Chicken Vindaloo
Ingredients
Chicken - Thighs 8
Vinegar - Cider 125 ml
Cumin Seed 30 ml
Ginger 15 ml
Garlic 2 cloves
Peppers - hot 2
Mustard Seed - black 15 ml
Cinnamon 5 ml
Cardamon - ground 1 ml
Cloves - Ground 1 ml
Pepper 3 ml
Salt 5 ml
Rice - White 250 ml
Water 500 ml
Preparation
1. Cut the chicken thighs into bite sized pieces. Set aside.
2. Put the cumin seed, ginger, mustard seed, hot peppers, and vinegar in a blender and puree.
3. Add the cinnamon, cloves, cardamon, cloves and pulse.
4. Put oil in a wide pan and heat well (so water splatters). Remove form heat and pour in the spice mixture. Stir and let sit a minute then add the chicken and coat. Let sit for 30 to 45 minutes.
5. Put water for rice on to boil. When boiling add rice, reduce heat and cover.
6. Put the chicken mixture on a low burner, and bring to simmer. Add the pepper and salt and cook until the chicken is cooked.
7. Serve chicken over cooked rice.
2. Put the cumin seed, ginger, mustard seed, hot peppers, and vinegar in a blender and puree.
3. Add the cinnamon, cloves, cardamon, cloves and pulse.
4. Put oil in a wide pan and heat well (so water splatters). Remove form heat and pour in the spice mixture. Stir and let sit a minute then add the chicken and coat. Let sit for 30 to 45 minutes.
5. Put water for rice on to boil. When boiling add rice, reduce heat and cover.
6. Put the chicken mixture on a low burner, and bring to simmer. Add the pepper and salt and cook until the chicken is cooked.
7. Serve chicken over cooked rice.
