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Print this Recipe    Vindaloo

Chicken Vindaloo
Serves 2.

2 tablespoons clarified butter (ghee)
1 boneless chicken breast, skinned, halved
1 yellow onion chopped
3 cloves garlic, minced
2 potatoes peeled and chopped
2 carrots chopped
1/2 can beer (or chicken stock)
1 cup water or chicken stock
12 oz. can of tomatoes or tomato puree
vegetable oil
1 to 2 tablespoons of Sharwoods Vindaloo or Madras curry powder
1 tablespoon of cider vinegar

Melt the butter in a hot stew pan. Add the chicken and sauti until
lightly browned. Remove chicken to the side. Add onions to the
pan and fry for 2 minutes or so. Reduce heat, add curry powder
and fry for 5 minutes stirring (turn on your kitchen fan!! this is
like doing blackened fish). Add beer, stir, add water, potatoes,
carrots and tomatoes. Cook for ten minutes. Add chicken, add more
water, if necessary, to just cover chicken. Reduce heat, and cook
on simmer for 30 minutes to an hour (or more), until a nice gravy
has formed. Five minutes before serving stir in the cider vinegar.
Serve over rice.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Shockingly Easy, March 15, 2006 - 11:53 AM
Reviewer: Anonymous from Stafford, CT USA
I, too, had never attempted Indian cuisine at home. Everybody makes it sound so difficult and labor-intense. After stopping at a supermarket on the way home from work and spending a whopping five dollars on supplies, I had this entire dish prepared in an hour (half of which was spent reducing the sauce) and would heartily recommend it to anybody who likes Indian food or is looking for something new to try with chicken.

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3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Vindaloo excellence, May 13, 2004 - 10:02 AM
Reviewer: Rob from England
First time i've made curry at home! Normally local curry house does the honours! Was very surprised at the ease of cooking and the flavour that this recipe gave! Even the wife was impressed, can't really say anymore than that, except, thanks

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