Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 3 1/2 lb chicken, quartered and skinned; salt & freshly ground black pepper; ghee or butter; 3 garlic cloves, peeled and minced; 2 cups yellow onions, finely chopped; 2 tablespoons ginger powder; 2 teaspoons cumin powder; 2 teaspoons yellow mustard seeds, ground; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 tablespoon turmeric; 1 1/2 teaspoons cayenne pepper; 1 tablespoon paprika; 2 teaspoons lemon juice; 2 tablespoons distilled white vinegar; 1 teaspoon brown sugar; 2 teaspoons salt; 2 cups water; tamarind paste; 2 tablespoons dried tamarind, mixed with; 2 tablespoons hot water, worked through a sieve, discarding the seeds

Servings: persons

1 - 3 1/2 lb chicken, quartered and skinned
salt & freshly ground black pepper
ghee or butter
3 garlic cloves, peeled and minced
2 cups yellow onions, finely chopped
2 tablespoons ginger powder
2 teaspoons cumin powder
2 teaspoons yellow mustard seeds, ground
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon turmeric
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
tamarind paste
2 tablespoons dried tamarind, mixed with
2 tablespoons hot water, worked through a sieve, discarding the seeds

1
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
Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
3
Add the garlic and onion to the pan and saute until golden brown.
4
Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
5
Saute all for a few minutes and add all the remaining ingredients except for the garnishes.
6
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
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
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.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 - 3 1/2 lb chicken, quartered and skinned, salt & freshly ground black pepper, ghee or butter, 3 garlic cloves, peeled and minced, and more.

Yes, Chicken Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vindaloo

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