Chicken Vindaloo

Chicken Vindaloo

Time: 55 mins

Ingredients

• 2 lbs chicken, cut up
• 2 teaspoons turmeric powder
• 5 dried red chilies
• 1 1/2 teaspoons black pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cumin seed
• 4 cloves
• 1 stick cinnamon
• 2 cardamom seeds
• 2 teaspoons ginger, thinly sliced
• 2 teaspoons garlic, diced
• 10 unsalted cashews, soaked to soften
• 10 raisins
• 2 tomatoes, peeled and diced
• 3 onions, peeled and thinly sliced
• 1 bunch cilantro leaf
• 1 1/2 cups water

Directions

• 1 Rub chicken with turmeric and set aside.
• 2 Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
• 3 Mix the masal with enough water to make a thick paste.
• 4 Grind the cashews and raisins to a paste.
• 5 In a wok, chow the onion until soft and browned.
• 6 Reduce heat.
• 7 Add the ginger and garlic, stir together until aroma is released.
• 8 Add the masala paste, stir until the oil separates out of the mixture.
• 9 Add the diced tomato, cook for about 2 minutes.
• 10 Add the chicken to the wok, toss to coat.
• 11 Add 1 1/2 cup of water, stir well, reduce heat further and cover.
• 12 Simmer until chicken is done and tender.
• 13 Stir in the cashew/raisin paste.
• 14 Remove from heat, garnish with cilantro leaves.