Excellent Chicken Vindaloo Recipes

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EXCELLENT CHICKEN VINDALOO



Excellent Chicken Vindaloo image

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

6 chicken thighs
1 tablespoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon methi seeds (fenugreek)
5 peppercorns
4 whole cloves
3 cardamom pods, seeds only
2 dried red chilies, halved
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
4 tablespoons oil
2 onions, diced
1/2 cup water
1 1/2 tablespoons vinegar
3 garlic cloves
1 1/2 tablespoons ginger paste
2 tablespoons oil
1 teaspoon black mustard seeds
8 curry leaves
1 cup water

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



Chicken Vindaloo image

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

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

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



Chicken Vindaloo image

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

1 -3 1/2 lb chicken, quartered and skinned
salt & freshly ground black pepper
ghee or butter
3 garlic cloves, peeled and minced
2 cups yellow onions, finely chopped
2 tablespoons ginger powder
2 teaspoons cumin powder
2 teaspoons yellow mustard seeds, ground
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon turmeric
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
2 tablespoons dried tamarind, mixed with
2 tablespoons hot water, worked through a sieve, discarding the seeds

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.

CHICKEN VINDALOO



Chicken Vindaloo image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cloves garlic
2 Fresno chile peppers, seeded
1/4 cup sliced peeled fresh ginger
1/4 cup tomato paste
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon Madras curry powder
1 tablespoon paprika
1 onion, chopped
Kosher salt
2 1/2 cups shredded roast chicken, skin removed
Freshly ground pepper
Cooked white rice and fresh cilantro, for serving

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.

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