Chicken Vindaloo     


Description
Curry TypeVindaloo
StrengthVery Hot
DifficultyHard
Sourcemary.frye@cts.comsat.com (Mary Frye)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings2
Ingredients2 tablespoons of clarified butter (or ghee as the Indians call their version of it)
1 boneless chicken breasts, skinned, chopped into chunks (i.e., 2 halves)
1 yellow onion chopped
3 cloves garlic, minced
2 potatoes peeled and chopped
2 carrots chopped
1/2 can of beer (or chicken stock)
1 cup of water or chicken stock
1 12 oz. can of tomatoes or tomato puree
vegetable oil
several tablespoons of Sharwoods Vindaloo or Madras curry powder (this is purchased in specialty stores), the number of tablespoons depends on the amount of spice you like, add 1 at a time and then taste test.
1 tablespoon of cider vinegar
InstructionsMelt the butter in a hot stew pan. Add the chicken and sauti
until lightly browned. Remove chicken to the side. Add onions to the pan and fry for 2 minutes or so. Reduce heat, add curry powder and fry for 5 minutes stirring (TURN ON YOUR KITCHEN FAN!! THIS IS LIKE DOING BLACKENED FISH).

Add beer, stir, add water, potatoes, carrots and tomatoes. Cook for ten minutes. Add chicken, add more water, if necessary, to just cover chicken. Reduce heat, and cook on simmer for 30 minutes to an hour (or more), until a nice gravy has formed.

Five minutes before serving stir in the cider vinegar. Serve
over rice.
Notes
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