Chicken Vindaloo

Page 114

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Not bad, but not especially good.
- Used 8 thighs for a halfish recipe.
- Used half the onion, ginger, garlic, chilies, but all of the other spices.
- Cooked onions, then added vinegar and cooked, then added all the other spices including the freshly ground ones, to the skillet along with the water and puréed with my staff mixer.
- Browned the thighs, dipped them into the onion-spice blend and popped them into the crockpot. Then stirred the remaining onion mixture into the thigh-browning skillet to deglaze that. (Could have browned thighs first and set them aside, then done the onion bit to save a skillet.)
- Cooked at Low about 9 hrs. (It was a long day.)

The meat was nice, although I think I would skin the thighs if I did this another time.

(edited 17th October 2014) (0) comment (0) useful  

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