Chicken Vindaloo Recipe Foodcom

INDIAN CHICKEN VINDALOO

Steps:

• Rub chicken with turmeric and set aside.
• Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
• Mix the masal with enough water to make a thick paste.
• Grind the cashews and raisins to a paste.
• In a wok, chow the onion until soft and browned.
• Reduce heat.
• Add the ginger and garlic, stir together until aroma is released.
• Add the masala paste, stir until the oil separates out of the mixture.
• Add the diced tomato, cook for about 2 minutes.
• Add the chicken to the wok, toss to coat.
• Add 1 1/2 cup of water, stir well, reduce heat further and cover.
• Simmer until chicken is done and tender.
• Stir in the cashew/raisin paste.
• Remove from heat, garnish with cilantro leaves.

EXCELLENT CHICKEN VINDALOO

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.

CHICKEN VINDALOO

Steps:

• Soak the chiles in the vinegar in a small bowl for 30 minutes.
• Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside.
• Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes.
• Stir in the tomato puree. Add the chile paste, Kashmiri red chile powder, red chile powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice.

CHICKEN VINDALOO

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

Steps:

• Marinade:.
• In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
• Curry:.
• In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
• Reduce the heat and add the chicken and marinade and fry for 2 minutes.
• Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
• remove from the heat and stir through the chilies. Serve over rice or with naan.

CROCK POT CHICKEN VINDALOO

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!

CHUNKY CHICKEN VINDALOO

Steps:

• Melt the ghee in a large pan and fry the onions till soft and golden.
• Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
• Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
• Remove the lid from the pan and boil to reduce the liquid by half.
• Add the salt and coconut, replace the lid and simmer on low for 15 minutes.

CHICKEN VINDALOO MY WAY

Steps:

• Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
• Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
• Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
• Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
• Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
• Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
• Garnish with cilantro (if desired) and serve with hot white Basmati rice.
• ****Crock Pot Version***.
• Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.

CHICKEN VINDALOO

Steps:

• Heat oil.
• Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
• In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
• Add it to the onions.
• Fry for about 3 minutes.
• Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
• Cook for about 2 minutes and add chicken and a cup of water.
• Cover and cook, stirring occasionally until done.
• When it's almost done, add green coriander.
• Cook until done.

CHEF JOEY'S CHICKEN VINDALOO

Steps:

• Prepare the first 10 ingredients in a food processor or blender. Put the marinade into a large zip lock bag. Add the chicken and turn to coat and leave to marinade in the fridge for 2-6 hours.
• After the meat is sufficiently marinaded, heat up a large skillet with the one tablespoons of olive oil and the 2 cups chopped onion. Saute for about 10 minutes or until the onions are a golden colour.
• Add the chicken, marinade, potatoes, tomatoes and cauliflower. Add the water or broth. Stir well. Simmer covered for 30 minutes or until potatoes are soft and the chicken is no longer pink inside.
• Pour the thawed peas over top and give it a stir. Leave it sit covered for about 15 minutes without touching it.
• Once the dish is finished, remove the chicken to a platter and spoon the veggies over the chicken.
• Bon Appetit.

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.