Chicken Lamb Or Vegetable Vindaloo Recipes

CHICKEN VINDALOO

Chicken Vindaloo image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cloves garlic
2 Fresno chile peppers, seeded
1/4 cup sliced peeled fresh ginger
1/4 cup tomato paste
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon Madras curry powder
1 tablespoon paprika
1 onion, chopped
Kosher salt
2 1/2 cups shredded roast chicken, skin removed
Freshly ground pepper
Cooked white rice and fresh cilantro, for serving

Steps:

Puree the garlic, chiles, ginger, tomato paste, 2 tablespoons vegetable oil, the Worcestershire sauce, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tablespoons water as needed.
Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.
Add 2 cups water and 1 teaspoon salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8 to 10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.

VINDALOO

Vindaloo image

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. SPICE WARNING!!! Read Spiciness note below.

Provided by Nagi

Categories curries Main

Number Of Ingredients 25

Ingredients

800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
1 1/2 tsp salt
6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
2 tsp coriander seeds
3 tsp cumin seeds
4 cloves
4 cardamom pods ((green))
2 tsp cinnamon powder
1/2 tsp black peppercorns
2 tbsp fresh ginger (, roughly chopped)
10 garlic cloves ((yes, 10!))
1 tsp brown sugar
1 tsp fenugreek seeds ((Note 3))
1/4 tsp turmeric powder
7 tbsp white vinegar
2 cups water
50g / 3 tbsp ghee or unsalted butter ((Note 4))
1 onion (, finely chopped (brown, yellow, white))
2 tsp ginger (, finely grated)
4 garlic cloves (, finely minced)
1 1/2 tsp black mustard seeds ((Note 5))
2 tbsp tomato paste
10 curry leaves (, fresh (Note 6))
2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 tbsp coriander/cilantro leaves (, roughly chopped)

Steps:

Salt beef: Toss beef in salt.
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
Preheat oven to 190°C/375°F (170°C fan).
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
Add beef: Add beef and curry leaves, stir then bring to boil.
Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Nutrition Facts : Calories 441 kcal, Carbohydrate 12 g, Protein 35 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 803 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKEN VINDALOO

Chicken vindaloo image

Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper

Provided by danone9

Categories Dinner, Main course

Time 45m

Number Of Ingredients 17

Ingredients

4 tbsp vegetable oil
½ tsp flaked cinnamon stick
½ tsp chilli flakes
½ tsp cayenne pepper
1 onion, finely chopped
½ tsp salt
coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
1 tbsp lemon juice
4 boneless, skinless chicken breasts, diced
2 tbsp white wine vinegar
2-3 garlic cloves, crushed
2 tsp finely grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp black mustard seeds

Steps:

To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
Garnish with some coriander and crispy onions and serve with flatbreads, if you like.

Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium

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Potatoes. Potatoes add a filling, starchy component to this popular Indian dish. While there are many ways to make vindaloo, the basic ingredients are typically curry powder, chili peppers, vinegar, ginger, and garlic.
Onions. Onions are amazing in vindaloo. They add a sweetness and depth of flavor that can’t be beat. Other ingredients that pair well with onions in vindaloo are garlic, ginger, chilies, and cinnamon.
Carrots. Carrots add color, texture, and sweetness to this classic Indian dish. Vindaloo is traditionally made with pork, but chicken or lamb are also delicious options.
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Garlic. Garlic is like a superhero when it comes to Indian cooking. It has the ability to transform a simple dish into something extraordinary. When used in vindaloo, garlic takes on a whole new level of flavor.
Ginger. Fresh ginger is slightly peppery and sweet, making it a perfect addition to many dishes, including vindaloo. It pairs well with other spices commonly used in vindaloo, such as cumin, coriander, and turmeric.
Cauliflower. Cauliflower soaks up flavors like a sponge, which is why it’s an ideal candidate for vindaloo, a fiery Indian dish. When paired with other ingredients like potato, onion, and tomato, cauliflower takes on a new dimension of flavor.
Green Beans. Green beans are long and thin, with a bright green color and a slightly crunchy texture. They can be eaten raw, cooked, or roasted. When used in vindaloo, they are usually cooked until they are soft but still have some crunch to them.
Peas. These green little balls are not only a great source of plant-based protein, but also add a lovely sweetness and creaminess to dishes like vindaloo.
Mushrooms. Mushrooms are earthy, umami-packed little sponges that can hold their own against even the strongest spices. When cooked properly, they have a meaty texture that makes them a perfect addition to vindaloo, a fiery Indian curry typically made with pork or chicken.

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