Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: PT-1M
Cook time: PT-1M
Total time: 70 min
Yield: 4
Cuisine: Indian,Asian
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; 2 teaspoons yellow mustard seeds, ground; 2 cups yellow onions, finely chopped

Ready in 1h 10m
Serves 4
305 calories
19.79g carbs

Chicken Vindaloo takes around 1 hour and 10 minutes from beginning to end. For $1.75 per serving, you get a main course that serves 4. Watching your figure? This gluten free recipe has 306 calories, 18g of protein, and 18g of fat per serving. If you have water, mustard seeds, water, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Indian food. 101 person were impressed by this recipe. It is brought to you by Food.com.

20 ingredients

1 tsp brown sugar
2 tsps cayenne pepper
2 lb chicken
2 tsps cumin powder
3 garlic cloves
4 servings ghee
2 tbsps ginger powder
1 tsp ground cinnamon
1/2 tsps ground cloves
2 tsps lemon juice
1 tbsp paprika
2 tsps salt
4 servings salt & pepper
2 tbsps tamarind
1 tbsp turmeric
2 cups water
2 tbsps water
2 tbsps distilled vinegar
2 tsps mustard seeds
2 cups onions

Instructions

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.