Chicken Vindaloo for Ana

Hi,

I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!

3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar

Mix the above ingredients together. Set aside.

3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices

Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.

6 cloves garlic, peeled and minced

Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.

1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces

Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.

1 can coconut milk

Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.

I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)

Hugs,
Mameekosan