One of my stalwarts.
Ingredients:
2 chicken breasts
3 large potatoes
2 tablespoons of olive oil
1 large onion, finely chopped
2-4 cups of water
And for the vindaloo paste:
5 bird eye clillies (this makes it a head sweater, so adjust to taste!)
2 teaspoons of cayenne pepper
1 teaspoon of cumin seeds
6 cloves
1/4 of a star anise
2 inch long cinnamon stick, crushed
10 black peppersorns
1 teaspoon of poppy seeds
1 teaspoon of ground ginger
4 plump garlic cloves, crushed
2 teaspoons of tamarind pulp
4 tablespoons of cider vinegar
How to:
1. Cut the chicken breasts into cubes.
2. Peel the potatoes and cut into large chips and set aside in some water so they don't go brown.
3. Mix the ingredients for the vindaloo paste together into a blender and blend away. Then put over the chicken and leave to marinate, covered, in the fridge. I sometimes have to add a smidge of water into the blender to make sure I get it all out.
4. Put the finely chopped onion into the olive oil in a large pan on a low-medium heat and cook for 10-15 minutes or so, until nicely soft.
5. Then add the chicken and vindaloo paste and mix around on a medium heat until the chicken has become sealed.
6. Add 2-4 cups of water and leave to simmer for 20-30 minutes or until the chicken is well-cooked and tender. Check every now and again and add a little bit more water if it looks like it may stick.
7. In the meantime, cook the chips until golden brown in the deep-fat fryer.
8. Serve with bottles of cobra beer.
MissyMouse
Doh!
In my cupboards I have everything except the chicken
This looks great though, might try it very soon!
x