I need a recipe for chicken vindaloo?

Thanks.I need a recipe for chicken vindaloo?
*chicken vindaloo I





3 cups chopped onions


1 1/2 cups chopped seeded tomatoes (about 4 medium)


2 1/2 tablespoons distilled white vinegar


1 large garlic clove, chopped


1 teaspoon minced peeled fresh ginger


1 teaspoon tomato paste


1 teaspoon garam masala#


1 teaspoon ground turmeric


1/2 teaspoon paprika


1/2 teaspoon ground cumin


1/2 teaspoon ground coriander


1/4 teaspoon (or more) cayenne pepper


2 tablespoons vegetable oil


6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces


1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces


1 1/2 cups low-salt chicken broth or water





Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; saut茅 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.


#A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.





*Chicken Vindaloo II





2 tsp(10 ml) whole cumin seeds


1 tsp(5 ml) black peppercorns


1 tsp(5 ml) cardamom seeds


3 in(10 cm) stick cinnamon


1 1/2 tsp(8 ml) whole black mustard seeds


1 tsp(5 ml) whole fenugreek seeds


5 Tbsp(75 ml) white wine vinegar


1 tsp(5 ml) salt


1 tsp(5 ml) cayenne pepper


1 tsp(5 ml) light brown sugar


10 Tbsp(150 ml) vegetable oil


2 large yellow onions, peeled and cut into half-rings


100 ml water


1 in(2-cm) cube of fresh ginger, peeled and coarsely chopped


8-10 cloves garlic, peeled and coarsely chopped


1 Tbsp(15 ml) ground coriander seeds


1/2 tsp(2.5 ml) ground turmeric


2 lb(1 kg) boneless chicken breast, cut into bite-sized pieces


8 oz(250 ml) tomato sauce


1/2 lb(250 g) 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 3 Tbsp (50 ml) 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 3 Tbsp (50 ml) 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.


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.





ENJOY :-)I need a recipe for chicken vindaloo?
Chicken Vindaloo





Patak's Vindaloo Paste Method


Ingredients


1 cup thinly chopped onions


2 Tbs cooking oil


1 lb boneless chicken, chopped


3-4 Tbs Patak's vindaloo paste


3 medium potatoes, cubed (~2cm)


2 cups of water, more or less.


Preparation


In a wok, fry the onions over low to moderate heat in the oil until they are carmelized. Add the chicken, increase the heat, and stir fry until the chicken turns white.


Add vindaloo paste, water, and potatoes. (The water should almost cover everything.) Stir well, and simmer until the potatoes are cooked (20-30 minutes).





Serve over rice.





Vindaloo the Hard Way


2 t whole cumin seeds


2-3 hot, dried red chili peppers


1 t black peppercorns


1 t cardamom seeds (take seeds out of the pods)


3-inch stick of cinnamon


1 1/2 t whole black mustard seeds


1 t whole fenugreek seeds (if available)


5 T white wine vinegar


1 1/2 to 2 t salt


1 t light brown sugar


10 T vegetable oil


2 medium onions, peeled and sliced into fine half-rings


1 1/3 c water (or broth/stock)


2 lb boneless lamb (or pork or beef) shoulder meat, cut into


1-inch cubes


1-inch cube of fresh ginger, peeled and coarsely chopped


1 small, whole head of garlic, with all the cloves separated


and peeled


1 T ground coriander


1/2 t ground tumeric





Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a coffee- grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, and sugar. Mix and set aside.





Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add 2 to 3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made ahead of time and frozen.)





Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.





Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste.





Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way. No put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and tumeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period. Serves 6.
Chicken Vindaloo Recipe





Chicken Vindaloo is spicy hot dish from Goa, made with coconut vinegar and lots of hot red chili peppers











Traditional Chicken Vindaloo is a spicy hot dish from Goa, made with coconut vinegar and lots of hot red chili peppers





Chili pepper was introduced by Portuguese traders during 16th century. With this came the development of Vindaloo dishes in Goa. I believe Vindaloo to be the oldest dish using chili pepper in India.





