Chickenvindaloomyway Recipes

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

Steps:

• Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
• Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
• Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
• Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
• Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
• Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
• Garnish with cilantro (if desired) and serve with hot white Basmati rice.
• ****Crock Pot Version***.
• Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.