Here is your perfect introduction recipe to Indian cooking. It's simple, tasty and you'll likely wonder what took you so long to try making it yourself!
Chicken Vindaloo is a traditional Indian dish that gets its “heat” from jalapeno peppers. Making this meal less spicy is easy, just decrease the amount of jalapenos you use. It will still have the same great flavor.
- 1/3 cup cider vinegar
- 2 Tablespoons light molasses
- 1 to 4 medium size jalapeno peppers, seeded, rinsed & minced
- 2 Tablespoons curry powder
- 2 teaspoons minced garlic
- 2 pounds boneless, skinless chicken breast, cubed into bite size pieces
- 1 pound baby red potatoes, halved or quartered into bite size pieces
- 2 Tablespoons oil
- 2 cups chopped white onions
- ½ teaspoon crushed red pepper flakes
- 3 tomatoes, chopped
- 2 cups frozen green peas
- ¼ cup cream
- Rice, steamed--optional
- Naan--(Indian flat bread) --optional
- Sliced cucumber--optional
In a resealable 1 gallon plastic bag mix: vinegar, molasses, jalapenos, curry, & garlic.Add chicken. Close bag (pressing out air) and refrigerate for at least 2 hours, no longer than 24. Turn bag once or twice. In a medium size saucepan, cook potatoes in boiling water to cover for 15 minutes, or until tender, drain. In a large skillet, heat the oil over medium heat. Add the onions and pepper flakes, and cook stirring often, for 6 minutes.Stir in tomatoes, & cook for 5 minutes, until the tomatoes are very soft. Add the chicken with the marinade. Turn heat up to medium high. Cook for 8-to-10 minutes, or until the sauce is as think as applesauce.Reduce heat to medium low. Cover and simmer for 10 minutes. Stir in potatoes and peas. Cover & simmer for about 5 minutes. Stir in cream. Heat just until hot--do not boil. Serve with rice if desired.rkh@2006
