Jonagold's Chicken Vindaloo
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
38
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Garlic (cloves, minced)2 tbsps
Distilled White Vinegar1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Garam Masala1 tsp
Ground Black Pepper1 tsp
Ground Turmeric1 tsp
Cayenne Pepper1 tsp
Black Mustard Seed1 cup
WaterDirections:
1
Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside
2
Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat
3
Stir in the onion, garlic, and ginger
4
Cook and stir until the onion has turned golden brown, about 7 minutes
5
Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender
6
Leave as much oil in the pot as you can, and set aside
7
Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper
8
Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air
9
Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer
10
After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds
11
Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes
12
Pour in the remaining marinade and water
13
Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes
14
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)
15
While the chicken is cooking, deep fry the potato cubes until golden brown
16
Drain on a paper towel-lined plate
17
Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar
18
Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes