From afried@phila.k12.pa.us Mon Aug 20 17:02:50 2001 Date: Mon, 23 Jul 2001 09:44:51 -0400 From: Anne Fried To: Chile-Heads Digest Subject: [CH] Vindaloo I make this all the time...it is delicious. I've used beef chuck cubes and chicken; I'm sure any meat can be used. CHICKEN VINDALOO Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 t Cumin seeds, whole 1 t Peppercorns, black 1 t Cardamom seeds 1/4 t Cinnamon 1 1/2 t Black or brown mustard seeds, 1 T Coriander seeds 1 t Fenugreek seeds, 5 T White wine vinegar 1/2 t Salt 2 t Cayenne pepper (or your favorite, to taste. Should be HOT) 1 t Brown sugar, light 2 T Vegetable oil 3 lg Yellow onions,-peeled and cut into half-rings 6 T Water 1/2 t Ginger 10 Garlic cloves, peeled and coarsely chopped 1/2 t Turmeric, ground 2 lb Chicken -(boneless), cut into bite-sized pieces 4 oz Tomato sauce 1/2 lb New potatoes,-peeled and quartered Heat cumin seeds, black pepper, cardamom seeds, coriander seeds, cinnamon, black mustard seeds and fenugreek seeds in a dry pan until they start to smoke. Grind 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. Add garlic, ginger, and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. Add the vinegar and spice mixture, and tomato sauce 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, add potatoes and cook until potatoes are tender. Serve over rice. * Don't undercook the onions. They should be cooked until dark brown. )`~- ! `~-._ ___! `'~.._ !___ Anne `'~-._ ! CH # 2151 `~. ! Philadelphia, PA `'-._ ),.., USA ,> `'--_ ,.,.-'~` `'~-*-'~'`"