Title: Chicken Vindaloo
Categories: None
Yield: 1 Servings

125 g Ghii
10 Chiles; dry, red
10 Cloves
10 Black peppercorns
Ginger to taste
Garlic to taste
2 ts Cumin
2 Piece cinnamon
8 Cardamoms
3/4 c Vinegar
1 Chicken; cut into pieces,
-skin removed
Salt to taste

(Poultry Advisor, ~1970)

Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and
cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of
this masala to the chicken pieces along with salt and remaining vinegar;
set aside to marinate.

Fry remaining masala in the ghii, add chicken, cover, cook until chicken is
tender and vinegar dries.

Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
on Sep 17, 1997