CHICKEN VINDALOO RECIPE
A hot, spicy & flavorful dish made by marinating and simmering chicken in a spice paste. Serve chicken vindaloo with rice or naan.
Provided by Swasthi
Categories Main
Number Of Ingredients 20
Steps:
- Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
- Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
- Make a fine powder. Then add ginger garlic and soaked red chilies.
- Add the vinegar water mixture and make a smooth paste.
- Next add this to the cleaned chicken along with turmeric and salt.
- Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
- Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
- Add 1 tbsp vinegar & 1 tsp sugar to the onions.
- Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
- Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
- If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
- Cover and simmer until the chicken cooked through & fork tender.
- To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
- Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
- Serve chicken vindaloo with plain rice or naan.
Nutrition Facts : Calories 670 kcal, Carbohydrate 33 g, Protein 38 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 189 mg, Sodium 623 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
CHICKEN VINDALOO
A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Provided by Keith Dallmer
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 20
Steps:
- Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
- Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 50.4 g, Cholesterol 70.3 mg, Fat 11.6 g, Fiber 8.4 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 785.1 mg, Sugar 10.9 g
CHICKEN VINDALOO
Steps:
- Soak the chiles in the vinegar in a small bowl for 30 minutes.
- Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside.
- Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes.
- Stir in the tomato puree. Add the chile paste, Kashmiri red chile powder, red chile powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice.
CHUNKY CHICKEN VINDALOO
This is classic recipe from India,it can be made using beef,pork or chicken. Traditionaly it is made with chicken, as beef is from a sacred animal and pork is not widely availiable in India. This is a curry that sorts the men from the boys. Superb.
Provided by Brian Holley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the ghee in a large pan and fry the onions till soft and golden.
- Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
- Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
- Remove the lid from the pan and boil to reduce the liquid by half.
- Add the salt and coconut, replace the lid and simmer on low for 15 minutes.
Nutrition Facts : Calories 1184.7, Fat 73.9, SaturatedFat 42.9, Cholesterol 435.7, Sodium 877.7, Carbohydrate 19.2, Fiber 2.5, Sugar 10.7, Protein 107.8
CHICKEN VINDALOO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
CROCK POT CHICKEN VINDALOO
For the Vegetarian version: use your favorite veggies, omit the cinnamon stick. This is my sister's recipe (Thank you Najla! XOXO), she made it on the stove top. It's really yummy!!
Provided by najwa
Categories One Dish Meal
Time 5h10m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Puree first 10 ingredients in a blender.
- Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
- Add chicken and turn to cover.
- Cook on low for 5 hours.
- Sprinkle with chopped parsley before serving.
- Serve with rice or rolls, enjoy!
CHICKEN VINDALOO
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
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
SLOW-SIMMERED CHICKEN VINDALOO
This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).
Provided by James Wilson
Time 2h15m
Yield 6
Number Of Ingredients 20
Steps:
- Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
- Process red onions and garlic in a food processor until minced.
- Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
- Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
- Let cool a bit before serving.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 9.4 g, Cholesterol 98.6 mg, Fat 11.8 g, Fiber 2.4 g, Protein 31.4 g, SaturatedFat 5.8 g, Sodium 282.3 mg, Sugar 4.5 g
SPICY CHICKEN VINDALOO
Spicy chicken vindaloo is a delicious Indian curry recipe that tastes amazing with naan, raita, or steamed basmati rice. It is spicy so make sure you have some yogurt or something on hand to take the heat away if you're not used to spicy foods.
Provided by By The Lake
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
- Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
- Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes. Serve over basmati rice, raita or naan, and enjoy your spicy chicken vindaloo.
Nutrition Facts : Calories 385.3, Fat 19.8, SaturatedFat 4.7, Cholesterol 79, Sodium 281.7, Carbohydrate 31.1, Fiber 4.5, Sugar 5.8, Protein 21.1
EXCELLENT CHICKEN VINDALOO
Vindaloo originated in the Indian state of Goa, which was settled by the Portugese. This is a terrfic recipe for it that I got from Mamtaskitchen.com. I may have slightly adapted it though. You can also make it with pork, beef, lamb, and probably fish and shrimp.
