CHICKEN: This is my version of this classic Indian dish.

CHICKEN VINDALOO:



2 lb. chicken pieces, skins removed

1 lb. potatoes, peeled and cubed

1 large onion, peeled, cut in large chunks

6 green chillies

½ oz. fresh ginger

½ oz. fresh garlic

2 tbsp. cooking oil

3 tsp. tomato paste


curry mix:

2 tsp. turmeric
2 tsp. chilli powder
1 tsp. garlic powder
1 tsp. ginger powder

2 tsp. salt

2 tsp. garam masala

2 tsp. tandoori spice mix

½ cup water

chopped coriander as garnish



Put onions, ginger and garlic powder in a food processor fitted with steel blade; and process until onion is finely chopped.

In a large non-stick saucepan over medium-high heat, heat oil and cook onion mixture, stirring, for 2-3 minutes. Add tomato paste and curry mix, garam masala, tandoori mix and salt; and mix in well. Add chicken pieces, turning to coat meat with the spice mix; then brown & cook chicken for 5 minutes.

Add water and potatoes. Bring to a boil, and adjust seasoning and spiciness to taste. Cover pot, reduce heat to medium low, and simmer for 20-25 minutes, stirring from time to time.

Remove to serving platter and garnish with chopped coriander to serve.