Chicken Vindaloo

Description

My first experiment with trying to make a vindaloo recipe from scratch. This isn't that incredibly hot, but does have an interesting flavor different from my other curries.

Ingredients

• 1 1/2 very large dried chilis, ground
• 1 tsp chili powder
• 2 tsp ground turmeric
• 2 inches ginger root, diced
• 6 cloves garlic, diced
• 4 fresh green chilis, diced
• 2 tbsp balsamic vinegar
• 2 tbsp corn syrup
• 2 tsp molasses
• 1/2 tsp ground fenugreek
• 2 tsp mustard seeds, ground
• 2 tsp ground cumin seed
• 4 tsp ground coriander
• 4 boneless skinless chicken breasts
• 3 tsp mustard oil
• vegetable oil
• 6 dried red chilis
• 4 tbsp tomato paste

Method

1. Cut chicken breasts into a couple large chunks each
2. Blend spices up to molasses in blender
3. Mix in fenugreek, mustard seeds, cumin, and coriander
4. Add enough water to make a marinade
5. Marinade chicken for 3 hours plus
6. Put mustard oil and enough vegetable oil to cover bottom of thick bottomed pot
7. Heat oil until hot almost to the point of burning
8. Add chicken and cook each side until white
9. Turn down heat to simmer and add the marinade, the dried chilis, and tomato paste
10. Simmer covered for an hour or more
11. Add potatoes and simmer until potatoes are almost done (make sure there is enough water to cover the potatoes)
12. Remove lid and increase heat to down to a thick sauce

Variations

• None yet.