Recipe of Ultimate Sheree's Indian Vindaloo using Chicken

Sheree's Indian Vindaloo using Chicken.

Sheree's Indian Vindaloo using Chicken

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, sheree's indian vindaloo using chicken. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Sheree's Indian Vindaloo using Chicken is one of the most well liked of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sheree's Indian Vindaloo using Chicken is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have sheree's indian vindaloo using chicken using 18 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Sheree's Indian Vindaloo using Chicken:

{Make ready of peppercorns... more or less according to spice.
{Take of geen cardamom pods.
{Take of clove.
{Make ready of cumin seeds.
{Get of brown mustard seeds.
{Take of ground ginger.
{Get of garlic.
{Take of onion, chopped.
{Take of tumeric.
{Make ready of chili powder.
{Prepare of cinnamon.
{Take of dried red chili... i use 2 dashes of red pepper flakes.
{Get of white vinegar.
{Take of meat... pork, chicken, goat, lamb.
{Take of tomato paste.
{Prepare of brown sugar.
{Take of salt.
{Prepare of potato in bite size pieces . i peel and cut up potato that day... so it doesnt turn brown...

Steps to make Sheree's Indian Vindaloo using Chicken:

**** I LOVE INDIAN FOOD...over the years I learned to get my spices together before I even start.... usual Indian food it cooked fast like Asian food ... to release oils in the spices....
put the first 5 items in a bowl.. pour into a hot skillet..... in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool.....
**** this is to release the flavors and oils.
add the remainder of the spices and the roasted seeds... in a food processor.
blend until there is a paste.....
cut up meat into bite size pieces .... pour paste onto meat and cover... put cut up meat in a Rubbermaid container with lid... can also use large bowl and Saran wrap. it can sit refrigerated overnight....
the morning that you plan on cooking Peel and dice a potato (aloo)... stir fry oil until the start getting tender......
take potato out of skillet.... put more oil in skillet for frying the meat....
i let the meat sit overnight in fridge...may need to.add more oil in skillet and fry until meat is browned... add 2 cups very hot water. bring mixture to a boil and turn down to simmer.....
add salt and brown sugar (I like sweet to balance the tomato taste of the paste).
simmer for 20-30 minutes until thick.. meat should be very tender..
can b served over basmati rice...
*** keep an eye on this if it seems to be getting dry add 1/2 cup of water..... do not add cream as there is vinegar in this dish and it may seperate....

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