Chicken Vindaloo Chicken Vindaloo
Ingredients Marinate 1. Chicken breast Skinless boneless: 3 Pounds 2. Vegetable oil: 1/2 Cup 3. Wine Vinegar: 1/4 Cup 4. Tamarind pulp. Or substitute with Lime juice: 3 Tablespoons 5. Salt: 2 teaspoon 6. Finely chopped onion: 1/4 Cup 7. Minced Garlic: 1/4 Cup 8. Finely chopped fresh ginger: 1 Inch 9. Ground Cumin: 1-1/2 teaspoon 10. Ground Coriander: 1 teaspoon 11. Ground Cloves: 1/2 teaspoon 12. Ground mustard seeds: 1 teaspoon 13. Turmeric: 1 teaspoon 14. Lal Mirch (Ground Cayenne): 1-1/2 teaspoon 15. Ground Black pepper: 1/2 teaspoon 16. Cinnamon powder: 1 teaspoon
Cooking 1. Finely Chopped Onions: 2 Cup 2. Vegetable oil: 1/4 Cup 3. Degi Mirch (Paprika): 1 teaspoon 4. Water: 2 Cups 5. Chopped Cilantro: 1/4 cup
Method Step 1: Cut chicken breast in 1/2" wide 1/4" thick strips. In a stainless steel dish combines items 1 through 16. Cover and marinate in refrigerator overnight.. Step 2: Cooking. Heat a heavy pot. Add Vegetable oil. Add onions. Sautee till onions are clear. Step 3: Remove chicken from the marinate. Add Chicken to the onions. Stir fry chicken till it is all opaque white. Add the marinate mixture, Degi Mirch and water. Bring to a boil.Simmer on medium heat till done (about 20 minutes). Add Cilantro.
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