Provided by Andtototoo
Categories Chicken
Time 1h35m
Yield 5-6 serving(s)
Number Of Ingredients 22
Steps:
- Wash 6 chicken thighs. Remove the skin and excess fat and place the thighs in a large mixing bowl.
- In a large nonstick frying pan put the coriander seeds, cumin seeds, fenugreek seeds, peppercorns, whole cloves, cardamom seeds, and the 2 dried red chilies. Stir-fry the whole spices over medium heat until they have lightly browned.
- Put the toasted spices into a spice grinder. Add the salt, cayenne powder, turmeric and cinnamon. Powder everything together.
- Put the powdered spices in the bowl with the chicken and stir to combine.
- Let the chicken marinate while you cook the onions.
- In the same frying pan put 4 Table. oil and the onions. Stir-fry the onions over medium heat until they are very brown.
- Put the onions into a food processor or blender. Add the 1/2 cup water, vinegar, garlic cloves and ginger. Puree.
- Stir the onion puree into the chicken in the large mixing bowl.
- Next, put 2 Table. oil in the frying pan and the mustard seeds. Heat over high heat until the mustard seeds start popping.
- Add the curry leaves and quickly stir.
- Add the chicken mixture from the mixing bowl (along with all of the puree and spices). Add at least one cup water. Stir.
- Bring the liquid to a boil, reduce heat to medium, and cook the chicken at least 45 minutes, until very tender, adding a little water as needed. You will need to turn the chicken over about every 10 minutes.
- When the chicken is almost done, increase heat to highh and let most of the liquid evaporate until you have a thick sauce. Check for salt.
- Serve with plain boiled rice, a yogurt raita and a side vegetable.
- To make this dish nicer, I usually cool the curry and when it is cool enough to handle, I remove the chicken and discard the bones. Cut the meat into bite-size pieces and return it to the frying pan with the sauce. Reheat.
- Variations: Sometimes you find chicken (or meat) vindaloo with potatoes. If you want to add a potato, reduce the chicken thighs to five and add a (peeled and diced) potato the last 20 minutes of cooking. Many times this curry is served very spicy hot. If you want to have it hotter, increase the cayenne powder to at least 1 teaspoons.
Nutrition Facts : Calories 423.2, Fat 34.2, SaturatedFat 7.1, Cholesterol 94.8, Sodium 557.3, Carbohydrate 8.4, Fiber 1.7, Sugar 3, Protein 20.9
CHICKEN VINDALOO
Make and share this Chicken Vindaloo recipe from Food.com.
Provided by Lorrie in Montreal
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
- Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
- Add the garlic and onion to the pan and sauté until golden brown.
- Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
- Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
- Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
- Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
- Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.
More about "chunky chicken vindaloo recipes"
CHICKEN VINDALOO (AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
4.4/5 (56)Total Time 50 minsCategory Indian RecipesCalories 360 per serving
- In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
- Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
- In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
CHICKEN VINDALOO CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN VINDALOO RECIPE - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
CHICKEN VINDALOO RECIPE: A SPICY CURRY TO SPICE UP YOUR DIET
From healthyrecipes101.com
CHICKEN VINDALOO RECIPE - EAST INDIAN RECIPES
From eastindianrecipes.net
CHUNKY CHICKEN VINDALOO RECIPE - FOOD.COM
From pinterest.com
CHICKEN VINDALOO — PATAKS
From pataks.ca
CHUNKY CHICKEN VINDALOO RECIPE - EASY RECIPES
From recipegoulash.cc
BEST CHICKEN VINDALOO RECIPE - HOW TO MAKE CHICKEN …
From 177milkstreet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love