Name: Chicken Vindaloo
Ingredients: 125 g Ghii; 10 Chiles; dry, red; 10 Cloves; 10 Black peppercorns; Ginger to taste; Garlic to taste; 2 ts Cumin; 2 Piece cinnamon; 8 Cardamoms; 3/4 c Vinegar; 1 Chicken; cut into pieces, skin removed; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

125	g	Ghii
10		Chiles; dry, red
10		Cloves
10		Black peppercorns
		Ginger to taste
		Garlic to taste
2	ts	Cumin
2		Piece cinnamon
8		Cardamoms
3/4	c	Vinegar
1		Chicken; cut into pieces, skin removed
		Salt to taste

INSTRUCTIONS

(Poultry Advisor, ~1970)
Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and
cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of
this masala to the chicken pieces along with salt and remaining vinegar;
set aside to marinate.
Fry remaining masala in the ghii, add chicken, cover, cook until chicken is
tender and vinegar dries.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 17, 1997

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