Chicken vindalager and lime

1 Servings

Ingredients

Quantity Ingredient
4 cans Lager
2 Skinned chicken breasts cut into chunky pieces
1 Lime ; juice of
½ teaspoon Ground ginger
1½ teaspoon Paprika
1 teaspoon Ground cumin seed
½ teaspoon Turmeric
½ teaspoon Ground cinnamon
½ teaspoon Extra hot chile powder (up to 3/4)
¼ teaspoon Salt
3 tablespoons Vegetable oil; you do need all the oil or the curry will burn
1 medium Sized onion; finely chopped
2 Fat cloves garlic; finely chopped
1 teaspoon Tomato puree
1 teaspoon Dark brown sugar
More salt to taste

Directions

FOR THE MARINADE

CURRY SAUCE

A number of people asked me to post the the vindaloo recipe I created for Carlsberg's UK National Curry Day promotion so here it is.

As a result of the promotion my mug shot and an article have appeared in The People, a national Sunday newspaper, today. The article, as expected, puts words in my mouth which I never said, changes the name of the recipe, adds in a ficticious recipe (called a Prawn Phal-over - - ho,ho) and says that the curries are all made with beer. Other than that it's accurate! They mention my Web site but didn't put in the address as they promised they would. Ho hum. So much for fame. I'm going back to my kitchen!! Here's the recipe. It's not supposed to be an authentic Goan recipe (OK Lowell?) but it is pretty easy to make.

This is a Vindaloo recipe with a difference. The chicken is marinated in the lime juice and the lager goes in the cook! 1) Open a can of lager and keep it handy to drink while you are cooking.

2) Mix all the marinade ingredients in a bowl. Add the chicken pieces and stir well so that the marinade coats the chicken. Leave in the fridge for at least an hour.

3) Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

4) Add the garlic and stir round then cook the onions and garlic for 15 minutes on a low heat stirring now and again to make sure nothing browns or burns.

5) Open the second can of lager and give the third to a friend.

6) Raise the heat to very high and add the chicken and any marinade left in the bowl. Fry for 5 minutes stirring all the time - you need to fry the chicken and especially the spices so they do not taste raw.

7) Add the tomato puree, sugar and just enough boiling water to make a runny sauce. If you are feeling frivolous you can add some lager instead of water to the curry but the lager does a better job inside the cook than it does in the curry !!

8) Simmer on a gentle heat for 20 minutes. Add a little more boiling water if the curry starts to catch on the pan.

9) The sauce should now be thick and begin to coat the chicken pieces. Add more salt to taste.

10) Serve with rice or Indian bread. Finish off any remaining lager. Open another 4-pack.

That's it. There's more on the Carlsberg thing at :

Posted to CHILE-HEADS DIGEST V4 #202 by David Smith <david@...> on Nov 16, 1997

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