CHICKEN VINDALOO"Goa was a Portuguese colony for nearly five centuries, and its cuisine shows signs of this history. Chicken Vindaloo, the best-known of Goan dishes, is made with vinegar, which is not traditionally used in Indian cooking but marks the Portuguese heritage of this recipe. Vindaloo tends to be fiery hot and you can cut down on the heat by taking the seeds out of the chilies or reducing the amount of cayenne pepper. The marinated chicken tastes fantastic when simply grilled on the barbecue."
5 tbsp vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1-inch piece ginger, chopped
2 small, thin green chilies, chopped
1 tsp turmeric
1/2 cup apple cider vinegar
1/2 tsp each: granulated sugar, ground cumin, garam masala, ground coriander
1/4 tsp each: black pepper, paprika
1/4 to 1/2 tsp cayenne pepper, to taste
Salt to taste
2 Yukon Gold potatoes, peeled, cubed
8 skinless chicken drumsticks
2 tbsp chopped cilantro (for garnish)
basmati rice or naan bread (for serving)
Heat 2 tablespoons oil in large, non-stick skillet over medium-high. Add onions, garlic, ginger and chilies. Cook, stirring, 5 to 7 minutes until onions are lightly browned. Scrape into food processor; mince. Add vinegar, sugar, cumin, garam masala, coriander, black pepper, paprika, cayenne and salt. Process into fine paste. Scrape into large bowl. Add chicken; toss well to coat. Cover and refrigerate several hours to overnight.
TO COOK:Heat 2 tablespoons oil in large, deep, non-stick skillet over medium high. Add potatoes. Cook, stirring, until golden brown, 5 to 7 minutes. Set aside.
Add remaining 1 tablespoon oil to skillet over medium-high. Add chicken with marinade; bring to a boil. Reduce heat to medium low; cover. Cook, stirring occasionally, 30 minutes.
Add potatoes. Cook, stirring occasionally, 10 to 15 minutes. Garnish with cilantro.
Enjoy with basmati rice or naan bread.
Makes 4 servings
From: Smita and Sanjeev Chandra authors of
Cuisines of India by Smita Chandra and Sanjeev ChandraSource: The Toronto Star, January 03, 2007