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
VINDALOO CHICKEN MASALA W/CHICKPEAS AND KALE
This dish is so full of flavor, color, and different textures. I am not sure if this is an authentic indian dish as I make it or not. Honestly I have rarely cooked, tried curry, or even ate at indian cuisine restaurants. This definately changed my mind about curry. At any rate, I hope you enjoy it.
Provided by Jamies Kitchen
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. Also cut chicken breast into about 2 inch square dices. Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.) Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
- Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. Take out the veggie mix from oven and add into skillet or wok with chicken. Add pint of chicken stock and drained chickpeas. Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
- Add the kale let cook and wilt on medium heat for another 5 minutes. Add the remaining 2 tsp of tomato paste to tighten the liquid up. Add a little more vindaloo masala mix to taste for heat and salt pepper to taste. Enjoy.
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