Name: Chicken Vindaloo
Ingredients: 2 tablespoon clarified butter (ghee); 1 boneless chicken breast, skinned, halved; 1 yellow onion chopped; 3 cloves garlic, minced; 2 potatoes peeled and chopped; 2 carrots chopped; 1/2 can beer (or chicken stock); 1 cup water or chicken stock; 12 oz. can of tomatoes or tomato puree; vegetable oil; 1 to 2 tablespoons of Sharwoods Vindaloo or Madras curry powder; 1 tablespoon of cider vinegar

Chicken Vindaloo

Ingredients

2 tablespoons clarified butter (ghee)
1 boneless chicken breast, skinned, halved
1 yellow onion chopped
3 cloves garlic, minced
2 potatoes peeled and chopped
2 carrots chopped
1/2 can beer (or chicken stock)
1 cup water or chicken stock
12 oz.s can of tomatoes or tomato puree
vegetable oil
1 to 2 tablespoons of Sharwoods Vindaloo or Madras curry powder
1 tablespoon of cider vinegar

Instructions

Serves 2.. Melt the butter in a hot stew pan. Add the chicken and sauti 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 (turn on your kitchen fan!! this is like doing blackened fish). 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.