Slow Simmered Chicken Vindaloo Food

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.

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.

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!

VINDALOO FOR CHICKEN OR LAMB

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

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

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

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.

SPICY CHICKEN VINDALOO

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.

PATAK'S QUICK & EASY CHICKEN VINDALOO

Steps:

• Heat 1 tbsp vegetable oil in a large pan.
• Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins).
• While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave.
• Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
• Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
• Cook the rice: Add rice to water in saucepan and bring to a boil. Then turn down to low and cook covered for 20 minutes. Until the burner actually achieves low heat, you will need to manage its desire to boil over and make a mess of your stove.

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.