Best Chicken With Vindaloo Spices Recipes

CHICKEN VINDALOO

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.

CHICKEN VINDALOO RECIPE

Steps:

• Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
• Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
• Make a fine powder. Then add ginger garlic and soaked red chilies.
• Add the vinegar water mixture and make a smooth paste.
• Next add this to the cleaned chicken along with turmeric and salt.
• Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
• Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
• Add 1 tbsp vinegar & 1 tsp sugar to the onions.
• Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
• Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
• If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
• Cover and simmer until the chicken cooked through & fork tender.
• To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
• Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
• Serve chicken vindaloo with plain rice or naan.

CHICKEN WITH VINDALOO SPICES

Steps:

• Heat oil over medium-high heat in a large Dutch oven or high-sided skillet. Add mustard seeds. When mustard seeds begin to pop, add fenugreek and peppercorns; cook, stirring, about 30 seconds.
• Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika; stir to combine and bring to a boil. Cover and reduce heat to low, simmer for 20 minutes.
• Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.

CHICKEN VINDALOO

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.