Excellent Chincken Vindaloo

6 chicken thighs
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon methi seeds ( fenugreek)
5 peppercorns
4 whole cloves
3 cardamom pods, seeds only
2 dried red chilies, halved
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
4 tablespoons oil
2 onions, diced
1/2 cup water
1 1/2 tablespoons vinegar
3 garlic cloves
1 1/2 tablespoons ginger paste
2 tablespoons oil
1 teaspoon black mustard seeds
8 curry leaves
1 cup water

Wash 6 chicken thighs. Remove the skin and excess fat and place the thighs in a large mixing bowl.
In a large nonstick frying pan put the corianderseeds, cumin seeds, fenugreek seeds, peppercorns,whole cloves, cardamom seeds, and the 2 dried red chilies. Stir-fry the whole spices over medium heat until they have lightly browned.
Put the toasted spices into a spice grinder. Add the salt, cayenne powder, turmeric and cinnamon.Powder everything together.
Put the powdered spices in the bowl with the chicken and stir to combine.
Let the chicken marinate while you cook the onions.
In the same frying pan put 4 Table. oil and the onions. Stir-fry the onions over medium heat until they are very brown.
Put the onions into a food processor or blender.Add the 1/2 cup water, vinegar, garlic cloves and ginger. Puree.
Stir the onion puree into the chicken in the large mixing bowl.
Next, put 2 Table. oil in the frying pan and themustard seeds. Heat over high heat until the mustard seeds start popping.
Add the curry leaves and quickly stir.
Add the chicken mixture from the mixing bowl (along with all of thepuree and spices). Add at leastone cup water. Stir.
Bring the liquid to a boil, reduce heat to medium, and cook the chicken at least 45 minutes, until very tender, adding a little water as needed. You will need toturn the chicken over about every 10 minutes.
When the chicken is almost done, increase heat to highh and let most of the liquid evaporate until you have a thick sauce. Check for salt.
Serve with plain boiled rice, a yogurt raita and a side vegetable.
To make this dish nicer, I usually cool the curry and when it is cool enough to handle, I remove the chicken and discard the bones. Cut the meat into bite-size pieces and return it to the frying pan with the sauce. Reheat.
Variations: Sometimes you find chicken (or meat) vindaloo with potatoes. If you want to add a potato, reduce the chicken thighsto five and add a (peeled and diced) potato the last 20 minutes ofcooking. Many times this curry is served very spicy hot. If you want to have it hotter, increase the cayenne powder to at least 1 teaspoons.

Chicken Mangalorean

2 cloves garlic
1 (1 1/2-inch) piece ginger root
2 1/2 teaspoons oil, divided
2 onions, finely diced
2 tomatoes chopped
1 (4-inch) cinnamon stick broken in 1/2
6 cardamom pods
10 whole cloves
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 teaspoons salt
2 pounds boneless skinless chicken thighs cut in 2-inch pieces
1/2 (13.5-ounce) can coconut milk
1/2 cup water
1 teaspoon black mustard seeds
4 to 5 dried red chiles
15 to 20 curry leaves

Combine the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside.

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally.

Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes.

Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful – they'll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer and serve.


* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Source: foodnetwork.com

I was looking for a recipe similar to a dish that was a favorite of our while in Singapore. We had it (Mongolian Chicken) everytime we ate at Forture Seafood on Bukit Timah. My parents ate there at least once a week the eight years they lived there and when they left the chef gave them a list of ingredients but no instructions on how it went together. This looks somewhat similar. I'll have to give it a try.