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
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
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.
CROCK POT CHICKEN VINDALOO (WW 5 PTS. PER SERVING)
From a Weight Watcher's Crock Pot cookbook. I haven't tried it yet but copied from my friend's book. The recipe states that Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.
Provided by Oolala
Categories One Dish Meal
Time 5h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
- Sprinkle with salt.
- Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
- Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
- About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
- Cover and cook on high until vegetables are crisp tender, about 30 minutes.
Nutrition Facts : Calories 218.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 65.8, Sodium 397.8, Carbohydrate 19.2, Fiber 2.5, Sugar 2, Protein 30.1
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- 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.
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