Indian Chicken Vindaloo Food

CHICKEN VINDALOO

Steps:

• Wash and pat dry the chicken pieces and keep aside in a large non-reactive bowl.
• In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
• Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
• In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
• Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add ½ cup of water, cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15-20 minutes or till well done and the oil start to ooze from the curry.
• If you prefer little 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 rice/bread.

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 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.

GOAN CHICKEN VINDALOO RECIPE

Steps:

• To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan. Add the ginger, garlic and saute till they start softening and browning just a little.
• Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame.
• In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
• Turn off the heat and let the masalas cool down. Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery.
• Add about 3-4 tablespoons water and blend to a smooth paste.
• Marinate the chicken with this paste for at least 2 hours or upto 24 hours
• The next step is to make the curry for the chicken vindaloo. Heat the 1 tablespoon oil in a heavy bottomed pan.
• Once the oil is hot, add the green chillies and onions. Let it cook till the onions become golden brown.
• Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy. Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes.
• After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture. Mix everything well and let it cook for about 10 minutes. If the Chicken Vindaloo becomes too dry, add some water and mix again.
• Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone. Once done, turn off the heat and check the seasonings and adjust to taste. Transfer the Chicken Vindaloo to a serving bowl and serve hot.
• Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal.

INDIAN CHICKEN VINDALOO

Steps:

• In a blender, whirl together the cumin, turmeric, coriander, garlic, ginger, cloves, green chillies and vinegar. , Heat oil and lightly brown onions. , Add chicken, salt, stick of cinnamon, vinegar spice mixture and hot water. , Cover and simmer for about 1 hour. , Add halved potatoes and hard boiled eggs and heat through. ,

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.

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.

WEEKNIGHT GOAN CHICKEN VINDALOO INSTANT POT

Steps:

• Gather all your ingredients. If you have my Goan Garam Masala use 1 tablespoon of that instead of all the spices from cardamom to black pepper. Trim the chicken thighs and cut them into 3 or 4 pieces depending on their size.

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.

CHICKEN VINDALOO

Steps:

• In a large skillet toast whole spices over medium heat. Stir constantly to avoid burning. Once cumin seeds begin to pop and mixture becomes fragrant, transfer to small bowl to cool. Once cool, grind whole spices in a spice grinder until fine.
• In a blender combine ground spice mixture with chili powder, turmeric, 1 tsp of brown sugar, 8 cloves of garlic, ½ ginger, and ¼ cup of vinegar. Pour in ½ cup of water. Blend until smooth. Scrape down sides of blender as needed.
• Pour mixture over the chicken pieces and marinate in refrigerator for at least 1 hour, and up to 24 hours.
• Heat oil in a large stockpot over medium-high heat. Add onions and saute for 25 minutes, or until very softened and golden brown. Meanwhile, grate the remaining 8 cloves of garlic and remaining ginger using a microplane grater. Mince chiles until fine. Add garlic, ginger, and chiles to onion mixture and saute an additional 5 minutes.
• To onion mixture, add potatoes, chicken, and any remaining marinade, and 2 cups of water. Stir until combined.
• Bring mixture to a boil. Cover and reduce heat to medium-low. Cook, stirring occasionally, for 25 minutes.
• Uncover and boil mixture for an additional 10 minutes, or until sauce is reduced to your liking.
• Stir in 1 tsp brown sugar, additional 2 tbsp of vinegar, and salt to taste.
• Garnish with sliced chiles.

CHICKEN VINDALOO

Steps:

• Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
• Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

CHICKEN VINDALOO

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.

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.

CHICKEN VINDALOO

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.

CHICKEN VINDALOO

Steps:

• Combine all of the ingredients for the marinade, minus the chicken, until it forms a paste. Toss with chicken to coat, cover and refrigerate for 45-60 minutes.
• Heat a large skillet or heavy bottom pot over medium high heat. Add oil swirling to coat. Add onion and cook for 4-5 minutes until soft and translucent.
• Mix in garlic, chopped pepper and all of the spices. Cook for 3-4 minutes, stirring frequently.
• Stir in tomatoes and chicken broth and bring to a boil.
• Add chicken to the pan. Cover partially with a lid and cook for 20 minutes until chicken is tender and fully cooked.
• Serve over rice