Can someone give me a good original recipe for chicken vindaloo?

Chicken VINDALOO


Yield: 15 portions


Ingredient Amount


Spice Paste: this makes more than


needed for 15 portions of pork


Cloves 1 tsp.


Cardamom 1 tsp.


Cumin seed 3 Tbsp.


Garlic 20 cloves


Ginger, sliced 5 oz.


Turmeric powder 2 Tbsp.


Coriander seed 6 Tbsp.


Methi seed 1.5 Tbsp.


Red chilies, dried, whole 14 oz.


Palm vinegar 18 oz.


Sugar 1/2 Cup


Tamarind pulp, strained 1 Cup


Salt 1/2 Cup


Cinnamon powder 1 Tbsp.





Chicken Marinade


Chicken, 1'; cube 10 lb.


Powdered turmeric 1 Tbsp.


Red chili powder 2 Tbsp.


Sugar 6 Tbsp.


Palm vinegar 8 oz.





Cooking


Vegetable oil as needed


Spanish onions, large dice 2 ea.


Spice paste 1 Cup


Tomato paste 4 oz.


Water as needed


Marinated chicken 10 lb.


Method


1. (2 days ahead). Combine all ingredients for spice paste. Cover and refrigerate for one day. The following day pur茅e mixture in blender to make a coarse paste. This mixture will keep, tightly covered and refrigerated for several months.


2. (1 day ahead) Prepare the chicken marinade and combine with chicken. Cover and refrigerate over night.





Day of Service


1. In a heavy pot heat oil and fry the diced onions until golden brown.


2. Add 1 cup of the Spice Paste, fry paste until aroma develops.


3. Combine tomato paste and water, add to pot. Cook until most of the water is evaporated and the paste begins to fry again.


4. Add chicken cubes and stir to combine with the paste.


5. Reduce the heat to low and cover pot. Simmer, occasionally uncovering and stirring to make sure that the meat does not scorch or burn.


6. When meat is very tender, remove excess grease from the surface, adjust seasoning for salt, spice, and sour. Reserve grease for other cooking


7. Serve hot with steamed rice.Can someone give me a good original recipe for chicken vindaloo?
get some chicken





cook it





pour a load of chillies on itCan someone give me a good original recipe for chicken vindaloo?
2 lb Boneless Skinless Chicken thighs, cut into bite size pieces. Combine the following in a blender to make the marinade:








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Garlic Cloves to taste (8 to 12)


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





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.





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.
Recipezaar has several, most which have been rated 5 star...
Buy pataks curry paste in a jar and follow the instructions.
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





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.





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.)





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





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.





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.
i dont have 1 but if u go on to the bbc site on there food page u can search recipie name or special ingredients u want in the recipie they are great and if u r an at least average cook they turn out awesome!
Just go on www.bbc.co.uk/food/recipes.








Hope this helps.
Go to ...foodtv.ca....Canadian Living Cooks...They have a wonderful Chicken Vindaloo recipe...I make it all the time, and get great reviews....
Start with a chicken and go from there. Isn't that original?