Poultry Recipes - Chicken Vindaloo

Ingredients

• 900 g/2 lb chicken pieces, skinned

• 3 cloves garlic

• 2.5 cm/1 in ginger root, chopped

• 45 ml/3 tbsp white wine vinegar

• 15 ml/1 tbsp treacle

• 5 m/1 tsp ground turmeric

• 2 green chilies, chopped

• 1.5 ml/4 tsp fenugreek seeds

• 5 ml/1 tsp mustard seeds

• 15 ml/1 tbsp coriander (cilantro) seeds

• 5 ml/1 tsp cumin seeds

• pinch of asafetida

• 2.5 ml/1/2 tsp chili powder

• 450 g/1lb small potatoes

• 90 ml/6 tbsp mustard oil

• 3 onions, minced

• 2 tomatoes, skinned and chopped

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Wash the chicken and leave to drain. Blend the garlic, ginger, wine vinegar, treacle, turmeric and chilies to a paste in a blender or food processor.

2. Grind together the fenugreek, mustard, coriander and cumin seeds. rub the blended and ground spices, asafetida and chili powder into the chicken, cover and leave to stand for 3 hours.

3. Boil the potatoes until tender then peel and cut in halves. Heat the oil and fry the onions until golden. Add the tomatoes and fry, stirring, until the oil appears on the surface.

4. Add the chicken and marinade and cook for 10 minutes, stirring occasionally, then cover and simmer for a further 10 minutes.

5. Add the potatoes, cover and simmer gently until the chicken is tender. Serve garnished with coriander.