Karen Lee’s adaptation of a Julie Sahni recipe. Julie Sahni is the author of Indian cookbooks.
You can get a good butcher to cut up the chicken. If the chicken is 3 pounds or less then leave the thighs whole. I like to slip the skin off the legs as well. Easy to do. I prefer to skin the chicken as the sauce is less fatty this way.
This braised Indian dish is wonderful and flavorful. A lemon rice pilaf (next week) , mint chutney (soon) and the saag paneer (see table of contents) would make a delicious dinner.
A good opportunity to use healthful Indian spices. Chicken Vindaloo reheats well and lasts in frig for 3 days.
Julie Sahni says: “A specialty of Goanese Christians of Portuguese descent, Vindaloo is a very hot and spicy curry flavored dish with cayenne and green chilies. The Vindaloo sauce by itself may be used over meat and fish. Combined with an equal portion of tomato sauce it makes a delightful barbecue sauce.”
One 3 to 3½ pound chicken (organic if possible) cut up, skin removed (remove legs and wings then skin the chicken, cut thighs in half and cut breast in 4 pieces)
¼ cup olive oil
2 cups chopped onion
1 Tbsp. chopped garlic, green stem removed if any
2 Tbsp. minced ginger
2 tsp. mustard seeds
1½ tsp. cumin
½ tsp. turmeric
½ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. cayenne
2 tsp. paprika
½ to 1 cup chicken stock
1 full tsp. tamarind paste
1 Tbsp. rice vinegar
1 tsp. dark brown sugar
1 tsp. salt
Garnish: 2 to 4 jalapeño finely diced, no seeds, no membrane; and cilantro leaves
Wash chicken by submerging and lifting the pieces in a bowl of cold water. Dry each piece well. Remove the kidneys if they have not been removed (they look like the color of liver and are lodged in the cavity near the rear end).
Place a 12–inch skillet over high heat for 1 minute. Add ¼ cup olive oil and then the chicken pieces; spread them out in a single layer with a wooden spoon. Turn the heat to medium. Let them build a crust before turning. Sauté about 8 minutes or until brown. Remove to a plate.
Turn the heat to low and add more oil if necessary; add the garlic and sauté for 2 minutes; then add the onions and sauté for one minute; then add the ginger and continue to sauté for 5 minutes. Add the cumin, mustard seeds, cinnamon, clove, turmeric, cayenne and paprika. Sauté for about 3 minutes; then add the tamarind paste, sugar and vinegar and stir a minute; then add the chicken pieces and any resting juices from the plate. Stir to mix, then add 1 cup of chicken stock. Bring to a boil. Lower heat, and cook cover askew until the chicken is tender and the sauce has thickened, about 20 minutes. Transfer to a serving dish and garnish with the chopped hot peppers and cilantro.