Ingredients
2 tsp cumin seeds, whole
1 tsp peppercorns, black
1 tsp cardamom seeds
1 cinnamon (3 in stick)
1 1/2 tsp black mustard seeds, whole
1 tsp fenugreek seeds, whole
5 tbsp white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp brown sugar, light
10 tbsp vegetable oil
2 large yellow onions, peeled and cut into, half-rings
6 tbsp water
1 ginger, fresh (1-inch cube), peeled, and coarsely chopp
10 garlic cloves, peeled and coarsely, chopped (or less)
1 tbsp coriander seeds, ground
1/2 tsp turmeric, ground
2 lb chicken breast (boneless), cut into, bite-sized pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered
Directions
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black
mustard seeds and fenugreek seeds together in a spice grinder. In a
small bowl, combine ground spices, vinegar, salt, cayenne pepper and
brown sugar. Set aside.
Heat oil in large saucepan over medium heat. Fry onions, stirring
frequently, until they are a rich, dark brown. Remove onions with a
slotted spoon and put them in a blender. Turn off the heat, but do
not discard the oil. Add about 3 T water (or more if necessary) to
the onions and blend until you have a smooth paste. Add this onion
paste to the spices in the bowl. This mixture is the vindaloo paste.
Put the ginger and garlic in a blender. Add about 3 T water and blend
until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot,
add the ginger, garlic paste. Stir until the paste browns slightly.
Add the coriander and turmeric. Stir a few seconds. Add the chicken,
a little at a time, and brown lightly.
Add the vindaloo paste, tomato sauce and potatoes to the chicken in
the saucepan. Stir and bring to a slight boil. Cover the saucepan,
reduce heat to low and simmer for about an hour, or until potatoes
are tender. Serve over rice.
NOTES:
* Spicy chicken curry -- Nearly every Indian restaurant serves
something that it calls Chicken Vindaloo, but the dish varies greatly
from place to place. This recipe is a modification of a vindaloo
recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's
1983). I've attempted to approximate the Chicken Vindaloo served at
The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.
* Don't undercook the onions. They should be cooked until dark
brown. If the onion paste turns out gray rather than brown, then the
onions were not cooked enough.
* This dish is very, very hot. It may not seem so at first, but the
spices have a cumulative effect that builds up over the course of the
meal.
: Difficulty: moderate.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
: Precision: approximate measurement OK.
: Jim Mattson
: University of California at San Diego, La Jolla, Calif., USA
: mattson%cs@ucsd.edu
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Chicken Vindaloo Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Indian; Poultry
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, certainly as far as the Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just basic pictorial recipes for food preparation.
Interestingly, the oldest recipe found, according to academics is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Moving on, we have a couple of cookery books from the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new culinary ideas created a surge in recipe books, most of which are kept safe in private cookery archives. During the next few hundred years, the rich families of the West competed to lay on the best banquets, and as a result chefs and their recipe collections were much in demand. However, it wasn`t until the 1800s that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking publications were highly popular due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Chicken Vindaloo recipe.
