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
Written cooking instructions as an idea can be observed far back into history, in truth as far as the Egyptians, and possibly even further than that. However, generally, these old recipes were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have some interesting books which date from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is popular today, but rather accounts of the types of meals served to the upper classes of that time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new herbs and spices created a surge in manuscripts on cookery, many of which still exist in private cookery archives. Over the next few centuries, the wealthy families of Europe strove to offer the most exotic meals, and because of this chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes common in their social group. By the arrival of the twentieth century, recipe books were greatly in demand mostly due to higher levels of literacy, increased leisure time and having more money to spend. The introduction of television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Vindaloo recipe.
