Best Indian Chicken Vindaloo Recipes

CHICKEN CURRY OF VINDALOO (INDIAN SITE) image

Yield 5 servings

Number Of Ingredients 11

3 Diced Chicken Breasts
1 cup Curry Masala Gravy
1/4 Finely Chopped Onion
2 tsp Curry Powder
1 tsp Chilli Powder
8 Chopped Green Chilies
4 cloves Crushed Garlic
2 tbsp Grated Ginger
4 tbsp Chopped Coriander Leaves
1 tsp Garam Masala
5 tbsp Oil

Steps:

* Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. * Add the curry and chilli powder paste and stir in and fry for a further 30 secs. * Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. * If needed add more masala gravy and water to prevent the curry becoming too thick or dry. * Now add the finely chopped coriander leaves and cook for a further minute.

Indian Chicken Vindaloo image

Provided by Queen Dragon Mom

Categories Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

Steps:

Rub chicken with turmeric and set aside.
Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
Mix the masal with enough water to make a thick paste.
Grind the cashews and raisins to a paste.
In a wok, chow the onion until soft and browned.
Reduce heat.
Add the ginger and garlic, stir together until aroma is released.
Add the masala paste, stir until the oil separates out of the mixture.
Add the diced tomato, cook for about 2 minutes.
Add the chicken to the wok, toss to coat.
Add 1 1/2 cup of water, stir well, reduce heat further and cover.
Simmer until chicken is done and tender.
Stir in the cashew/raisin paste.
Remove from heat, garnish with cilantro leaves.