Ingredients
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1 - 3 1/2
-
-
-
3
-
2
-
2
-
2
-
2
-
1
-
1/2
-
1
-
1 1/2
-
1
-
2
-
2
Directions
Chicken Vindaloo, A divine East Indian recipe for chicken, easy and delicious! A Jeff Smith–Frugal Gourmet Recipe , Hi! We bought Tamarind concentrate How much of it will we need in relation to the recipe? Thanks!, This is my third time making this recipe as I simply love it I have altered some of the ingredients here and there depends on the amount of meat or chicken use Thank you for sharing your recipe
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Steps
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1
Done
|
Salt and Pepper the Chicken Quarters. Heat a Large Frying Pan and Brown the Chicken in the Ghee. You Will Have to Do This in Two Batches. |
|
2
Done
|
Remove the Chicken to a 6-Quart Stove-Top Covered Casserole, Leaving the Fat in the Pan. |
|
3
Done
|
Add the Garlic and Onion to the Pan and Saut Until Golden Brown. |
|
4
Done
|
Add to the Casserole Along With the Ginger, Cumin, Mustard Seed, Cinnamon, Cloves, Turmeric, Cayenne, and Paprika. |
|
5
Done
|
Saut All For a Few Minutes and Add All the Remaining Ingredients Except For the Garnishes. |
|
6
Done
|
Cover and Simmer Until the Chicken Is Tender. About 45 Minutes. Stir a Few Times During Cooking; Partially Remove the Lid During the Last 10 Minutes or So to Thicken the Sauce. Top With Garnishes. |
|
7
Done
|
Ghee: Butter That Is Cooked to Separate the Clear Butter Fat from the Milk Solids and Moisture, an Ingenious Method That Allows Butter to Keep For Long Periods of Time. |
|
8
Done
|
Tamarind: Tamarind Paste and Concentrate, Fresh Products, Are Available in the Produce Section of Many Ethnic Markets. Both Products, Made from the Tamarind Pod, Need to Be Reconstituted. |
