Name: Vindaloo
Ingredients: 2 Skinned chicken breasts cut into chunky pieces; 1/2 Lime; juice of, (more if you like); 1/2 ts Ground ginger; 1 1/2 ts Paprika; 1 ts Ground cumin seed; 1/2 ts Turmeric; 1/2 ts Ground cinnamon; Ground bird eye chiles or any hot chile powder; (amount to taste, but it is supposed to be HOT); 1/4 ts Salt; 3 tb Vegetable oil; you do need all the oil or the curry will burn; 1 md Sized onion; finely chopped; 2 Fat cloves garlic; finely chopped; 1 ts Tomato puree; (US=paste); 1 ts Dark brown sugar; More salt to taste

And here it is, I say it with sorrow, here it is that men fall short so miserably. Few indeed are to be found who pray: there are many who go down on their knees, and say a form perhaps, but few who pray; few who cry out to God, few who call on the Lord, few who seek as if they wanted to find, few who knock as if they hungered and thirsted, few who wrestle, few who strive with God earnestly for an answer, few who give Him no rest, few who continue in prayer, few who pray always without ceasing and do not grow weak. Yes: few pray! It is just one of the things assumed as a matter of course, but seldom practiced; a thing which is everybody's business, but in fact hardly anybody performs.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Indian		1	servings

INGREDIENTS

2		Skinned chicken breasts cut into chunky pieces
1/2		Lime; juice of, (more if you like)
1/2	ts	Ground ginger
1 1/2	ts	Paprika
1	ts	Ground cumin seed
1/2	ts	Turmeric
1/2	ts	Ground cinnamon
		Ground bird eye chiles or any hot chile powder; (amount to taste, but it is supposed to be HOT)
1/4	ts	Salt
3	tb	Vegetable oil; you do need all the oil or the curry will burn
1	md	Sized onion; finely chopped
2		Fat cloves garlic; finely chopped
1	ts	Tomato puree; (US=paste)
1	ts	Dark brown sugar
		More salt to taste

INSTRUCTIONS

MARINADE
CURRY SAUCE
1) Mix all the marinade ingredients in a bowl to make a paste. Add the
chicken pieces and stir well so that the marinade coats the chicken. Leave
in the fridge for at least an hour.
2) Heat the oil in a large heavy pan then add the chopped onion and stir
for a few minutes with the heat on high.
3) Add the garlic and stir round then cook the onions and garlic for 15-20
minutes on a very low heat stirring now and again to make sure nothing
browns or burns.
4) Raise the heat to very high and add the chicken and any marinade left in
the bowl. Fry for 5 minutes stirring all the time - you need to fry the
chicken and especially the spices so they do not taste raw.
5) Add the tomato puree (paste), sugar and just enough boiling water to
make a runny sauce.
6) Simmer on a gentle heat for 20 minutes. Add a little more boiling water
if the curry starts to catch on the pan.
7) The sauce should now be thick and begin to coat the chicken pieces. Add
more salt to taste.
8) Garnish with fresh coriander (cilantro) and serve with rice or Indian
bread.
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Feb 14,
1999, converted by MM_Buster v2.0l.

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