Potato – Chicken – Vindaloo

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 13 hrs
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 tablespoon coriander
  • 2 tablespoon cumin
  • 3 clove (s)
  • 2 teaspoons cardamom, peeled
  • 2 teaspoons mustard seeds, brown
  • 2 teaspoons peppercorns, white or black
  • 1 stick cinnamon
  • 1 teaspoon fennel seeds
  • 2 cups natural yoghurt, milder
  • 3 large onion (s)
  • 5 cloves garlic, finely chopped
  • 2 tablespoon tomato paste
  • 2 teaspoons black cumin
  • 800 g chicken breast fillet (s)
  • 2 teaspoons chilli flakes
  • 50 ml oil
  • 200 ml coconut milk
  • 3 tablespoon vinegar (white wine vinegar)
  • 6 medium potato (s), waxy
  • 20 g iner in one piece, finely chopped
  • 1 can tomato (s), diced
  • 300 ml water
  • 1 kg basmati, cooked
  • some coriander green, fresh
  • salt
Potato – Chicken – Vindaloo
Potato – Chicken – Vindaloo

Instructions

  1. To prepare (at least 12 hours in advance), roast the coriander, cumin, cloves, cardamom, mustard seeds, peppercorns, cinnamon and fennel seeds in a small pan without adding oil for about 10 minutes at a medium temperature until a pleasant aroma develops. Then grind the ingredients very finely with a mortar or spice grinder.
  2. Cut the chicken breast fillets into pieces approx. 3 to 4 cm in size and place in a large bowl with the natural yoghurt. Peel off 2 cloves of garlic, chop finely and add - as well as 1 tablespoon of the previously prepared spice mixture. Mix well and put in the fridge (I recommend covering the bowl well).
  3. The next day, first peel and chop the onions. Then fry together with the tomato paste, black cumin and oil until golden brown. Then take the previously pickled chicken out of the fridge, put it in the pan (leave as much of the yoghurt in the bowl as possible) and fry it until the meat is done. Put the contents of the pan (it can be used later for the potatoes) in a large saucepan.
  4. Now the rest of the natural yoghurt (marinade), the tomato pieces, the white wine vinegar, the coconut milk, the rest of the previously prepared spice mixture, the chilli flakes, the garlic (finely chopped), the ginger (finely chopped) and the water can be added, like this that a thick sauce is created. Let the whole thing simmer for about 2 hours at a low temperature, so the aroma of the spices can really develop.
  5. Now peel the potatoes, cut into approx. 2 cm pieces or cubes and fry until golden brown. Then add these to the remaining ingredients in the saucepan and let them steep for another 45 to 60 minutes, until the potatoes are cooked.
  6. The dish is salted at your own discretion while it is being cooked.
  7. Serve with basmati rice and some fresh coriander greens.

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