Indian Chicken Vindaloo
Ingredients
| 2 lbs boneless, skinless, chicken thighs, cut into 1 inch chunks | ||
| 6 cardamon pods | ||
| 1 tsp black peppercorns | ||
| 6 dried red chilies | ||
| 1 tsp cloves | ||
| 4 inch piece of cinnamon stick, broken | ||
| 1 tsp cumin seed | ||
| 1 tsp ground turmeric | ||
| 1 tsp coriander seeds | ||
| 1 tsp fenugreek seeds | ||
| 4 tbs white vinegar | ||
| 1 tbs balsamic vinegar | ||
| 4 tbs oil | ||
| 2 onions, finely sliced | ||
| 10 garlic cloves, thinly sliced | ||
| 2 inch piece of fresh ginger, cut into matchsticks | ||
| 3 ripe tomatoes, roughly chopped | ||
| 1 tsp brown sugar |
- Cut the chicken into 1 inch cubes.
- Split open the cardamom pods and remove the seeds.
- Finely grind the seeds and all the other spices in a spice grinder.
- In a large bowl, mix the ground spices with the vinegar’s, then add the chicken and mix to coat well.
- Cover and marinate for 3 hours.
- Heat a large saucepan over low heat add a little oil and fry the onion until lightly browned.
- Add the garlic, ginger, tomato and chili and stir well.
- Add the chicken, then increase the heat to high and fry for 3-5 minutes, or until browned.
- Add 1 cup of water and any remaining marinade, then slowly bring back to a boil.
- Once boiling reduce heat to a simmer, cover and simmer for 1 hour or until the meat is very tender.
- Season with salt and pepper.
- Serve with basmati rice.
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