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  #16  
Old 03-15-11, 10:59 AM
Abi Abi is online now
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Re: easy low fat crunchy chicken

I'd add some coarse black pepper and mixed herbs to the breadcumb mix.
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  #17  
Old 03-15-11, 11:16 AM
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Re: easy low fat crunchy chicken

always on the lookout ....thanks ! ....we'll give it a try soon !
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Old 04-19-11, 09:08 AM
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Re: easy low fat crunchy chicken

Sounds really yummy, I think Im gonna try this next weekend. Thanks for posting!

Last edited by Lady Lark; 04-19-11 at 11:34 AM.. Reason: removed hyperlink
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  #19  
Old 11-29-16, 02:15 AM
RkitRkit RkitRkit is offline
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Re: easy low fat crunchy chicken

Wow it sound delicious. Well I have made this chicken curry last weekend and it was delicious. Hope you guys like it.


Chicken Vindaloo Recipe , Authentic Chicken Vindaloo Recipe


Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Vindaloo recipe is tangy, sweet and hot curry with gravy. Vindaloo recipe is from Goan cuisine and also very popular in Maharastra state of India.
Author: Rachna's Kitchen
Recipe type: Main
Cuisine: Goan, Indian
Serves: 2 Servings
Ingredients (250 ml cup used)
1 pound (450 grams) boneless chicken thighs cut into cubes
cup rice vinegar
1 teaspoon ground cumin
teaspoon turmeric powder
teaspoon salt
7 whole black peppercorns
1 bay leaf
2 cardamom pods
7 dried red finger chilies
7 whole cloves
2 fresh hot green chiles, roughly chopped
7 garlic cloves, roughly chopped
teaspoon ground cinnamon
1 (1/2 inch) piece of fresh ginger, roughly chopped
1 Tablespoon tamarind paste
2 Tablespoons vegetable oil or clarified butter
2 red onions, finely diced
1 tablespoon brown sugar
Salt to taste
Instructions
Marinating
Marinate chicken by adding above six ingredients chicken cubes, rice vinegar, ground cumin, turmeric powder and salt in a mixing bowl and mix thoroughly. Marinate chicken for at least 30 minutes. If you are not in hurry, marinate for longer as it will add more taste.
Prepare vindaloo curry powder
Place a pan over medium flame. Add next 5 ingredients whole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves and dry roast them for about 1 minute.
Now put all the roasted ingredients in a grinder and grind to a fine powder.
Prepare spice paste
In a grinder or blender add garlic, green chilies, ginger, tamarind and cinnamon powder. Blend mixture to a smooth paste.
Cooking chicken
Place a pan over medium heat. Add two tablespoon of oil (I prefer ghee). Add the chopped onions. I like to use chopped onion instead of onion paste because sometime paste turns curry taste bitter.
Saute till onion caramalize or changes colour to golden brown.
Add spice paste prepared in step 3. Saute for 1 minute.
Add dry vindaloo curry powder prepared from step 2. Saute again for 20 seconds.
Add chicken cubes and saute.
Add salt to taste. Remember that we added salt previously while marinating so adjust salt quantity.
Add cup water and cover the lid. Let the chicken simmer on low heat until it's cooked. It will take 8 to 10 minutes.
Chicken vindaloo is ready to serve. You can serve it with naan ,chapati or plain basmati rice.

Link to the original recipe
Chicken vindaloo recipe
Butter chicken recipe
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