CHICKEN VINDALOO
Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It's easy to make, keto and gluten free!
Provided by URVASHI PITRE
Categories Main Courses
Time 30m
Number Of Ingredients 15
Steps:
- In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
- Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
- Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
- Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
- Pour the chicken and marinade into your Instant Pot.
- Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.
Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 23 g, Fat 8 g, Fiber 1 g, ServingSize 1 serving
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
Shredded chicken gets simmered in a rich, fragrant sauce laced with ginger, garlic, chiles and tomato paste. An Indian curry typically made with vinegar, we instead used Worcestershire sauce for similar effect.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
CHUNKY CHICKEN VINDALOO
This is classic recipe from India,it can be made using beef,pork or chicken. Traditionaly it is made with chicken, as beef is from a sacred animal and pork is not widely availiable in India. This is a curry that sorts the men from the boys. Superb.
Provided by Brian Holley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1184.7, Fat 73.9, SaturatedFat 42.9, Cholesterol 435.7, Sodium 877.7, Carbohydrate 19.2, Fiber 2.5, Sugar 10.7, Protein 107.8
CLASSIC CHICKEN VINDALOO CURRY
Steps:
- Gather your ingredients.
- Heat a heavy skillet to hot but not smoking, add the cumin seeds, mustard seeds, peppercorn, cardamom seeds, and cloves. Toast the seeds for 30 to 45 seconds, constantly shaking the pan to prevent burning, until the spices give off a delicious fragrance.
- Tip the toasted seeds into a food processor or spice grinder and blitz to create a powder. Add the chili flakes, turmeric, sugar, ginger and garlic paste and whizz again. Finally, add the tomato puree and garam masala, and blitz again. You should now have a thick, pungent paste.
- Place the paste into a glass bowl, add the vinegar, and stir thoroughly. Add the cubed chicken and stir to coat all the pieces evenly. Cover and leave to marinate for 30 to 45 minutes.
- Heat a skillet large enough to hold all the ingredients over medium heat, add the oil, and when hot, add the sliced onions and cook slowly to soften but not brown for 15 minutes. Add the chicken plus the marinade and the stock and stir well. Cook over medium heat for 30 to 40 minutes, until the chicken is cooked through and the sauce thickened. Taste and add the salt and pepper. If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.
- Serve immediately garnished with the cilantro, and with fluffy basmati rice , mango chutney, and plain yogurt on the side.
Nutrition Facts : Calories 435 kcal, Carbohydrate 11 g, Cholesterol 146 mg, Fiber 2 g, Protein 56 g, SaturatedFat 3 g, Sodium 614 mg, Sugar 5 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
VINDALOO FOR CHICKEN OR LAMB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
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
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
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.
CROCK POT CHICKEN VINDALOO
For the Vegetarian version: use your favorite veggies, omit the cinnamon stick. This is my sister's recipe (Thank you Najla! XOXO), she made it on the stove top. It's really yummy!!
Provided by najwa
Categories One Dish Meal
Time 5h10m
Yield 3 serving(s)
Number Of Ingredients 15
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!
SPICY CHICKEN VINDALOO
Spicy chicken vindaloo is a delicious Indian curry recipe that tastes amazing with naan, raita, or steamed basmati rice. It is spicy so make sure you have some yogurt or something on hand to take the heat away if you're not used to spicy foods.
Provided by By The Lake
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 385.3, Fat 19.8, SaturatedFat 4.7, Cholesterol 79, Sodium 281.7, Carbohydrate 31.1, Fiber 4.5, Sugar 5.8, Protein 21.1
INDIAN CHICKEN VINDALOO
Any Red Dwarf fans out there will recognise this one.... A Kerala specialty, hot and spicy. Use prepared masala if you wish.
Provided by Queen Dragon Mom
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 381.4, Fat 21.5, SaturatedFat 6.1, Cholesterol 103.5, Sodium 110.7, Carbohydrate 19.2, Fiber 3.4, Sugar 9, Protein 28.5
CHICKEN VINDALOO
Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper
Provided by danone9
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
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EASY WEEKNIGHT CHICKEN VINDALOO
From seasonsandsuppers.ca
4.8/5 (13)Total Time 50 minsCategory Main CourseCalories 304 per serving
- In a large saucepan with a lid, heat 1 Tbsp oil over medium heat. Add cubed chicken and cook until you don't see any raw spots, 3-4 minutes. Remove from pot to a plate.
- Add 1 Tbsp more oil to the pot. Add the diced onion and cook, stirring, until quite soft and starting to brown lightly, about 4-5 minutes. (I like to add a splash of water to the pot about half way through cooking onions, which loosens any brown bits on the bottom of the pan and flavours the onions). Add the garlic and ginger to the pot and cook, stirring, another 30-45 seconds. Add the prepared spice mix to the pot and cook, stirring, for 45 seconds - 1 minute. Add the tomato paste to the pot and stir to combine. Add the vinegar and water or chicken stock to the pot and stir. Return the chicken to the pot. Bring to a boil, then reduce heat to medium low and cover the pot with a lid.
- Allow the curry to simmer covered for about 20 minutes, for the flavours to blend and the chicken to cook through. Remove the lid and simmer another further 10 minutes, stirring occasionally, to thicken the sauce.
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