're the Chef" episode #408.
Buy this episode from WVIA.
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Yield: six portions
Ingredients:
Step 1 - Spice Mix
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1 1/2 tsp. |
cayenne pepper, ground |
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1 Tbsp. |
cumin seed, ground |
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1/2 tsp. |
ginger root, ground |
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1 1/2 tsp. |
turmeric, ground |
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1 1/2 tsp. |
coriander seeds, ground |
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1/4 tsp. |
cinnamon, ground |
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1 1/2 tsp. |
black pepper, ground |
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1 1/2 tsp. |
mustard powder |
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3 Tbsp. |
white vinegar |
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2 Tbsp. |
vegetable oil |
Step 2 - Chicken
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1/4 c. |
clarified butter |
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2 lb. |
chicken breasts, boneless, skinless |
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2 c. |
Spanish onions, sliced |
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4 tsp. |
fresh garlic, chopped |
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2 Tbsp. |
Indian sharp spice paste (Vindaloo) |
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1 c. |
water |
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as needed |
salt |
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Step 1 - Spice Mix procedure:
Combine the spices, vinegar and oil. Cook over medium heat in a heavy bottom saucepot—stirring and scraping constantly to avoid scorching the spices—until the liquid evaporates. This spice mix can be stored for up to 6 weeks covered in the refrigerator.
Step 2 - Chicken procedure:
Sauté the onions in clarified butter until they soften. Add the chicken and garlic and cook until all the ingredients have browned. Add the spice mix, stirring to combine thoroughly. Add the water and simmer for about 10 minutes until the liquid has evaporated.
Serve with your favorite rice and raita.
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