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Sunday supper & more

Vindaloo

(Karoline Boehm Goodnick for the Boston Globe)
By Karoline Boehm Goodnick
Globe Correspondent / October 27, 2010

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Serves 4

2 tablespoons butter
1 large onion, chopped
1 piece (1 inch) ginger, finely chopped
1 small chili pepper, cored and finely chopped
3 cloves garlic, finely chopped
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
2 teaspoons ground cloves
1 teaspoon turmeric
1 teaspoon mustard seeds
1 tablespoon black pepper
6 tablespoons tomato paste
1/4 cup white wine vinegar
2 1/2 cups chicken stock
2 tomatoes, chopped
3 small russet potatoes, peeled and chopped
4 cooked tandoori drumsticks, meat shredded
Salt, to taste
1. In a large flameproof casserole, heat butter over medium-high heat. Add the onion, ginger, chili, and garlic. Cook, stirring often, for 5 minutes or until softened.

2. Add cinnamon, cardamom, cloves, turmeric, mustard seeds, and black pepper. Cook, stirring often, for 1 minute or until fragrant.

3. Stir in the tomato paste. Cook 1 minute.

4. Add vinegar, chicken stock, tomatoes, potatoes, chicken, and salt. Bring to a boil, lower the heat, and simmer for 20 minutes or until potatoes are tender. Taste for seasoning, and add more salt, if you like. Serve with basmati rice.