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Chicken Vindaloo Recipe

Chicken Vindaloo is a nice way to use the Vindaloo recipe formula and apply it to chicken; the Vindaloo formula is a very popular type of curry. The Vindaloo name comes from the combination of the two portuguese words for Wine and Garlic. This very spicy dish is said to have originated in the Indian State of Goa, which was under portuguese control for 450 years. The original recipe for the dish from which Vindaloo has evolved and eventually featured lemon juice or vinegar instead of the original wine. This dish is traditionally prepared with chicken, lamb or shrimp.

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Ingredients (for four persons):

- 1 whole chicken
- 2 onions
- 2 cups liquid chicken broth
- Peanut oil
- Two teaspoons brown sugar

For the Vindaloo rub:
- 2 tablespoons grated fresh ginger
- 6 cloves garlic
- Some thai bird chilies, seeded and finely chopped, amount at your discretion
- 2 teaspoons turmeric powder
- 1/2 teaspoon ground cinnamon
- 1 cup lemon juice
- 2 teaspoons brown mustard seeds
- 1 tablespoon cumin
- 1 tablespoon coriander seeds
- A few cardamom seeds,
- 2 cloves
- A few peppercorns


1) We will begin by preparing the Vindaloo rub: put in a coffee grinder all the ingredients mentioned above for it and grind to a paste.

2) Cut the chicken in bite sized pieces (2 breasts divided in two, 2 thighs, wings). Cook the recipe with the rest of the chicken carcass and bones, for a natural chicken stock or simply discard.

3) Heat up enough oil in a pan. Sauté the chicken pieces over high heat setting, in the oil then set aside.

4) Split the onions in quarters then cut into very thin slices. Sauté over low heat until they are tender. Put the chicken pieces back in, with the onions.

5) At this point, add the Vindaloo paste and cook some more on high heat, stirring constantly.

6) Now pour the chicken broth over, reduce heat and simmer for 40 minutes.

Serve with basmati rice and some papadums.