Chicken Vindaloo
Chicken Vindaloo might be just the main course you are searching for. One portion of this dish contains around 18g of protein, 15g of fat, and a total of 278 calories. This recipe serves 4 and costs $1.73 per serving. 101 person have tried and liked this recipe. Plenty of people really liked this Indian dish. It is a good option if you're following a gluten free diet. A mixture of white distilled vinegar, lemon juice, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by Food.com. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, you might also like recipes such as Chicken Vindaloo , Authentic Chicken Vindaloo, Chicken Vindaloo, and Chicken Vindaloo.
Servings: 4
Ingredients:
1 teaspoon brown sugar
1 1⁄2 teaspoons cayenne pepper
1 -3 1⁄2 lb chicken, quartered and skinned
2 teaspoons cumin powder
3 garlic cloves, peeled and minced
ghee or butter
2 tablespoons ginger powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
2 teaspoons lemon juice
1 tablespoon paprika
2 teaspoons salt
salt & freshly ground black pepper
2 tablespoons dried tamarind, mixed with
1 tablespoon turmeric
2 cups water
2 tablespoons hot water, worked through a sieve, discarding the seeds
2 tablespoons distilled white vinegar.jpg)
2 teaspoons yellow mustard seeds, ground
2 cups yellow onions, finely chopped
Equipment:
frying pan
stove
Cooking instruction summary:
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.Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.Add the garlic and onion to the pan and saut until golden brown.Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.Saut all for a few minutes and add all the remaining ingredients except for the garnishes.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.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.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.
Step by step:
1. Salt and pepper the chicken quarters.
2. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
3. Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
4. Add the garlic and onion to the pan and saut until golden brown.
5. Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.Saut all for a few minutes and add all the remaining ingredients except for the garnishes.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.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.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.
Nutrition Information:
covered percent of daily need
