Chicken Lamb Or Vegetable Vindaloo Recipes

CHICKEN VINDALOO

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.

LAMB VINDALOO

Steps:

• Cut lamb into 3/4″ cubes. Place lamb in a non-metallic bowl (or zip lock bag) with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 to 48 hours.
• Add two tablespoons oil, garlic and ginger in a food processor and puree.
• Heat 1/4 cup oil/ghee in large skillet (or oven-safe pot) over medium-high heat. Add onion and sauté until brown, stirring constantly to avoid burning. Add the garlic ginger puree.
• Reduce heat to medium-low and add your spices: cumin, coriander, cloves, bay leaf, turmeric, red pepper, and cinnamon, stirring regularly to avoid burning. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb ONLY - reserve the marinade.
• Cook lamb until lightly seared (about 10 minutes). Add tomato paste and cook slightly, stirring constantly to avoid burning.
• Add hot water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a rapid boil. Add tomatoes, then lower the heat and simmer, covered - about 45 minutes. Or place, covered in preheated 350⁰F (180⁰C) oven for 30 - 45 minutes, until meat is very tender and aromatics are dissolved into the sauce. Remove from heat. Allow to stand 10 - 15 minutes

VINDALOO FOR CHICKEN OR LAMB

Steps:

• For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
• For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
• Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
• For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
• For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
• Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

CHICKEN VINDALOO

Steps:

• In a pan with medium heat, add bay leaves, cardamom, cloves, dry red chili, coriander seeds, fennel, and cumin seeds. Roast them until they turn aromatic and remove them from heat
• Add all the roasted ingredients into the blender jar, and add ginger garlic paste, tamarind paste(dilutes in 2 tbsp vinegar). Feel free to add 2 tsp of water for grinding
• Secure the lid and blend the ingredients until smooth
• In a glass bowl, add the chicken pieces, turmeric powder, salt, and prepared vindaloo paste
• Mix everything well and rest the chicken to marinate overnight or for at least 2 hours
• In a pan with medium heat, pour oil and add cinnamon sticks, onions and saute until it turns soft
• Now add the marinated chicken pieces and give a good mix for 2 to 3 minutes
• Close the pan with the lid and cook the chicken mixture for 5 to 7 minutes
• Open the lid and add water and give a quick mix again. At this stage, you can also adjust the salt if required
• Now close the pan and cook the chicken again for another 10 to 15 minutes
• Open the lid and add sugar to the chicken gravy. Allow the chicken curry to cook in low medium heat until it turns thick curry. And now the delicious Chicken Vindaloo is ready for you to taste and enjoy
• Serve this lip-smacking Chicken Vindaloo with rice, roti, or similar other dishes

CHICKEN, LAMB OR VEGETABLE VINDALOO

Steps:

• In a small bowl, mix together the Vindaloo spice, vinegar, salt and sugar until thoroughly combined. Reserve. Heat 2 tbl. of oil in a wide, heavy pot over a medium flame. Add the onion. Fry, stirring frequently, until the onions are golden and soft, about 7 to 10 minutes. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2 tbl of oil to the pan and then the garlic and cook until golden, about 4 to 5 minutes. Add 2 to 3 tbl. of water to the blender and puree the onions and garlic. Add this puree to the ground spices in the bowl and mix. Put this into a large Ziploc bag and then put your chicken, lamb or veggies (cut into large chunks) into the marinade and let sit overnight. Then you can grill the chicken/lamb/veggies (indoors or out) the next day. If grilling outdoors, put the chicken/lamb/veggies on skewers.