Chicken Vindaloo

  • Ready in 1h 10m

  • Serves 4

  • 278 calories

  • 19.72g carbs

Chicken Vindaloo might be just the main course you are searching for. This gluten free recipe serves 4 and costs $2.31 per serving. One portion of this dish contains about 34g of protein, 28g of fat, and a total of 468 calories. This recipe from Food.com has 101 fans. This recipe is typical of Indian cuisine. A mixture of brown sugar, water, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

20 ingredients

  1. 1 tsp brown sugar
  2. 2 tsps cayenne pepper
  3. 2 lb chicken
  4. 2 tsps cumin powder
  5. 3 garlic cloves
  6. 4 servings ghee
  7. 2 tbsps ginger powder
  8. 1 tsp ground cinnamon
  9. 1/2 tsps ground cloves
  10. 2 tsps lemon juice
  11. 1 tbsp paprika
  12. 2 tsps salt
  13. 4 servings Salt & Pepper
  14. 2 tbsps tamarind
  15. 1 tbsp turmeric
  16. 2 cups water
  17. 2 tbsps water
  18. 2 tbsps white distilled vinegar
  19. 2 tsps yellow mustard seeds
  20. 2 cups yellow onions

Instructions

  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.
Chicken Vindaloo

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