Fiery Chicken Vindaloo

Created 30 Oct 2012 15:38, Updated 31 Oct 2012 17:32


from Everyday Chicken, a Collection of over 100 Essential Recipes

(Note: We don't actually eat this very fiery because we're wimps, but you can make it as spicy as you want using more or less cayenne.)

1 tsp ground cumin
1 tsp ground cinnamon
2 tsp mustard powder
1 tsp ground coriander
1 tsp cayenne (or less to taste)
5 T red wine vinegar
1 tsp brown sugar
2 T oil
8 garlic cloves, crushed
3 onions, sliced
4 skinless chicken breasts, cut into 1 inch chunks
2 small red chilies, seeded and chopped
1 lb potatoes, peeled and chopped
28 oz of canned, chopped tomatoes
1 T tomato paste
red food coloring (optional)
salt and pepper to taste
rice, for serving

Put the cumin, cinnamon, mustard, coriander, cayenne, wine vinegar, and brown sugar into a small bowl and stir to mix well.

Heat the oil in a large skillet. Add the garlic and onions and cook, stirring, over medium heat for 5 minutes. Add the chicken and cook for another 3 minutes, then add the chilies, potatoes, tomatoes, tomato paste, and food coloring. Stir in the spice mixture and bring to a boil. Lower heat, cover the pan, and let simmer, stirring occasionally, for 1 hour or until the potatoes are cooked through.

Serve spooned over rice, with chutney on the side.

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