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We hope you got insight from reading it, now let’s go back to sheree's indian vindaloo using chicken recipe. To make sheree's indian vindaloo using chicken you only need 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Sheree's Indian Vindaloo using Chicken:
- Use 10 peppercorns… more or less according to spice
- You need 4 geen cardamom pods
- You need 6 clove
- Get 1 tsp cumin seeds
- Prepare 1 tsp brown mustard seeds
- Take 1 tsp ground ginger
- Provide 6 clove garlic
- Use 1 onion, chopped
- Take 1/2 tsp tumeric
- Provide 1/4 tsp chili powder
- Take 1/2 tsp cinnamon
- Take 1 dried red chili… i use 2 dashes of red pepper flakes
- Provide 2 tbsp white vinegar
- Use 2 lb meat… pork, chicken, goat, lamb
- Get 1 tsp tomato paste
- You need 1 tbsp brown sugar
- Get 1 1/2 tsp salt
- Take 1 large potato in bite size pieces . i peel and cut up potato that day… so it doesnt turn brown..
Steps to make Sheree's Indian Vindaloo using Chicken:
- **** I LOVE INDIAN FOOD…over the years I learned to get my spices together before I even start…. usual Indian food it cooked fast like Asian food … to release oils in the spices…
- put the first 5 items in a bowl.. pour into a hot skillet….. in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool….
- **** this is to release the flavors and oils
- add the remainder of the spices and the roasted seeds… in a food processor
- blend until there is a paste….
- cut up meat into bite size pieces …. pour paste onto meat and cover… put cut up meat in a Rubbermaid container with lid… can also use large bowl and Saran wrap. it can sit refrigerated overnight…
- the morning that you plan on cooking Peel and dice a potato (aloo)… stir fry oil until the start getting tender…..
- take potato out of skillet…. put more oil in skillet for frying the meat…
- i let the meat sit overnight in fridge…may need to.add more oil in skillet and fry until meat is browned… add 2 cups very hot water. bring mixture to a boil and turn down to simmer….
- add salt and brown sugar (I like sweet to balance the tomato taste of the paste)
- simmer for 20-30 minutes until thick.. meat should be very tender.
- can b served over basmati rice..
- *** keep an eye on this if it seems to be getting dry add 1/2 cup of water….. do not add cream as there is vinegar in this dish and it may seperate…
Chicken Vindaloo is my favorite of the Indian Curry dishes. Vindaloo does not have to be that spicy, it can also be prepared in milder forms to suit your palate. I add the oil into the marinade with the spices same way you would if you used a bottled Italian dressing on chicken. The Vindaloo itself, originated in the Indian region of Goa and it is derived from a Portuguese dish known as "Vinha De Alhos" which translates as "wine and garlic". Typically the Goans use pork with a traditional Vindaloo, but it can be prepared with beef, chicken, seafood.
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