Vindaloo is one of the hotter Indian dishes.
If you cook the chicken in hot fat, it will usually gets an unpleasant flavor.
Boil enough water to encase chicken, make sure the water is hot enough that you couldn't stick your hand in it. Put the chicken in the water and count to 60. After this pull out the chicken and pluck the feathers, they should come right off
Tandoori chicken is not hot and spicy at all. This delicious dish is made with spices, honey, and yogurt and is mild in flavor.
Very simple. When the chicken is fully cooked (165 deg), wrap it in aluminum foil and place it in a cooler. A cooler keeps cold food cold as well as hot food hot. The tempature will maintain for hours.
You can get rid of old bloody chicken liver smell, spilled on your carpet, by scrubbing the carpet with hot soapy water. After the carpet has dried apply fabric softener.
some are : vindaloo which is a hot chicken curry, the Indians like curry so expect that.
A Vindaloo.. :)
Vindaloo is a lot hotter. However Madras has the best flavour. You can't beat a chicken tikka madras with fried rice....mmmmmm
vindaloo's pretty hot, but they get as hot as you make them, with any name
Like Beef vindaloo.. what else??
The word Vindaloo comes from the Portuguese languange and the term means With Wine and Garlic.
It is the traditional dish of cental and southern India. It is a blend of spices, cumin, ginger and chicken/fish/mutton/prawn/shark. It is generally found in the state of Goa.
You bet it is!
Indian cooking has become popular worldwide, especially in England and Australia. Some popular Indian dishes include: Tandoori Chicken, Spicy Lamb Vindaloo, and yogurt marinated chicken.
in India
Vindaloo curry is hot because of the amount of red chilli pepper in it. Other ingredients add to the complexity and richness of the Vindaloo flavour. Typically these include: * Vinegar or red wine * brown sugar * Ginger * Garlic Other ingredients can be added as well.
Hot chicken stock would normally be describing the temperature, not the spiciness, of the stock.