Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon brown sugar; 2 teaspoons cayenne pepper; 680 grams chicken, quartered and skinned; 2 teaspoons cumin powder; 3 garlic cloves, peeled and minced; 4 servings ghee or butter; 2 Tbsps ginger powder; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons lemon juice; 1 Tbsp paprika; 2 teaspoons salt; 4 servings salt & freshly ground black pepper; 2 Tbsps dried tamarind, mixed with; 1 Tbsp turmeric; 473 milliliters water; 2 Tbsps hot water, worked through a sieve, discarding the seeds; 2 Tbsps distilled white vinegar; 2 teaspoons yellow mustard seeds, ground; 473 milliliters yellow onions, finely chopped

Chicken Vindaloo might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 34g of protein, 28g of fat, and a total of 468 calories. This recipe is typical of Indian cuisine. A mixture of brown sugar, water, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Salt and pepper the chicken quarters.

Ingredients you will need

Chicken Leg Quarters

Salt And Pepper

Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.

Ingredients you will need

Whole Chicken

Ghee

Equipment you will use

Frying Pan

Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Stove

Frying Pan

Add the garlic and onion to the pan and saut until golden brown.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.Saut all for a few minutes and add all the remaining ingredients except for the garnishes.Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

Ingredients you will need

Tamarind

Mustard Seeds

Cinnamon

Turmeric

Ground Cayenne Pepper

Whole Chicken

Paprika

Butter

Clove

Ginger

Cumin

Sauce

Ghee

Milk

Equipment

Frying Pan

Stove

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.