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.
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
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!
CROCK POT CHICKEN VINDALOO (WW 5 PTS. PER SERVING)
From a Weight Watcher's Crock Pot cookbook. I haven't tried it yet but copied from my friend's book. The recipe states that Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.
Provided by Oolala
Categories One Dish Meal
Time 5h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
- Sprinkle with salt.
- Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
- Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
- About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
- Cover and cook on high until vegetables are crisp tender, about 30 minutes.
Nutrition Facts : Calories 218.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 65.8, Sodium 397.8, Carbohydrate 19.2, Fiber 2.5, Sugar 2, Protein 30.1
CHICKEN VINDALOO
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.
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
CHICKEN VINDALOO WITH POTATOES
My husband heard of this dish and asked me to make it. I found this recipe and decided to give it a shot. Hubby and children devoured it! Not too long after, hubby and I went to an Indian restaurant and ordered their vindaloo. I was so pleased to find out this version I cooked at home was right on the mark. Garnish with toasted peanuts or sliced almonds, chopped mint and cilantro, and lime wedges. Serve over cooked rice.
Provided by Scouters Mom
Categories Indian Chicken Main Dishes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Combine curry powder and paprika in a small bowl.
- Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.
- Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.
- Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 19.5 g, Cholesterol 92.2 mg, Fat 15 g, Fiber 3.7 g, Protein 28.1 g, SaturatedFat 3.5 g, Sodium 387.7 mg, Sugar 3.8 g
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
EXCELLENT CHICKEN VINDALOO
Vindaloo originated in the Indian state of Goa, which was settled by the Portugese. This is a terrfic recipe for it that I got from Mamtaskitchen.com. I may have slightly adapted it though. You can also make it with pork, beef, lamb, and probably fish and shrimp.
Provided by Andtototoo
Categories Chicken
Time 1h35m
Yield 5-6 serving(s)
Number Of Ingredients 22
Steps:
- Wash 6 chicken thighs. Remove the skin and excess fat and place the thighs in a large mixing bowl.
- In a large nonstick frying pan put the coriander seeds, cumin seeds, fenugreek seeds, peppercorns, whole cloves, cardamom seeds, and the 2 dried red chilies. Stir-fry the whole spices over medium heat until they have lightly browned.
- Put the toasted spices into a spice grinder. Add the salt, cayenne powder, turmeric and cinnamon. Powder everything together.
- Put the powdered spices in the bowl with the chicken and stir to combine.
- Let the chicken marinate while you cook the onions.
- In the same frying pan put 4 Table. oil and the onions. Stir-fry the onions over medium heat until they are very brown.
- Put the onions into a food processor or blender. Add the 1/2 cup water, vinegar, garlic cloves and ginger. Puree.
- Stir the onion puree into the chicken in the large mixing bowl.
- Next, put 2 Table. oil in the frying pan and the mustard seeds. Heat over high heat until the mustard seeds start popping.
- Add the curry leaves and quickly stir.
- Add the chicken mixture from the mixing bowl (along with all of the puree and spices). Add at least one cup water. Stir.
- Bring the liquid to a boil, reduce heat to medium, and cook the chicken at least 45 minutes, until very tender, adding a little water as needed. You will need to turn the chicken over about every 10 minutes.
- When the chicken is almost done, increase heat to highh and let most of the liquid evaporate until you have a thick sauce. Check for salt.
- Serve with plain boiled rice, a yogurt raita and a side vegetable.
- To make this dish nicer, I usually cool the curry and when it is cool enough to handle, I remove the chicken and discard the bones. Cut the meat into bite-size pieces and return it to the frying pan with the sauce. Reheat.
- Variations: Sometimes you find chicken (or meat) vindaloo with potatoes. If you want to add a potato, reduce the chicken thighs to five and add a (peeled and diced) potato the last 20 minutes of cooking. Many times this curry is served very spicy hot. If you want to have it hotter, increase the cayenne powder to at least 1 teaspoons.
Nutrition Facts : Calories 423.2, Fat 34.2, SaturatedFat 7.1, Cholesterol 94.8, Sodium 557.3, Carbohydrate 8.4, Fiber 1.7, Sugar 3, Protein 20.9
SLOW-SIMMERED CHICKEN VINDALOO
This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).
Provided by James Wilson
Time 2h15m
Yield 6
Number Of Ingredients 20
Steps:
- Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
- Process red onions and garlic in a food processor until minced.
- Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
- Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
- Let cool a bit before serving.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 9.4 g, Cholesterol 98.6 mg, Fat 11.8 g, Fiber 2.4 g, Protein 31.4 g, SaturatedFat 5.8 g, Sodium 282.3 mg, Sugar 4.5 g
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
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