Chicken Vindaloo

Name: Chicken Vindaloo
Ingredients: 2 lbs chicken, cut up; 2 teaspoons turmeric powder; 5 dried red chilies; 1 1/2 teaspoons black pepper; 1/4 teaspoon dry mustard; 1/4 teaspoon cumin seed; 4 cloves; 1 stick cinnamon; 2 cardamom seeds; 2 teaspoons ginger, thinly sliced; 2 teaspoons garlic, diced; 10 unsalted cashews, soaked to soften; 10 raisins; 2 tomatoes, peeled and diced; 3 onions, peeled and thinly sliced; 1 bunch cilantro leaf; 1 1/2 cups water

17 ingredients

14 steps

Ingredients

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

Directions

1

Rub chicken with turmeric and set aside.
2

Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
3

Mix the masal with enough water to make a thick paste.
4

Grind the cashews and raisins to a paste.
5

In a wok, chow the onion until soft and browned.
6

Reduce heat.
7

Add the ginger and garlic, stir together until aroma is released.
8

Add the masala paste, stir until the oil separates out of the mixture.
9

Add the diced tomato, cook for about 2 minutes.
10

Add the chicken to the wok, toss to coat.
11

Add 1 1/2 cup of water, stir well, reduce heat further and cover.
12

Simmer until chicken is done and tender.
13

Stir in the cashew/raisin paste.
14

Remove from heat, garnish with cilantro leaves.