Chicken vindaloo sw

1 me gustan 1 comentario Receta por Lou Turner

Ingredientes para 4 people

4 x 170g/6oz chicken breasts, skinned and boned
2 onions, thinly sliced
6 garlic cloves, crushed
1 x 2½ cm/1in piece fresh root ginger, peeled and chopped
284ml/½ pint chicken stock made with Bovril
2 tsp turmeric
2 tomatoes, skinned and chopped

For the vindaloo paste
2 tsp cumin seeds
2 hot dried red chillis
1 tsp black peppercorns
1 tsp cardamom seeds
1 tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp ground cinnamon
1 tbsp white wine vinegar
½ tsp salt
1 level tsp soft brown sugar

190 min · Medio

Instrucciones

1. Make the vindaloo paste. Put all the whole spices in a mortar or a spice grinder or coffee grinder, and grind to a powder. Mix with the cinnamon, wine vinegar, salt and brown sugar.

2. Cut the chicken into large chunks. Rub the vindaloo paste all over the chicken, then place in a bowl. Marinate for 1 hour.

3. Put the onions, garlic, ginger and chicken stock in a large heavy pan. Cover and bring to the boil. Boil for 10 minutes, then uncover the pan and simmer gently for 20 minutes, until the onions are tender and golden. Stir in the turmeric and cook for 2 minutes.

4. Add the chicken, tomatoes and 142ml/¼ pint water. Bring to the boil, then reduce the heat and simmer for at least 45 minutes, until the chicken is cooked and the sauce has thickened.

segundos November 09, 2011 23:13

Autor slimming world