Chicken Vindaloo

Chicken Vindaloo (Chelsea)

1 3 ½ pound chicken quartered
and skinned. Salt and freshly ground
Black pepper to taste
¼ cup ghee or butter
3 cloves garlic peeled & minced
2 cups yellow onions finely chopped
2 TB fresh ginger
2 tsp. ground cumin
2 tsp. crushed yellow mustard seeds
1 tsp. ground cinnamon
½ tsp. ground cloves
1TB turmeric
1 ½ tsp. cayenne pepper
1 TB paprika
1 TB tamarind paste(2TB tamarind
Mixed with 2TB hot water)
2 tsp. lemon juice
2 TB distilled white vinegar
1 tsp. brown sugar
2 tsp. salt
2 cups water

Garnishes: Cored and thinly sliced jalapeno peppers and chopped fresh coriander

Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the ghee. You will have to do this in two batches. Remove the chicken to a 6 quart stove-top covered casserole, leaving the fat in the pan. Add the garlic and onion to the pan and saute’ until golden brown. Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne and paprika. Sauté all for a few minutes and then add the remaining ingredients except the garnishes. Cover and simmer until the chicken is tender, about 45 minutes. Stir a few times while cooking. Partially remove the lid during the last 10 minutes. Top with the garnishes.