Vindaloo

Name: Vindaloo
Ingredients: 2 lbs boneless skinless chicken (1-inch cubed); 1/2 cup vinegar; 2 medium potatoes (peeled and 1-inch cubed); 4 tablespoons vegetable oil; 1 large onion (peeled, finely chopped); 6 large garlic cloves (peeled, finely chopped or pressed); 2 ounces fresh gingerroot (peeled, finely chopped); 2 large tomatoes (finely chopped, or 1 can tomato sauce); 8 ounces unsweetened coconut milk (white creamy type in a can OR a few ounces of dessicated coconut); 3 cloves (finely ground); 1 1/2 teaspoons cardamom seeds (finely ground); 1 ounce cassia (finely ground or 1/2 tsp. cinnamon); 2 1/2 teaspoons cumin seeds (finely ground); 1 teaspoon fenugreek seeds (finely ground); 1/2 teaspoon asafoetida powder; 9 hot peppers (hot portugal type, pureed); 1 teaspoon black mustard seeds (finely ground); 2 bay leaves; 1 teaspoon turmeric; 1 teaspoon chili powder (may sub with cayenne or add cayenne with the chili powder); 2 ounces fresh cilantro (finely diced)

21 ingredients

4 steps

Ingredients

2 lbs boneless skinless chicken (1-inch cubed)
1/2 cup vinegar
2 medium potatoes (peeled and 1-inch cubed)
4 tablespoons vegetable oil
1 large onion (peeled, finely chopped)
6 large garlic cloves (peeled, finely chopped or pressed)
2 ounces fresh gingerroot (peeled, finely chopped)
2 large tomatoes (finely chopped, or 1 can tomato sauce)
8 ounces unsweetened coconut milk (white creamy type in a can OR a few ounces of dessicated coconut)
3 cloves (finely ground)
1 1/2 teaspoons cardamom seeds (finely ground)
1 ounce cassia (finely ground or 1/2 tsp. cinnamon)
2 1/2 teaspoons cumin seeds (finely ground)
1 teaspoon fenugreek seeds (finely ground)
1/2 teaspoon asafoetida powder
9 hot peppers (hot portugal type, pureed)
1 teaspoon black mustard seeds (finely ground)
2 bay leaves
1 teaspoon turmeric
1 teaspoon chili powder (may sub with cayenne or add cayenne with the chili powder)
2 ounces fresh cilantro (finely diced)

Directions

1

Combine the chicken and potato with the vinegar, clove, cardamom, cassia bark, 1 teaspoons cummin, fenugreek, and asafoetida and marinate for a few hours.
2

In a large sauce pan, heat the oil on medium and add the peppers, mustard seed, remaining cummin, and bay leaf. Cook for just a few minutes to activate the spices.
3

To the sauce pan, add the onion, garlic, and ginger and cook/saute until the onion is softened and cooked down and spices are blended inches.
4

Add the marinated mixture (along with the marinade), tomatoes, turmeric, and chili powder to the sauce pan and cook on low heat for about an hour or until the potatoes first start to become soft. Add the coconut milk and fresh cilantro and cook another 15-20 minutes. Use the potato as the determining factor on when it is done.