Best Excellent Chicken Vindaloo Recipes

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EXCELLENT CHICKEN VINDALOO



Excellent Chicken Vindaloo image

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

6 chicken thighs
1 tablespoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon methi seeds (fenugreek)
5 peppercorns
4 whole cloves
3 cardamom pods, seeds only
2 dried red chilies, halved
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
4 tablespoons oil
2 onions, diced
1/2 cup water
1 1/2 tablespoons vinegar
3 garlic cloves
1 1/2 tablespoons ginger paste
2 tablespoons oil
1 teaspoon black mustard seeds
8 curry leaves
1 cup water

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

CHICKEN VINDALOO RECIPE



Chicken Vindaloo Recipe image

A hot, spicy & flavorful dish made by marinating and simmering chicken in a spice paste. Serve chicken vindaloo with rice or naan.

Provided by Swasthi

Categories     Main

Number Of Ingredients 20

1½ tablespoons coriander seeds
1 teaspoon cumin
10 pepper corn
2 inches cinnamon
4 cloves
2 green cardamoms ((optional))
½ teaspoon mustard seeds
20 dried red chilies ((less spicy kind) or 1 tablespoon chilli powder (notes 1))
3 tablespoons vinegar ((malt/goan/red wine vinegar) (notes 2))
10 garlic cloves ((25 grams))
1½ inch ginger ((25 grams))
2 lbs bone-in chicken ((800 grams to 1 kg))
½ teaspoon turmeric
¾ to 1 teaspoon salt ((I used ¾ tsp pink salt))
3 tablespoons oil ((I used coconut oil))
2 onions ((optional) (fine chopped or processed))
2 tomatoes ((optional) (pureed) )
1 tablespoon vinegar ((malt/goan/red wine vinegar) (notes 2))
1 teaspoon sugar ((notes 3))
¼ to ½ cup hot water ((refer notes))

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.

Nutrition Facts : Calories 670 kcal, Carbohydrate 33 g, Protein 38 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 189 mg, Sodium 623 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving

CHICKEN VINDALOO



Chicken Vindaloo image

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

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

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

CHICKEN VINDALOO



Chicken Vindaloo image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cloves garlic
2 Fresno chile peppers, seeded
1/4 cup sliced peeled fresh ginger
1/4 cup tomato paste
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon Madras curry powder
1 tablespoon paprika
1 onion, chopped
Kosher salt
2 1/2 cups shredded roast chicken, skin removed
Freshly ground pepper
Cooked white rice and fresh cilantro, for serving

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.

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