Diva Tasting: Chicken Vindaloo…

Chicken Vindaloo 

Ingredients

  • 6 Boneless, Skinless Chicken Breasts
  • 1/2 Cup Cider Vinegar
  • 1/4 Cup Vegetable Oil
  • 2 Teaspoons Salt
  • 1 Tablespoon Tamarind Concentrate
  • 1 1/2 Tablespoons Garam Masala
  • 1 Onion, Chopped
  • 8 Cloves Garlic, Peeled
  • 1/3 Cup Sliced Fresh Ginger
  • 1 Cup Cherry Tomatoes
  • 1/2 Cup Water
  • 1 1/2 Teaspoons Cayenne Pepper
  • 1 1/2 Teaspoons Paprika
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Mustard
  • 1 Teaspoon Ground Black Pepper
  • 3 Tablespoons Ghee (clarified Butter)
  • 1 Large Onion, Chopped
  • Salt And Ground Black Pepper To Taste
  • 4 Teaspoons Brown Sugar
  • 1/2 Cup Fresh Cilantro, For Garnish (optional)

Directions

  1. Place chicken in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  2. Preheat an oven to 375 degrees. Grease a foil-lined baking sheet.
  3. Remove marinated chicken and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
  4. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
  5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
  6. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
  7. Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place chicken in the pan and reduce heat to low. Cover and cook, stirring occasionally, until meat is tender and easily pierced with a fork, 2 to 3 hours.
  8. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
Advertisements

About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste
This entry was posted in Diva Tasting, Home, Recipes, Things That Make Us Happy!, Wisdom from the grandmothers. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s