Vindaloo Paste Indian Recipes

CHICKEN VINDALOO RECIPE

Chicken Vindaloo Recipe image

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

Ingredients

1½ tablespoons coriander seeds
1 teaspoon cumin
10 pepper corn
2 inches cinnamon
4 cloves
2 green cardamoms ((optional))
½ teaspoon mustard seeds
20 dried red chilies ((less spicy kind) or 1 tablespoon chilli powder (notes 1))
3 tablespoons vinegar ((malt/goan/red wine vinegar) (notes 2))
10 garlic cloves ((25 grams))
1½ inch ginger ((25 grams))
2 lbs bone-in chicken ((800 grams to 1 kg))
½ teaspoon turmeric
¾ to 1 teaspoon salt ((I used ¾ tsp pink salt))
3 tablespoons oil ((I used coconut oil))
2 onions ((optional) (fine chopped or processed))
2 tomatoes ((optional) (pureed) )
1 tablespoon vinegar ((malt/goan/red wine vinegar) (notes 2))
1 teaspoon sugar ((notes 3))
¼ to ½ cup hot water ((refer notes))

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

VINDALOO PASTE (INDIAN)

Vindaloo Paste (Indian) image

Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat.

Provided by Pokey in San Antonio

Categories Sauces

Time 20m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons cayenne powder
4 tablespoons cumin
2 tablespoons turmeric
2 tablespoons ground coriander
2 tablespoons black pepper
2 tablespoons mustard powder (hot)
2 tablespoons salt
2 teaspoons ground ginger
1 teaspoon cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil

Steps:

Combine all except the oil in a bowl and stir to form a paste.
Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
Allow to cool and spoon into sterile jar and cap tightly.

JAMIE OLIVER'S VINDALOO PASTE

Jamie Oliver's Vindaloo Paste image

A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.

Provided by Jubes

Categories Free Of...

Time 15m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
2 garlic cloves, peeled and roughly chopped
2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
4 dried red chilies
1 tablespoon turmeric
1/2 teaspoon sea salt
3 tablespoons oil
2 tablespoons tomato puree
2 fresh red chilies
1/4 cup coriander leaves, chopped roughly

Steps:

Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Nutrition Facts : Calories 558.2, Fat 44.3, SaturatedFat 5.8, Sodium 1209.1, Carbohydrate 41.2, Fiber 11.1, Sugar 16.1, Protein 8.8

VINDALOO CURRY PASTE

Vindaloo Curry Paste image

Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.

Provided by PalatablePastime

Categories Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 11

Ingredients

2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chilies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seed
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar

Steps:

Place all ingredients in food processor and blend for 20 seconds or until smooth.
Store refrigerated in an airtight container for up to two weeks.
May freeze for up to 2 months.
Use as directed in recipes.

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