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Chicken Vindaloo (aka Indian Chicken) Recipe

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This recipe for Chicken Vindaloo (aka Indian Chicken) is from Judith's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 # chicken legs and/or thighs
1/4 c butter
3 cloves garlic minced
2 c. yellow onion finely chopped
2 T grated fresh ginger (I use dried)
2 t. cumin
2 t. crushed mustard seeds
1 t. ground cinnamon
1/2 t ground cloves
1 T. tumeric
1 1/2 t cayenne pepper
1 T paprika
2 t. lemon juice
2 T white vinegar
1 t. brown sugar
2 t salt
2 c. water
Directions:
Directions:
Salt and pepper the chicken quarters.

Heat large frying pan and brown the chicken in the melted butter. Do this in 2 batches. Remove the chicken to a 6 quart stove top casserole, leaving the fat in the pan

Add garlic and onion to the pan and saute until golden. Add to the casserole along with the spices and saute for a few minutes. Add reminder of the ingredients and simmer covered until chicken is tender (45 minutes) stirring occasionally.

Remove the lid for the last 10 minutes to allow the sauce to thicken.

Serve with basmati rice.

 

 

 

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