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.
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.
VINDALOO
Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. ** SPICE WARNING!!! Read Spiciness note below. **
Provided by Nagi
Number Of Ingredients 25
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!
Nutrition Facts : Calories 441 kcal, Carbohydrate 12 g, Protein 35 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 803 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
PORK VINDALOO
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium
BEEF VINDALOO
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Provided by Toast2U
Categories World Cuisine Recipes Asian Indian
Time 9h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 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.
PORK VINDALOO
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.
Provided by Alex Witchel
Categories dinner, one pot, main course
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
- Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
- In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
- Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 37 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
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
PORK VINDALOO
Indian dish of Portuguese origins. This is simple to prepare (comparatively). The recipe is from Soups & Stews by Cooks Illustrated. If followed exactly makes a mild-medium spiced vindaloo. To spice it up, add fresh chilies and more cayenne. I served with saffron infused rice and an inexpensive bottle of Cotes du Rhone.
Provided by Chandra M
Categories Curries
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 300°F
- Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
- Season the meat with salt & pepper generously.
- Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
- Add half of the meat and brown on the side touching the pan, about 2 minutes.
- Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
- Transfer the browned meat to a bowl.
- Add 1 tbsp oil to the pan and swirl to coat.
- Repeat process with 2nd half of meat.
- Transfer to the bowl when complete.
- Add 1 tbsp oil to the pan, swirl to coat.
- Add the onions and 1/4 tsp salt.
- Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
- Stir in the garlic and cook about 1 minute until fragrant.
- Add the flour mixture and stir to coat.
- Continue to cook for about 2 more minutes, scraping the bottom of the pan.
- Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
- Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
- Bring to a simmer.
- Add the pork and all accumulated juices. Return to a simmer.
- Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
- Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
- Remove the bay leaves, stir in the cilantro, and serve.
Nutrition Facts : Calories 641.8, Fat 44, SaturatedFat 13.6, Cholesterol 161, Sodium 313.6, Carbohydrate 17.3, Fiber 2.8, Sugar 6, Protein 43.7
CHICKEN VINDALOO
A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Provided by Keith Dallmer
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 50.4 g, Cholesterol 70.3 mg, Fat 11.6 g, Fiber 8.4 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 785.1 mg, Sugar 10.9 g
More about "vindaloo food"
LAMB VINDALOO RECIPE - FOOD GYPSY
From foodgypsy.ca
INSTANT POT PORK VINDALOO RECIPE - MY HEART BEETS
From myheartbeets.com
VINDALOO CUISINE
From vindaloocuisine.com
VINDALOO - PASSAGE FOODS
From passagefoods.com
EASY WEEKNIGHT CHICKEN VINDALOO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
VINDALOO — ALL NATURAL INDIAN SIMMER SAUCES | MASALA MAMA
From masalamamafoods.com
MENU - VINDALOO CUISINE
From vindaloocuisine.com
VINDALOO CURRY | RESTAURANT STYLE LAMB VINDALOO RECIPE ...
From greatcurryrecipes.net
CHICKEN VINDALOO RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
VINDALOO NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
THE HISTORY OF VINDALOO, LOVED IN BRITAIN: WHY INDIA HAS ...
From scmp.com
48 BEST VINDALOO IDEAS | VINDALOO, INDIAN FOOD RECIPES ...
From pinterest.ca
VINDALOO FOOD LTD - OVERVIEW (FREE COMPANY INFORMATION ...
From find-and-update.company-information.service.gov.uk
BEST VINDALOO PORK RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN VINDALOO CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN VINDALOO, CUTLET AND MORE: 5 GOAN ... - FOOD.NDTV.COM
From food.ndtv.com
HOW TO COOK THE PERFECT... VINDALOO – RECIPE | FOOD | THE ...
From theguardian.com
CHICKEN VINDALOO | CANADIAN LIVING
From canadianliving.com
VINDALOO INDIAN CUISINE, TORONTO - SCARBOROUGH - MENU ...
From tripadvisor.ca
THE FIERY GOAN PORK VINDALOO - GOAN FOOD RECIPES
From goanfoodrecipes.com
CHICKEN VINDALOO (AUTHENTIC RECIPE ... - RASA MALAYSIA
From rasamalaysia.com
LAMB VINDALOO RECIPE - BBC FOOD
From bbc.co.uk
NEW VINDALOO - NEW VINDALOO
From newvindaloo.com
RESTAURANT STYLE BEEF VINDALOO - THE SPICED LIFE
From thespicedlife.com
VINDALOO EXPRESS TAKE-OUT | VINDALOO EXPRESS INDIAN ...
From vindalooexpress.com
LAMB VINDALOO RECIPE (AUTHENTIC MUTTON VINDALOO) - CUBES N ...
From cubesnjuliennes.com
VINDALOO | RECIPE | VINDALOO, INDIAN FOOD RECIPES, CURRY
From pinterest.ca
GOAN VINDALOO: SECRET TIPS TO MAKING THE SPICY ... - NDTV FOOD
From food.ndtv.com
10 BEST VEGETARIAN VINDALOO RECIPES - YUMMLY
From yummly.com
LAMB VINDALOO RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
VINDALOO EXPRESS INDIAN CUISINE - YELP
From yelp.ca
AUTHENTIC GOAN PORK VINDALOO - THE CURRY GUY
From greatcurryrecipes.net
VINDALOO - WIKIPEDIA
From en.wikipedia.org
FIRED UP: THE HISTORY OF VINDALOO | SAVEUR
From saveur.com
ALOO VINDALOO RECIPE - NDTV FOOD
From food.ndtv.com
WHAT IS VINDALOO? EVERYTHING YOU SHOULD KNOW ABOUT …
From sukhis.com
A BEGINNER'S GUIDE TO INDIAN RESTAURANT MENUS - THE TAKEOUT
From thetakeout.com
VINDALOO INDIAN CUISINE - 61 PHOTOS & 47 REVIEWS - YELP
From yelp.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love