What is Vindaloo





I have deviated from tradition





1. Substituted Coconut vinegar with White wine vinegar as original intent





2. Incorporated standard Curry Powder and Garam Masala Powders





3. I have substituted Tamarind with Citric acid. Tamarind Paste gives blackened color. Tamarind Pulp is time consuming





4. Normally whole skinless chicken is used. I will use skinless boneless chicken breast to reduce time to marinate and cooking


Kitchen Tested By: Amit Aggarwal, Canada








Ingredients





1. Skinless boneless Chicken breast 1'; to 1陆';: 2 Pounds


Marinate





1. Mustard oil: 录 cup





Mustard oil is used for its pungency. You may substitute it with Canola oil


2. White Wine Vinegar: 录 cup


3. Citric Acid:1 teaspoon





Tamarind paste will give blackish color. Tamarind pulp is more appealing. Citric acid


4. Salt: 1 teaspoon


5. Minced Garlic: 录 Cup





This not a mistake. You need one whole garlic bulb containing about 10 cloves


6. Finely chopped fresh ginger: 1 Inch





7. Serrano: 2





Remove seeds and white membrane to reduce heat for your taste. Chopped





8. Curry Powder Standard Onset Punjabi: 1陆 Tablespoon





Use one to 2 Tablespoons depending on your taste





9. Garam Masala Standard Frying Punjabi: 戮 Tablespoon





Use 2 to 3 teaspoons





10. Hot mustard powder: 1 teaspoon


11. Lal Mirch (Ground Hot Cayenne): 2 teaspoons





12. Degi Mirch (Paprika): 1 teaspoon


Cooking





1. Ghee: 录 Cup





2. Finely chopped onion (Preferably ground): 2 Cups





3. Water: 录 Cup





4. Brown sugar: 1 teaspoon








Method


Marinate





1. Combine all the marinate ingredients in a stainless steel or glass bowl.





2. Stab each piece of chicken cube with a sharp pointed knife once or twice. This helps with marinate to penetrate deeper.





3. Add the chicken to marinate





4. Cover and marinate in refrigerator for one to 4 hours. It is important to cover to prevent the other foods from gathering odors from the marinate.


Cooking





1. Remove Chicken from the marinate. The surface of chicken should have almost no marinate. Save marinate mixture, set aside.





The marinate is safe for cooking because of vinegar and salt





2. Heat Ghee in a heavy bottom pan. Add marinated chicken pieces. Brown Chicken on medium to high heat, about 8 minutes. The chicken will be cooked when internal juices will start to run clear. Do not overcook chicken, else it will become tough and dry. Remove browned pieces and set aside





3. Add Onions. Fry till onions are almost brown. 5 minutes





3. Add saved marinate mixture. Be careful during this step. Keep your eyes away from the pan. Cooking this mixture will irritate your eyes. Turn the heat on low to medium, and walk away to avoid the initial fumes for first 2 minutes. After that stir and fry to make a nice paste.





4. Add Chicken and water. Bring to a near boil. Shut off heat.





5. Stir in sugar to cut the sourness. Let it rest for 15 minutes.
Chicken Vindaloo.


2 teaspoon cumin seeds, whole


1 teaspoon peppercorns, black


1 teaspoon cardamom seeds


1 cinnamon (3 in stick)


1 1/2 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 large yellow onions, peeled and cut into; half-rings


6 tablespoon water


1 ginger, fresh (1-inch cube), peeled; and coarsely chopped


10 garlic cloves, peeled and coarsely; chopped (or less)


1 tablespoon coriander seeds, ground


1/2 teaspoon turmeric, ground


2 lb chicken breast (boneless), cut into; bite-sized pieces


8 oz tomato sauce


1/2 lb 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.
Ingredients


Serves 2





3 Chicken Breasts Diced


1 Cup of Curry Massalla Gravy


Quarter of an onion finely chopped.


2 Teaspoon Curry Powder


1 Teaspoon Chilli Powder


8 Finely Chopped Cayenne Chillies


4 Cloves Crushed Garlic


2 inches Root Ginger grated


5 Tablespoons Vegetable Oil


4 Tablespoons roughly chopped coriander leaves


1 Tablespoon whole coriander leaves


1 teaspoon Garam Massalla





Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the Chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
My grandmas home made recipe





Servings


3 cups chopped onions


1 1/2 cups chopped seeded tomatoes (about 4 medium)


2 1/2 tablespoons distilled white vinegar


1 large garlic clove, chopped


1 teaspoon minced peeled fresh ginger


1 teaspoon tomato paste


1 teaspoon garam masala*


1 teaspoon ground turmeric


1/2 teaspoon paprika


1/2 teaspoon ground cumin


1/2 teaspoon ground coriander


1/4 teaspoon (or more) cayenne pepper


2 tablespoons vegetable oil


6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces


1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces


1 1/2 cups low-salt chicken broth or water


Preparation


Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; saut茅 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.


*A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.








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http://recipes.epicurean.com/recipe/1904鈥?/a>
As you know, this dish is remarkably spicy. I recommend serving some bland and some sweet things with it, lots of naan, lots of rice, and some good Indian beer.