Good Day Cafe: chicken vindaloo - New York News | NYC Breaking News

Good Day Cafe: chicken vindaloo

Indian cuisine varies from region to region but at one restaurant on the Upper East Side you can chow down on central and northern Indian fare all under one roof.

 The chef from Puneet prepared chicken vindaloo on Tuesday in the Good Day Cafe.

WWW.PUNEETRESTAURANT.COM

CHICKEN VINDALOO RECIPE:

1 lb chicken breast (cut into cubes)

1 tsp of cumin

5 peppercorns

2 green cardamom pods

1 tsp coriander seeds

2 cloves

1 piece of cinnamon stick

1 piece fresh ginger

7 cloves of garlic

4 large red chilies

3 tsp. white wine vinegar

41/2 tbsp veg. oil

1 small onion chopped

3/4 tsp. brown mustard seeds

handful of cashews

USING A SPICE GRINDER, GRIND THE WHOLE SPICES TO A FINE POWDER.  USING A BLENDER, MAKE A FINE PASTE OF THE GINGER, GARLIC, CHILIES AND VINEGAR.  PLACE CHICKEN IN A NONMETALLIC DISH ALONG WITH SPICES AND SALT AND MARINADE FOR A FEW HOURS.  BRING BACK TO ROOM TEMPERATURE BEFORE COOKING.

HEAT 4 TABLESPOONS OF OIL IN A MEDIUM NONSTICK PAN.  ADD THE ONION AND FRY UNTIL GOLDEN BROWN.  ADD THE CHICKEN AND MARINADE AND COOK FOR 5-7 MINUTES.  TURN THE HEAT TO LOW, COVER AND COOK FOR 40 MINS.  STIR OCCASIONALLY AND ADD WATER WHCIH WILL EVENTURALLY BE YOUR GRAVY.

HEAT THE REMAINING OIL IN A SAMLL SAUCEPAN ADD THE MUSTARD SEEDS AND ONCE THEY START TO POP.. ADD THE CASHEWS AND COOK UNTIL GOLDEN.  POUR THEM OVER THE VINDALOO AND SERVE.