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We hope you got insight from reading it, now let’s go back to sheree's indian vindaloo using chicken recipe. To make sheree's indian vindaloo using chicken you need 18 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Sheree's Indian Vindaloo using Chicken:
- Take 10 peppercorns… more or less according to spice
- Prepare 4 geen cardamom pods
- You need 6 clove
- Use 1 tsp cumin seeds
- Use 1 tsp brown mustard seeds
- Use 1 tsp ground ginger
- You need 6 clove garlic
- Prepare 1 onion, chopped
- Use 1/2 tsp tumeric
- Provide 1/4 tsp chili powder
- Provide 1/2 tsp cinnamon
- Prepare 1 dried red chili… i use 2 dashes of red pepper flakes
- Prepare 2 tbsp white vinegar
- Get 2 lb meat… pork, chicken, goat, lamb
- Provide 1 tsp tomato paste
- You need 1 tbsp brown sugar
- Prepare 1 1/2 tsp salt
- Provide 1 large potato in bite size pieces . i peel and cut up potato that day… so it doesnt turn brown..
Steps to make Sheree's Indian Vindaloo using Chicken:
- **** I LOVE INDIAN FOOD…over the years I learned to get my spices together before I even start…. usual Indian food it cooked fast like Asian food … to release oils in the spices…
- put the first 5 items in a bowl.. pour into a hot skillet….. in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool….
- **** this is to release the flavors and oils
- add the remainder of the spices and the roasted seeds… in a food processor
- blend until there is a paste….
- cut up meat into bite size pieces …. pour paste onto meat and cover… put cut up meat in a Rubbermaid container with lid… can also use large bowl and Saran wrap. it can sit refrigerated overnight…
- the morning that you plan on cooking Peel and dice a potato (aloo)… stir fry oil until the start getting tender…..
- take potato out of skillet…. put more oil in skillet for frying the meat…
- i let the meat sit overnight in fridge…may need to.add more oil in skillet and fry until meat is browned… add 2 cups very hot water. bring mixture to a boil and turn down to simmer….
- add salt and brown sugar (I like sweet to balance the tomato taste of the paste)
- simmer for 20-30 minutes until thick.. meat should be very tender.
- can b served over basmati rice..
- *** keep an eye on this if it seems to be getting dry add 1/2 cup of water….. do not add cream as there is vinegar in this dish and it may seperate…
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