CULT MEMBERS RECIPES   

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CHICKEN VINDALOO - No1   Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

Ingredients

• 10 ml whole cumin seeds
• 5 ml black peppercorns
• 5 ml cardamom seeds
• 10 cm stick cinnamon
• 8 ml whole black mustard seeds
• 5 ml whole fenugreek seeds
• 75 ml white wine vinegar
• 5 ml salt
• 5 ml cayenne pepper
• 5 ml light brown sugar
• 150 ml vegetable oil
• 2 large yellow onions, peeled and cut into half-rings
• 100 ml water
• 2-cm cube of fresh ginger, peeled and coarsely chopped
• 8-10 cloves garlic, peeled and coarsely chopped
• 15 ml ground coriander seeds
• 2.5 ml ground turmeric
• 1 kg boneless chicken breast, cut into bite-sized pieces
• 250 ml tomato sauce
• 250 g new potatoes, peeled and quartered

1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
2. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 50 ml water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the

1. Put the ginger and garlic in a blender. Add 50 ml water and blend until you have a smooth paste.
2. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger!garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.
3. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil.
4. Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender.
5. Serve over rice.

CHICKEN VINDALOO - No2   Serves 4

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Chicken Breast				1 1/2 lbs. boneless skinless
Onions					75 gr. thinly sliced
Tomatoes				75 gr. cubed
Oil					5 Tbsp.
Potato					1 large into small cubes
Coconut Milk				1/3 cup

Marinade:

Ginger					1 1/3 Tbsp.
Onions					1 1/3 Tbsp.
Garlic					1 1/3 Tbsp.
Turmeric				1 Tbsp.
Salt					1 1/3 tsp.
Thai Chili Powder			3 Tbsp.
Sugar					1 1/3 tsp.
Knorr Chicken Bouillon Cube		1 1/2 pcs.
Cumin					1 1/3 Tbsp.
Cinnamon Stick				1 inch
Cloves					4 pcs.

1. Pound the cinnamon stick and cloves to about the size of a grain of Kosher salt.
2. Rinse the chicken under cold water. Pat dry and cut into bite size pieces.
3. Marinate for at least an hour with all of the above mixture and place aside.
4. Heat a non-stick pot and add the oil. Saute the onions until soft and add the tomatoes. Fry this until a sauce-like mixture appears.
5. Add the chicken and cook until seared thoroughly. Add a few tablespoons of chicken stock. Stir fry chicken and add some more stock. Stir fry again and keep adding stock a little at a time until the stock just covers the chicken.
6. Add the potato and simmer till sauce thickens and potato is soft. Add another cup of mixed veggies of your choice (steamed broccoli, cauliflower, and carrots). Add coconut milk. Garnish with cilantro and serve with steamed rice and a salad of sliced cucumbers, tomatoes and onions.