Ingredients
-
6
-
1
-
1
-
1/2
-
5
-
4
-
3
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Excellent Chicken Vindaloo,Vindaloo originated in the Indian state of Goa, which was settled by the Portugese. This is a terrfic recipe for it that I got from Mamtaskitchen.com. I may have slightly adapted it though. You can also make it with pork, beef, lamb, and probably fish and shrimp.,This truly WAS excellent!! Thank you so much for the recipe–it was very concise and easy to follow and the results were wonderful. I added a bit more cayenne, as my husband likes very spicy food, but I basically followed the recipe exactly otherwise and it was a hit!,Vindaloo originated in the Indian state of Goa, which was settled by the Portugese. This is a terrfic recipe for it that I got from Mamtaskitchen.com. I may have slightly adapted it though. You can also make it with pork, beef, lamb, and probably fish and shrimp.
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Steps
|
1
Done
|
Wash 6 Chicken Thighs. Remove the Skin and Excess Fat and Place the Thighs in a Large Mixing Bowl. |
|
2
Done
|
in a Large Nonstick Frying Pan Put the Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Peppercorns, Whole Cloves, Cardamom Seeds, and the 2 Dried Red Chilies. Stir-Fry the Whole Spices Over Medium Heat Until They Have Lightly Browned. |
|
3
Done
|
Put the Toasted Spices Into a Spice Grinder. Add the Salt, Cayenne Powder, Turmeric and Cinnamon. Powder Everything Together. |
|
4
Done
|
Put the Powdered Spices in the Bowl With the Chicken and Stir to Combine. |
|
5
Done
|
Let the Chicken Marinate While You Cook the Onions. |
|
6
Done
|
in the Same Frying Pan Put 4 Table. Oil and the Onions. Stir-Fry the Onions Over Medium Heat Until They Are Very Brown. |
|
7
Done
|
Put the Onions Into a Food Processor or Blender. Add the 1/2 Cup Water, Vinegar, Garlic Cloves and Ginger. Puree. |
|
8
Done
|
Stir the Onion Puree Into the Chicken in the Large Mixing Bowl. |
|
9
Done
|
Next, Put 2 Table. Oil in the Frying Pan and the Mustard Seeds. Heat Over High Heat Until the Mustard Seeds Start Popping. |
|
10
Done
|
Add the Curry Leaves and Quickly Stir. |
