Post by jimmya on Feb 6, 2014 20:35:24 GMT -5
I got this from a Paleo list a few years ago before Paleo got big. Note that my daughter Grace spent two months in India last summer, and she said that this recipe has very little to do with real Indian food. Oh well, its really good. - Jim A
Chicken Vindaloo
----------------
Introduced to India by Portuguese settlers, this spicy stew can also be
made with pork, beef or lamb.
1/3 cup lime or lemon juice
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seed
2 pounds skinless boneless chicken tighs (about 10), cut into 1-to 1
1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and
blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2
tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
Add onions and sauté until golden, about 5 minutes. Add chicken mixture and
stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon
stick; bring to boil. Reduce heat; cover and simmer until chicken is
tender, stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1
tablespoon mustard seeds. Simmer uncovered until liquid is slightly
thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and
serve. Makes 4 Servings
Chicken Vindaloo
----------------
Introduced to India by Portuguese settlers, this spicy stew can also be
made with pork, beef or lamb.
1/3 cup lime or lemon juice
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seed
2 pounds skinless boneless chicken tighs (about 10), cut into 1-to 1
1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and
blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2
tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
Add onions and sauté until golden, about 5 minutes. Add chicken mixture and
stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon
stick; bring to boil. Reduce heat; cover and simmer until chicken is
tender, stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1
tablespoon mustard seeds. Simmer uncovered until liquid is slightly
thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and
serve. Makes 4 Servings