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
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.
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
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
CHICKEN VINDALOO
Categories Food Processor Chicken Ginger Potato Tomato Sauté Diwali Spice Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
- *A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.
CHICKEN VINDALOO
Chicken vindaloo is a popular Indian curry with vinegar and spices. Easy chicken vindaloo recipe that originated from Portugal.
Provided by Rasa Malaysia
Categories Indian Recipes
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 6 people, Sodium 113 milligrams sodium, Sugar 2 grams sugar
CHICKEN VINDALOO
Make and share this Chicken Vindaloo recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 52m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 279.1, Fat 5.6, SaturatedFat 1, Cholesterol 72.5, Sodium 713.1, Carbohydrate 24.4, Fiber 3.9, Sugar 3.8, Protein 32.2
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories Indian Recipes
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
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!
CHICKEN VINDALOO
You can make this recipe with any meat. However, if you choose pork, I would suggest adding a few tbsp of vinegar to the sauce when cooking. You can also add veg such as beans or quartered potatoes. Enjoy.
Provided by Ranikabani
Categories Chicken
Time 55m
Yield 1 pot of chicken curry
Number Of Ingredients 15
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.
Nutrition Facts : Calories 3280.2, Fat 240.5, SaturatedFat 64.9, Cholesterol 975.3, Sodium 932.5, Carbohydrate 34.9, Fiber 7.1, Sugar 16.1, Protein 233.8
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories Indian Recipes
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
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