DWARF CHICKEN RECIPE

INDIAN CHICKEN VINDALOO RECIPE -

Any Red Dwarf fans out there will recognise this one.... A Kerala specialty, hot and spicy. Use prepared masala if you wish.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 381.4, FatContent 21.5, SaturatedFatContent 6.1, CholesterolContent 103.5, SodiumContent 110.7, CarbohydrateContent 19.2, FiberContent 3.4, SugarContent 9, ProteinContent 28.5

INDIAN CHICKEN VINDALOO RECIPE -

Any Red Dwarf fans out there will recognise this one.... A Kerala specialty, hot and spicy. Use prepared masala if you wish.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

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

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