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
GOSHT VINDALOO CURRY
Make and share this Gosht Vindaloo Curry recipe from Food.com.
Provided by Salvador Vilchis
Categories Curries
Time 2h55m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tsp oil in 5 liter pan, add 1/3 of the meat and sear uniformly. Once lightly browned transfer to a bowl and keep aside. Repeat for the remaining meat & 2 tsp oil.
- Add remaining 1 tsp oil to the pan and heat again, add onions and cook for 15 minutes, stirring occasionally. Add ginger & curry paste, cook for 1 minute stirring constantly.
- Add tomato paste & cook for 1 minute, stirring. Return lamb to the pot and add water, bring to a boil over high heat and cook for 1.5 hrs at low heat.
- Add potatoes, stir & bring to a boil. Reduce heat and cook for an additional 30 - 45 minutes at low heat, or until potatoes are soft. Skim fat and sprinkle with cilantro.
- Serve with naan or spinach to the side.
CURRY VINDALOO
Make and share this Curry Vindaloo recipe from Food.com.
Provided by Andreacute Grisell
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 491, Fat 26.6, SaturatedFat 7.5, Cholesterol 127.6, Sodium 140.7, Carbohydrate 26.1, Fiber 4.6, Sugar 12.8, Protein 36.1
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- Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
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