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Chicken Vindaloo Recipes

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Chicken Vindaloo Recipes


Yield: 15 portions

Spice Paste: this makes more than
needed for 15 portions of pork
1tsp. Cloves
1tsp. Cardamom
3Tbsp. Cumin seed
20cloves Garlic
5oz. Ginger, sliced
2Tbsp. Turmeric powder
6Tbsp. Coriander seed
1.5Tbsp. Methi seed
14oz. Red chilies, dried, whole
18oz. Palm vinegar
1/2Cup  Sugar
1Cup Tamarind pulp, strained
1/2Cup Salt
1Tbsp. Cinnamon powder

Chicken Marinade
1" cube10lb. Chicken
1Tbsp. Powdered turmeric
2Tbsp. Red chili powder
6Tbsp. Sugar
8oz. Palm vinegar

Vegetable oilas needed Spanish

(8 to 12) Garlic Cloves to taste
2 -TBSP Ground Ginger
1-1/2 -tsp Cayenne Pepper
2 -tsp Ground Coriander
1 -tsp Ground Cumin
3/4 -tsp Ground Cloves
3/4 -tsp Ground Cardamom
2 -tsp Cinnamon
1 -tsp Salt
8 ounces Malt or Apple Cider Vinegar


1. Place the chicken in a zip-lock bag, and add the marinade. Remove the air from the bag
    and seal. Knead the bag to mix the meat and marinade. Ensure that all the meat is covered.

2. Refrigerate for 18 to 24 hours Place in a Large pot over low heat. Add 2 Tablespoons of whole
    peppercorns and about 6 bay leaves. Simmer for at least 2 hours. Thicken mixture with cornstarch
    if desired.

Vindaloo the Hard Way


2 t whole cumin seeds
2-3 hot, dried red chili peppers
1 t black peppercorns
1 t cardamom seeds (take seeds out of the pods)
3-inch stick of cinnamon
1 1/2 t whole black mustard seeds
1 t whole fenugreek seeds (if available)
5 T white wine vinegar
1 1/2 to 2 t salt
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into fine half-rings
1 1/3 c water (or broth/stock)
2 lb boneless lamb (or pork or beef) shoulder meat, cut into
1-inch cubes
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated
and peeled
1 T ground coriander
1/2 t ground tumeric


1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds,
    and fenugreek seeds in a coffee- grinder or other spice grinder. Put the ground spices in a bowl.
    Add the vinegar, salt, and sugar. Mix and set aside.

2. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until
   the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container
   of an electric blender or food processor. (Turn the heat off.) Add 2 to 3 tablespoons of water to the blender
   and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may
   be made ahead of time and frozen.)

3. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.

4. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons
    of water and blend until you have a smooth paste.

5. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a
    few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl.
    Do all the lamb this way. No put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir
   the paste for a few seconds. Add the coriander and tumeric. Stir for another few seconds. Add the meat, any juices
   that may have accumulated as well as the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover and simmer
   gently for an hour or until meat is tender. Stir a few times during this cooking period. Serves 6.

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