camper226
Assistant Cook
I made a chicken vindaloo recipe a couple of weeks ago. My wife and I both thought that it had too much cloves in it.
I used 12 cloves in the recipe. Chicken Vindaloo Recipe | Indian Curry Recipes
Ingredients
1 kg. diced chicken
1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water
Method
Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.
Heat oil and saute bay leaves and onions until soft. Remove and set aside.
Now fry the marinated chicken for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.
Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary.
Garnish with fresh coriander leaves and serve with steamed Basmati rice. I hope you will enjoy this delicious curry recipe.
Did I read things right or did I misinterpret the recipe?
I used 12 cloves in the recipe. Chicken Vindaloo Recipe | Indian Curry Recipes
Ingredients
1 kg. diced chicken
1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water
Method
Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.
Heat oil and saute bay leaves and onions until soft. Remove and set aside.
Now fry the marinated chicken for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.
Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary.
Garnish with fresh coriander leaves and serve with steamed Basmati rice. I hope you will enjoy this delicious curry recipe.
Did I read things right or did I misinterpret the recipe?
