From Newsgroup: rec.food.cooking
CHICKEN VINDALOO
Spicy chicken curry
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Nearly every Indian restaurant serves something called Chicken Vindaloo, but the dish varies greatly from place to place.
This version is a modification of a vindaloo recipe from Madhur Jaffrey's Indian Cooking, published by Barron's in 1983. The contributor adapted it in an attempt to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York.
Yield
Serves 4-6.
Ingredients
* 2 tsp whole cumin seeds, 10 ml
* 1 tsp black peppercorns, 5 ml
* 1 tsp cardamom seeds, 5 ml
* 3-inch cinnamon stick, 10 cm
* 1 1/2 tsp whole black mustard seeds, 8 ml
* 1 tsp whole fenugreek seeds, 5 ml
* 5 Tbsp white wine vinegar, 75 ml
* 1 tsp salt, 5 ml
* 1 tsp cayenne pepper, 5 ml
* 1 tsp light brown sugar, 5 ml
* 10 Tbsp vegetable oil, 150 ml
* 2 large yellow onions, peeled and cut into half-rings
* 6 Tbsp water, 100 ml
* 1-inch cube fresh ginger, 2 cm, peeled and coarsely chopped
* 8-10 cloves garlic, peeled and coarsely chopped
* 1 Tbsp ground coriander seeds, 15 ml
* 1/2 tsp ground turmeric, 2.5 ml
* 2 lb boneless chicken breast, 1 kg, cut into bite-sized pieces
* 8 oz tomato sauce, 250 ml
* 1/2 lb new potatoes, 250 g, peeled and quartered
Method
1. Grind the cumin seeds, black peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds together in a spice grinder.
2. In a small bowl, combine the ground spices with the white wine vinegar, salt, cayenne pepper, and brown sugar.
3. Set the spice mixture aside.
4. Heat the vegetable oil in a large saucepan over medium heat.
5. Add the onions and fry, stirring frequently, until they become a rich, dark brown.
6. Remove the onions with a slotted spoon and place them in a blender.
7. Turn off the heat, but do not discard the oil in the saucepan.
8. Add 3 Tbsp, 50 ml, of water to the browned onions, or a little more if necessary.
9. Blend the onions until completely smooth.
10. Add the onion paste to the prepared spice mixture.
11. Mix well. This is the vindaloo paste.
12. Put the ginger and garlic into a blender.
13. Add the remaining 3 Tbsp, 50 ml, water.
14. Blend until smooth.
15. Reheat the remaining oil in the saucepan over medium heat.
16. Add the ginger-garlic paste.
17. Stir until the paste browns slightly.
18. Add the ground coriander and turmeric.
19. Stir for a few seconds.
20. Add the chicken a little at a time.
21. Brown the chicken lightly.
22. Add the vindaloo paste, tomato sauce, and quartered new potatoes.
23. Stir well and bring the mixture to a slight boil.
24. Cover the saucepan.
25. Reduce the heat to low.
26. Simmer for about 1 hour, or until the potatoes are tender.
27. Serve over rice.
Notes
Do not undercook the onions. The source emphasizes that they should be fried until they are a rich, dark brown.
If the blended onion paste is gray rather than brown, the onions were not cooked long enough.
The dark-browned onion paste is a major part of the finished vindaloo paste and contributes both flavor and color.
The contributor warns that this dish is very, very hot. The heat may not seem overwhelming at first, but the spices have a cumulative effect that builds as the meal continues.
The source serves the finished curry over rice.
Verified Recipe Note: The original ingredient markup uses “1\(12” for 1 1/2 and “\(12” for 1/2. These have been converted here for readability.
Verified Recipe Note: The 6 Tbsp of water are divided between two blender mixtures: 3 Tbsp with the browned onions and 3 Tbsp with the ginger and garlic.
Verified Recipe Note: The vegetable oil used to brown the onions is deliberately retained in the saucepan and reused to cook the ginger-garlic paste and chicken.
Verified Recipe Note: The onions are not left as slices in the finished curry. After deep browning, they are blended to a smooth paste and incorporated into the vindaloo paste.
Verified Recipe Note: The potatoes are added raw, peeled and quartered, along with the vindaloo paste and tomato sauce, then simmered until tender.
Rating
* Difficulty: Moderate
* Time: 30 minutes preparation, 2-3 hours cooking
* Precision: Approximate measurement OK
Contributor
Jim Mattson
University of California at San Diego
La Jolla, California, USA
mattson%
cs@ucsd.edu
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Origin Note
This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project's structured recipe markup, where CHICKEN-VINDAL was the recipe key and M marked it as a main dish.
The preserved entry lists the recipe as last modified on 29 Oct 1987 and posted to alt.gourmand on 5 Aug 1988. It was contributed by Jim Mattson of the University of California at San Diego.
The contributor describes this version as an adaptation of a recipe from Madhur Jaffrey's Indian Cooking, modified to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York.
The dish uses a deeply browned onion paste combined with freshly ground cumin, black pepper, cardamom, cinnamon, black mustard, fenugreek, vinegar, cayenne, and brown sugar. Chicken and new potatoes are then simmered with that paste and tomato sauce until tender.
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Path: decwrl!recipes
From:
mattson@cs.ucsd.edu (Jim Mattson)
Newsgroups: alt.gourmand
Subject: RECIPE: Chicken vindaloo
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14384@decwrl.DEC.COM>
Date: 5 Aug 88 07:09:55 GMT
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Organization: Univ. of California, San Diego, Calif., USA
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