Vindaloo Curry 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.

CURRY VINDALOO

Steps:

• Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
• Add vinegar (or use a blender).
• Marinate the meat in this for 2 hours.
• Save the marinade.
• Heat the oil with cumin, coriander and peppercorns.
• When hot, add the meat and onion and broil on high heat until brown.
• Add the marinade, sugar and tomato purée.
• Add water and salt if necessary.
• Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
• Remove from heat.
• Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO

Steps:

• For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
• Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
• Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
• Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
• Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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.

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

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.

VINDALOO CURRY PASTE

Steps:

• Place all ingredients in food processor and blend for 20 seconds or until smooth.
• Store refrigerated in an airtight container for up to two weeks.
• May freeze for up to 2 months.
• Use as directed in recipes.

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.

BEEF VINDALOO

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

PORK VINDALOO

Steps:

• To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
• Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.