Chicken With Vindaloo Spices 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.

CHICKEN VINDALOO RECIPE

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.

CHICKEN VINDALOO - RECIPE

Steps:

• Add the chicken to a large bowl.
• Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
• Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
• Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
• Add the tomato paste and cook another minute, stirring.
• Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
• Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!

VINDALOO

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!

SPICY CHICKEN VINDALOO

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.

CHICKEN VINDALOO

Steps:

• Place cubed or thinly sliced chicken pieces into a glass bowl or zip top bag and set aside.
• Add all the ingredients needed for the marinade and stir to combine.
• Pour the marinade mixture over the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 6 hours. [See Note 2]
• In a large and deep skillet or wok heat the oil over medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
• Add 1/2 cup of water, simmer UNCOVERED on low for 7-10 minutes or until the chicken is cooked through to 165°F.
• If you prefer a thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
• Serve hot with basmati rice.

CHICKEN WITH VINDALOO SPICES

Steps:

• Heat oil over medium-high heat in a large Dutch oven or high-sided skillet. Add mustard seeds. When mustard seeds begin to pop, add fenugreek and peppercorns; cook, stirring, about 30 seconds.
• Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika; stir to combine and bring to a boil. Cover and reduce heat to low, simmer for 20 minutes.
• Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.

CHICKEN VINDALOO

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.

AUTHENTIC CHICKEN VINDALOO CURRY RECIPE

Steps:

• Place the dry red chili peppers, peppercorns, coriander, cumin, ginger, garlic, and vinegar into your chutney grinder
• Add water then pulse until a smooth paste begins to form. If too dry, you can add additional water 1 tablespoon at a time. This should be a very smooth paste with no crunchy pieces or chunks.
• In a container with lid, add the prepared vindaloo paste and chicken pieces and mix together so the chicken is completely coated. Place a lid onto the container and refrigerate for 1 hour up to overnight to mariande.
• Heat the olive oil in a large deep-sided skillet over medium-high heat with the chopped onions.
• Saute the onions, stirring regularly, for 2 to 3 minutes until the onions are translucent.
• Add the marinated chicken and saute for 7 to 8 minutes, stirring regularly, until the chicken is mostly cooked, but not completely cooked through.
• Add the water and salt, then stir well, then bring the mixture to a simmer. Simmer over medium-low heat for 5 minutes.
• Add additional water if the curry is too thick for your liking.
• Serve with steamed rice and garnish with chopped coriander leaves and fresh cream over the top.

CHICKEN VINDALOO WITH POTATOES

Steps:

• Combine curry powder and paprika in a small bowl.
• Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.
• Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.
• Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.

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