2 tablespoons clarified butter (or ghee as the
indians call it)
1 boneless chicken breasts, skinned, chopped into
chunks
1 yellow onion chopped
3 cloves garlic, minced
2 potatoes peeled and chopped
2 carrots chopped
1/2 can of beer (or chicken stock)
1 cup of water or chicken stock
1 12 oz. can of tomatoes or tomato puree
vegetable oil
several tablespoons of sharwoods vindaloo or madras
curry powder (this is purchased in specialty stores),
the number of tablespoons depends on the amount
of spice you like, add 1 at a time and then taste.
1 tablespoon of cider vinegar
Melt the butter
in a hot stew pan. Add the chicken and sautee
until lightly browned.
Remove chicken to the side.
Add onions to the pan and fry for 2 minutes or
so.
Reduce heat, add curry powder and fry for 5 minutes
stirring. (Have
a fan on while doing this!)
Add beer, stir, add water, potatoes, carrots
and tomatoes.
Cook for ten minutes.
Add chicken, add more water, if necessary, to
just cover chicken.
Reduce heat, and cook on simmer for 30 minutes
to an hour (or more), until a nice gravy has formed.
Five minutes before serving stir in the cider
vinegar. Serve over rice.
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