INDIAN CHICKEN VINDALOO

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Indian Chicken Vindaloo image

Any Red Dwarf fans out there will recognise this one.... A Kerala specialty, hot and spicy. Use prepared masala if you wish.

Provided by Queen Dragon Mom

Categories     Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

Steps:

  • Rub chicken with turmeric and set aside.
  • Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
  • Mix the masal with enough water to make a thick paste.
  • Grind the cashews and raisins to a paste.
  • In a wok, chow the onion until soft and browned.
  • Reduce heat.
  • Add the ginger and garlic, stir together until aroma is released.
  • Add the masala paste, stir until the oil separates out of the mixture.
  • Add the diced tomato, cook for about 2 minutes.
  • Add the chicken to the wok, toss to coat.
  • Add 1 1/2 cup of water, stir well, reduce heat further and cover.
  • Simmer until chicken is done and tender.
  • Stir in the cashew/raisin paste.
  • Remove from heat, garnish with cilantro leaves.

Nutrition Facts : Calories 381.4, Fat 21.5, SaturatedFat 6.1, Cholesterol 103.5, Sodium 110.7, Carbohydrate 19.2, Fiber 3.4, Sugar 9, Protein 28.5

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